I made two batches of fresh ricotta in the last couple of weeks and I've been enjoying this creamy mild cheese in just about everything, including pancakes.
Bill Granger's Ricotta Hotcakes got a big thumb's up from G. I don't think I'll be making pancakes any other way from now on. The ricotta and the whipped egg whites made the softest fluffiest melt in your mouth pancakes I've ever had.
This morning I made baked eggs with ricotta, spring onions, marinara sauce and cherry tomatoes for breakfast. They puffed up like crazy in the oven (yay!) but quickly deflated when I took them out.( boo!)
They were a little tricky to unmould. Next time I'll just serve them up in ramekins. I had them with a little Japanese mayo.
Lunch was spaghetti with garlic prawns, ricotta and marinara sauce (the sauce was hiding underneath the pasta) with a little seven spice Japanese pepper sprinkled on top, and a simple salad of cucumber, cherry tomatoes, mint n spring onions with ponzu n olive oil.
I'm supposed to be going out to run some errands today but it's bucketing down so hard. December is normally rainy here in KK. I just realised this is the third December I've had living here. Time is really flying. I'm a lot happier here now, but I'm still looking forward to the day when we can move away, either back to Melbourne or somewhere else.
Update: My dinner. I admit, when I make up my own recipe, it can be 50/50. Sometimes it comes out great n sometimes it's just meeeehhhh. This made up tofu chicken meatloaf however was very moreish. No, I didn't put ricotta in it, I used parmesan instead. With egg, breadcrumbs, spring onions, garlic powder, parsley, dried thyme n paprika. Smeared with a tomato bbq sauce on top, then baked at 180 C for 45 mins.
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