Having an Elon Musk in the kitchen moment, this morning: I
made a great recipe wrong so that I can get it perfectly next time.
At issue, a semolina cake with ricotta cheese.
Semolina cake is a breakfast cake, at least in its more milk and no fat version.
Otherwise, it is like all cakes: full of butter or oil and meant to be eaten
in small quantities later in the day.
Sicilian ricotta cake (ricotta is an italian cheese, which we import at a price)
is a buttery wonder, and made with flour. The kind of cake which one 'asks
for one's birthday every year' but that is it.A falling off the Weight Watcher's
wagon kind of cake.
There have been made attempts to forge an in-between cake, ricotta with
semolina. And there are myriad recipes on the web.
Normally, a semolina cake is made with a lot of heated liquid to which one adds the
ceral grain as a first step. Then the sugar, eggs and vanilla. The forged version
counsel adding both butter and ricotta. What is am trying is replacing the liquid
with milk and ricotta, no butter. Could be lumpy as anything!!
It's in the oven right now...
Baked it twice as long as required, and it's a mushy mess. Tastes great!!
Should add flour, fry them in oil, and call them pancakes 😄
* * *
Downloaded the demo file from Synfig Time Loop:
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