Posts Tagged ‘Ricotta’

  1. Hóng Pútáojiǔ Chocolate Birthday Cake

    October 3, 2011 by MaryAnne

    Happy birthday, lady!

    This one had been sitting around in my drafts folder for ages, neatly cut and pasted but never attempted.  It just seemed so incredibly decadent that I knew a) I had to make it and b) it had to be for a damned good reason.

    I mean, after all, this is a freaking chocolate cake with a great big slug of red wine as its liquid. How awesome is that?

    I had originally planned to be all authentically Sino-centric, using corner shop Great Wall 50rmb plonk (dire!) but the astral recipient of this here cake deserves much, much better. Or at least as better as I can afford during my time of semi-unemployment. (more…)

    Category Baked Things, Milky Cheesy Things, Sweet Things, Uncategorized | Tags: ,,,, | 10 Comments

  2. Ricotta Ravioli with Chinese Characteristics

    September 3, 2011 by MaryAnne

    Ravioli success!

    Let’s start with the ricotta.

     

    Estimated prep time: However long it takes you to juice a lemon, pour 4 cups of milk into a saucepan and heat it a bit, pour in the lemon juice, wait 5 minutes, pour the lemony milk into strainer and then wait 1-2 hours for it to drain. So let’s say a total of 2 hours and ten minutes, with about 15 minutes being active. The rest is low-key coffee drinking time.

    In Shanghai, it is actually possible to buy cheese. Not everywhere, mind you, and with very variable options. In most shops in non-laowai neighbourhoods,  you’ll generally just find the Chinese equivalent of Kraft Singles. At City Shop, a Hong Kong based grocery chain where the foreigners push their trolleys down aisles full of expensive, imported non-melamine dairy products, German muesli, Mexican salsa and French chocolate, a tiny, tiny 150g pot of dubious ricotta (when in stock, which it wasn’t) costs about 50 rmb (about US$8), which is totally absurd. So I decided to make my own. (more…)

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    Category Milky Cheesy Things, Pasta Things, Uncategorized | Tags: ,,,,, | 8 Comments