ouch!! my finger...!!!

There is a good reason to my recent absence ... its called chopping my finger off with a knife (ok so I am exaggerating a little... its was only the top 3mm of my middle left finger). But honest to god I have never felt such pain!!!! Considering my pain tolerance is pretty close to non-existent and I've never broken anything or required stitches (apart from when I got my wisdom teeth out... does that count??). I'm even more embarrassed to admit to how this accident occurred...

Ladies and gentlemen... I was cutting cold butter!! Yes, butter would you believe?!!? The staple of almost all baking recipes... I have learnt a few lessons:
1) don't cut COLD butter using a serrated knife
2) put the butter in the microwave to soften

3) don't attempt to whip up a weekend breakfast for my husband in a rush...(perhaps I should just forget cooking him breakfast all together..)
4) did I mention never trying to cut cold butter with a serrated knife??

I will eventually get to the recipe that I was attempting to make but I'm still trying to fish for sympathy (considering I got none from my staff... the chefs all laughed at me and said 'that's nothing' then continued to tell me about the numerous time they had to place a colleagues finger in an icebox...blah blah blah). People I got 3 stitches!! And I was in a bandage!?!? My finger is never going to look the same!!! My doctor so kindly offered to refer me to a plastic surgeon... surely that is sympathy worthy?!?!?

(this picture is from the Sunday Magazine and is not made by me)

Now to the recipe, I'm not sure I am game enough to tell you... because you may lose faith in me as a 'wannabe' cook. Not only did I cut my finger cutting COLD butter (the word cold must be bolded and underlined for effect) but I was trying to make Ricotta & Honey Pancakes (to use up the left over ricotta cheese from the baked ricotta cheese cake I made the night before)!!! These are so much better than regular pancakes, they are moist with a hint of ricotta, lemon and honey.Fabulous for that special weekend breakfast or brunch... and PLEASE don't be put off by making this just because you are going to miss the tip of my finger just as much as I will!


Ricotta and Honey Hotcakes
Adapted from Sunday Magazine (recipe by Donna Hay)

3/4 cup plain flour, sifted
1 tsp baking powder, sifted
11/2 tbs caster sugar
2 eggs, separated
1/2 cup fresh ricotta cheese
11/2 tbs honey
2 tsp finely grated lemon rind
1/2 cup milk
butter, for greasing
honey, extra to serve
icing sugar, to serve
lemon wedge, to serve


Place the flour, baking powder and sugar in a bowl and mix to combine. Add the egg yolks, ricotta, honey, lemon rind and milk and mix to combine. Place the eggwhites in another bowl and whisk until soft peaks form. Fold through the flour mixture. Heat a large, lightly greased, non-stick frying pan over low heat. Cook 2 tablespoonfuls of the mixture for 2 -3mins on each side or until puffed and golden. Repeat with the remaining mixutre. Drizzle with extra honey and dust with icing sugar. Serve with lemon wedges. Makes 8.

baked ricotta cheesecake with marsala raisins

The best baked ricotta cheesecake in Sydney is without doubt at Pasticceria Papa in Haberfield. I know many of you will agree with me that there is nothing that beats their ricotta cake, for me it's almost worth traveling the odd 20km distance just to have a slice. But every so often you just can't afford that luxury of being stuck in traffic for over an hour, just so you can have a slice that will only cost you $4.50... (I end up paying more than double just in tolls!!). I have tried the power of persuasion and a lot of charm to get the waiter to spill the beans on this secret recipe, he just laughed and told me I was one in hundreds if not thousands that have tried. I am also too scared to try any imitation recipe out there only to be disappointed by the end result so I stick to ordering it off a dessert menu when I'm out only to be met by a 'cheap' imitations (and I use that word loosely, there aren't too many places in Sydney that charge you less than $5.00 for a slice of cake these days).

Then I came across this recipe, yes it was a baked ricotta cheesecake but there was a twist! Raisins soaked it Marsala wine- it excited me so much that I emailed myself the recipe and scribble the ingredients on paper and off I went to the shops after the restaurant had closed, at 10:30pm... call me crazy but I love to bake late at night, I enjoy going to bed when the whole house smells like a patisserie. But one word of warning... just to give you an idea how long this cake took without scaring you too much, I ended up going to bed just before 4am (that's my own fault entirely). These cakes were a hit with everyone, even those who aren't fans of raisins. The cream cheese gives the cake a smoother texture (as you'll find many ricotta only cakes are a little grainy) and the marsala wine definitely makes this cake for adults only.

So replace the marsala with OJ if making this to suit the kids and don't forget to give yourself enough time if you plan to impress your dinner guests with this cake, I highly recommend you bake it the night before.

Baked Ricotta Cheesecake

with Marsala Raisins
Adapted from taste.com

260g (1 1/2 cups) raisins
80ml (1/3 cup) marsala or port
120g sponge finger biscuits, coarsely chopped
800g fresh ricotta

500g cream cheese, at room temperature
215g (1 cup) caster sugar
2 eggs
icing sugar, to dust

Combine the raisins and marsala or port in a small bowl and set aside for 1 hour to macerate. Preheat oven to 160°C. Release the base from a 24cm (base measurement) spring form pan and invert. Line the base with non-stick baking paper, allowing the edges to overhang (I know this looks strange but trust me, it will make it so much easier to transfer the cake from the tin onto a plate). Secure the base back in the pan. Spread the biscuit evenly over the base.

Use an electric beater to beat the ricotta, cream cheese and sugar in a large bowl until smooth and well combined. Add the raisin mixture and eggs, and beat until well combined. Pour the ricotta mixture into the prepared pan and use the back of a spoon to smooth the surface. Tap the pan on the bench top several times to settle the mixture to get rid of any air bubbles.

Place the pan on a baking tray. Bake in oven for 1 hour 20 minutes or until the cheesecake is just set in the centre and light golden. Turn the oven off.

Leave the cheesecake in the oven, do not open the door until cooled completely (you will notice a slight crack in my cake, that is because the original recipe said to leave the oven door ajar whilst the cake is cooling- I knew better than to listen to what they said from previous cheesecakes I have made. I blame it on the fact that it was well after midnight by the time the cake was ready. So to avoid cracks in your cake don't be tempted to open the oven door). Cover with plastic wrap and place in the fridge for 4-5 hours or overnight to chill. Remove the cheesecake from the pan and place on a serving platter. Dust with icing sugar and cut into wedges to serve.