Ricotta is not always easy to find here, so it was a pleasant surprise to see a fridge shelf laden with rather large tubs of it on a recent shopping expedition. I added a tub to my trolley without hesitation but later wondered what ever was I going to do with it all! In the end, I had enough for three recipes.
I remembered seeing a recipe for this not so long ago while reading the weekend papers online. The recipe was by Caroline Velik and I found it again on her blog. I am still amazed by how easily these bite-sized delights come together. Ricotta, parmesan, flour and eggs and voila! Teamed with a sauce comprising just a handful of fresh ingredients and topped with a few curls of parmesan this made for a quick and tasty dinner.
Two: Simple lunch
When our neighbour delivered a couple of home-grown cucumbers I was keen to try them straight away. I sliced the cucumbers as well as a tomato and stacked them atop some grainy crackers (thanks Mum!) that had been generously spread with the creamy ricotta.
I haven’t made muffins in ages, but with an assortment of muffin trays and a stash of paper patty pans I don’t really have any excuse not to. I have had previous success with Ottolenghi’s muffin recipes, so I flipped through The Cookbook and used one of their recipes as my starting point. I was planning on sharing the finished product with the workmen who have been bashing about in our street for the past few weeks, but for the first time since they began, they knocked off early and were gone before I could even dusted icing sugar on to these little beauties. All the more for me*!
*I didn’t actually eat all the muffins. I parceled them up in cellophane bags and shared them with our neighbours.
Lemon and Blueberry Ricotta Muffins (adapted from Ottolenghi The Cookbook) Makes 24 muffins
- 540g plain flour (I used 450g white, 90g wholemeal)
- 5 tsp baking powder
- 2 eggs
- 250g caster sugar
- 140g butter, melted
- 380ml milk
- zest of 1 lemon
- 250g blueberries
- 200g ricotta cheese
Preheat oven to 180C.
Line two muffin trays with paper patty pans. (I used 1/3 cup capacity muffin trays)
Sift flours and baking powder together, set aside.
Place eggs, sugar, melted butter and milk in a bowl and whisk to combine. Stir in blueberries, lemon zest and ricotta – some lumps of ricotta throughout the mixture are okay.
Gently fold the flour in to the wet ingredients – again some lumps are okay.
Spoon the mixture into the patty pans and cook in oven for 20 minutes or until golden on top and cooked through. (When cooked, a toothpick inserted in to the centre of a muffin will come out clean)
Allow muffins to cool on a wire rack before dusting with icing sugar to serve. 24 muffins is a lot, so find some friends and share the love!