Food Maths: Ricotta | sheerluxe.com
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…
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HERO INGREDIENT: 1 tub of ricotta (approx 250g)

Ricotta And Swiss Chard Donuts

INGREDIENTS

METHOD

  1. 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.  
  2. Chop the cooked mixture as finely as possible, then combine with the lemon zest, ricotta and eggs. Season with salt and pepper. 
  3. Add any herbs you wish and stir in the flour and baking powder. 
  4. Spray some baking paper with oil and place and shape the mixture with a spoon into 1in balls. Spray again.
  5. Fry the donuts in a pan until golden. Eat hot.

One-Dish Whipped Ricotta, Oven Roasted Tomatoes And Aubergine 

INGREDIENTS

METHOD

  1. Preheat the oven to 180°C. 
  2. Cook the aubergine slices in the oven until soft. 
  3. Using a blender, whip the ricotta until airy. Mix with the egg and Parmesan. 
  4. 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. 
  5. Finish with the whipped ricotta and a drizzle of honey. 
  6. Bake for 25 minutes.

Ridiculously Easy Ricotta Cake

INGREDIENTS

METHOD

  1. Preheat the oven to 190°C. Butter a loaf tin or bundt cake pan. 
  2. Whisk the eggs and sugar. Add the ricotta and sift in the flour before adding the other ingredients. Pour into the tin.
  3. 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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