There comes a time in a woman’s life, when she makes the rookie error of mixing her dark and clear drinks and ends up with a banging headache and vague recollections of dancing to Canadian soft rock.
This may or may not have happened to me recently. I may also have woken up in a cold sweat realising I promise to bring cheese of some description to a weekend brunch gathering.
My options were these:
1. Plead hormonal imbalances and dust off a bottle of vino from the rack
2. Do smash and grab at the local supermarket and lob up with a slab of cheddar and something resembling crackers or
3. Put on my big girls panties and make something.
Number 3 it was and surveying the damage that is also know as my fridge, I hunted and gathered a tub of ricotta, some goat cheese, parmesan, red pepper flakes and some rosemary still living in my garden. Mixed them together, scooped into an oven proof greased bowl and baked for 30 minutes at 200 degrees celsius.
To finish off, I drizzled some truffle oil I procured on my Italian adventure last year.
Ricotta literally means “recooked” and is an Italian whey cheese that can be made from cow, goat or sheep cheese. This was a pretty commercial cow’s milk variety. Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13 percent fat.
It can taste rather sweet and I find most commercial ricottas a little bland, hence the hers, spices and a little help from goat and parmesan.
In all this recipe took less than five minutes to make plus baking time. I really do have no excuse.
As for the mixing of alcohols, that I have many excuses for.