Comments on: Cherry & Ricotta Strudel and another breakup http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/ The slightly eccentric eating, cooking and travel adventures of a Sydney girl who loves cakes, cooking, Nigella Lawson and eating. She eats, breathes and dreams food and indeed will never get cable TV as she'd quit working and watch the Food Channel all day long. Mon, 15 Mar 2010 19:07:42 +1100 http://wordpress.org/?v=2.8.4 hourly 1 By: Not Quite Nigella http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-56753 Not Quite Nigella Fri, 22 Jan 2010 12:51:48 +0000 http://www.notquitenigella.com/?p=13688#comment-56753 Hi Soma-You're way too talented to have disasters! :D Hi Jan-Would puff give a very different pastry on the outside? It would be nice but I think strudel purists might not like it :) Hi Deb-Oh wow, that sounds panic making! What kind of ricotta did you use? I've found some ricottas really runny (Perfect Italiano is really runny) and I had a similar issue using that one. Glad to hear that you saved it though! :D Hi taxing woman-I absolutely loved reading your comment. So evocative and it's obviously a food that means a lot to you and your family. Thankyou so much for sharing your wonderful memories with us! :D Hi Soma-You’re way too talented to have disasters! :D

Hi Jan-Would puff give a very different pastry on the outside? It would be nice but I think strudel purists might not like it :)

Hi Deb-Oh wow, that sounds panic making! What kind of ricotta did you use? I’ve found some ricottas really runny (Perfect Italiano is really runny) and I had a similar issue using that one. Glad to hear that you saved it though! :D

Hi taxing woman-I absolutely loved reading your comment. So evocative and it’s obviously a food that means a lot to you and your family. Thankyou so much for sharing your wonderful memories with us! :D

]]> By: taxing woman http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-56751 taxing woman Fri, 22 Jan 2010 12:39:29 +0000 http://www.notquitenigella.com/?p=13688#comment-56751 Yes, my old Nona used to make her own strudel dough (with yeast)--a piece as small as a fist was pulled and stretched using the back of the hands to avoid poking holes, onto a damp double bed-size sheet by my Nona & 3 Zias till it actually met the edge of the extended dining-room table!!! Vast and nearly transparent. They made poppy-seed strudel, cabbage strudel, apple or cherry strudel, just sprinkling breadcrumbs and the minimum of filling, a bit of butter, sometimes cottage cheese. The bedsheet was lifted from one edge to start the roll going and when the fat, lumpy, transluscent meter-long "sausage" was all rolled up, it was bent into a horseshoe shape to fit the oven tray--sometimes 2 trays, brushed with melted butter then baked to a delicate golden brown, filling the house with the wonderful aroma of cinnamon then dusted with powdered sugar after baking. With the savoury ones, of course,the rich inviting smell of carmelised onion made our mouths water. Strudel is not an Italian pastry, but my aunts all worked in garment factories in the '50s with women from Germany, the Ukraine, Eastern Europe and of course they swapped recipes all the time. Strudel, kipfels, and other fancy pastries. (Even waxed and dyed Russian easter eggs!) I never saw a strudel again after I left Allentown (USA) till I found those marvelous Viennese and Jewish pastry shops that once lined Ackland St in Melbourne's St Kilds. Most are long gone now, alas... Keep making those strudels, girls!! Go for elegance and sharing! Yes, my old Nona used to make her own strudel dough (with yeast)–a piece as small as a fist was pulled and stretched using the back of the hands to avoid poking holes, onto a damp double bed-size sheet by my Nona & 3 Zias till it actually met the edge of the extended dining-room table!!! Vast and nearly transparent. They made poppy-seed strudel, cabbage strudel, apple or cherry strudel, just sprinkling breadcrumbs and the minimum of filling, a bit of butter, sometimes cottage cheese. The bedsheet was lifted from one edge to start the roll going and when the fat, lumpy, transluscent meter-long “sausage” was all rolled up, it was bent into a horseshoe shape to fit the oven tray–sometimes 2 trays, brushed with melted butter then baked to a delicate golden brown, filling the house with the wonderful aroma of cinnamon then dusted with powdered sugar after baking. With the savoury ones, of course,the rich inviting smell of carmelised onion made our mouths water. Strudel is not an Italian pastry, but my aunts all worked in garment factories in the ’50s with women from Germany, the Ukraine, Eastern Europe and of course they swapped recipes all the time. Strudel, kipfels, and other fancy pastries. (Even waxed and dyed Russian easter eggs!) I never saw a strudel again after I left Allentown (USA) till I found those marvelous Viennese and Jewish pastry shops that once lined Ackland St in Melbourne’s St Kilds. Most are long gone now, alas… Keep making those strudels, girls!! Go for elegance and sharing!

]]> By: Deb http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-49065 Deb Thu, 19 Nov 2009 04:57:17 +0000 http://www.notquitenigella.com/?p=13688#comment-49065 I had trouble with this, although it tasted AMAZING! The mixture was way too liquid for me to spoon onto the pastry, it would have just poured all over the kitchen bench. I desperately looked for a solution, ended up adding another 250g of ricotta (not such a good idea) and half a tub of Philadelphia cream cheese (slightly better idea). By then I had so much mixture that I was in a bit of a pickle!! haha Anyway, I moved fast and put what I could onto the pastry and quickly rolled it up. Thankfully it didn't burst and spill all over the oven, and it did look fabulous, but I wonder what I did wrong. I had trouble with this, although it tasted AMAZING! The mixture was way too liquid for me to spoon onto the pastry, it would have just poured all over the kitchen bench. I desperately looked for a solution, ended up adding another 250g of ricotta (not such a good idea) and half a tub of Philadelphia cream cheese (slightly better idea). By then I had so much mixture that I was in a bit of a pickle!! haha Anyway, I moved fast and put what I could onto the pastry and quickly rolled it up. Thankfully it didn’t burst and spill all over the oven, and it did look fabulous, but I wonder what I did wrong.

]]> By: Jan Weir http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-41110 Jan Weir Thu, 17 Sep 2009 03:29:16 +0000 http://www.notquitenigella.com/?p=13688#comment-41110 Have always wanted to make an egg free ricotta and cherry strudel. Any recipes come to mind? I've also found puff pastry sheets much less of a hassle to work with and equally as scrumptious. PS: have you reviewed Govinda's Vegetarian Restaurant in Darlinghurst? Fabulous buffet style menu, great value and atmosphere. Have always wanted to make an egg free ricotta and cherry strudel. Any recipes come to mind? I’ve also found puff pastry sheets much less of a hassle to work with and equally as scrumptious.
PS: have you reviewed Govinda’s Vegetarian Restaurant in Darlinghurst? Fabulous buffet style menu, great value and atmosphere.

]]> By: Soma http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-40450 Soma Fri, 11 Sep 2009 14:40:51 +0000 http://www.notquitenigella.com/?p=13688#comment-40450 Your Strudel looks great! I have disasters but not with any particular book.. :-) So i would blame that on me. Your Strudel looks great! I have disasters but not with any particular book.. :-) So i would blame that on me.

]]> By: Not Quite Nigella http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-40360 Not Quite Nigella Thu, 10 Sep 2009 12:55:04 +0000 http://www.notquitenigella.com/?p=13688#comment-40360 Hi Ellie-I agree! Don't they test these recipes? :( Ahh what a shame! Hi Rosa-Thanks! Hi Bethie-Yep I'm abit like that with Martha too :( Thankyou! Hi Liss-Yup! I don't like throwing the syrups out anyway. Usually I mix them with soda water for a drink too if they're nice. Good to know I'm not the only one! :) Hi Barbara-Thankyou very much! At least it tasted good in the end :lol: Hi Johanna-Yes especially when it would have been a fraction of the packet :lol: Hi Trisha-Yes I know! I was struggling with rolling it, imagine if I'd used a whole packet :lol: Oh no really! Hi Julia-I know, and they look so nice too :( Hmmm I think I know who one might be and they're ones I give a wide berth to for other reasons! :lol: I think that way you get to learn technique too which is a valuable thing :) Mainly Karen's and sometimes Martha but that's about it (thankfully!). Hi Conor-Aww you are too sweet! Yes a packet! How crazy! Oh yes that's a big different isn't it! :o Hi Meghan-Aww I'm sure you are ok! :) Hi Anh -Ahh what a shame about Nigella. Yes we need some excellent patisserie books here! Hi shaz-Thankyou! I think there seems to be a more leeway when it comes to savoury as opposed to baking :) I think I can guess one publisher! Hi felicia-I know, so sad and annoying! Hi Sophia-I've seen your recipes and they look great! But yes with baking cakes, recipes are really needed. Aww no! Hi Amy-Cool! Oh no that's terrible! I admit I haven't tried a lot of his. I don't know why...hubby likes the sound of them though but I just don't gravitate towards them. hehe me too! Except with Feast-I had quite a few failures with Feast :( Hi Yas-Haha that's always my problem! Thankyou! :) Hi Lisa-Aww thankyou! I know, I hate drama in the kitchen :lol: You know I've never tried a Dorie recipe-I really should! Hi Theresa-Yes too many ingredients can be a turn off except for when you have loads of time I suppose (and that's only weekends nowadays). You're welcome! :D Hi bec-How strange that is! :lol: Hi Angela-Aww thanks darlin! xxx Hi thecoffeesnob-Yes so much time, effort and expense :( Yes as long as it's more success than fail then that's the ratio you want! :D Hi Meg-I think so :( hehe I try and be faithful unless my instincts tell me not to! :lol: Hi isa-Thankyou! I have seen him on The View but never tried his recipes :) Hi romaverona-Ahh yes there are a few of you aren't there! hehe yes I had a flick through those. They look nice in a simple way but there's something missing in them! Hi Athena-Oh no what a shame :( I find baked risottos a bit dry but I do those when I can't be bothered stirring :lol: Hi Avanika-I know, it's terrible when that happens! Thankyou so much! :) Hi Tartasacher-you're welcome! Aww thankyou so much! :D Hi Moya-The funny thing is that the Daring Bakers strudel was really paper thin but it still worked :lol: Hi Emily-Hehe yes! Although I must admit I'm guilty of that when I create some of my recipes but I will make a concerted effort to be better with that :) Hi penny-Yes I agree and I think savouries are also easier to do that with than cakes etc which is like science :) Hi Julianna -Haha yes! :D Thankyou! Hi Jenny-Me too! I'm a cherry addict :P Ahh so many Jamie comments here! I think I'll continue to keep my distance from his recipes. Actually I did make a bread once and it was pretty bad but I think I gave up on the kneading :lol: Hi Faith-Isn't it just! :( Thankyou so much! :D Hi grace-Yes! It wasn't too bad but it certainly wasn't the masterpiece pictures :lol: Hi nora-Hehe thankyou! :) Hi Jillian-Thanks so much! Ahh at least the cookies work out I suppose! :D Hi Cakelaw-You're welcome! :D Hi Anita -The Daring Bakers one was really good! :) Hi Annie-Isn't it funny how some like one chef and other don't and vice versa? I always read a lot of criticism about Nigella's recipes but they usually work for me. Ahh well I no longer with AWW anymore after "the incident" :P Hi poppyseed capers-Thankyou! Hi spice and more-Thanks for Alice Waters and Ruth Rodgers! I'm going to check them out. I've heard of htem but never cooked from them! haha me too! Not a bad thing though... Hi Angela-Ahh yes I did read that! Interesting, I've never baked anything by her! :) Hi Jetlagmama-Indeed ! :D Actually it'[s funny, I amde a tomato pie of Belinda's and it got such a ho hum reception I've been scarred ever since! :lol: Maybe I should give it another go! Hi Taiko Tari-Hehe thanks! :) Hi Jess-interesting-perhaps her strength is the sweet stuff (haha not such a bad thing for me :lol: ). Yep substitution especially for British cookbooks is often necessary! :) Hi Michelle-I had the same with the 3 star chef book :( Hi Y-It was very pretty which is why I wanted to make it :lol: Hi Sophie-Thanks so much! :D Aww you are too sweet! Hi Pigpigscorner-Ahh the leakage, that damn leakage! :lol: Thankyou! Hi Julie-Thanks so much! :D Hi Parita-Thankyou! :D Hi sissyhankshaw-yep three times is enough and I always apply the very same rule! I've never watched her on tv-and considering how I've fared with this, I probably wouldn't seek it out :lol: Hi Jamie-Oh great! Some personalisation is always good isn't it :) Hi ArtemisIII-Thanks! Ahh it seems Jamie has everyone divided! ;) Hi Ellie-I agree! Don’t they test these recipes? :( Ahh what a shame!

Hi Rosa-Thanks!

Hi Bethie-Yep I’m abit like that with Martha too :( Thankyou!

Hi Liss-Yup! I don’t like throwing the syrups out anyway. Usually I mix them with soda water for a drink too if they’re nice. Good to know I’m not the only one! :)

Hi Barbara-Thankyou very much! At least it tasted good in the end :lol:

Hi Johanna-Yes especially when it would have been a fraction of the packet :lol:

Hi Trisha-Yes I know! I was struggling with rolling it, imagine if I’d used a whole packet :lol: Oh no really!

Hi Julia-I know, and they look so nice too :( Hmmm I think I know who one might be and they’re ones I give a wide berth to for other reasons! :lol: I think that way you get to learn technique too which is a valuable thing :) Mainly Karen’s and sometimes Martha but that’s about it (thankfully!).

Hi Conor-Aww you are too sweet! Yes a packet! How crazy! Oh yes that’s a big different isn’t it! :o

Hi Meghan-Aww I’m sure you are ok! :)

Hi Anh -Ahh what a shame about Nigella. Yes we need some excellent patisserie books here!

Hi shaz-Thankyou! I think there seems to be a more leeway when it comes to savoury as opposed to baking :) I think I can guess one publisher!

Hi felicia-I know, so sad and annoying!

Hi Sophia-I’ve seen your recipes and they look great! But yes with baking cakes, recipes are really needed. Aww no!

Hi Amy-Cool! Oh no that’s terrible! I admit I haven’t tried a lot of his. I don’t know why…hubby likes the sound of them though but I just don’t gravitate towards them. hehe me too! Except with Feast-I had quite a few failures with Feast :(

Hi Yas-Haha that’s always my problem! Thankyou! :)

Hi Lisa-Aww thankyou! I know, I hate drama in the kitchen :lol: You know I’ve never tried a Dorie recipe-I really should!

Hi Theresa-Yes too many ingredients can be a turn off except for when you have loads of time I suppose (and that’s only weekends nowadays). You’re welcome! :D

Hi bec-How strange that is! :lol:

Hi Angela-Aww thanks darlin! xxx

Hi thecoffeesnob-Yes so much time, effort and expense :( Yes as long as it’s more success than fail then that’s the ratio you want! :D

Hi Meg-I think so :( hehe I try and be faithful unless my instincts tell me not to! :lol:

Hi isa-Thankyou! I have seen him on The View but never tried his recipes :)

Hi romaverona-Ahh yes there are a few of you aren’t there! hehe yes I had a flick through those. They look nice in a simple way but there’s something missing in them!

Hi Athena-Oh no what a shame :( I find baked risottos a bit dry but I do those when I can’t be bothered stirring :lol:

Hi Avanika-I know, it’s terrible when that happens! Thankyou so much! :)

Hi Tartasacher-you’re welcome! Aww thankyou so much! :D

Hi Moya-The funny thing is that the Daring Bakers strudel was really paper thin but it still worked :lol:

Hi Emily-Hehe yes! Although I must admit I’m guilty of that when I create some of my recipes but I will make a concerted effort to be better with that :)

Hi penny-Yes I agree and I think savouries are also easier to do that with than cakes etc which is like science :)

Hi Julianna -Haha yes! :D Thankyou!

Hi Jenny-Me too! I’m a cherry addict :P Ahh so many Jamie comments here! I think I’ll continue to keep my distance from his recipes. Actually I did make a bread once and it was pretty bad but I think I gave up on the kneading :lol:

Hi Faith-Isn’t it just! :( Thankyou so much! :D

Hi grace-Yes! It wasn’t too bad but it certainly wasn’t the masterpiece pictures :lol:

Hi nora-Hehe thankyou! :)

Hi Jillian-Thanks so much! Ahh at least the cookies work out I suppose! :D

Hi Cakelaw-You’re welcome! :D

Hi Anita -The Daring Bakers one was really good! :)

Hi Annie-Isn’t it funny how some like one chef and other don’t and vice versa? I always read a lot of criticism about Nigella’s recipes but they usually work for me. Ahh well I no longer with AWW anymore after “the incident” :P

Hi poppyseed capers-Thankyou!

Hi spice and more-Thanks for Alice Waters and Ruth Rodgers! I’m going to check them out. I’ve heard of htem but never cooked from them! haha me too! Not a bad thing though…

Hi Angela-Ahh yes I did read that! Interesting, I’ve never baked anything by her! :)

Hi Jetlagmama-Indeed ! :D Actually it’[s funny, I amde a tomato pie of Belinda’s and it got such a ho hum reception I’ve been scarred ever since! :lol: Maybe I should give it another go!

Hi Taiko Tari-Hehe thanks! :)

Hi Jess-interesting-perhaps her strength is the sweet stuff (haha not such a bad thing for me :lol: ). Yep substitution especially for British cookbooks is often necessary! :)

Hi Michelle-I had the same with the 3 star chef book :(

Hi Y-It was very pretty which is why I wanted to make it :lol:

Hi Sophie-Thanks so much! :D Aww you are too sweet!

Hi Pigpigscorner-Ahh the leakage, that damn leakage! :lol: Thankyou!

Hi Julie-Thanks so much! :D

Hi Parita-Thankyou! :D

Hi sissyhankshaw-yep three times is enough and I always apply the very same rule! I’ve never watched her on tv-and considering how I’ve fared with this, I probably wouldn’t seek it out :lol:

Hi Jamie-Oh great! Some personalisation is always good isn’t it :)

Hi ArtemisIII-Thanks! Ahh it seems Jamie has everyone divided! ;)

]]> By: ArtemisIII http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-40298 ArtemisIII Wed, 09 Sep 2009 12:48:08 +0000 http://www.notquitenigella.com/?p=13688#comment-40298 It looked good in the end, but these "top chefs" normally make everything so extravagant its really not too bad. I read someone said Jamie Oliver's items gives them a hard time. I love his recipes, in fact, i do most of his alone as they are a wonder :) It looked good in the end, but these “top chefs” normally make everything so extravagant its really not too bad.

I read someone said Jamie Oliver’s items gives them a hard time. I love his recipes, in fact, i do most of his alone as they are a wonder :)

]]> By: Jamie http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-40290 Jamie Wed, 09 Sep 2009 12:00:36 +0000 http://www.notquitenigella.com/?p=13688#comment-40290 This looks amazing and I am so going to make it! I love this kind of treat! Anyway, to your question, sometimes when I'm trying someone else's recipe I have to make it once to see where I need to adjust then do it a second time my way. This looks amazing and I am so going to make it! I love this kind of treat! Anyway, to your question, sometimes when I’m trying someone else’s recipe I have to make it once to see where I need to adjust then do it a second time my way.

]]> By: sissyhankshaw http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-40187 sissyhankshaw Tue, 08 Sep 2009 06:06:34 +0000 http://www.notquitenigella.com/?p=13688#comment-40187 Totally agree re Karen Martini. I have tried three of her recipes from the Sunday magazine; a rabbit ragout/pasta sauce, a chocolate macaroon and something else, and NONE of them have worked. I figure three strikes and you're out, Karen, so I don't ever make anything of hers any more. I also find her quite annoying on Better Homes and Gardens. She has an annoying, nasal voice, her presentation comes across as really rehearsed and unnatural and she has no charisma whatsoever. Give me Fast Ed any day! Totally agree re Karen Martini. I have tried three of her recipes from the Sunday magazine; a rabbit ragout/pasta sauce, a chocolate macaroon and something else, and NONE of them have worked. I figure three strikes and you’re out, Karen, so I don’t ever make anything of hers any more.

I also find her quite annoying on Better Homes and Gardens. She has an annoying, nasal voice, her presentation comes across as really rehearsed and unnatural and she has no charisma whatsoever. Give me Fast Ed any day!

]]> By: Parita http://www.notquitenigella.com/2009/09/06/cherry-ricotta-strudel-and-another-breakup/#comment-40121 Parita Mon, 07 Sep 2009 16:42:08 +0000 http://www.notquitenigella.com/?p=13688#comment-40121 Strudel looks yum yum yum! Strudel looks yum yum yum!

]]>