Category Archives: Homemade

Pasta for Dinner or Dessert???

By Chef Lippe

Yes I know, that I am crazy (mash potato fudge and chocolate pasta with chilli sauce) but this was a big hit for desert the other night! Now that I make and sell pasta 24/7 (at least it feels that way) I always have fresh pasta around the house and thought a desert might be good with some of the lemon fettuccini I made last week. Besides, pasta is made from flour and eggs, the basis of Western pastries, so there is no reason why it shouldn’t work. I decided to give it a try.  I have also included a second recipe where I cooked the pasta into a cake. Enjoy!

sweet pasta


1 pint half-and-half

1 lemon, zested

1 orange, zested

2 tablespoons honey

1 pinch kosher salt

12 ounces linguine, fresh (or fettuccini)

1 tablespoon lemon juice

3 ounces semisweet chocolate

1/4 cup hazelnuts (chopped and toasted) (optional)


Bring a large pot of salted water to a boil.

In a large heavy skillet heat the cream, zests, honey and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.

While this is cooking add fresh pasta to boiling water and cook for 2 to 3 minutes. Drain pasta and add to skillet.

Add lemon juice and stir to combine. Place on severing dishes, add shaved chocolate and hazelnuts.


Sweet Pasta Cake

sweet pasta cake


10 ounces fresh linguine
Olive oil for greasing
4 tablespoons of Amaretto liquor
½ cup raisins
4 eggs
½ cup sugar
¼ cup almonds, chopped
Zest of 1 orange
4 granny smith apples
Juice of ½ lemon
4 tablespoons of sugar


Place the raisins in a small bowl and pour over the Amaretto liquor. Leave to soak for 10 minutes.

Preheat the oven at 350 degrees.

Peel, core and coarsely grate the apples. Place in a bowl and squeeze over the lemon juice (so that they do not turn brown).

Line a 8 x 8 cake pan with baking parchment and lightly brush with oil.

In a large saucepan, cook the linguine in the salted boiling water. Drain and rinse under cold water. Set aside.

Meanwhile, in a large bowl lightly beat the eggs with the sugar. Add in the almonds, the orange zest and the raisins with the Amaretto liquor. At last fold in the pasta and the grated apples.

Pour the mixture in the cake pan, cover with foil and bake for 40 minutes.

Once the 40 minutes are up, remove the foil, sprinkle with sugar and continue to bake for a further 10 minutes until lightly browned and crispy on top.

Let cake rest for 15 minutes before cutting.



Filed under Artisan pasta, chocolate, Homemade, Lemon, Pasta, pasta sauces, recipes

Goats Milk Cheesecake

Goats Milk Cheesecake

By Chef Lippe

This is a great dessert that everyone loves.  The crumb mixture can be made several ways and my family loves this one, but you can also use graham crackers or shortbread cookies mixed with the butter to make the crust.  For the berry topping you can use blueberries, strawberries, cherries or any fruit your family likes.  I used blueberries for this cake.  You will have to adjust the sugar based on fruit and sweetness you like.  Peaches need less and sour cherries need more.    I have made this recipe using chocolate cake mix for the base and then divided the cream cheese mixture in half and added melted semi-sweet chocolate chips into half and a coffee mixture into the other and then swirled the two together for a great coffee and chocolate cheese cake.  Have fun with it and come up with your own favorite.


Crumb mixture

1 box yellow cake mix

1/3 cup butter, softened

1 egg



2 large eggs

2 cups sugar

2 packages of 16 ounces cream cheese, softened

12 ounces (1 ½ cups) of soft goats cheese (see recipe below to make your own)

1 tablespoon vanilla

2 Tablespoons lime juice

2 Tablespoons honey



2 cups sour cream

½ cup sugar

1 tablespoon vanilla

2 ½ cups fresh berries



Preheat oven to 350

For crust: Mix cake mix, butter and egg until crumbled. Press into a 9 inch spring form pan.

For Filling: beat cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, goats cheese, 2 eggs, and 1 cup sugar.  Beat 4 minutes.  Add vanilla, and lime juice, mix for 1 minute and pour over crumb mixture.


Bake for 1 ½ hours or until set.  Top will be just starting to brown very lightly at edges and middle will not be giggly.

While cake is baking, combine fruit, 1 cup sugar in a sauce pan and bring to a simmer over medium heat, stirring often to dissolve sugar, turn heat to low and cook for about 5 minutes. Remove from heat and let cool.

For topping: mix remaining sour cream, and honey.  Spread over the cheesecake and cook 5 minutes.  Cool completely and refrigerate until ready to serve.

Top with berry mixture when serving.













Goats Cheese or simple Farmer’s Cheese


1 gallon whole milk (you can use any variety of milk. Goat milk will provide extra tang.)
1 pinch salt
1 large lemon, juiced


1. Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.

2.When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.

3.  Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer’s Cheese. The liquid is the whey.

4. Gather the cloth around the cheese, and squeeze out as much of the whey as you can.  We tie the ends of the cheesecloth around the kitchen sink faucet to let the cheese drain.  You can also suspend over a bowl.

5.  Once drainage has stopped, wrap in plastic, or place in an airtight container. Store in the refrigerator.


Filed under cheese cake, Chef Lippe, goat cheese, Homemade, recipes

Ricotta Cheese Homemade

Ricotta Cheese

By Chef Lippe

You will need the left over whey from your mozzarella (see  Ricotta is so much easier to make it’s hard to mess up. So even if the mozzarella did not come out right this will. With the mozzarella practice makes perfect.

What you will need:

  • Leftover Whey
  • Large bowl
  • Reusable coffee filter or a clean cloth
  • Large strainer
  • Small bowl


Pour the whey into your pot and heat back up to boiling (about 200 degrees). The temperature here is not critical and you don’t even have to do is slow. Just be careful not to let it boil over. IT WILL IF YOU ARE NOT WATCHING AND IT IS A MESS!

You can make your ricotta the same day as the mozzarella or the next it does not make a difference.

Once the whey has come to a boil turn off the heat and let it cool down.  Give it a stir every once in a while.

Strain the whey once it has cooled down to 140 degrees or less.  You can ladle or pour through the coffee filter.  Most of the Ricotta is at the bottom of the pot so pour slowly and do not shake up the pot and you should be able to pour most of the whey through. If your filter gets full just empty into a bowl.

Let Ricotta drain for a while then transfer to a clean cloth, gather up the corners and squeeze out as much whey as you can.  Pour back into strainer and let drain some more if needed.  You should be able to get about 6 ounces.

The left over whey that you drained from the ricotta can be used to feed plants, your cats and dogs will love it or you can just throw it out.  Bet you did not know you could get so much from a gallon of milk!

I served my freshly made ricotta on slices of French baguette, lightly toasted, topped with sun dried tomatoes and a little fresh basil finely chopped.

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Filed under Artisan Cheese, Chef Lippe, Food, Food blog, Homemade, recipes, Ricotta