Please join me as I share my kitchen adventures and stumbles – simple food inspired by childhood memories, seasonal produce, esteemed chefs & cooks and my own travels. I also feature restaurants, delis and markets in South Africa and out, and all the fabulous things in between! I’m a cook and food and travel writer indulging in an intense love-affair with food, and the fabulous!
Watch out for the show to be aired on 29 February 2012
With Ilse (L) and Fritz (R) after the day long shoot
I adapted that recipe to make these tartlets, showcasing ricotta cheese. Ricotta is low in fat, high in protein and exceptionally versatile – use to stuff large brown mushrooms with a herby garlic ricotta for filling meat-free suppers, use in berry or banana smoothies to up the protein content of your morning beverage or use on sandwiches instead of cottage or cream cheese.
How cute. I love Talleggio cheese Ishay. A shame you cannot source it where you live. But yes, ricotta is a great cheese and we use it in many different ways here at Chez Wise.
Lovely photos as always x
[...] crumbled walnut praline, that my friend Fritz gave to me after our television shoot at my house for Pasella Afrikaans Lifestyle show. You can use cashew nut, brazil nut or any brittle or praline you have. I [...]
[...] walnut praline, that my friend Fritz gave to me after our television shoot at my house for Pasella Afrikaans Lifestyle show. You can use cashew nut, brazil nut or any brittle or praline you have. I [...]
lynette on 20 December 2012
This filo-ricotta tartlets looks divine!!! Going to make it for Christmas as a starter…but going to make rolls iso tarts. What can I use to dip the rolls in when serving? Thanks Merry Christmas to you all!!! Take care
Hi. I would drizzle white balsamico on it like i did with the tarts – or a herby cream sauce could be nice. Don’t want to disguise the lovely mushroom and ricotta taste but enhance it. Thank you and enjoy it!