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Recipe for family meals :

Ricotta Rhubarb Bread
 

This 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.

Being 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.

Ingredients

2 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 ricotta)
1/2 cup milk
2 eggs
1/2 teaspoon almond extract
1 cup finely chopped rhubarb
1/2 cup slivered almonds (optional)
confectioner's sugar

Method

  • In large bowl, combine flour, sugar, baking powder and soda, salt.
  • In medium bowl beat together melted margarine, ricotta cheese, milk, eggs and extract.
  • Add ricotta mixture to dry ingredients; stir until just blended.
  • Fold in rhubarb and nuts.
  • Scoop batter into greased and floured loaf pan.
  • Bake at 350° for 50 minutes.
  • Cool pan on wire rack for 10 minutes. Remove from pan and cool completely.
  • Sprinkle with confectioner's sugar. Store in an air tight container.

This bread slices better the second day.

Serves 12

Source: Statesman Journal

Martin James

 
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