Tag Archives: ricotta

Zucchini & Ricotta Fritters

Zucchini & Ricotta Frittersa

These are a great way to use the excess of zucchini you may have, if you have a plant in the garden.

Substantial enough to be the centre piece of a meal, simply serve with a salad, crusty bread and chutney to complete, or great as a side to pan-cooked or roasted fish, chicken or lamb.

Zucchini & Ricotta Fritters

This is my take on a Mario Batali recipe which I saw over on Food & Wine. Mario made smaller fritters, but as I was serving mine as a side dish, I made mine larger.

Makes about 8 fritters

2 medium zucchini, grated
2 garlic cloves, thinly sliced
3 green onions, thinly sliced
½ cup crumbled sheep milk ricotta cheese
2 free-range eggs
2 tsp grated lemon zest
sea salt and freshly ground black pepper
½-¾ cup plain flour
olive oil, for frying
lemon wedges, for serving

1              Place zucchini, garlic, green onions, ricotta, eggs, lemon zest and a good grind of salt and black pepper in a bowl and mix well to combine. Add flour and mix until just combined.

2              Heat a large frying pan over a medium heat, add about 5mm of oil to cover base of pan and heat until shimmering. Taking ¼ cup of mixture at a time, drop carefully into the hot oil, flatten slightly and fry for 4-5 minutes each side or until golden. Remove, drain on paper towels and keep warm in a low oven while making remaining fritters. Serve with lemon wedges

Where did the ingredients for this dish come from:
Zucchini: Epicurean Supplies – Hastings; Garlic, lemons, green
onions:
Krismaw Gardens – Hastings; Sheep milk ricotta: Origin Earth – Havelock North; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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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

 

Bacon, Ricotta & Chard Open Sandwich

Bacon & Ricotta Sandwich_cIt’s been a while since we have had a sandwich at Rachel’s Kitchen NZ. This one can be whipped up in minutes and is great if you are late home or just need a quick lunch or light meal.

I’m really making the most of, and enjoying, the Origin Earth sheep ricotta while it is around and here once again I have mixed it with their sheep cheddar for a fabulous flavour combination.

Bacon, Ricotta & Chard Open Sandwich

I read somewhere about brushing the bread with oil before toasting in the toaster and thought I would give it a try. I was a bit worried about the toaster catching on fire or something, but it worked surprising well – though I did manage to burn the first slice, thought it just needed a little longer, then wasn’t watching it closely enough!

For each sandwich:

1 small red onion or shallot, chopped
1 rasher Holly bacon, rind removed, chopped
2-4 leaves shredded Swiss chard or silverbeet – exact quantity is going to depend on size of leaves
1 slices bread of your choice – I used Freya’s Dark Rye
olive oil
¼ cup crumbled Origin Earth sheep ricotta
1 tbsp grated Origin Earth sheep cheddar
dash hot sauce of your choice, or to taste (optional)

1              Place onion and bacon in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent and bacon cooked. Add chard, toss to combine, cover and cook for 1-2 minutes or until chard just starts to wilt.

2              Brush bread on both sides with a little olive oil – see note above – and toast.

3              Meanwhile, place ricotta, cheddar and hot sauce, if using, in a small bowl and mash to combine.

4              To assemble, spread toast with ricotta mixture, then pile chard mixture on top. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe that uses Origin Earth’s sheep ricotta and cheddar:

Ricotta & Basil Frittata

Ricotta & Basil Frittata

 

Ricotta & Basil Frittata

Ricotta Frittata_bA new cheese in the Origin Earth range is sheep milk ricotta – this firm ricotta can be sliced or crumbled and can be used both in sweet and savoury recipes. As Hawke’s Bay sheep milk is seasonal, this cheese will only be around for a few months – until autumn.

Here I teamed it with free-range eggs, new season’s basil and Origin Earth sheep cheddar to make a simply delicious frittata. Ricotta
frittata is a traditional Italian farmhouse dish where it often
featured as part of a buffet.

Ricotta & Basil Frittata

On this occasion I served the frittata with a drizzle of olive oil, salad and crusty bread. But it is also fabulous served topped with my Easy Homemade Tomato Sauce.

Serves 4

olive oil
1 large onion, thinly sliced
sea salt and freshly ground black pepper
6 free-range eggs
1 cup crumbled Origin Earth sheep ricotta
½ cup grated Origin Earth sheep cheddar
¼ cup shredded basil

1              Preheat oven to 190°C.

2              Place 2 tbsp olive oil, onion and a good grind of salt and black pepper in a heavy-based frying pan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until onion is
translucent.

3              Meanwhile, place eggs, ricotta, cheddar and basil in a bowl and mix well to combine – there will still be some lumps of ricotta – break these as much as you can, but the mixture doesn’t have to be complete smooth.

4              Add egg mixture to pan, mix to incorporate the onions and cook over a medium heat or until frittata starts to set. Transfer pan to the oven and bake for 8-10 minutes or until frittata is set. Remove from pan, serve hot, warm or at room temperature drizzled with a little extra olive oil, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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