This has been a four-seasons-in-one-day week: some days were blustery, with rain and hail, as well as blue skies and sunshine. Lots of the spring flowers are out – and I got to walk past this glorious 60 year old magnolia in Lincoln’s Inn this week too.
To keep with the spring theme, I made fresh ricotta at the weekend. It’s a pretty satisfying process, but I failed to plan how I would use it all in the week. I have hovered between tortas and cakes and tarts, and fiddly pastas, but then had to acknowledge that these were not weeknight projects. I’ve eaten some just spread thickly on toast and sprinkled with salt, but I couldn’t get through the whole tub in that way!
In the end I settled for spinach and ricotta stuffed cannelloni from a Cranks Bible recipe, using up a box of dried cannelloni tubes that have been lurking in the pantry for ages. As an added bonus, I also chopped the leftover roasted veg from Tuesday’s sausage tray bake into the filling, and topped it with leftover mozzarella from pizza at the weekend.
The main food occupation this weekend will be planning food for The Second Birthday Party. We’re not going over-the-top; just a family party – but I’ve already been persuaded by Pinterest to buy some coloured fabric bunting, so I think I should probably step away from the Pinterest boards now. But there’s still the cake to decide on. And it has to somehow improve upon Smitten Kitchen’s amazing banana monkey cake.
- Homemade ricotta
- Chicken chili – from a Slow Cooker library book
- Slow roasted shoulder of lamb, Persian rice – from Persiana
- Spinach and Ricotta Cannelloni – The Cranks Bible
Without a recipe:
- Sausage tray bake with tomatoes, onions and purple sprouting broccoli, served with sweet potato wedges
- Chicken curry from the freezer
- Oven fish and chips
- Pork ragu lasagne
- Sunday night pizza
- This video of making very tiny doughnuts from scratch is equal parts baffling and compelling
- Food52 have launched a new app called (Not)Recipes for the things you’re cooking that aren’t really a recipe. Alice Medrich is an early user. And Jessica Valenti writes about going ‘off recipe’ with it in the Guardian.
- Felicity Cloake tackles the perfect chocolate spread
Coming soon: a food processor banana bread recipe