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  1. #241
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    Hey G! Great to hear from you. My brother in law made hard cheese, he gave me a chunk for my birthday and it was fantastic. I think he taught himself, but I would definitely go to a class if he ran one.

    Hope you trip continues brilliantly and best wishes for safe journey home.

  2. #242
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    Quote Originally Posted by EmmaM View Post
    Wow, impressive! Am sure it will get better with practise. What do you eat it with?
    I topped a rice cracker with one slice of cucumber, one of salami and a piece of the cheese. It was a good combo, mainly because of the salami though. Any other ideas would be welcomed

  3. #243
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    I didn't know rice crackers were primal. I miss Vegemite on rice crackers.

  4. #244
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    When my grandmother first moved to Florida, she had a hard time finding ricotta cheese (many many years ago). What she did was to take cottage cheese and remove any whey, then put it in a blender with salt. I think you have to salt cheese quite a bit to get a decent taste. Once you have ricotta, the possibilities are endless.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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  5. #245
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    Quote Originally Posted by HelenLouise View Post
    I didn't know rice crackers were primal. I miss Vegemite on rice crackers.
    Rice crackers aren't really primal, they are a borderline item in my pantry that I let my family eat and occasionally have a few though I've really gone off them and would usually just use a slice of cucumber as a cracker instead.

    Vegemite's not really primal either. I do love Marmite though and allow myself some in my 20%. I spread it straight onto a slice of cheese, no cracker necessary.

  6. #246
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    Quote Originally Posted by JoanieL View Post
    When my grandmother first moved to Florida, she had a hard time finding ricotta cheese (many many years ago). What she did was to take cottage cheese and remove any whey, then put it in a blender with salt. I think you have to salt cheese quite a bit to get a decent taste. Once you have ricotta, the possibilities are endless.
    Sorry I must have no imagination today. Can you suggest a few of those endless possibilities. Pretty please.

  7. #247
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    Today I ate brownie for breakfast. My first paleo brownie. That I found on this page here: http://www.preppypaleo.com/2011/09/f...wnies.html?m=1, thanks to Ryan who kindly posted it in the pumpkin thread.

    Since I had just 300g of cooked pumpkin on hand, and bearing in mind the comments about it being smushy, I tinkered with the recipe and came up with this.

    300g cooked pumpkin
    1T honey
    2 eggs
    2T cocoa
    1t vanilla essence (approx)
    pinch salt
    1/4 cup fine coconut
    2 squares dark choc, chopped into bits

    Combine the lot and bake in a small greased tin till cooked through. I managed to eat half, and I am so full now. This is odd, since it's now 1pm and I would normally eat two eggs and some cooked pumpkin for breakfast easily.

    This is the best baking I've done since going primal. I would still change it next time though - probably at least double the honey, the original recipe called for 1/2C which I knew would be too much but I went too far the other way, even for me. I'd used sweetened chocolate chips too, if I were making it for other people. Also, I might try some baking powder (is baking powder primal?) or baking soda and see if that makes it even lighter.

    I can see this has potential as a family dessert or weekend lunch, potluck contribution and - depending how it handles once cooled - maybe even a lunchbox filler. Here's hoping.

  8. #248
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    Quote Originally Posted by Annieh View Post
    Sorry I must have no imagination today. Can you suggest a few of those endless possibilities. Pretty please.
    Sorry about that.

    Here are some:

    Fresh Ricotta Ice Cream recipe from Food52
    Squash Blossoms with Pimento Ricotta

    Put it into scrambled eggs.
    Stir eggs into it with a little sweetener and bake like a custard.
    Almost anything you might cook with tomato sauce will get mellow if you stir some ricotta into the sauce.

    I never thought of this, but it looks awesome (the grownup version): Roast Chicken Two Ways

    If you make your own pesto sauce, substitute ricotta for the olive oil and make creamy pesto. (You might still need a little oil if the ricotta is very dry.)

    I do something like this that I think of as lasagna without the noodles (I put some cubed mozzarella in mine): A Very Easy Baked Ricotta Pie

    And of course, the reason why a quart of ricotta has a 24 hour shelf life in my home: eat it off a spoon!
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  9. #249
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    Quote Originally Posted by JoanieL View Post
    Sorry about that.

    Here are some:

    Fresh Ricotta Ice Cream recipe from Food52
    Squash Blossoms with Pimento Ricotta

    Put it into scrambled eggs.
    Stir eggs into it with a little sweetener and bake like a custard.
    Almost anything you might cook with tomato sauce will get mellow if you stir some ricotta into the sauce.

    I never thought of this, but it looks awesome (the grownup version): Roast Chicken Two Ways

    If you make your own pesto sauce, substitute ricotta for the olive oil and make creamy pesto. (You might still need a little oil if the ricotta is very dry.)

    I do something like this that I think of as lasagna without the noodles (I put some cubed mozzarella in mine): A Very Easy Baked Ricotta Pie

    And of course, the reason why a quart of ricotta has a 24 hour shelf life in my home: eat it off a spoon!
    Thankyou for these Joanie, indeed I would not have thought of any of them. The roast chicken appeals - but I can't help wondering why anyone would roast 2 1/2 chickens. If two were not enough, wouldn't you just do three??

  10. #250
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    Primal Blueprint Expert Certification
    Today Annie went tramping in the rain again, and coming home there was the most beautiful rainbow right over my house. I certainly feel as rich as if I had a pot of gold - feeling the warmth come back into my fingers, enjoying a cup of tea and waiting for a batch of flourless cheesy bread to bake.





    Last edited by Annieh; 06-17-2013 at 09:25 PM.

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