Berthe Bart’s Ricotta Cheese Dumplings
4 x people
- 1 ½ cups full fat ricotta
- 1 egg
- 3 tbls semolina
- 1 tbls flour
- salt for water
- 2 litres boiling water
- Mix 1st four ingredients and shape into balls small balls.
Refrigerate for ½ an hour.
When water comes to rolling boil drop dumpling in and when they rise to the surface they should be cooked. Serve with fried mushrooms or any pasta sauce.
Berthe’s grandson particularly likes them with fried mushrooms.
“Muti Cake” Apricot and Almond Flan
First make a pastry base:
- 1 x 24” flan dish buttered.
- 1 egg
- 60g unsalted butter
- ½ cup milk
- 2 tbls sugar
- 1 cup flour
- mix together to make a quick pastry and roll out to fit the buttered 24” flan dish.
Preheat oven to 180
- 1 pkt dried apples
- 1 tin apricots in syrup
- ½ cup chopped nuts
- 1 pkt clear gelatine
Soak the dried apples in ½ cup of apricot syrup for 10 minutes to ½ hour
Add soaked dried apples to apricots then add gelatine.
Put mixture into a small saucepan and dissolve gelatine over a gentle to thicken mixture.
When texture becomes gelatinous place into the flan dish and sprinkle with nuts.
Apricots look more attractive when they are placed cut side up.
Baked for approx. ½ hour until the nuts brown and golden