Mowielicious

Bill Granger's Ricotta Hotcakes

Sunday mornings just aren't Sunday mornings without these hotcakes.

When I was in Sydney this year, my friends and I were constantly at Bill's just because of these beauties. Ever since I got back, I've realised my addiction and have been making them every Sunday without fail. There's something about how airy and light they are, in combination with the heaviness of the ricotta (which I really didn't think I'd like!) that makes them as near to perfection as home made hotcakes can get.

My preparation method is slightly different to the way Bill does it in his book, but only because I've discovered when I do them my way, they turn out almost exactly like the ones I had in his restaurant.

Recipe after the jump!

 

Raspberry and Redcurrant Jelly with Lavender infusion

 

There's something very therapeutic about picking your own fruit.

I'd been meaning to visit a pick-your-own farm for years, and last week the weather was perfect for it, so off I went to the Garsons in Esher. I remember picking fruit as a child in our backyard, my mom had planted a great mixture: strawberries, grapes, oranges, grapefruits, guavas, mangoes and bananas. We had something to pick all year round.

This recipe is one of my grandmother's, except I added the lavender. I remember this was always on the breakfast table and it was my favourite: the sweetness of the raspberries with the tartness of the redcurrants makes for a perfect balance after the sugar is added. The lavender just adds an extra je ne sais quoi that keeps people guessing.  

 

Recipe after the jump!