Ricotta and Spinach Roulade.
Delicious and easy to cook is a cheese and egg roulade. To be more specific, Ricotta and Spinach Roulade is one of my favourite summer dishes. You don’t need to have fresh spinach, just get it frozen from the shop. Fresh ricotta cheese is a must, about 425 grammes. Four free range eggs, oil to pan fry and salt to taste.
How To Do
Put one egg and 100 g ricotta cheese in the bowl of cooked spinach. Put three egg on the bowl of ricotta cheese and add in 25 g grated tasty cheese. Mix the ingredients together and leave it in the separate bowl.
Line a heavy base pot with baking paper and buttered generously, spread the egg and ricotta mixture evenly for the base. Place the spinach mixture on top, and spread to cover the ricotta mixture.
Cook over the stove and cover with the lid, cook for 9 minutes or longer. When the mixture is firmed up, roll it from end to end to make a large log. Take it out from the pot carefully as it is hot, wrap it again to make sure the roulade stays in shape and wrap tightly. Place it on a plate, and finished it off cooking in a microwave for 3 minutes (in my microwave)-it needs adjustment as every microwave is different. After three minutes cooking, take it out and let it rest to cool on a plate maybe for 5 minutes. Slice when it is cooler. Served with a salad.
It is very easy to make and it freezes well. An excellent idea for summer lunch or dinner, cook on top of the stove instead of baking. Keep the house cool.
Salads to serve, any fresh vegetables, tomato or avocado, dressed with lemon dressing would do.
The Leafy and tomato salad dressed in lemon dressing is excellent to serve with the ricotta cheese Roulade. That’s what we had.
Juice of a lemon
3 tablespoons oil
Mix the ingredients together.
I like to make the salad dressing prior the serving time to keep fresh.
Beautiful Bread- Damper.
Another easy cooking for summer is this beautiful bread, cooked on top of the stove instead of baking. Using a large heavy base pot.
The ingredients as I remember, 325 self-rising flour, 220 plain flour, 1/2 spoon bicarbonate of soda, 1 teaspoon baking powder, 125 salted butter, 118 g grated tasty cheese, 1 cup mixed chopped fresh herbs-parsley, mint, chives (any herbs as you prefer) 1 cup milk+3/4 cup water, a pinch of salt. Bake in a Pot over the stove for 45-49 minutes.
Mix the two flour add in bicarbonate of soda, baking powder. Mix all together
Rub the flour mix with the butter, add in the grated cheese and the herbs toss together. Add in the water mixture at once, mix quickly to make a soft dough, and place it on the lined round baking tin.
Bake for 45 minutes. First, bake for 18 minutes, lower the heat and continue baking for 22 minutes. Turn the bread over to brown and crisp and continue baking for 6 minutes.
The cooking/baking the bread.
The utensil and the tin to cook/bake the bread.
A Strong base large pot was for cooking the bread. I used the lined round tin with baking paper to put the dough on and placed not directly in a pot, but rest on a trivet instead.
Put the covered large pot on the hot stove, let it became very hot, then take the lid off, place the tin with the bread dough in, (rest it on the trivet), replace the lid and cook for 18 minutes. After that, reduce the heat of the stove and continue cooking for 22 minutes. Always keeping the lid on during the cooking. The last step is you have to turn the dough over and put it back to the pan and keep on cooking to brown for 6 minutes. I did it with difficulty but managed very well.
It’s so delicious bread, I did it last week on the 26 of January for Australia Day. This bread is a damper and baked to imitate the traditional damper which is baked on an outdoor open fire.
Served warm or at least at room temperature, slice and spread with thick butter.
Bake the damper, serve with BBQ and have it in your backyard. Have fun and enjoy the summer!
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