Category: Recipes

Sambuca Ricotta Semolina Cake

Sambuca Ricotta Semolina Cake

I like a simple cake that I can dress-up.  This Sambuca Ricotta Semolina Cake delivers a versatile dessert without much stress. The Semolina gives cakes some more texture and adding the ricotta keeps the cake moist and velvety.  Sambuca Ricotta Semolina Cake gets its flavour from the Sambuca liqueur in the cake and the custard.

My favourite semolina memories are of nonna using it to make pasta and a savoury porridge dish.  She dressed the porridge with sauce and sautéed zucchini and then sprinkled parmesan over it.  That’s another recipe.  LOL  She also made some cookies with it.

My cake today will be great on its own, but I am adding a custard to it.  Today I dress it with custard and berries on top.  You can use your imagination to change this cake to suit your needs. Custard is a think I make often for my self and it isn’t complicated.  For every egg, I add a tablespoon of sugar.  Use whole milk or 2 % for the best texture.  Instead of vanilla extract, I add a liqueur.  My favourites are Sambuca and Baileys.

A great article on learning about cooking with semolina https://www.thespruceeats.com/easy-semolina-flour-substitute-4142772

Ingredients For Sambuca Ricotta Semolina Cake

The cake

  • 3 cups milk
  • 1/4 cup of butter
  • 1/2  of a lemon or orange juice and zest
  • 1 cup semolina
  • 2 tsp Sambuca
  • 3 eggs
  • 1 cup sugar
  • 250 grams ricotta
  • 1 tsp coconut sugar
  • 1/4 cup slivered almonds

The Custard

  • 3 egg yolks
  • 3 tbsp of sugar
  • 2 tbsp of cornstarch
  • two cups of milk
  • 2 tbsp Sambuca
  • zest of half a lemon
  • 1 tbsp butter

To make the custard whisk the egg yolks, sugar and cornstarch right in the pan.  When smooth add two cups of cold milk and place on medium heat.  Bring to a boil and stir until thick.  The custard should coat the back of your spoon.  Remove from heat and add the Sambuca, butter and lemon zest. Stir quickly and transfer to a glass bow.  Cover the custard right over the surface with plastic wrap to avoid a film.  Place into refrigerator until completely cooled. 

Process for the cake

Heat the milk with the orange or lemon zest and the butter.

When it comes to a boil gradually add the semolina and stir constantly.  When it thickens remove from heat and add the lemon juice and anise.  Set aside to cool. 

In a large bowl,  beat  the eggs with the sugar.Once blended, add the ricotta. 

Add the semolina to the egg mixture and beat a few minutes.  Pour into a lined springform pan.  

Sprinkle the surface with coconut sugar and bake at 350 F  oven for 50 minutes. 

When it comes out of the oven, sprinkle with a little coconut sugar.  

Cool completely.  Spread the custard over the cake and sprinkle with slivered almonds.  Always keep this uncovered in refrigerator.  

Look at the richness of this cake!!

 

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Sunday Cheesy Chicken Rolls

Sunday Cheesy Chicken Rolls

My mom always made Sunday special at our house.  To this day, she makes the most amazing Sunday meals.  At 86 I marvel at her attention to details and the love she puts forth.  I think Nilde would love my Sunday Cheesy Chicken Rolls.  These little packets stuffed with cheese and wrapped in bacon will dress any Sunday table.

Italians use a lot of chicken cutlets in the kitchen.  I like to cut my own.  The chicken breasts from our local butcher are huge, coming in at one pound each. Growing up in little Italy we always bought our meat from Mr. Greco the local butcher.  I would encourage you to buy local and from your butcher https://www.accordingtoelle.com/5-good-reasons-to-get-yourself-a-butcher/ Slicing them and pounding them brings me back to helping my nonna Emilia. It was my job to pound.  These days, it’s a great way to get rid of my Covid frustrations.  LOL

You can remove the toothpicks before serving, if not inform you family or guests to remove them on the plate. LOL

Another one of my favourite chicken roll recipes :https://recipesatmytable.com/involtini-chicken-raisins/

Ingredients

  • 2 large chicken breasts ( mine were 1 lb each)
  • salt and pepper
  • 1 tbsp dijon mustard
  • 3 slices of bacon sliced in half
  • 6 long rectangles of sharp cheese
  • 2 tbsp all purpose flour
  • 1 tbsp polenta
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup beer
  • green or black olives
  • 1 tsp Italian Seasoning
  • 1/2 tsp hot pepper chilli flakes (optional)

Process

Slice the chicken breasts in half and lightly pound with mallet.

Season each breast with salt and pepper. Spread the mustard with a brush on the underside of each breast. Place the cheese in the middle of each roll and roll up the chicken breasts.  Ensure that all sides are tucked in tightly.

Wrap a piece of bacon around each roll and secure with tooth picks.  Roll in the flour and polenta. 

In a large pan heat the butter and olive oil.  Lightly brown the rolls on each side.

Ensure that  rolls are brown on all sides.  Those brown bits are gong to give flavour to the gravy. 

Add the beer, cover and simmer for 15 minutes on low.

Now add the olives, the Italian seasoning and simmer for another 10minutes.

Add some fresh parsley. Here you see it plated. 

Tonight we served it with spaetzle. 

It cuts beautifully and see the cheese in the middle.  YUM!!

 

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Ready to taste

Tried and True Date Squares

Tried and True Date Squares

Tried and True Date Squares have been part of the family for over 30 years.  I would make these and between the children, their friends and my husband, they would disappear in a few hours.  The oats always made me feel like they are healthy, although the butter makes them rich and moist.

There is a lot of conversation over whether date squares are Canadian in origin or Scottish.  They are very popular in Quebec and Newfoundland; however, the use of oats points to Scottish origins.  Perhaps the recipe came with Scottish settlers?  In reading, I also found that it is referred to as “matrimonial cake” in Western Canada. The explanation being that the two separate layers of oats come together with dates, just like two people coming together in marriage.  I find researching the origins of recipes most interesting.

Whatever the origins, this is a yummy treat anytime of the year.  I keep a supply in my freezer and take out a few squares as needed for my afternoon cappuccino or tea.  As a health benefit, dates help with sugar balance and high blood pressure. Italians use dates in both sweet and savoury recipes.  I love splitting them in half, adding a spoonful of ricotta, placing a walnut in the centre and drizzling a little honey over them.  For more health information:  https://www.healthline.com/nutrition/benefits-of-dates  

With Christmas coming this is another one of my favourite squares:  https://recipesatmytable.com/celebration-shortbread-bars/

Ingredients

  • 1 1/2 cups each of flour, quick cooking oats and brown sugar
  • 1 cup butter
  • 1/2 tsp baking powder
  • 500 gr dried pitted dates
  • 3/4  cup hot water
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla (sometimes I use chocolate liqueur)

Process

I place the dates, hot water, sugar and salt in a medium sauce pan.  Cook this over medium heat until dates are mushy.  Remove from heat, add the vanilla or liqueur and let the mixture cool.

preparing the dates

Place the oats, flour, sugar, and baking soda in a food processor.  Pulse a few times to combine.I add the butter in two batches. 

 The mixture should be crumbly and pea-sized.

Spread 1/2 the mixture over the bottom of a 9 X 11 pan. Press down with your hands.  I like to use a piece of plastic wrap to help me spread the crumbs.

Next I add the date mixture in spoonfuls across the crust. I use an angled icing knife to gently spread the mixture.

I spread the mixture. 

spreading the dates

Layer the remaining crumbs over the dates and press down.

Place in a 350 F oven for 25 minutes.

squares out of the oven

Cool and cut into squares.

see how easily they cut

 

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Easy Meatball Soup

Easy Meatball Soup

One minute video link at bottom of the page. 

I am always looking for short-cuts.  Growing up we didn’t eat a lot of canned soups, but tomato was a staple in our pantry.  I love a cup of hot tomato soup and this is the base for my Easy Meatball Soup.  Like most of my recipes, you can make this your own.  Of course I start with my famous meatball recipe https://recipesatmytable.com/italian-meatballs/

I made meatballs the other day and I have some mixture in the refrigerator. Using this, I make very tiny meatballs and I quickly brown them in a pan and this will be the crowning glory of my soup. Canned soups are in all our pantries and this makes life in a quarantined kitchen. They can be the beginning of a delicious meal. If you are looking for more recipes that use canned soup go tohttps://www.campbells.com/kitchen/brands/campbells-soup/

You can add a little pasta or rice to this soup.  Today I chose arborio rice because I want a thick and creamy soup.

Ingredient for Easy Meatball Soup

 

  • recipe for italian meatballs ( follow the link above or you might have your own)
  • 2 tbsp olive oil ( divided)
  • 1 carrot and 1 celery stalk (diced)
  • 1 medium onion (diced)
  • a beef bouillon cube and one cup of hot water
  •  1 can of tomato soup
  • 1/2 cup rice
  • 1/2 cup frozen peas
  • grated parmesan cheese
  • minced fresh parsley

Process

I browned my meatballs and set them aside.  

Take 1 tbsp of oil and cook the carrot, onion, and celery.  Cook until everything is softened.

Next add the tomato soup and one cup of beef broth. I made the broth with the hot water and beef cube.  You can use ready made beef stock.  Whisk everything until smooth.  Bring to a boil.  Cover and simmer on low for 10 minutes.

Now add the rice, cover and simmer for 15 minutes. 

Add the meatballs and the peas, cover and cook for another 5 minutes.  If your meatballs are larger, cook accordingly until they are no longer pink. You decide how many meatballs to use, you can make this as thick as you want.

To serve sprinkle with Parmesan cheese and some fresh parsley.

Watch the one minute video and see how easy this is to make Easy Meatball Soup

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