Saturday, April 30, 2016

Cookbook Countdown #4 ~ Honey & Co's Poached quince with cheese and honeyed hazelnuts

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With the poached quince, I made a tea and now with the poached quince slices,
served it cold with ricotta cheese,
(stored bought - lazy like Itamar! although Sarit gave a detailed method 
of making your very own ricotta, maybe next time)
a lightly dressed green salad in place of lamb's ears,
garnished with honeyed toasted hazelnuts!
Pages 134-135 of Honey & Co's Food from the Middle East
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  1. Hi Emily,
    You should try to make the ricotta one of these days! Fun and very satisfying, and yummy too! The poached quince in salads looks good!

  2. When I find the cheesecloth I bought from the shop in PJ old town you recommended, I sure will! :)

  3. this would be great with the tea on a hot day.