Ginger Beer Cordial

A long hot summer in Perth has sent us searching for ultra refreshing drinks. Ginger beer is a favorite by itself or as a mixer. I found a similar recipe reading the blog by Not Quite Nigella and thought I'd give it a go making my own. First I took a 200g hand of fresh ginger, and roughly chopped (unpeeled) before blitzing at speed 6 for 2 seconds. Then I added 1 litre of cold water and cooked at 100 degrees speed 2 for 10 minutes. Finally I added to the mix 150g raw sugar and continued for a further 10 mins at 100 degrees speed 2. Finely strain, cool and mix with equal quantities of soda water, or to taste. If you prefer more fizz dilute with cold water and aerate with a soda street or the like!

Ricotta Hot Cakes

Thanks to Bill Granger for the inspiration here, I've made these so many times I remember method and quantity by heart! First beat 4 egg whites using the butterfly at speed 4 for a minute until firm and fluffy. Set beaten whites aside and remove butterfly. Next add the 4 eggs yolks into the bowl, along with 200g ricotta cheese, 1 cup of plain flour, 2 tsp baking powder, a pinch of salt and 200g milk. Mix at speed 5 for 15 seconds. Scrape the sides down, add the butterfly back in along with the beaten whites and mix at speed 4 for a further 5 seconds. Cook in a heavy based and lightly oiled fry pan at low to medium temp until golden. Our favorite way to serve is with Greek yoghurt, fresh strawberries and a generous drizzle of maple syrup! I've also used up leftover batter by mixing through grated veggies and cheese for a savory kids snack.