To serve: crusty bread , mint, prosciutto, figs, etc.
Place the ricotta in a bowl with the lemon zest and season with salt and pepper to taste. Put mixture into 2 ramekins or oven proof dish. Place under the grill (broiler) in the oven and cook until browed and heated through. It won’t take long so keep an eye on it.
Drizzle with olive oil and sprinkle with sweet paprika. Serve with mint leaves, crusty bread or whatever takes your fancy.
The little dude and I love the sweet paprika sprinkled on top but you could add chilli and any other herbs and spices you like.
Add a cup of water to a bowl and add the lemon juice
Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.
If using an oven rather than a dehydrator
Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.
For the toffee
Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.
Add the eggs and milk to a bowl and lightly whisk; season well. Wash and snap off the woody ends of the asparagus. I kept the tips intact and using a vegetable peeler, I slice it into think strips.
Heat a frying pan over medium heat and add the olive oil peas, mint and strips of asparagus to the pan; cook for a few minutes. Slowly add the eggs and top with the asparagus tips and crumbled feta. Cook on the stove top until it is starting to firm up then place in under a hot grill (broiler) to finish cooking the top and to achieve a nice golden colour
Pre-heat oven to 180 degrees (350 degrees F). Chop the walnuts add to a large bowl with the flour and grated carrot; mix to combine.
In a small bowl combine the egg and milk and light whisk with a folk. Add the mixture to dry ingredients along with the butter and honey and stir with a wooden spoon until just combined. Don’t over mix or you will end up with a tough muffin!
Spray a muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with extra walnuts. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm or cold
The mixture will make 12 standard muffins plus 12 mini muffins.
This muffin isn’t at all sweet, increase to half a cup of honey if you wish or add 1/4 cup of raisins for added sweetness
Drain and rinse the black beans. Add to a bowl along with the tomatoes, cucumber, capsicum, and coriander. Combine the dressing ingredients and add to the salad. Season with salt and pepper and serve.
Add more cumin to suit, I’ve kept it mild for the little guy. Chilli would also be a great addition.
Drain lychees and add to a blender along with the watermelon, water and mint if using. Blend until smooth. (Depending on your type of blender you may have to strain the mixture with a fine sieve to remove any pulp). Pour into metal tray and freeze until partially set, about 3 hours. After 3 hours break up the ice that has formed with a fork and repeat this step every 30 minutes or so, for the next couple of hours until the granita has formed ice crystals
You could use any fruit in this recipe and if you like it a little sweeter add some sugar syrup to the mix.
Combine the eggs and milk and whisk to combine. Add the vanilla and maple; whisk until the maple has dissolved.
Add ramekins to a heat proof dish and add hot water to come halfway up the sides of the ramekins. Bake at 180 degrees C for 20 – 30 minutes. They should be still slightly wobbly in the middle. Allow to cool and serve.
Suitable for babies 12 months plus. Omit the maple syrup for younger babies.
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My healthyish ricotta pancakes are made using wholemeal spelt flour, eggs, milk, fresh ricotta and baking powder. That’s it! I have added no sugar because if you are going to smother them in maple – like I have, then it really isn’t required. But if you prefer, add your sweetener of choice to the mix….
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Coriander – a couple of tablespoons of chopped coriander or to taste
1 onion
1/2 teaspoon garlic paste – or the fresh stuff if you have it
1 egg
2 slices of wholemeal bread
A good splash of milk
Oil for frying (coconut, grape seed oil are great)
Chop all ingredients roughly and place them in a food processor. Pulse the processor until all the ingredients are finely chopped
Heat a frying pan over medium heat and add the oil. Using a teaspoon and your hands form little balls from the mixture and add to the frying pan
Cook on all sides until nice and golden and they are cooked through
If you don’t have a food processor
Grate the carrot and finely chop all other ingredients. You could also try adding meat to a blender to get a fine consistency (or alternatively use lamb mince). Combine and continue with the above steps.
You could use any veggies in this dish. Zucchini would be great. Also try adding spices like cumin or a mild paprika
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