Tuesday 11 May 10 am - 12 noon AEST (UTC + 10)

Ready to Double Down on Dairy?

To celebrate our general love of cheese and a slight obsession with FRESH ricotta (and of course the upcoming Jewish festival of Shavuot where all we eat is cheesecake) we’re bringing you a special double header masterclass.

Talented Sydney cheese maker Kristen Allan will be joining us in the Monday Morning Cooking Club kitchen for an exclusive special Zoom Masterclass with me. I can’t wait!!

In the session, cook with Kristen in real time to whip up your own batch of the most delicious fresh buttermilk ricotta. You’ll never buy ricotta again! Kristen will also share her special baked ricotta along with some great ideas to use up the whey (the often-discarded byproduct of cheese-making). 

Once the ricotta is made, you can cook along with me to bake a very special ricotta cheesecake. While it’s baking, we will share more recipes and many more ideas for cooking with ricotta cheese. 

(Note: This was originally a two part event but we got lots of feedback from many of you that one session is better – and so we listened!)

WHEN: 
Tuesday 11 May 10 am – 12 noon AEST

WHERE: Live on Zoom

HOW LONG: 2 hours

HOW MANY: Max 50 people

HOW MUCH: AUD $95

WHAT YOU NEED TO DO: You are welcome to cook along with Kristen and me in real time (you will get a list of ingredients in the week before the session) or just sit back and watch, make yourself a cuppa or pour yourself a glass of wine (depending on your time zone!)

WHAT YOU’LL LEARN: Make your own fresh ricotta cheese and use it to make a wonderful ricotta cheese cake, and much more.

AND WHAT ELSE WILL YOU GET?  Great tips and lots of cooking ideas from both of us. You will receive a list of the ingredients (if you would like to cook along) and the complete recipes a few days before the session. You’ll have the opportunity to ask all your cooking questions in a small group. You’ll also have private access to a recording of the session.

WHO WOULD ENJOY THIS CLASS? This is a must for anyone who is interested in learning to make ricotta from scratch, and who loves cooking with cheese.

BOOK HERE:


Tuesday 11 May at 10 a.m – 12 noon
(Australian Eastern Standard Time​ UTC+10)

CLICK HERE TO BOOK

If you need help working out your time zone, click here

ricotta cheese made from scratch by Kristen Allan cheesemaker for shavuot

Frequently Asked Questions

Once you have booked and paid, is the booking transferable? Yes, absolutely – simply advise us [email protected] of the change and then pass the zoom link to whoever will be taking the booking

Once you have booked and paid, can you get a refund if you are unable to attend? We are sorry but we can’t offer a refund but you are welcome to send someone in your place (see above). The video of the session will be available for you to watch at any time after the event.

Is this a Cookalong? This is part Cookalong, and part cooking demo.  You will get a list of ingredients before the session in case you wish to cook a long and you will get a copy of the complete recipes emailed to you on the Friday before the session.

Will you get the complete recipes? Yes, you will get the complete recipes (and any links referred to) emailed to you on the Friday before the session.

 

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Now for Something Sweet

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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#thebakefeed #lifeandthyme #f52community #comfortfood #f52grams #mondaymorningcookingclub #bakingathome #mmccrecipe #dessert #desserttime #dessertlover #cheesecake #cheeseaddict #cheeseaddiction #dessert #dessertitime
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