Jess Boyes
Bio
From Melbourne, Australia, I love creative writing and food, particularly a good quality cheese or some sort of dairy.
Achievements (1)
Stories (54/0)
Cinnamon French Toast with Yoghurt, Raspberries, Maple Syrup, & Buckwheat
Okay, 9 times out of 10, my stories are (and will be) about cheese, but it almost goes without saying that I'm passionate about all things dairy. Next to cheese, yoghurt is something that I eat nearly every day. I tend to go for plain Greek yoghurt the most because it's so versatile. In sweet or savoury dishes, or just on its own, I think it's delicious.
By Jess Boyes3 years ago in Feast
Swiss Cheese Fondue
I'm not sure where else in the world, but it seems here in Australia, (or at least in Melbourne), the classic 60's and 70's style dinner party is making a bit of comeback, particularly in the form of Cheese Fondue. Not only that, but cheese bars and restaurants have also been adding their own interpretation to their menus, and it seems that it's become more popular than ever. We're certainly spoiled for choice when it comes to cheesy goodness, that's for sure.
By Jess Boyes3 years ago in Feast
Make Whole Milk Ricotta at Home
Traditional ricotta is made from leftover whey mixed with a portion of milk, which is then acidified and recooked. However, this recipe uses just the milk instead. It's more convenient, and is richer and creamier in texture and flavour. It's great to serve on your cheese platter, to cook meals or bake with, or to just spread on some toast with a drizzle of honey. I'm getting hungry just thinking about it!
By Jess Boyes3 years ago in Feast