Day 14 – UK – FD
Good morning all – another early check in for me!!
Yoga class via Zoom at 1000 so a quick post whilst I enjoy a cup of tea ☕️ ZBC
Managed to fit in a brisk 8km yesterday afternoon and got some great photos highlighting autumnal colours around here 🍂🌦
Back home to prep dinner – a Prawn curry (tomato based with homemade curry paste mix) served with a small serve of brown basmati rice and red cabbage and carrot salad before doing my regular 1700hrs High Impact Pilates class – so a slightly later dinner by the time I had a shower after class and finished cooking but ending with a good CD with plenty of exercise after all!!
@i-hate-lettuce – Re feeding the cake……..I thought so 😉
@kazoo and @missybear – stick with us – I’m holding on tight to you both
@bellalondon – 2lbs in a week is great – slow and steady gets you there and helps to re-educate your eating habits 👍
@basyjames @northerndawn and others – glad that quote resonated with you 🤗
@stitchincarol – looking forward to your descriptions of your DS’s birthday dinner from Ad Hoc At Home by Thomas Keller on Thursday – RE Rum for the cake I had some Spiced Rum in the cupboard left by someone I suspect as I don’t tend to drink it but otherwise I would personally use a dark rum over white rum for extra flavour
@diana123 – great news on your successful FD
@prina39 – welcome back – you were with us in early June last year 🤗
@penz – here is the Torta Di Riso recipe I followed:-
The Italians like to stud their Torta Di Riso with candied peel, bake it in a tin lined with crushed amaretti, and eat it cold. I sprinkle mine with nutmeg, and serve it warm, most frequently with a jewel-bright mixed berry compote
OH happy to eat leftovers cold (very much recommended for breakfast he says) – We love it best eaten warm but then the cake is still quite tender, so I should caution you against trying to remove it from its base.
150g arborio rice
700ml full-fat milk
¼ tsp fine sea salt
1 lemon
75g soft, unsalted butter, plus more for greasing tin
3 large eggs, at room temperature
50g caster sugar
2 tsp vanilla extract
Whole Nutmeg, for grating
Put the rice, milk and salt into a heavy-based saucepan and finely grate the zest of the lemon into it. Over high heat, and stirring regularly, bring almost to boiling point, but not quite. Turn the heat down to low, and continue to cook for about 30 minutes, stirring every now and then, until the rice is cooked and the milk is absorbed. Keep an eye on it, as you don’t want the milk to start boiling, nor do you want the rice to stick to the bottom of the pan.
Take the pan off the heat, and stir in the 75g of butter until melted. Scrape the contents of the pan into a bowl large enough to take all the remaining ingredients. Leave for about an hour to cool. Once it’s at room temperature, heat the oven to 160C (140C fan)/320F/gas mark 3, and butter a 20cm springform cake tin.
Separate the eggs, letting the whites fall into a large grease-free bowl, and drop the yolks into a wide measuring jug (or a bowl). Whisk the whites until stiff, and set aside. Add the sugar to the yolks, and whisk until pale and moussey.
Add the vanilla extract and two teaspoons of juice from the zested lemon to the yolks and sugar, and then pour gradually into the cooled rice, folding it in well as you go.
Dollop a large spoonful of the stiffly whisked whites into the rice bowl and stir briskly to lighten the mixture, and then fold in a third of the remaining whites gently but thoroughly, then another third. Once that’s incorporated, fold in the rest. Pour and scrape this mixture gently into the prepared tin.
Grate nutmeg over generously and bake for 45 minutes; by then the top will have set, with no hint of wobble underneath.
Sit it on a wire rack for about about an hour, until it’s just slightly warm. To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate.
Serve each slice with a little of the berry compote
Takes a bit of time to do but not difficult – hope you and your OH enjoy it too!
Pocket list Day 14
@at
ZBC
@at
Exercise 30×5
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DTF
@northerndawn
@at
“If I quit now, I will soon be back to where I started. And when I started, I was desperately wishing to be where I am now”
9:22 am
14 Oct 20