recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted butter or margarine
1 cup ricotta cheese (either whole milk or part-skim
1/2 cup milk
1/2 teaspoon almond extract
1 cup finely chopped rhubarb
1/2 cup slivered almonds (optional)
large bowl, combine flour, sugar, baking powder
and soda, salt.
medium bowl beat together melted margarine,
ricotta cheese, milk, eggs and extract.
ricotta mixture to dry ingredients; stir until
in rhubarb and nuts.
batter into greased and floured loaf pan.
at 350° for 50 minutes.
pan on wire rack for 10 minutes. Remove from
pan and cool completely.
with confectioner's sugar. Store in an air tight
bread slices better the second day.