Food Maths: Ricotta
You've got to love ricotta, says SL contributor food columnist Chloe Scott-Moncrieff. It’s texture and flavour marries just as well with savory and sweet – plus, it’s a brilliant way of using up what is essentially a byproduct of the cheese making industry. Here are three ways to use it…
HERO INGREDIENT: 1 tub of ricotta (approx 250g)
Ricotta And Swiss Chard Donuts
INGREDIENTS
- 125g of ricotta
- 300g of swiss chard, finely chopped
- 1 onion, finely chopped
- Zest of 1 lemon
- 2 Clarence Court eggs
- 100g of flour
- 1.5 tsp of baking powder
- 1 handful of mint (optional)
- 1 handful of dill, finely chopped (optional)
METHOD
- Sauté the onion and swiss chard in butter or olive oil on a low heat. When it’s cooked, set aside, let it cool and squeeze out any excess liquid.
- Chop the cooked mixture as finely as possible, then combine with the lemon zest, ricotta and eggs. Season with salt and pepper.
- Add any herbs you wish and stir in the flour and baking powder.
- Spray some baking paper with oil and place and shape the mixture with a spoon into 1in balls. Spray again.
- Fry the donuts in a pan until golden. Eat hot.
One-Dish Whipped Ricotta, Oven Roasted Tomatoes And Aubergine
INGREDIENTS
- 400g of tomatoes or 2 tins of chopped tomatoes
- Half a garlic clove, finely chopped
- 2 aubergines, sliced
- A drizzle of balsamic vinegar
- Rosemary or thyme, finely chopped
- A pinch of sugar and salt
- 250g of ricotta
- 1 egg
- 50g of Parmesan
- 2 tbsp of runny honey
METHOD
- Preheat the oven to 180°C.
- Cook the aubergine slices in the oven until soft.
- Using a blender, whip the ricotta until airy. Mix with the egg and Parmesan.
- On a large baking tray add the aubergine. Season with salt and pepper. Then pop over the tomatoes, a sprinkling of sugar and fresh garlic (you can fry the garlic in advance if you have the time) and olive oil. Season again if needed.
- Finish with the whipped ricotta and a drizzle of honey.
- Bake for 25 minutes.
Ridiculously Easy Ricotta Cake
INGREDIENTS
- 230g of ricotta
- 3 Clarence Court eggs
- 75g of caster sugar
- 200g of flour
- 2 tsp of baking powder
- 100g of chocolate drops from Willie’s Cacao or chopped Green & Blacks dark chocolate
- 20ml of Disaronno amaretto
METHOD
- Preheat the oven to 190°C. Butter a loaf tin or bundt cake pan.
- Whisk the eggs and sugar. Add the ricotta and sift in the flour before adding the other ingredients. Pour into the tin.
- Bake for 35-40 minutes.
TIP: Try a sprinkling of lavender flowers and the zest of 1 lemon to substitute the chocolate and amaretto.
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