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Cooks"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Cheese?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/search\/label\/Cheese"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Cheese\/-\/Cheese?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"59"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-5628006799357743311"},"published":{"$t":"2020-11-04T15:32:00.002+11:00"},"updated":{"$t":"2020-11-04T15:32:26.799+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Small-Batch Cheddar and Chive Scones"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ESmall-Batch Cheddar and Chive Scones! Another small batch recipe for you today - making just four scones. These savoury scones are light and fluffy, with crunchy edges, and loads of delicious cheese!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RuVoh6HkI-I\/X6Ev0MAulCI\/AAAAAAACOik\/TMEBSbEZHcUNqvFWovIsEdWBXZFMzyY8gCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-RuVoh6HkI-I\/X6Ev0MAulCI\/AAAAAAACOik\/TMEBSbEZHcUNqvFWovIsEdWBXZFMzyY8gCLcBGAsYHQ\/w480-h640\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall-Batch Cheddar and Chive Scones\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAnd Melbourne is finally out of lockdown! HECK YES! Lockdown 2.0 officially finished on the 27th of October and we're currently in what is known as the Third Step towards \"COVID normal\". After 112 days of Lockdown 2.0 I've honestly lost track of all the different stages and restrictions and levels and plans and changes to the plan and cautious pauses and targets and rolling averages and the endless press conferences. However, the big changes now are that hospitality and retail are open again (with limits), limited home visits are allowed, and the five-kilometre rule has been replaced with a twenty-five kilometre rule, with further changes to come if the numbers continue to progress in the right direction.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EIt seems to be going well - case numbers keep coming down, and as of today we've had five \"double donut\" days (0 new cases and 0 deaths) in a row. (Seven double donut days in the ten days since 26th October). Freaking AMAZING!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI have SO many feelings -\u0026nbsp;elation, excitement, happiness, massive pride in everyone across our state for\u0026nbsp; this huge achievement, gratitude to our state government for instituting a tough plan based on science and sticking with it, sheer exhaustion, and honestly a lot of anxiety about going back into “regular” (albeit COVID-normal) life. I’m gonna try and take it easy and not rush to try and do everything at once, lest I get overwhelmed. So far we've done one brunch out (actually our first meal out with the baby, so it was a very very brand new experience), and a couple of park catchups with friends. Sandra and I both tend to be quite anxious and risk-averse, so we'll need to give ourselves a gentle push to get ourselves back out into regular life. Masks and hand sanitiser at the ready!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EOk, let's get to the scones! So, the sweet\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html\"\u003Esmall-batch scone\u003C\/a\u003E\u0026nbsp;recipe I posted back in April seems to be my most popular recipe right now - I see people making them and \u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003Etagging me\u003C\/a\u003E on Instagram quite frequently. (Tag me if you make it, I wanna see!) I guess it's because scones are awesome, the recipe is very quick and easy, and the small quantity means it's doable frequently. These cheese and chives scones are just a savoury version of those \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html\"\u003Esmall-batch scones\u003C\/a\u003E. I had to make it a few times to get the recipe exactly where I want it, and I love them so much!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESo, you start with self-raising flour, salt, cayenne pepper and mustard powder (if you don't have the pepper and mustard powder it's not a dealbreaker, but they do add a nice flavour), and rub in cold butter before stirring in chives and grated cheddar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-s2yz_5aUC3s\/X6ExeEszk9I\/AAAAAAACOis\/5LYgWDXHl7YiBcKURUdoU5BxlorgM3cWwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2BChive%2BScone%2BMixture.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scone Mixture\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-s2yz_5aUC3s\/X6ExeEszk9I\/AAAAAAACOis\/5LYgWDXHl7YiBcKURUdoU5BxlorgM3cWwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2BChive%2BScone%2BMixture.jpg\" title=\"Small-Batch Cheddar and Chive Scone Mixture\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECheddar and Chive Scone Mixture\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThen you stir through buttermilk to form a dough. With this small amount, it makes more sense to cut the dough into four pieces, rather than rolling it out and cutting it into individual circles.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Z29ZzfTt89g\/X6EzYEaxczI\/AAAAAAACOi0\/gJpfOM5lWKgw2X9erlAxMmVGL2uaDmQXwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2BChive%2BScone%2BMixture%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-Z29ZzfTt89g\/X6EzYEaxczI\/AAAAAAACOi0\/gJpfOM5lWKgw2X9erlAxMmVGL2uaDmQXwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2BChive%2BScone%2BMixture%2B2.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall-Batch Cheddar and Chive Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EMore cheese on top before baking! I like a mix of grated cheddar and a little parmesan for a boost of cheesy savoury umami goodness.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-akoaeY1aLeU\/X6EzxrdLDmI\/AAAAAAACOi8\/OeVLW4H9i_QZd_wuI60OA1wwU5OeDYSLwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-akoaeY1aLeU\/X6EzxrdLDmI\/AAAAAAACOi8\/OeVLW4H9i_QZd_wuI60OA1wwU5OeDYSLwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B2.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECovered in cheese!\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd then you bake them! That's it.\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nE9qWHhnUOA\/X6E0NWbClRI\/AAAAAAACOjE\/aQeH6_UwScEfbVqyH_Uu90eLjDX8KYjQQCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B3.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-nE9qWHhnUOA\/X6E0NWbClRI\/AAAAAAACOjE\/aQeH6_UwScEfbVqyH_Uu90eLjDX8KYjQQCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B3.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall-Batch Cheddar and Chive Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHoly moly these scones are good - they're SO cheesy and delicious! The edges are lightly crunchy and the insides are all fluffy and gorgeous. I like them spread with a little butter, but even unadorned they're great. They're good for breakfast or afternoon tea, but if you were so inclined you could make them as an accompaniment to, say, pumpkin soup or something similar, for a really hearty and comforting meal.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThey're very easy to make - one time I actually made them in the morning before work, all whilst taking care of the baby and getting her through her morning routine. It was a bit of effort but worth it for the cheesy goodness! (Looking back, I'm not sure why I chose that particular day to make cheese scones, rather than a lower pressure non-work day. I guess I was really craving cheese).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI hope this recipe inspires similar levels of fervour in you. Enjoy!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003ESmall-Batch Cheddar and Chive Scones\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA recipe by Sarah Cooks\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 cup self raising flour\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPinch of salt\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPinch of cayenne pepper\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 teaspoon mustard powder\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E20 grams cold butter\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 tablespoon finely chopped chives\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E30 grams grated cheddar, plus 10 grams extra for topping\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 cup buttermilk\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 tablespoon grated Parmesan\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPreheat the oven to 200C.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the self-raising flour, salt, cayenne pepper and mustard powder in a bowl and stir to combine.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ECut the butter into small pieces and rub it into the flour with your fingertips until it resembles fine breadcrumbs.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EStir through the chives and grated cheddar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPour half the buttermilk in and stir through with a butter knife or pallet knife until it starts to come together. Pour in enough of the remaining buttermilk to enable the dough come together. (You may not need all the buttermilk).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETip onto a lightly floured surface and form into a rough rectangle of approx. 4 centimetre thickness.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ECut into four squares using a sharp knife. Press straight up and down and don't use a back-and-forth sawing motion. (This is to help the scones rise as best they can).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the squares onto a baking tray lined with baking paper, with a couple of centimetres space in between. Sprinkle over the extra grated cheddar and the parmesan.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EBake for 15-20 minutes, or until golden brown and cooked through.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAllow to cool for 5 or so minutes before eating with butter.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 4 scones\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ci\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/5628006799357743311\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5628006799357743311"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5628006799357743311"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html","title":"Small-Batch Cheddar and Chive Scones"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-3754725043624734385"},"published":{"$t":"2020-09-17T20:48:00.002+10:00"},"updated":{"$t":"2020-09-17T20:48:36.455+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Small Batch"}],"title":{"type":"text","$t":"Little Lemon and Blueberry Ricotta Cake"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ELittle lemon and blueberry ricotta cake! This is a moist, fragrant butter cake, full of delicious ricotta and juicy blueberries, all baked in a small eighteen centimetre size. It's a simple little cake, easy to make and perfect for tea time.\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1ISSQ-7O6Yc\/X2BCzq3pUnI\/AAAAAAACOg4\/8-xbLAmlmI0rh7birdlwp43o3yD9ZD7pgCLcBGAsYHQ\/s1500\/Little%2BLemon%2Band%2BBlueberry%2BRicotta%2BCake.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Lemon and blueberry ricotta cake\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-1ISSQ-7O6Yc\/X2BCzq3pUnI\/AAAAAAACOg4\/8-xbLAmlmI0rh7birdlwp43o3yD9ZD7pgCLcBGAsYHQ\/w640-h480\/Little%2BLemon%2Band%2BBlueberry%2BRicotta%2BCake.jpg\" title=\"Lemon and blueberry ricotta cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELittle Lemon and Blueberry Ricotta Cake\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/09\/little-lemon-and-blueberry-ricotta-cake.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESo, the small batch baking continues. Here in Melbourne we're still in lockdown. The stage four restrictions I mentioned \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/09\/small-cheesecake.html\" target=\"_blank\"\u003Elast time\u003C\/a\u003E were extended for a fortnight, with a plan thereafter for a slow and steady easing of restrictions in steps, depending on how the Coronavirus case numbers progress. I'm really pleased that our state has a plan, and that it is both cautious and based on medical advice. I don't want to get too ahead of myself, but I am happy that the case numbers seem to be moving in the right direction, and feeling hopeful for the future.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI am mega jealous of my interstate friends, who get to see their families, eat in restaurants, get haircuts, and travel more than five kilometres away from their homes - but there's no point complaining or fixating on what I can't have. All I can do is take it one day at a time, be patient, and appreciate the good things that I'm very fortunate to have. (No commute! Extra time with the baby! The internet! Elasticised pants all day every day! So much cake!)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAnd speaking of cake... I made this little lemon and blueberry ricotta cake the other day in response an intense desire for cake, and to an open tub of ricotta in the fridge. We'd bought the ricotta for Maya to eat (she's onto solid foods now and we're trying to get her to try a big variety of foods!), and she only ate a couple of spoonfuls. I say \"ate\", but I mean that she ate a little, and smooshed most of it over her face and the table. Baby led weaning is MESSY!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jeigV4nO6dE\/X2BHGNwsN9I\/AAAAAAACOhI\/s2sccC2Tgegx2R3xAKjXKdwGsmV2MvlMwCLcBGAsYHQ\/s1500\/Little%2BLemon%2Band%2BBlueberry%2BRicotta%2BCake%2B3.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Little lemon and blueberry ricotta cake\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-jeigV4nO6dE\/X2BHGNwsN9I\/AAAAAAACOhI\/s2sccC2Tgegx2R3xAKjXKdwGsmV2MvlMwCLcBGAsYHQ\/w640-h640\/Little%2BLemon%2Band%2BBlueberry%2BRicotta%2BCake%2B3.jpg\" title=\"Little lemon and blueberry ricotta cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELittle lemon and blueberry ricotta cake\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"text-align: justify;\"\u003EIt's a simple butter cake, with a generous amount of ricotta in the batter, and juicy blueberries folded through. I used some old blueberries from the fridge that were just past their prime, but frozen would work well too.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Mb6YwCKCQKA\/X2BDkx0QT7I\/AAAAAAACOhA\/VFgmKdviTh8Al81SrdymYlvSjqVPwfWBgCLcBGAsYHQ\/s1500\/Little%2BLemon%2Band%2BBlueberry%2BRicotta%2BCake%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Little lemon and blueberry ricotta cake\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-Mb6YwCKCQKA\/X2BDkx0QT7I\/AAAAAAACOhA\/VFgmKdviTh8Al81SrdymYlvSjqVPwfWBgCLcBGAsYHQ\/w640-h480\/Little%2BLemon%2Band%2BBlueberry%2BRicotta%2BCake%2B2.jpg\" title=\"Little lemon and blueberry ricotta cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELittle lemon and blueberry ricotta cake\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd as per all the small-batch baking I've done recently, this is a small cake. I baked it in my beloved eighteen centimetre springform tin. (Which you could also use to make, for example, a \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/09\/small-cheesecake.html\"\u003Esmall cheesecake\u003C\/a\u003E!) As you can see, it's quite a deep cake, so I think it would work fine in a twenty centimetre tin as well if that's all you have; it would just be a little shallower.\u003Cbr \/\u003E\u003Cbr \/\u003EI usually line cake tins with baking paper; this time I tried something different. Using a tip I learned from \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2007\/02\/awesome-german-cheesecake.html\"\u003EGerman home bakers\u003C\/a\u003E,\u0026nbsp;I buttered the tin and dusted it with bread crumbs.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-rVjE5sBxe4c\/X2MQZrl2tPI\/AAAAAAACOhQ\/CpZnQemd6MEy_vrH6YA-SHcfzf3EwwTBgCLcBGAsYHQ\/s1500\/Little%2BLemon%2Band%2BBlueberry%2BRicotta%2BCake%2B4.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Little lemon and blueberry ricotta cake\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-rVjE5sBxe4c\/X2MQZrl2tPI\/AAAAAAACOhQ\/CpZnQemd6MEy_vrH6YA-SHcfzf3EwwTBgCLcBGAsYHQ\/w480-h640\/Little%2BLemon%2Band%2BBlueberry%2BRicotta%2BCake%2B4.jpg\" title=\"Little lemon and blueberry ricotta cake\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELittle Lemon and Blueberry Ricotta Cake\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EThe cake was so lovely! It's such a good, simple cake, for afternoon tea (or even breakfast). Being so simple, I was actually surprised by how much we liked it - we kept going back for more, and finished it off within a couple of days. It's really moist and fragrant, with gorgeous sweet pops of blueberries. The lemon zest really enhances all the flavours and makes it zingy and bright. Just lovely. I hope this sweet little cake brightens up your day!\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003ELittle Lemon and Blueberry Ricotta Cake\u003C\/b\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EA recipe by Sarah Cooks\u003C\/b\u003E\u003C\/div\u003E\u003C\/b\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-weight: 700;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003C\/b\u003E\u003Cdiv style=\"text-align: justify;\"\u003EButter and breadcrumbs, for preparing the cake tin\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E60 grams butter, softened\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E130 grams caster sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E225 grams ricotta\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 egg\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 teaspoon vanilla extract\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThe zest and juice of 1\/4 lemon\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E140 grams plain flour\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPinch of salt\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 teaspoon bicarbonate of soda\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 cup fresh or frozen blueberries\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003C\/b\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPreheat the oven to 180C. Butter an 18-cm springform tin and dust with breadcrumbs. Tilt the tin around to evenly cover the base and sides with a thin layer of breadcrumbs. Tip any excess out and discard.\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003EBeat the 60 grams butter and sugar together with an electric mixer until light and fluffy.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAdd the ricotta and beat to combine.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAdd the egg, vanilla extract, lemon zest and juice and beat in.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESift in the flour, salt and bicarb, then mix in until just combined.\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAdd the blueberries and fold in.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the batter into the prepared tin and smooth the top.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EBake for 30-45 minutes, or until cooked when tested with a skewer.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the cake, in the tin, on a wire rack to cool for 10 minutes or so. Remove the cake from the tin and allow to cool completely on the wire rack.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EDust with icing sugar to serve.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 1 x 18cm cake\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ci\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/i\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/3754725043624734385\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/09\/little-lemon-and-blueberry-ricotta-cake.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3754725043624734385"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3754725043624734385"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/09\/little-lemon-and-blueberry-ricotta-cake.html","title":"Little Lemon and Blueberry Ricotta Cake"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-4614429244114828432"},"published":{"$t":"2019-09-18T20:05:00.000+10:00"},"updated":{"$t":"2019-09-18T20:06:21.538+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Shopping"}],"title":{"type":"text","$t":"Raclette Tart"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ERaclette tart. Potatoes, ham, onions and raclette cheese in a buttery flaky pastry. It's just like the raclette you'd get at a night market or food fair, but in tart form!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vacsBfw7prU\/XWoQ0IGcr4I\/AAAAAAACK3s\/KzsRTWrCNIELlvfG2R7XrjtX5KlHdWZNwCLcBGAs\/s1600\/Raclette%2BTart%2B1.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Slice of raclette tart with salad and cornichons\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-vacsBfw7prU\/XWoQ0IGcr4I\/AAAAAAACK3s\/KzsRTWrCNIELlvfG2R7XrjtX5KlHdWZNwCLcBGAs\/s1600\/Raclette%2BTart%2B1.jpg\" title=\"Raclette Tart\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERaclette tart\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/09\/raclette-tart.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EThe \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/Paris%202018\"\u003Elast time\u003C\/a\u003E I visited my friend \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/Paris%202018\"\u003EClarice in Paris\u003C\/a\u003E, we had a little raclette party for dinner. She has a home raclette machine, and she set out all the raclette accoutrements - raclette cheese, boiled potatoes, different types of ham, cornichons, salad - for us to melt and assemble ourselves. It was super delicious and such fun!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SBjak3KeqrU\/XHEckciqNjI\/AAAAAAACICw\/ZPxv4Yy3xv8BcAv8T6YWfZhCNJkNefUHwCPcBGAYYCw\/s1600\/Raclette%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Raclette Party\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-SBjak3KeqrU\/XHEckciqNjI\/AAAAAAACICw\/ZPxv4Yy3xv8BcAv8T6YWfZhCNJkNefUHwCPcBGAYYCw\/s1600\/Raclette%2B2.jpg\" title=\"Raclette Party\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERaclette Party!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EHome raclette machines are a standard piece of kit in French households, and are also widely available in other European countries - I saw a €40 one at a German supermarket the week after and was so tempted to buy one... until Sandra wisely reminded me that this single-purpose item would take up a lot of space and only be used rarely. Also, did we really need a melted cheese delivery system?\u003C\/div\u003E\u003Cbr \/\u003EBack here in Melbourne, domestic raclette machines aren’t commonplace, but industrial-sized raclette grills are a staple of night markets, food fairs and gourmet cheese shops. Those massive wheels of raclette cheese slowly melting and bubbling and turning deliciously golden brown, then being scraped into serving bowls over boiled potatoes and chunks of ham - totes instagrammable and they’re all over my foodie social media feeds every winter! So much raclette love!\u003Cbr \/\u003E\u003Cbr \/\u003ELast month, I participated in \u003Ca href=\"https:\/\/www.prahranmarket.com.au\/blood-oranges-spring-carrots-cheesy-delights-ateam\/\"\u003EPrahran Market’s A-Team\u003C\/a\u003E - receiving a mystery bag of seasonal ingredients with which to cook and create recipes - and there was a piece of \u003Ca href=\"http:\/\/www.heidifarm.com.au\/Products\/Raclette\/\"\u003ETasmanian Heidi Farm raclette\u003C\/a\u003E in the bag! I just knew I had to create something fun with it, and I wanted to bring the spirit of the raclette party into my kitchen. So my idea was to make a quiche, but including all the ingredients you’d have with raclette! (And a few little extras to make it extra delicious).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-r7Q50cl779U\/XWoP6xD0zxI\/AAAAAAACK3g\/Mt_fmtz1Gikw2vQ4G1Vs0f0XTg8QTUMhgCLcBGAs\/s1600\/Raclette%2BTart%2BIngredients.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Tart shell, potatoes, egg, ham, cheese, thyme, cream\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-r7Q50cl779U\/XWoP6xD0zxI\/AAAAAAACK3g\/Mt_fmtz1Gikw2vQ4G1Vs0f0XTg8QTUMhgCLcBGAs\/s1600\/Raclette%2BTart%2BIngredients.jpg\" title=\"Raclette tart ingredients\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERaclette tart ingredients\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI made a pastry case - my go-to \u003Ca href=\"https:\/\/joythebaker.com\/2014\/11\/five-tips-best-butter-pie-crust-scratch\/\"\u003Eflaky buttermilk pastry\u003C\/a\u003E from the wonderful \u003Ca href=\"https:\/\/joythebaker.com\/\"\u003EJoy the Baker\u003C\/a\u003E - and filled it with cooked potatoes, caramelised onions, fresh thyme, and loads of grated raclette. I poured a mixture of egg and cream on top, and then baked it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TYRcA0uRTdk\/XWoQyutLCJI\/AAAAAAACK3o\/u3QUuBFX_0s6Pyd_e3EObDkEjRKFQe7SQCLcBGAs\/s1600\/Raclette%2BTart%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Raclette tart\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-TYRcA0uRTdk\/XWoQyutLCJI\/AAAAAAACK3o\/u3QUuBFX_0s6Pyd_e3EObDkEjRKFQe7SQCLcBGAs\/s1600\/Raclette%2BTart%2B2.jpg\" title=\"Raclette tart\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERaclette Tart\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOh my god, I was expecting it to be tasty - I mean, with those ingredients, how could it not be? - but I was not prepared for just how fabulous it would be! All the flavours worked so well together, and when encased in flaky buttery pastry? *chef’s kiss* Beeyootiful.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-h_WTx3yg1PE\/XWoTMuRrwfI\/AAAAAAACK34\/VmxAOjauezUh1rFIETfV0UTXHqX12awNwCLcBGAs\/s1600\/Raclette%2BTart%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Raclette Tart\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-h_WTx3yg1PE\/XWoTMuRrwfI\/AAAAAAACK34\/VmxAOjauezUh1rFIETfV0UTXHqX12awNwCLcBGAs\/s1600\/Raclette%2BTart%2B3.jpg\" title=\"Raclette Tart\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERaclette Tart\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003Cbr \/\u003EIt’s pretty rich (which I’m totally into), and it went well with cornichons and a fresh green salad. (And a sneaky glass of buttery Chardonnay). Leftovers stood up well over the week. I gave the slices a quick blast in the microwave to heat them up, but leftovers would be fine cold, like if you were taking the tart to a picnic or something similar.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EDo you like raclette cheese and pastry and butter? Make this tart! (And if you don’t like those things, may I kindly suggest that you’ve come to the wrong blog?) Enjoy! \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EPotato and Raclette Tart\u003C\/b\u003E\u003Cbr \/\u003ERecipe by Sarah Cooks, Pastry from \u003Ca href=\"https:\/\/joythebaker.com\/2014\/11\/five-tips-best-butter-pie-crust-scratch\/\"\u003EJoy the Baker\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003EFor the pastry\u003C\/i\u003E\u003Cbr \/\u003E160 grams plain flour\u003Cbr \/\u003E1 tablespoon sugar\u003Cbr \/\u003E¼ teaspoon salt\u003Cbr \/\u003E115 grams cold unsalted butter\u003Cbr \/\u003E¼ cup cold buttermilk, plus a few tablespoons extra if required\u003Cbr \/\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E\u003Cbr \/\u003E4 medium kipfler potatoes\u003Cbr \/\u003E1 red onion, peeled and finely sliced\u003Cbr \/\u003E1 tablespoon butter\u003Cbr \/\u003E100 grams ham, roughly chopped\u003Cbr \/\u003E125 grams raclette cheese, grated\u003Cbr \/\u003E2 sprigs thyme\u003Cbr \/\u003E1½ cups cream\u003Cbr \/\u003E3 eggs\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003ETo make the pastry\u003C\/i\u003E, place the flour, sugar and salt in a bowl and whisk to combine. Chop or grate the cold butter into small pieces. Add to the flour and rub in with your fingertips until the mixture resembles damp sand and the butter is evenly distributed. Make a well in the centre and pour in the 1\/4 cup buttermilk, stirring with a fork to combine. Once it comes together in a shaggy dough, knead together, and form into a disc. Wrap with clingfilm and refrigerate for one hour (or up to overnight).  Roll the rested pastry out into a large circle, approximately 5 millimetres thick. Line a 24cm loose-bottomed flan tin with the pastry and trim the edges. Refrigerate for a further 30 minutes. Preheat the oven to 200C. Line the pastry case with foil and fill with baking beans or dried pulses. Bake for 10 minutes, then remove the foil and baking beans and bake for a further 5 minutes. Set aside while you make the filling.\u003Cbr \/\u003E\u003Ci\u003ETo make the filling\u003C\/i\u003E, peel the potatoes and cut into 1-cm slices. Cook in boiling salted water for 5-10 minutes, or until just tender when poked with a skewer. Drain and set aside.\u003Cbr \/\u003EMelt the butter in a non-stick frying pan. Add the onion slices and cook on a low heat until completely soft and dark brown. Season with salt and pepper and set aside.\u003Cbr \/\u003ETurn the oven down to 180C. Place the onions, potato slices, ham, and grated cheese into the pastry case. Sprinkle the thyme leaves over.\u003Cbr \/\u003EWhisk together the cream and eggs and season with salt and pepper. Pour into the flan tin. Bake for 25-35 minutes or until golden brown and just set. Allow to cool slightly for the filling to set before slicing.\u003Cbr \/\u003EServe with cornichons and green salad. \u003Cbr \/\u003EMakes 1 x 24cm tart\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/4614429244114828432\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/09\/raclette-tart.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4614429244114828432"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4614429244114828432"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/09\/raclette-tart.html","title":"Raclette Tart"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-vacsBfw7prU\/XWoQ0IGcr4I\/AAAAAAACK3s\/KzsRTWrCNIELlvfG2R7XrjtX5KlHdWZNwCLcBGAs\/s72-c\/Raclette%2BTart%2B1.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-7202617812988599315"},"published":{"$t":"2019-07-23T09:01:00.000+10:00"},"updated":{"$t":"2019-07-23T09:02:14.056+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bacon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pasta"}],"title":{"type":"text","$t":"Fully Loaded Sweet Potato Mac and Cheese"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EFully loaded sweet potato mac and cheese. Today's recipe is a comforting hug of a meal, a mac and cheese with the added deliciousness of sweet potato, mushrooms, spinach, two cheeses, and bacon. Sweet, salty, delicious bacon!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-g7fSc0SUJ_Q\/XS8NkNZ41iI\/AAAAAAACKE8\/AHGlbKBlroUybk7MR9eRFheaSLjUU5BLgCLcBGAs\/s1600\/Fully-loaded%2BSweet%2BPotato%2BMac%2Band%2BCheese.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Fully Loaded Sweet Potato Mac \u0026amp; Cheese\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-g7fSc0SUJ_Q\/XS8NkNZ41iI\/AAAAAAACKE8\/AHGlbKBlroUybk7MR9eRFheaSLjUU5BLgCLcBGAs\/s1600\/Fully-loaded%2BSweet%2BPotato%2BMac%2Band%2BCheese.jpg\" title=\"Fully Loaded Sweet Potato Mac \u0026amp; Cheese\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFully Loaded Sweet Potato Mac \u0026amp; Cheese\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/07\/fully-loaded-sweet-potato-mac-cheese.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAnd the winter warmer recipes keep on coming... I am so excited to share this recipe with you! This mac and cheese is pure comfort. I love all types of cheesy pasta bakes, but this one holds a special place in my heart. I first made it a few weeks ago, just throwing random things together to make a weeknight dinner, but the results were so fabulous that I just had to make it again and photograph it properly to share! There are a few separate components to make but it's so worth it.\u003Cbr \/\u003E\u003Cbr \/\u003EI started off wanting to make something similar to Nigella's \u003Ca href=\"https:\/\/www.nigella.com\/recipes\/sweet-potato-macaroni-cheese\"\u003Esweet potato mac and cheese\u003C\/a\u003E, which is essentially cooked pasta, a bechamel \/ white sauce, some mashed sweet potato, and cheese, all stirred together and baked. It's wonderful, but I wanted to make it more of a full meal by adding some vegetables (mushrooms and baby spinach), and some crispy bacon, because bacon. It's a \u003Cb\u003Efully loaded sweet potato mac and cheese\u003C\/b\u003E!\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-r_cVfpAJ23k\/XS8N7dkMLpI\/AAAAAAACKFE\/CEXm6ZewPv0OViBM_HziMwMTz3rN_qjwACLcBGAs\/s1600\/Fully-loaded%2BSweet%2BPotato%2BMac%2Band%2BCheese%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Fully Loaded Sweet Potato Mac \u0026amp; Cheese ingredients\" border=\"0\" data-original-height=\"788\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-r_cVfpAJ23k\/XS8N7dkMLpI\/AAAAAAACKFE\/CEXm6ZewPv0OViBM_HziMwMTz3rN_qjwACLcBGAs\/s1600\/Fully-loaded%2BSweet%2BPotato%2BMac%2Band%2BCheese%2B2.jpg\" title=\"Fully Loaded Sweet Potato Mac \u0026amp; Cheese ingredients\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EIngredients\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThese additions are all wonderful, but the real kicker is that I use the bacon fat as the base of the bechamel, so that the delicious salty-smoky flavour permeates throughout the entire dish. It's a total game changer! I discovered this on a fluke. The first time I made this dish, I started off by cooking the bacon, and noticed that quite a bit of fat came off. The next step was to make the bechamel, which starts off with a good portion of melted better. I saw the pan with the melted bacon fat in it, and I just had a lightbulb moment - what if I were to use bacon fat instead of the butter? Would it work? Well, I gave it a go, and it did work! Brilliantly! \u003Cb\u003EBacon bechamel\u003C\/b\u003E! (I always buy fancy dry-cured streaky bacon from my favourite butcher, which tastes amazing, and is pretty expensive - I'm glad I didn't let any of it go to waste!)\u003Cbr \/\u003E\u003Cbr \/\u003EYou need a quarter cup (i.e. 62.5 millilitres) of fat to make the bechamel, so depending on your bacon you may have too much or too little. So I suggest pouring the bacon fat into a quarter cup measure, and adding as much butter as you need to bring it up to the quarter cup. After that, you just cook it as you would a normal bechamel - heating the bacon fat\/butter in a pot, adding flour and cooking for a few minutes, gradually whisking in milk and cooking until thickened. A little paprika and mustard make it extra tasty.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eear0sIaeWs\/XTGimFz9JYI\/AAAAAAACKHw\/X6zlKZ1qKDcQQgwRcjIe6EO_2vntrZl5ACLcBGAs\/s1600\/Bacon%2BBechamel.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Bacon Bechamel\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-eear0sIaeWs\/XTGimFz9JYI\/AAAAAAACKHw\/X6zlKZ1qKDcQQgwRcjIe6EO_2vntrZl5ACLcBGAs\/s1600\/Bacon%2BBechamel.jpg\" title=\"Bacon Bechamel\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBacon Bechamel\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThen, you add button mushrooms and keep stirring and cooking until the mushrooms go from fresh and bouncy...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-psWt35PTmXw\/XTGk1_CwfLI\/AAAAAAACKIU\/ibqElRY9-sgUAVsGxlyXReaJ38RLiRI0QCLcBGAs\/s1600\/Mushrooms.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Mushrooms\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-psWt35PTmXw\/XTGk1_CwfLI\/AAAAAAACKIU\/ibqElRY9-sgUAVsGxlyXReaJ38RLiRI0QCLcBGAs\/s1600\/Mushrooms.jpg\" title=\"Mushrooms\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMushrooms\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E... to softened and saucy.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eejYpFz45GY\/XTGlzdDHnBI\/AAAAAAACKIk\/gV_8gwGLaQgHYGCwbT9nR2ZMNfrsDZIYQCLcBGAs\/s1600\/Mushroom%2BBacon%2BBechamel.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Mushroom and Bacon Bechamel\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-eejYpFz45GY\/XTGlzdDHnBI\/AAAAAAACKIk\/gV_8gwGLaQgHYGCwbT9nR2ZMNfrsDZIYQCLcBGAs\/s1600\/Mushroom%2BBacon%2BBechamel.jpg\" title=\"Mushroom and Bacon Bechamel\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMushroom and Bacon Bechamel\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat's the sauce done! Meanwhile, you gotta cook your macaroni and your sweet potato. (I prefer roasting the sweet potato in the oven because it's easier and keeps the house warm on a winter's day). I also like leaving the skin on for extra texture and I guess a tiny bit of extra nutrients. You mash the sweet potato, and then stir it together with the bacon and cooked macaroni. (Keep a little of the hot starchy water in which you cooked the pasta in case you need a little extra liquid to help it come together).\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-E4RRQ9FYPKg\/XTGnIv2zlQI\/AAAAAAACKI8\/11r0jDL6MBsm1BgIf6hZvThfJv3BMSpWQCLcBGAs\/s1600\/Mac%2Band%2BSweet%2BPotato%2Band%2BBacon.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Macaroni, Bacon, Sweet Potato\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-E4RRQ9FYPKg\/XTGnIv2zlQI\/AAAAAAACKI8\/11r0jDL6MBsm1BgIf6hZvThfJv3BMSpWQCLcBGAs\/s1600\/Mac%2Band%2BSweet%2BPotato%2Band%2BBacon.jpg\" title=\"Macaroni, Bacon, Sweet Potato\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMacaroni, Bacon, Sweet Potato\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EStir the mushroomy sauce into the pasta, then add a few handfuls of baby spinach leaves to make it healthy (oh who am I kidding, you saw the bacon bechamel, but add the spinach anyway because it is nice). Pile the delicious gooey pasta into a baking dish, then cover with feta and grated tasty cheese, plus a little paprika and some chopped sage. Bake it until it's hot and bubbling and golden brown, then dig in!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-F8CxsvD4NKE\/XS8ORBBhKkI\/AAAAAAACKFQ\/G_TiQVuIPvctQ_yL3AB6DhznLZOtf5omgCLcBGAs\/s1600\/Fully-loaded%2BSweet%2BPotato%2BMac%2Band%2BCheese%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/1.bp.blogspot.com\/-F8CxsvD4NKE\/XS8ORBBhKkI\/AAAAAAACKFQ\/G_TiQVuIPvctQ_yL3AB6DhznLZOtf5omgCLcBGAs\/s1600\/Fully-loaded%2BSweet%2BPotato%2BMac%2Band%2BCheese%2B3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFully-Loaded Sweet Potato Mac \u0026amp; Cheese\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EIt's so good! Yes, it's comforting and bacony, but not over-the-top rich or stodgy. It's just a super flavourful macaroni and cheese! Depending on my mood, I like a small portion with a nice salad for extra freshness and nutrition, or just a big bowl in its entirety for pure comfort. It also freezes really well, so I suggest freezing a couple of individual portions for future easy lunches.\u0026nbsp;Enjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EFully Loaded Sweet Potato Mac and Cheese\u003C\/b\u003E\u003Cbr \/\u003EA recipe by Sarah Cooks\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E250-300 grams sweet potatoes\u003Cbr \/\u003E200 grams macaroni pasta\u003Cbr \/\u003EExtra virgin olive oil\u003Cbr \/\u003E4 rashers streaky bacon, finely chopped\u003Cbr \/\u003E2-3 tablespoons unsalted butter\u003Cbr \/\u003E3 tablespoons plain flour\u003Cbr \/\u003E500 millilitres full-fat milk\u003Cbr \/\u003E200 grams sliced button mushrooms\u003Cbr \/\u003E1 teaspoon mild English mustard\u003Cbr \/\u003E1\/4 teaspoon paprika (plus extra for sprinkling)\u003Cbr \/\u003E60 grams baby spinach leaves\u003Cbr \/\u003E75 grams feta (plus a little extra for sprinkling)\u003Cbr \/\u003E75 grams grated tasty cheese (plus a little extra for sprinkling)\u003Cbr \/\u003E4 sage leaves\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPreheat the oven to 200C.\u003Cbr \/\u003EWash the sweet potatoes. Rub the sweet potatoes with a little olive oil, then wrap each one in foil. Roast for 30 minutes - 1 hour, or until soft when tested with a skewer. Remove to a bowl, and mash roughly, skin and all. (Roasting the sweet potatoes can be done in advance).\u003Cbr \/\u003EPut a large pot of water on to boil. Salt generously then add the macaroni. Once it's come back to a boil, cook for one minute less than the packet instructions suggest. Save a cup of the starchy cooking water with a mug, then drain the pasta and set aside.\u003Cbr \/\u003EHeat a teaspoon of extra virgin olive oil in a large saucepan over a medium heat. Add the bacon pieces, and cook, stirring occasionally, until the pieces are crisp and the fat is rendered. Use a slotted spoon to transfer the pieces to a small plate and set aside.\u003Cbr \/\u003EPour the melted bacon fat into a 1\/4 cup measure, and add enough butter to bring the total volume up to the quarter cup mark. (This is messy and can be a bit annoying, but this means that instead of discarding the bacon fat, you are using it as the base for your white sauce and therefore getting ALL THE FLAVOUR so it is totally worth it).\u003Cbr \/\u003EPour the bacon fat and butter back into the saucepan and melt over a low heat. Add the flour and whisk to combine. Cook for a minute or two until bubbling and a little thickened. Remove from the heat, whisk in the milk, then return to the heat. Cook, whisking and stirring, until the sauce is thickened. (You don't have to whisk constantly, but just make sure you stir it often enough so that it doesn't catch and burn on the pan). Whisk in the mustard and paprika. Tip in the mushrooms, stir to combine, and cook for a further minute or so. Remove from the heat and season with salt and pepper.\u003Cbr \/\u003EPlace the drained pasta back into the pot that you cooked it in. Add the sweet potato mash and stir gently to combine, pouring in some of the starchy cooking water if required to help it mush through. Add the bacon and crumble in the feta and stir to combine.\u003Cbr \/\u003ETip the pasta into the pan with the mushroomy white sauce. Add the grated tasty cheese, and stir to disperse evenly.\u003Cbr \/\u003ESpoon a third of the mixture into a 25cm square baking dish, then add half the spinach leaves. Repeat with another third of the pasta mixture, then the remaining spinach leaves, and finish with the pasta mixture.\u003Cbr \/\u003ESprinkle the top with a little paprika, and the extra feta and tasty cheese. Snip the sage leaves into fine strips and sprinkle over.\u003Cbr \/\u003EBake for 20-30 minutes or until golden brown and piping hot.\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/7202617812988599315\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/07\/fully-loaded-sweet-potato-mac-and-cheese.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/7202617812988599315"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/7202617812988599315"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/07\/fully-loaded-sweet-potato-mac-and-cheese.html","title":"Fully Loaded Sweet Potato Mac and Cheese"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-g7fSc0SUJ_Q\/XS8NkNZ41iI\/AAAAAAACKE8\/AHGlbKBlroUybk7MR9eRFheaSLjUU5BLgCLcBGAs\/s72-c\/Fully-loaded%2BSweet%2BPotato%2BMac%2Band%2BCheese.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-2565827146786931638"},"published":{"$t":"2019-04-29T08:07:00.000+10:00"},"updated":{"$t":"2019-04-29T08:07:45.451+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick Dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sausages"}],"title":{"type":"text","$t":"One-Pot Lamb Sausage and Kale Orzo"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003EA comforting autumnal recipe for you today - one-pot lamb sausage and kale orzo! Lamb sausage, kale, and orzo pasta are all cooked together in the one pot, with a handful of grated mozzarella stirred through at the end for extra creamy deliciousness. This comforting dish is packed full of flavour and couldn't be easier - it takes just thirty minutes from start to finish. A fantastic weeknight meal!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-tuNY5VVQD8A\/XE0QzjPVT1I\/AAAAAAACGP4\/wvo622qAXcswVQLVjhv6BlvJafJLL0GRACLcBGAs\/s1600\/Kale%2BSausage%2BOrzo%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/2.bp.blogspot.com\/-tuNY5VVQD8A\/XE0QzjPVT1I\/AAAAAAACGP4\/wvo622qAXcswVQLVjhv6BlvJafJLL0GRACLcBGAs\/s1600\/Kale%2BSausage%2BOrzo%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELamb Sausage and Kale Orzo\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIf you follow me on \u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003EInstagram\u003C\/a\u003E, you'll know that I recently came back from a wonderful holiday in sunny Malaysia. It was warm and sunny, and we ate SO much - it was the best! While we were away, daylight savings ended, and Autumn seems to have kicked in properly, so in addition to the usual post-holiday blues, I'm also dealing with the colder weather and early darkness. Blah! I am craving comfort food to the max! This one-pot orzo definitely fits the bill.\u003Cbr \/\u003E\u003Cbr \/\u003EBack when I made my \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/01\/meal-prep-monday-chicken-dinner.html\"\u003EChicken Dinner Meal Prep\u003C\/a\u003E, I had a huge bunch of gorgeous organic cavolo nero (Tuscan kale) leftover, and I spent most of the following week devising ways to use it up. I'm thrilled to say that this one-pot lamb sausage and kale orzo was one of the results.\u003Cbr \/\u003E\u003Cbr \/\u003EI thought that the robust, verdantly green kale would go well with a fennel-studded spicy Italian sausage, so I searched for recipes combining the two ingredients, and found a delicious-looking recipe for \u003Ca href=\"https:\/\/www.yayforfood.com\/recipes\/orzo-pasta-with-italian-sausage-and-kale\"\u003EOne-Pot Orzo with Italian Sausage and Kale\u003C\/a\u003E\u0026nbsp;on \u003Ca href=\"https:\/\/www.yayforfood.com\/\"\u003EYay! for Food\u003C\/a\u003E.\u0026nbsp;At first I was planning to make it exactly as per the recipe just for my dinner (i.e. and not blog it), but when I got to the supermarket I came across these wonderful smelling Greek lamb sausages and I had to have them! (I suppose you could use whatever sausages take your fancy, but I did love the combo of lamb sausages and kale). I also scaled down the recipe to make two servings rather than six and made some other minor adjustments to suit my taste. The full, adapted recipe is below!\u003Cbr \/\u003E\u003Cbr \/\u003ESo, you start by squeezing the sausage meat from the casing, and sautéing it in a pan with onions, garlic and chilli flakes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-X_v6QtCdnPg\/XE0Q0yQ_ZTI\/AAAAAAACGQA\/gaeMwBfEJUMjoZxWXMI4GE4pDS3WzR4-QCLcBGAs\/s1600\/Sauteeing%2BLamb.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-X_v6QtCdnPg\/XE0Q0yQ_ZTI\/AAAAAAACGQA\/gaeMwBfEJUMjoZxWXMI4GE4pDS3WzR4-QCLcBGAs\/s1600\/Sauteeing%2BLamb.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESautéing the sausage\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThen you add the kale and let it wilt down for a bit, before adding orzo pasta.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ZWeHGZ7swBM\/XE0Q1h-Mf-I\/AAAAAAACGQE\/tHbeMbc15M0_fBVteJfi6KyseANEZsCRgCLcBGAs\/s1600\/With%2BOrzo%2Band%2BKale.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/2.bp.blogspot.com\/-ZWeHGZ7swBM\/XE0Q1h-Mf-I\/AAAAAAACGQE\/tHbeMbc15M0_fBVteJfi6KyseANEZsCRgCLcBGAs\/s1600\/With%2BOrzo%2Band%2BKale.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EOrzoooooo\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI totally love orzo pasta and need no excuse to cook with it. Nigella's \u003Ca href=\"https:\/\/www.theguardian.com\/lifeandstyle\/2017\/mar\/29\/the-20-best-nigella-lawson-recipes-part-3-roast-rib-beef-salmon\"\u003Epasta risotto with peas and pancetta\u003C\/a\u003E\u0026nbsp;from \u003Ci\u003ENigellissima\u003C\/i\u003E\u0026nbsp;and her \u003Ca href=\"https:\/\/www.rachaelrayshow.com\/recipes\/26887_nigella_lawsons_meatballs_with_orzo_from_at_my_table\"\u003Emeatballs with orzo\u003C\/a\u003E from \u003Ci\u003EAt My Table\u003C\/i\u003E\u0026nbsp;are both favourites of mine. (I'm fairly sure orzo and risoni are the same thing, by the way - pasta in the shape of rice). In this recipe, you stir the orzo to cover it in all the delicious flavourful oils, then pour stock over...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UTSHHBD-pnE\/XE0QzkzDUOI\/AAAAAAACGP0\/alQy76FBY4Ifo8geDO-10F5EA5x-jCJvACLcBGAs\/s1600\/Orzo%2Bcooking.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-UTSHHBD-pnE\/XE0QzkzDUOI\/AAAAAAACGP0\/alQy76FBY4Ifo8geDO-10F5EA5x-jCJvACLcBGAs\/s1600\/Orzo%2Bcooking.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EReady to simmer\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E...clamp on a lid and let it simmer gently until the stock is absorbed and the orzo is cooked through. Super easy! The final flourish is a handful of grated mozzarella stirred through to get all melty and creamy. (I've made this dish a couple of times now, and always used mozzarella, but as I type this post, I think that feta might be a nice alternative, especially with a lamb sausage).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-3gTjoa2YMzc\/XE0Qzh_CBOI\/AAAAAAACGP8\/lrx9SuUtGtw8K78K2YuO5S-RbkaBa3JXgCLcBGAs\/s1600\/Kale%2BSausage%2BOrzo.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/4.bp.blogspot.com\/-3gTjoa2YMzc\/XE0Qzh_CBOI\/AAAAAAACGP8\/lrx9SuUtGtw8K78K2YuO5S-RbkaBa3JXgCLcBGAs\/s1600\/Kale%2BSausage%2BOrzo.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EOne-Pot Lamb Sausage \u0026amp; Kale Orzo\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI've used a cast iron pan for these photos, but I'd actually suggest using a non-stick frying pan, as some of the little orzo grains caught on the bottom of the pan and were difficult to scoop out.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI absolutely loved this dish and have already made it more than once! I love the punchy flavours, and how it's really comforting without feeling heavy or overindulgent. Perrrrrfect for the cooler Autumn nights!\u003Cbr \/\u003E\u003Cbr \/\u003EI (obviously) love cooking and baking, but I must admit that I can find regular weeknight cooking to be a bit of a challenge. I'm happy to spend ages in the kitchen on a complicated\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/03\/pumpkin-and-pecan-cinnamon-rolls-with.html\"\u003Ebaking project\u003C\/a\u003E\u0026nbsp;or putting together an elaborate\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/Entertaining\"\u003Edinner party\u003C\/a\u003E, but the actual grind of the day-in-day-out regular cooking can sometimes be overwhelming. For me, it's usually not the actual cooking, or even the shopping, that is the difficult part, it's just making the decision! I'm always thrilled when I can add a new simple weeknight dish to the repertoire!\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EOne-Pot Lamb Sausage and Kale Orzo\u003C\/b\u003E\u003Cbr \/\u003EAdapted from \u003Ca href=\"https:\/\/www.yayforfood.com\/recipes\/orzo-pasta-with-italian-sausage-and-kale\"\u003EYay! for Food\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E1 tbsp olive oil\u003Cbr \/\u003E2 Greek lamb sausages (approx. 180g in total)\u003Cbr \/\u003E1\/2 small onion, finely chopped\u003Cbr \/\u003E1 garlic clove, crushed\u003Cbr \/\u003E1\/4 teaspoon chilli flakes\u003Cbr \/\u003E6 leaves cavolo nero or approx. 2 cups loosely packed chopped kale leaves\u003Cbr \/\u003E2\/3 cup orzo pasta\u003Cbr \/\u003E1 cup chicken stock\u003Cbr \/\u003E1\/4 cup grated mozzarella\u003Cbr \/\u003EGrated parmesan, salt \u0026amp; pepper\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EHeat the olive oil in a large pan that comes with a tight fitting lid over a medium heat. Squeeze the sausage meat out of the skins and place in the hot pan. Cook, stirring, and breaking up the meat until the meat has started to brown and is crumbly.\u003Cbr \/\u003EAdd the onion, garlic, and chilli flakes and season with salt and pepper. Cook for approx. 5 minutes or until beginning to soften.\u003Cbr \/\u003EWash the cavolo nero and remove any hard stems. Finely slice the leaves and add to the pan. Stir to combine and cook until wilted. Add the orzo and stir combine.\u003Cbr \/\u003EPour over the stock (you may need to add a little extra depending on the dimensions of your pan - you want it to just cover the ingredients in the pan). Bring to the boil, then turn down to a simmer and cover with the lid. Allow to cook for 12-15 minutes or until the orzo is tender and the liquid is absorbed. Remove from the heat\u003Cbr \/\u003EAdd the mozzarella and stir through. Taste and adjust seasoning as you like with salt, pepper, grated Parmesan and chilli flakes.\u003Cbr \/\u003EServes 2-3\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMore quick and easy weeknight dinner options:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/10\/meal-prep-monday-sesame-peanut-noodles.html\"\u003ESesame Peanut Noodles with Crispy Tofu\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2013\/06\/taiwanese-meat-sauce-on-rice.html\"\u003ETaiwanese Meat Sauce on Rice\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2014\/08\/spiral-pasta-with-red-kale-feta-and.html\"\u003ESpiral Pasta with Red Kale, Feta and Pine Nuts\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2014\/04\/orecchiette-with-broad-beans-and-lemon.html\"\u003EOrecchiette with Broad Beans and Lemon Ricotta\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/2565827146786931638\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/04\/one-pot-lamb-sausage-and-kale-orzo.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/2565827146786931638"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/2565827146786931638"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/04\/one-pot-lamb-sausage-and-kale-orzo.html","title":"One-Pot Lamb Sausage and Kale Orzo"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-tuNY5VVQD8A\/XE0QzjPVT1I\/AAAAAAACGP4\/wvo622qAXcswVQLVjhv6BlvJafJLL0GRACLcBGAs\/s72-c\/Kale%2BSausage%2BOrzo%2B2.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-8695499045655701709"},"published":{"$t":"2019-03-20T20:51:00.000+11:00"},"updated":{"$t":"2019-03-20T21:33:24.042+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nuts"}],"title":{"type":"text","$t":"Plum Compote with Vanilla-Whipped Ricotta and Toasted Hazelnuts"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EPlum Compote with Vanilla-Whipped Ricotta and Toasted Hazelnuts. Ripe plums are poached with citrus and spices until soft and fragrant, partnered with a creamy, vanilla-scented whipped ricotta and crunchy toasted hazelnuts. Make this for a breakfast with a difference, a smart dessert, or to add to a brunch party!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-V7gBBahPQYk\/XIY9-XNxvKI\/AAAAAAACIvk\/NTuFTmfuYU47d9DgNBvwcN0RJYG1k9uwACLcBGAs\/s1600\/Poached%2BPlums%2Bwith%2BVanilla-Whipped%2BRicotta%2Band%2BToasted%2BHazelnuts.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/2.bp.blogspot.com\/-V7gBBahPQYk\/XIY9-XNxvKI\/AAAAAAACIvk\/NTuFTmfuYU47d9DgNBvwcN0RJYG1k9uwACLcBGAs\/s1600\/Poached%2BPlums%2Bwith%2BVanilla-Whipped%2BRicotta%2Band%2BToasted%2BHazelnuts.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPlum compote with vanilla-whipped ricotta and toasted hazelnuts\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESlipping in with just one more plum recipe before the end of the season! I made this plum compote on a whim, and was surprised by just how delicious it was! As you may remember, I had been given that big sample of Queen Garnet plums, and I really wanted to use them up! I'd made the \u003Ci\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2019\/03\/pflaumen-streuselkuchen.html\"\u003EPflaumen Streuselkuchen\u003C\/a\u003E\u003C\/i\u003E, I'd made \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2019\/03\/roast-plum-ice-cream.html\"\u003Eplum ice-cream\u003C\/a\u003E, Sandra had made some plum liquor (it take some weeks; I'll show you once it's ready), and we'd been eating the plums fresh as well. After all that, I still had some plums left, and I was too lazy to make jam, so compote it was!\u003Cbr \/\u003E\u003Cbr \/\u003EI'd never made a compote before, but lots of online research taught me that basically what you need to do is poach pieces of fruit in a water and sugar syrup, adding spices and citrus to your liking.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI sliced up the plums, some in quarters and some in halves. This was mainly because it's tricky to get the stone out of a plum half, but also so have a bit of texture contrast in the finished compote.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-fUh1_BHMM60\/XIY-DfVI09I\/AAAAAAACIvo\/fwBWd_JGLQorjVpIGmoRv2TaJqNM-AnQgCLcBGAs\/s1600\/Queen%2BGarnet%2BPlums.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-fUh1_BHMM60\/XIY-DfVI09I\/AAAAAAACIvo\/fwBWd_JGLQorjVpIGmoRv2TaJqNM-AnQgCLcBGAs\/s1600\/Queen%2BGarnet%2BPlums.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESliced plums\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI then made a poaching liquid of water, orange juice, sugar, a cinnamon stick and some cloves. Once it came to the boil, I turned it down to a simmer, added the plum pieces and let them simmer gently until softened.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-gKCFZrgoiBA\/XIY-Dmuf9kI\/AAAAAAACIvs\/EcDa651JjJofXYfVHq0iB7SrcijVQ_wnACLcBGAs\/s1600\/Poaching%2Bliquid.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-gKCFZrgoiBA\/XIY-Dmuf9kI\/AAAAAAACIvs\/EcDa651JjJofXYfVHq0iB7SrcijVQ_wnACLcBGAs\/s1600\/Poaching%2Bliquid.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPoaching liquid\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003EAs they were cooking, and the plums were staining the liquid a deep red, I realised that I was making something that smelled just like \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/07\/gluhwein-german-mulled-wine.html\" style=\"font-style: italic;\"\u003EGlühwein\u003C\/a\u003E, transporting me back to the \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/12\/christmas-markets-in-germany.html\"\u003EChristmas markets of Germany\u003C\/a\u003E! The citrus, the spices - it smelled so warming and inviting! I guess those German flavours are really part of my soul now, I'm drawn to them even subconsciously.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce cooked, I fished the plum pieces out with a slotted spoon, and then boiled the liquid until thickened and syrupy. (I don't think that this step is strictly necessary, but it intensifies the colour and makes it look so much prettier!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1x5rLUlW3D8\/XIY-MpOTkOI\/AAAAAAACIvw\/tns_oaW1NRoqii95b6gmS2fIXi8o8AgmgCLcBGAs\/s1600\/Poached%2Bplums.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-1x5rLUlW3D8\/XIY-MpOTkOI\/AAAAAAACIvw\/tns_oaW1NRoqii95b6gmS2fIXi8o8AgmgCLcBGAs\/s1600\/Poached%2Bplums.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPlum Compote with Vanilla-Whipped Ricotta and Toasted Hazelnuts\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo I guess you could eat the compote however you like - with Greek yogurt, on top of bircher muesli, with ice-cream or whatever - but I loved the idea of pairing it with whipped ricotta. It worked really well, the sharp and sweet spicy plums melding into the creamy milky ricotta. I based the whipped ricotta recipe on one from\u0026nbsp;\u003Ca href=\"https:\/\/joythebaker.com\/2015\/10\/whipped-ricotta-with-honey-and-ghost-pepper-salt\/\" style=\"text-align: justify;\"\u003EJoy the Baker\u003C\/a\u003E, whipping a little cream cheese and milk with the ricotta to give it a smooth texture, and added a little vanilla to make it more desserty. The last component was a scattering of toasted hazelnuts, for a wonderful crunch and nutty aroma. The whole combination was heavenly.\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-pCwPxuyPviM\/XIY-SFOM1zI\/AAAAAAACIv4\/D1nJc6xfyxIGAod81bdFkMgiMZI5go3LwCLcBGAs\/s1600\/Poached%2BPlums%2Bwith%2BVanilla-Whipped%2BRicotta%2Band%2BToasted%2BHazelnuts%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/3.bp.blogspot.com\/-pCwPxuyPviM\/XIY-SFOM1zI\/AAAAAAACIv4\/D1nJc6xfyxIGAod81bdFkMgiMZI5go3LwCLcBGAs\/s1600\/Poached%2BPlums%2Bwith%2BVanilla-Whipped%2BRicotta%2Band%2BToasted%2BHazelnuts%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPlum Compote with Vanilla-Whipped Ricotta and Toasted Hazelnuts\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI chose not to sweeten the ricotta at all, as I thought the syrup from the plums would provide enough sweetness. However, if you were making the vanilla-whipped ricotta by itself, I'd suggest adding a couple of tablespoons of of sugar. (Ooh, or drizzling it with honey and toasted hazelnuts or pine nuts - fabulous).\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-b6UfjoBc8yc\/XIY-SLPQNRI\/AAAAAAACIv8\/xoovtxEO_QATjQWcjeRtj9YyeV57L5HYACLcBGAs\/s1600\/Poached%2BPlums%2Bwith%2BVanilla-Whipped%2BRicotta.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/2.bp.blogspot.com\/-b6UfjoBc8yc\/XIY-SLPQNRI\/AAAAAAACIv8\/xoovtxEO_QATjQWcjeRtj9YyeV57L5HYACLcBGAs\/s1600\/Poached%2BPlums%2Bwith%2BVanilla-Whipped%2BRicotta.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPlum Compote with Vanilla-Whipped Ricotta and Toasted Hazelnuts\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003EI ate this for breakfasts, but I like the idea of serving this as a late-summer \/ autumn dessert, or as part of a big brunch spread where you've got lots of different items on the table for people to pick at. This is why say it serves four to eight people. I'd say it serves four if you're eating it by itself for breakfast (i.e. one plum per person), but of course this would stretch out to feed more if you're eating it as a small snack or dessert, or if you're serving it as part of a brunch spread.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EPlum Compote with Vanilla-Whipped Ricotta and Toasted Hazelnuts\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA recipe by Sarah Cooks, Vanilla-Whipped Ricotta adapted from \u003Ca href=\"https:\/\/joythebaker.com\/2015\/10\/whipped-ricotta-with-honey-and-ghost-pepper-salt\/\"\u003EJoy the Baker\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EFor the Plum Compote\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 large orange\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E30-40 grams caster sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 star anise\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 cinnamon stick\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E4 large red plums\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EFor the Vanilla-Whipped Ricotta\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 cup cream cheese, softened\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E500 grams full fat ricotta\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E2 tablespoons milk\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 teaspoon vanilla bean paste\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EFor the Toasted Hazelnuts\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 cup whole hazelnuts\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003ETo make the plum compote\u003C\/i\u003E, squeeze the juice of the orange into a measuring jug. Add water to bring the liquid up to 300 millilitres. Pour the liquid into a saucepan. Add the sugar, star anise and cinnamon stick. Stir and bring to the boil over a medium heat and turn down to a simmer. Cut the plums in half, twist the two halves to separate them. Remove the stones. Cut some of the plum halves into half again (i.e. into quarters). Place the plum pieces in the simmering liquid. Simmer gently for 3-5 minutes or until softened. Use a slotted spoon to remove the plum pieces to a serving bowl. Turn the heat up and boil the liquid until reduced and thickened. Pour the liquid over the plums and allow to cool.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003ETo make the vanilla-whipped ricotta\u003C\/i\u003E, place the cream cheese in the bowl of a stand mixer and beat until smooth. Turn the beater off, and add the ricotta, milk and vanilla bean paste. Beat on medium speed for for 3-5 minutes or until smooth. Spread the whipped ricotta onto a serving plate or platter.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003ETo make the toasted hazelnuts\u003C\/i\u003E, toast the hazelnuts in a dry frying pan over a medium heat, shaking the pan frequently to prevent them burning. Keep cooking until they are fragrant and golden brown. Tip the hazelnuts onto a clean tea towel and wrap them up. Rub the nuts in the towel to remove the loose skins (it might not all come off, this isn't a problem).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESet out the vanilla whipped ricotta with the poached plums and toasted hazelnuts and allow people to serve themselves.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EServes 4-8, depending on what you serve with it\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003ESarah received complimentary Queen Garnet plums from \u003Ca href=\"http:\/\/www.nutrafruit.com.au\/\"\u003ENutrafruit\u003C\/a\u003E\u0026nbsp;but was not obligated to post or compensated in any way.\u0026nbsp;\u003C\/i\u003E\u003Ci style=\"text-align: start;\"\u003EAll opinions are my own.\u003C\/i\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/8695499045655701709\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/03\/plum-compote-with-vanilla-whipped.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8695499045655701709"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8695499045655701709"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/03\/plum-compote-with-vanilla-whipped.html","title":"Plum Compote with Vanilla-Whipped Ricotta and Toasted Hazelnuts"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-V7gBBahPQYk\/XIY9-XNxvKI\/AAAAAAACIvk\/NTuFTmfuYU47d9DgNBvwcN0RJYG1k9uwACLcBGAs\/s72-c\/Poached%2BPlums%2Bwith%2BVanilla-Whipped%2BRicotta%2Band%2BToasted%2BHazelnuts.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});