anything easy would be great cheers

kelli38 - 2014-01-12 22:02:00

Do you want to make ricotta, or do you want recipes that include it?

davidt4 - 2014-01-13 08:36:00

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.

bluecalico - 2014-01-13 09:08:00

LEMON RICOTTA CHEESECAKE

Biscuit Base:

50g flour
50g almond meal
75g sugar
50g butter, melted

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.

Ricotta Cheesecake Filling:

160g Ricotta cheese
200g cream cheese
2 whole eggs
25g egg yolk
70g sugar
90ml cream1 vanilla pod – seeds scraped
Lemon zest

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 - 2014-01-13 20:10:00

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 - 2014-01-13 20:14:00

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.

carlosjackal - 2014-01-13 20:19:00

bluecalico wrote:

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.

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.

paora-tm - 2014-01-13 20:23:00

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

Quotemary92 (660 ) 9:52 pm, Sun 9 Sep #16

Quote
bev00 (1742 1742 positive feedback) 8:43 pm, Mon 9 Sep #7

bev00 - 2014-09-09 19:22:00

saving..

bev00 - 2015-09-09 23:08:00

OP never came back nor did say if she wanted to make ricotta or cook with it... and hasn't traded since 2013.

Nevertheless great recipes here - thanks bev00 for bumping them up for another year.

uli - 2015-09-10 13:25:00

this Dish recipe comes highly recommended -

http://www.dish.co.nz/friday-baking/article/2014/8/orange-sy
rup-and-ricotta-loaf

bev00 - 2015-09-21 18:18:00

and another round

bev00 - 2016-09-20 21:36:00

bump

bev00 - 2017-09-21 00:00:00

bump

bev00 - 2018-09-17 22:55:00

** bump **

autumnwinds - 2019-09-15 12:28:00