Ricotta Gnocchis

INGREDIENTS

- 210 g Ricotta cheese
- 1,5 tbsp sugar (I would use even less)
- 1 egg
- 1/4 tsp salt
- 1/4 tbsp water
- 3/4 cup flour + some to work
- 2 tbsp butter

PREPARATION

- In a bowl  mix the egg, the sugar, the salt and the ricotta cheese

- With the help of a spatula add the flour and work the mixture till you can form a ball. Do not overknead it!

-In a floured surface cut the dough into portions and form stripes

- Cut the stripes with a sharp knife into pieces of 1,5 cm aprox

- Boil the pasta around 2 minuts. It is easy to know when they are cooked because they will float on the water!

- Pour in in a sieve and put some cold water. Add butter (optional)

Figs Jam! Yummy

From the blog of my baking teacher: thediaryofacakemaker.com

INGREDIENTS

- 600g fresh figs
- 450g sugar
- 200ml water
- 100ml freshly squeezed orange juice
- 1 cinnamon stick

PREPARATION

- Chop up the figs into pieces and put in a heavy based pot along with the rest of the ingredients.

- Turn on the heat and bring the ingredients to the boil. Then once it’s at the boil, lower the temperature and simmer away for around 20 – 25 minutes. I used a sugar thermometer to maintain the temperature of the ingredients at 104ºC which is perfect for jam.

-To test that the jam is ready, what I did was put a plate in the freezer for five minutes. I took the plate out and put a blob of the jam liquid on the plate and leave for a minute or so. If the jam forms a skin then it is ready. Remove the cinnamon stick from the pot.

-(Optional)Take a sieve and strain the ingredients into a bowl or pot.

- Once strained, pour the jam into a sterilised jar or two (boil the jars). Let the jam cool without the lid.

- Once cooled, put the lid on and keep it upside down to take out the air