Tag Archives: fruit

Spicy Peach & Ricotta Crostini

Spicy Peach & Ricotta CrostiniI saw this idea over on Honest Cooking and have adapted it to use local, seasonal ingredients and you could easily adapt it to use what is local and in-season for you.

Yesterday, I told you one of the ways to use leftover bread is to make crostini, now here is an easy way to use that crostini.

Taking next to no time to make, these sweet, spicy, salty and crunchy mouthfuls are perfect to serve with a glass of bubbles at your New Year’s celebration.

I have once again used the lovely sheep ricotta from Origin Earth for these morsels, but use whatever is available in your local area. I have also made these with Origin Earth Lebanese Sour Cream (a lebane like product) – delicious.

Spicy Peach & Ricotta Crostini

A grind of black pepper can be used instead of the chipotle flake.

To prevent the crostini from going soggy, assemble just prior to serving.

Serves – adjust to the amount you need

crostini – see here how to make crostini
Origin Earth Sheep Milk Ricotta
fresh peaches, peeled and thinly sliced
honey – I used local honey from The Naked Honey Pot
Orcona Smoked Chipotle Flake
sea salt

Spread crostini with a ricotta. Top with a slice or two of peach, then drizzle with honey and sprinkle with chipotle flake or black pepper and a good grind of sea salt.

Recipe adapted by Rachel Blackmore

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Other recipes which use Origin Earth sheep milk ricotta that you might like to try:

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Bacon, Ricotta & Chard Open Sandwich

Bacon, Ricotta & Chard Open Sandwich

 

Mixed Fruit Cookies

Fruit Cookies 005aThe inspiration for these cookies came from all the odd bits of dried fruit that needed using in the pantry and also the need to have a sweet treat or two on hand for those helping with our garage sale.

If some of your dried fruit has become a little too dry, revive it by soaking in warm water for 10-15 minutes. Larger fruits such as dates and figs should be chopped.

At another time of year you might call these Christmas cookies as they certainly have the ingredients and flavours of Christmas.

You could make larger cookies if you wish but I am so often put off by large cookies, pieces of slices, brownies and the like which we seem to see now in cafes that I mostly prefer to make ones of the size that I recall from my childhood. These cookies are quite rustic and as they are packed with dried fruit even at this size they are very satisfying.

Mixed Fruit Cookies

My cookies contained a real medley of fruits including figs, dates, cherries, ginger, peaches, prunes and mixed peel.

Makes about 70

1kg mixed dried fruits – chopped if necessary
1 cup brandy, rum, sherry or fruit juice of your choice
350g plain flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
¼ tso ground cardamom
250g butter, softened
1 cup (170g) packed brown sugar
½ cup (125g) white sugar
2 free-range eggs
1 tsp vanilla extract
1 cup (90g) desiccated coconut

1              Place dried fruits and brandy, rum, sherry or fruit juice in a bowl. Mix to combine, cover and leave to macerate for several hours or overnight – stir from time to time.
2              Preheat oven to 180°C. Line two large baking trays with cooking paper.
3              Sift together flour, baking soda, cinnamon, allspice, ginger and cardamom. Set aside.
4              Place butter in the large bowl of an electric mixture and beat until smooth. Slowly add brown and white sugars and continue to beat until light and fluffy. With mixer running, add eggs one at a time and beat well to combine. Mix in vanilla extract.
5              Carefully add flour mixture and mix to combine. Fold in
coconut and dried fruits.
6              With floured hands, roll heaped tablespoons of batter into balls, place on baking trays and flatten with the back of a floured fork. Bake, rotating trays half way through cooking, for 15-20 minutes or until cookies are golden and cooked through. Cool on tray for 2-3 minutes before transferring to wire racks to cool
completely. Repeat with remaining batter. Store cold cookies in an airtight container for up to 1 week.

Happy cooking and eating.

Recipe by Rachel Blackmore

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