AT LAST we have gone over the £60 threshold that we had set to ourselves. In fact we have gone comfortably over it. My children are keen we keep writing the blog though, as it has become part of our weekend routines. As I am going through a particularly indulgent time, I have agreed to go on. So you will keep getting our weekly recipes, at least for a good while.
The recipe today is 'quesada', a very plain but very delicious cheesecake from the region of Cantabria in the north of Spain. It brings fond memories to us because this summer we had the chance to try the quesada of Ana, the 'queen of quesada', in the Casona de los Villa in the stunning village of Santillana del Mar. If you click in our instagram (miriamgonzalezdurantez) you can see a picture of the village there, but in any case, if you go to the North of Spain, Santillana is a village you should not miss.
Normally quesada is made with curd milk or fresh Spanish cheese, but when we were there she had made it with ricotta, which works well for making this recipe in the UK where it is not possible to find fresh Spanish cheese.
1.5 tubs of ricotta (250gr per tub, i.e 375 gr in total)
1 measurement of the tub of plain flour
2 measurements of the tub of sugar
2 measurements of the tub of milk
the zest of one lemon (grated)
a pinch of salt
a tiny pinch of ground cinnamon
Preheat the oven at 200 degrees.
Blend all the ingredients together (we do this with a hand blender) Put the mixture on a shallow tray previously greased with butter ( we use a swiss-roll one but if you like the quesada thicker then use a smaller tray) and bake for 45 minutes. Wait until the quesada is completely cold. In Spain it is normally eaten on its own, but it is also nice with berries (especially raspberries) on the side.