Archive for the ‘Ricotta’ Category

Ricotta Pancakes with Poached Cherries

July 20, 2016

Ricotta Pancakes with Poached Cherries Ricotta Pancakes with Poached Cherries 2

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Lemony Chicken Mushroom and Pea Pasta

May 20, 2016

Lemony Chicken Mushroom and Pea Pasta

Toffee Apple Cheesecake

December 19, 2014
Toffee apple cheesecake

Toffee apple cheesecake

Toffe Apple Cheesecake (Jo Wheatley)

January 25, 2014

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Fettuccine with Bacon and Chestnuts (Angela Hartnett)

January 18, 2013

(Serves 4)
375g dried fettuccine
50ml olive oil
1 clove garlic, crushed
6 rashers of back bacon, roughly chopped
1 small leek, washed and finely sliced
100g ricotta
1 tbsp flat-leaf parsley, chopped
6 cooked chestnuts, sliced

Season a pan of water and bring it to the boil. Add the pasta and cook as instructed on the packet – usually for about seven minutes – until it is al dente.

Add the oil, garlic and bacon to another large pan and saute for a couple of minutes. Add the sliced leek and cook for about five minutes, until soft.

When the pasta is ready, drain well and toss it in with the leek and bacon. Add the ricotta and flat-leaf parsley and mix through. Check the seasoning to taste and finish with the sliced chestnuts.

Serve immediately.

Ricotta Cheesecake with Marsala Soaked Raisins (Hugh Fearnley Whittingstall)

June 29, 2012

Serves six.

100g raisins
4 tbsp marsala
Butter, for greasing
3 tbsp plain flour, plus extra for dusting
250g ricotta
2 tbsp creme fraiche
2 large eggs, separated
125g caster sugar
Nutmeg
Grated zest of 1 lemon

Soak the raisins in the marsala for a few hours (overnight, if at all possible) until plump. Heat the oven to 180C/350F/gas mark 4. Butter a 25cm loose-based tart tin, dust the inside with flour and shake out the excess.

Beat the ricotta until smooth, then beat in the creme fraiche. Beat in the egg yolks. Combine the flour and 75g of the sugar, and beat into the mix along with a good grating of nutmeg and the lemon zest. Use a whisk to get rid of any lumps. Finally, stir in the raisins, along with any marsala left in the bowl.

Beat the egg whites until they hold soft peaks. Keep beating, gradually adding the remaining sugar, until you have a thick, glossy meringue that stays in the bowl if you hold it upside down. Stir a heaped tablespoonful of the meringue into the cheese mixture to loosen it, then lightly fold in the rest, keeping as much air in the mix as you can. Pour into the prepared tin and give it a gentle shake to level the surface. Bake for about 35 minutes, or until golden and set. Leave to cool to room temperature (it will sink, but don’t worry). Remove the sides of the tin and serve in generous slices, perhaps with a little glass of marsala to sip alongside.

 

Roasted figs with honey and ricotta (Hugh Fearnley Whittingstall)

June 29, 2012

A great hasty pud. Roasting the figs with honey emphasises their perfumed sweetness. Serves six.

6 figs
6 tbsp honey
150g ricotta
50g thick Greek yoghurt
2 tbsp icing sugar
½ tsp vanilla extract or the seeds scraped from half a vanilla pod

Heat the oven to 200C/400F/gas mark 6. Cut an X into the top of each fig and squeeze gently to open it up. Trickle a little honey into each fig – reserve about half of it for serving – place in a tin and roast for 10-15 minutes, until hot and bubbling.

Beat the ricotta with the yoghurt, icing sugar and vanilla until smooth. Spoon some of the mixture into the top of each fig and trickle on some more honey just before serving.

Squash & Spinach Rotolo (Jamie Oliver)

May 18, 2012

Spring Onion Omelettes (Nigel Slater)

May 16, 2012

Fruity Ricotta Cake

April 30, 2012