Happy New Year.
There were parts of last that I just wish to forget. All I can say is that I am still here. I have a beautiful son and lots of very special friends. Thank you for making My Kitchen Stories successful. I love your comments and I love receiving photos of dishes you have tried.
Not everything was doom and gloom though because I visited Brisbane,Italy, Bangkok & Malaysia. I met lots of amazing people and I went to Perth. I also made lots of interesting recipes and received many gifts. Here’s what’s In My Kitchen this month.
This gorgeous piece of wood is from New Zealand. It can be used as one or two pieces and represents the way a new fern curls. Thank you Julia . I love you.
This is a gift from Celia of figjamandlimecordial.com who bought a number of these beautiful tiles in a Sydney Turkish shop. Thank you Celia this means a lot to me xxx
Marie surprised me with this colourful little cake plate. Thank you for your support and friend ship and thanks for this adorable piece.
This Persian specialty was in a surprise package sent to me by Rebecca from Intolerant Chef. She has had a difficult year herself and I was thrilled to receive this unusual gift.
I have begun reading this interesting tome by Stefano Manfredi. It captures the spirit of Italian food and his enthusiasm for it. We often chat all things Italian when he visits the office at work .
This easy cheesecake dip was a by product of another project but it is a great idea for a shared snack. Mine is pistachio made with Bronte Pistachio paste. You could make a berry version or a caramel one of even chocolate or pumpkin pie. Just follow the basic recipe.
- 250 gm ricotta cheese
- ¼ cup + 1 tablespoon pure icing sugar
- 125 ml cream (1/2 cup )
- 100 gm pistachio paste (or berries crushed, salted caramel or melted dark chocolate)
- 60 ml lemon juice (3 Tablespoons or to taste)
- Put every thing into a food processor and blitz till very smooth
- if you prefer to play around with cream cheese or mascapone add and subtract ingredients to taste. serve with sugar biscuits or plain biscuits as I have.
- Mine is decorated with nut praline but you could use anything you like.