Ricotta pancakes with lemon & sugar 11/4 cups s.r. flour 1 tsp baking soda 1/2 cup buttermilk 3 eggs, separated 1 cup fresh ricotta lemon wedges to serve. Place the flour, baking soda, sugar, vanilla, buttermilk and egg yokes in a bowl and wisk to combine. P)lace the egg whites in a separate bowl and whisk until soft peaks form. Gently fold the ricotta and egg whites through the buttermilk mixture. Heat in a large lightly greased non-stick frying pan over medium heat. Cook 1/4 cup of the mixture in batches for 2-3 minutes each side until golden and cooked through. Serve with lemon and sprinkle with extra caster sugar. Serves 4. This is out of the Donna Hay Food. do hope it helps
Do you want to make ricotta, or do you want recipes that include it?
bluecalico,
Jan 12, 8:08pm
Sour some hot milk with vinegar and strain it. plenty of recipes on the internet. they are all basically the same. add some salt if you want. You don't get much from 2 litres that's for sure. I made some before Christmas. Certainly cheaper though.
Preheat oven to 165°C. Grease and baking paper line the base of a 20cm round spring form cake tin.
Combine dry ingredients in a bowl. Add butter and bring together forming a firm crumb. Tip crumbs into prepared tin and smooth over with the back of a spoon to achieve a thin even layer. Bake for 10-15 minutes or until golden brown.
Reduce oven to 90°C. Place all ingredients into the bowl of a food processor and process until smooth. Pass though a fine sieve.
Pour mix over biscuit base, tap tin firmly on the bench to release air bubbles and bake for 25-30 minutes or until centre reaches 66°C. It will appear still very soft, leave to set in the fridge for 6-8 hours or overnight before serving.
carlosjackal,
Jan 13, 7:14am
Tomato & Ricotta Tart
Pastry: 2 cups plain flour 160g butter, diced pinch salt 2-3 tablespoons water
Filling: 200g ricotta cheese 2 eggs plus 1 extra yolk ½ cup cream ¼ cup grated parmesan 12 cherry tomatoes 1 tablespoon thyme leaves
Preheat oven to 200C. To make pastry, process dry ingredients in a food processor until they resemble breadcrumbs then add water until dough comes together. Wrap and put in fridge for ½ an hour. Roll out pastry between 2 sheets of baking paper until 3mm thick. Put into a 10x25cm tin with a removable base, prick with a fork and leave in the freezer for 25 minutes. Bake blind until golden. Remove and set aside. Reduce oven temperature to 175C. Combine ricotta, eggs and cream, add sea salt and pepper to taste and top with tomatoes and thyme. Bake 35 minutes until puffed and golden.
carlosjackal,
Jan 13, 7:19am
RICOTTA GNOCCHI - This is incredibly easy and recommend an Italian tomato sauce to go with it.
250g ricotta cheese ½ cup finely grated Parmesan 1 egg, lightly beaten ½ cup plain (all-purpose flour) ¼ cup flat leaf parsley leaves, chopped Sea salt and cracked black pepper Finely grated Parmesan, extra to serve
Combine the ricotta cheese, egg, salt and freshly grated Parmesan into a large bowl. Add the flour and stir in briefly until just combined, the dough should still be sticky. Generously flour a board and split the dough into three. dust one piece with flour and roll the dough out into a sausage shape about finger thickness. Cut into 1 inch pillow shapes as in photo with a sharp knife, flouring the knife if needed. Place the gnocchi pillows onto a floured tray and repeat process with the rest of the dough. Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and reduce heat to a simmer. Add the gnocchi and stir once, so they don?t stick to the bottom ? they will start floating once cooked which takes about 2 minutes. Once cooked add to the sauce and serve immediately.
paora-tm,
Oct 9, 6:13pm
When I first made it, I followed a recipe with some very precise instructions - boil to a certain temperature - stir and leave for 20 minutes - then strain through cheesecloth for an hour. Not sure all that fussiness is necessary - I have mine made in 15 minutes.
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