Ricotta Cannoli

It seems I have a penchant for sweet treats that can be whipped up in no time.  These ricotta cannoli I am proud to say are my own tried and tested version, and so far I have not come across a recipient that has not enjoyed them.  Now, at my local italian patisserie a ricotta cannoli might set you back four or five dollars a pop...but doing them yourself makes for a great dessert and the best bit is the shell doesn't get soggy!

Here is what you need...

Cannoli shells (easy to find at any italian grocers)
500g ricotta (please try and get the good stuff at your deli)
some icing sugar
nuts or grated chocolate of your choice (I used some flaked up flake!)

Spoon the ricotta into a bowl and then, adding a tablespoon at a time mix in some icing sugar, tasting regularly until you reach the required sweetness.  using a teaspoon, fill the cannoli shells with the ricotta mixture.

Crush up your nuts or grate the chocolate onto a shallow dish and then sprinkle or dip the ends of the cannoli in it.

There you have it!  These cannoli served perfect with an expresso,  even your afternoon cuppa!  And don't be scared to add other things into the mix.  The southern italian's love adding glace fruits to the mixture and some crushed pistachio's would be a great nut to dip the ends into!

Have fun
xx

Join here

I'm grateful for.....{drinks}

Oh the sun is shining....Melbourne is finally getting some much needed summer weather we have all been craving...and no just 25 degrees - it's gonna hit 40 tomorrow!!  BRING IT ON!!

An whilst I've really only had to flick the switch on the air conditioner once or twice this summer, I've been enjoying some rather refreshing summer drinks.

Joining in with with the ever so refreshing Maxabella - today, I'm grateful for....

1. Peroni - I've never been a beer drinker, and still don't consider myself one...but a Peroni on a summers afternoon is just delightful!

2. Affogatto - This drink is just pure genius (see above image) .  One shot of espresso, one shot of chosen liquour (frangelico for me) with a generous dollop of vanilla ice-cream and you've just made yourself one hellava easy dessert!  Great to impress friends, serve in a cocktail glass if you will!  OR omit the grog and enjoy it in the afternoon (or with grog - if thats your thing).  Restaurants charge around $15 for this easy concoction!  Go - on try it....

3. Mojito's - Ahhhh a cocktail to rival all!  it's refreshing, mint-y, packed with lime and alcoholic goodness and after loads of these beauties the other weekend, I've marked them as my favourite..

Happy grateful day to you all
xx

at my house .....{choc creme caramel...}

It's been a while since I posted some yummy recipe's.  I made this dessert on the weekend which was recently made by Karen Martini on Better Homes and Garden's - It was really nice, but one that you can enjoy in small portions, which means there is leftovers which we'll be enjoying tonight too!  Another reason why I thought it would be good to share is that the recipe is not on their website - you have to buy the magazine - don't you hate that!

Ingredients;

Chocolate Milk
180g dark chocolate
650ml Milk

Method: heat milk in a saucepan until simmering and then pour over dark chocolate (which has been broken into bits and placed in a bowl) - stir until the chocolate melts - set aside.

Caramel:
250g caster sugar
120ml water

Method; place ingredients in a saucepan over medium heat until dissolves. stop stirring and only shift the saucepan occasionally.  You will notice the liquid bubbling away and then change from clear to a golden caramel colour - should take approximately 6-10 minutes.  Take saucepan and pour caramel in a 20cm baking dish and then swish it around so it covers the base and sides of the dish. set aside.

Custard:
4 whole eggs
2 egg yolks
75gms caster sugar

Method
Place ingredients in a bowl and whisk until combined. Add the chocolate milk that you made first and stir.  Pour into baking dish over the caramel sauce.

Place dish in a baking tray with a tea towel underneath and fill the tray with boiling water half way up the dish.  Bake for 1 hour and 15 minutes.  When you take it out of the oven it should still wobble a little bit.  let is sit for 10 minutes before transferring the dish to the fridge for at least 6 hours. When ready to serve, run a butter knife around the edge and flip onto a serving plate!

Serve with biscotti and fresh strawberries

Enjoy
xx

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