Nici Wickes: Italian Plum And Ricotta Tart Saturday Morning With Jack Tame podcast

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Το περιεχόμενο παρέχεται από το NZME and Newstalk ZB. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον NZME and Newstalk ZB ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.

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S4, E1 - Day One 7:38

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Last summer, something monumental happened. One of Uncuffed's founding producers, Greg Eskridge, came home after more than 30 years in prison. In this episode we’ll bring you back to that emotional day last summer when he walked out of the San Quentin gates, free at last. Our work in prisons is supported by the California Arts Council, the California Department of Corrections and Rehabilitation, independent foundations, and donations from listeners like you. Learn more, sign up for Uncuffed news, and support the program at www.weareuncuffed.org Follow us @WeAreUncuffed on Instagram and Facebook Transcripts are available within a week of the episode coming out at www.kalw.org/podcast/uncuffed…

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Nici Wickes: Italian plum and ricotta tart

πριν περίπου ένα χρόνο 6:40

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Το περιεχόμενο παρέχεται από το NZME and Newstalk ZB. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον NZME and Newstalk ZB ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.

Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness.

This tart is just divine and works with pretty much any variety of plum. It’s not too sweet so I find that people who claim not to have a sweet tooth love it!

Serves 6-8

Ingredients

Base & topping

1 ½ cups plain flour

100g ground almonds

2 heaped tbsps. raw sugar

1 tsp baking powder

75g butter, chilled

1 medium egg

Filling

400g ricotta

2 tbsps. sugar

75mls sweet dessert wine

Zest of a lemon

6-8 plums

Method

Heat oven to 180 C. Grease a 26cm ceramic pie dish.
In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched.
Press a little more than half this mixture into the base and up the sides of prepared dish. Chill.
Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don’t mind a few lumps of ricotta. Pour mixture into chilled crust.
Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool.
Serve at room temperature or chilled.

Nici’s note:

This tart keeps well for a few days in the fridge, and it even improves with time.

LISTEN ABOVE

See omnystudio.com/listener for privacy information.

… continue reading

2757 επεισόδια

#Society #Cinema #NZME #Newstalk ZB #News #Book Review

Artwork

Nici Wickes: Italian plum and ricotta tart

Saturday Morning with Jack Tame

published πριν περίπου ένα χρόνο

Μοίρασέ το

MP3•Αρχική οθόνη επεισοδίου

Το περιεχόμενο παρέχεται από το NZME and Newstalk ZB. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον NZME and Newstalk ZB ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.

Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness.

This tart is just divine and works with pretty much any variety of plum. It’s not too sweet so I find that people who claim not to have a sweet tooth love it!

Serves 6-8

Ingredients

Base & topping

1 ½ cups plain flour

100g ground almonds

2 heaped tbsps. raw sugar

1 tsp baking powder

75g butter, chilled

1 medium egg

Filling

400g ricotta

2 tbsps. sugar

75mls sweet dessert wine

Zest of a lemon

6-8 plums

Method

Heat oven to 180 C. Grease a 26cm ceramic pie dish.
In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched.
Press a little more than half this mixture into the base and up the sides of prepared dish. Chill.
Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don’t mind a few lumps of ricotta. Pour mixture into chilled crust.
Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool.
Serve at room temperature or chilled.

Nici’s note:

This tart keeps well for a few days in the fridge, and it even improves with time.

LISTEN ABOVE

See omnystudio.com/listener for privacy information.

… continue reading

2757 επεισόδια

#Society #Cinema #NZME #Newstalk ZB #News #Book Review

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Hagley Park plays host now to the biggest two-day festival in all of Australasia, Electric Ave, and entertainment reporter Chris Schultz is there live. "It really is something, the city is maxed out - you can't get accommodation, there's queues for food places all over town. Its that busy down here." LISTEN ABOVE. See omnystudio.com/listener for privacy information.…

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