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Thread: oopsie rolls

  1. #21
    Supermember 2010-14 Lird's Avatar
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    I will definately have a go at these next week when I'm out of phase 1. Will be interested to hear how they turn out using philly.

  2. #22
    Jenny Wren
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    Quote Originally Posted by Mat View Post
    It is less processed than Philly! and I find it a lot creamier!
    Ahhh, I see, Mat

  3. #23
    Forum Guest Laura's Avatar
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    Just found this thread through Sue's blog. Here in the South of Italy we have two type of ricotta: one made with cows milk and one made with buffalo milk. The latter is richer and a lot nicer, but also softer, do you think it will work well in this recipe or do I need the firmer one? I can't wait to try them out I would love to have some with mascarpone and berries (cream here always seems to have some crap added to it!).

  4. #24
    Forum Guest Sue's Avatar
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    I think I´d be inclined to use the firmer one as the mixture is quite sloppy anyway, and you wouldn´t want to make it more so. With mascarpone and berries it sounds wonderful! Very decadent, but very THD!! Let us know how you get on!

  5. #25
    Registered Guest elynerix's Avatar
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    Thanks for the idea Laura... And if we use Mascarpone instead of philly or ricotta? Mhhh ... It sounds good... I've never tried this recipe ... When i'll restart phase 2 surely i'll prepare Oopsie Roll

  6. #26

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    I tried Mascarpone instead of Ricotta and it did work!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  7. #27
    Forum Guest carol's Avatar
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    I made these this morning, using philly and a pinch of cream of tartare. I fried them in olive oil in little dollops, like drop scones. I then sprinkled cheese on them and had them for my breakfast. They were lovely. Might make some for the kids when they come to stop. They would make good "potato" cakes when having a fry up.

  8. #28
    Forum Guest Laura's Avatar
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    Quote Originally Posted by elynerix View Post
    Thanks for the idea Laura... And if we use Mascarpone instead of philly or ricotta? Mhhh ... It sounds good... I've never tried this recipe ... When i'll restart phase 2 surely i'll prepare Oopsie Roll
    Mascarpone.... now that does sound wonderfully decadent! On the 18th we are flying to Italy and every time I travel I end up feeling bloated from the crappy sandwiches offered on the plane. I think this time I will be prepared and I will bring a few oopsie rolls and a bar of dark chocolate. It will be lovely to give something nice and healthy to the kids for once, and I am sure they will love them. I'll bring a big batch half savoury and half with jam for the kids, that should do the trick and it should keep us going for the whole trip which usually ends up being really long!

  9. #29

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    We had these the other day. I had no cream of tartar but just added a pinch of baking powder and they were absolutely fine. Delicious with smoked salmon and cream cheese in the middle; my husband had cheese and mushrooms. Great to have another way to eat eggs.

  10. #30
    Forum Guest Penny's Avatar
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    Hmmm these sound a bit hit and miss when making them then! I was thinking of making a batch and even making Cauliflower pizza - by the sounds of it it seems quite difficult to make them! It either goes great or really wrong :/

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