Homemade Ricotta

Nothing beats being self sufficient and making your own food. It's quite therapeutic if you are into that sort of thing. I love it. To me experimenting with food to make other food is quite like a hobby. One follows a recipe and other times one doesn't. I honestly believe that if you are enjoying yourself and the outcome is good well it's a win-win situation.

Recently Noel and I participated in a cheese and bread making course. It was an all day event hosted by Tamara from Boatshed Cheese down in Dromana, on our beautiful Mornington Peninsula.  Tamara runs a variety of cooking classes which are homely, comfortable and as there are only a small amount of participants per class they are very easy to follow and you have a opportunity to be hands-on during the classes.  If you can get in you should do yourself a favour and book a class.

 

Fresh ricotta is a magnificently easy and quick cheese to make as far as cheeses go - the longest part of the process is actually boiling the milk.  You will require to have a food grade thermometer to ensure temperature accuracy. Once the milk starts to reach heat the temperature moves fast.

 

What ever you do please do not buy fancy vinegar.  This recipe requires good old plain white vinegar so don't go all out there flavoured or imported vinegar. Cheap white vinegar is best because it has a high acidity level.  It's not added for flavor - it's added to simply acidify the milk and will do nothing to the actual taste of your cheese.

Homemade Ricotta

Makes: 1.5 kilograms approx.

 

10 litres cows milk (full cream or low fat) or goats milk

1 - 2 tablespoons salt

200 - 250 millilitres plain white vinegar

Heat the milk to 60 degrees Celsius over high heat, stirring constantly

When milk has reached 60 degrees Celsius add salt and stir well.

Continue stirring while heating until the milk reaches 90 degrees Celsius or 85 degrees Celsius is you are using goat milk.

As the milk edges past 9 degrees Celsius (or 85 degrees Celsius if using goats milk) add the vinegar and stir until flecks begin to appear on the surface.

Remove from the heat and continue stirring for a few seconds until the liquid turns a clear almost greenish tinge and the coagulated curds are clearly visible.

Allow to sit undisturbed for 5 minutes so that curds can rise to the surface.

Using a slotted spoon, scoop curds into ricotta baskets or cheese moulds or even a colander and drain over the sink for 30 minutes then transfer to a bowl or container and refrigerate until ready to use.

Store in an airtight container for up to 7 days in the refrigerator.

(Click here for a printable version of this recipe)

Spice Roasted Pumpkin and Ricotta Brushetta

OMG I don't think I have ever mentioned on here that my favourite place to go to enjoy fresh farm produce and wine is Green Olive at Red Hill, right here on the Mornington Peninsula.  Noel and I actually attended a sausage making class there and enjoyed ourselves so much that we often go there just to enjoy their tapas style menu and sit, relaxing, enjoying the views which look over the winery,  the paddocks normally full with sheep grazing and the dam with the ducks waddling about.  (I have added some of our recent photos after the recipe.)

Why is this bruschetta so enjoyable?  To be honest I would never have strayed away from the traditional bruschetta made with tomatoes, red onion and feta until we went to Green Olive.  Roasted Pumpkin with cumin until tender, slightly mashed and served on crusty bread with ricotta.  It makes your taste buds dance - trust me!

Now the chefs at Green Olive actually serve this magnificent treat with Salsa Verde but we did not have this one hand (or the ingredients) so I improvised and drizzled balsamic glaze over the toppings.  It was still very nice (however if you live near the Mornington Peninsula do yourself a flavour and visit Green Olive).

Spice Roasted Pumpkin and Ricotta Brushetta

(recipe adapted from Green Olive)

Serves: 4

250 grams Jap pumpkin, peeled and diced large

cooking spray

2 tablespoons cumin seeds

8 slices crusty bread

olive oil

100 grams rocket leaves

100 grams fresh low fat ricotta

balsamic glaze, to drizzle

Preheat oven to 189 degrees Celsius.

Line a baking sheet with baking paper and spray with cooking spray.  Place pumpkin on baking tray in a single layer. Sprinkle with cumin seeds.  Spray pumpkin with a light layer of cooking spray.  Cook, turning once, for 20 - 25 minutes or until tender.  Remove from oven and allow to cool.

Meanwhile, preheat grill.  Brush with olive oil and place under the grill until lightly toasted.  Turn over and repeat with other side of bread.  Remove from grill.

Mash pumpkin lightly, retaining some shape and texture.

Place bread slices on serving plate or individual plates.

Place the rocket leaves on the bread slices.

Top evenly with pumpkin. 

Sprinkle ricotta randomly over the pumpkin.

Drizzle balsamic glaze over the bruschetta.

Serve immediately.

(Click here for a printable version of this recipe)

Spinach and Ricotta Stuffed Chicken Parmigiana

When our daughter was about 7 years old she declared that when grew up and got a job she was going to be a food tester! Not a average food tester though she was going to find the best Chicken Parmigiana in the whole world!  Every time we went out for dinner and there was Parmigiana on the menu you could guarantee that she would order one (and to be honest it's now her favourite fall back menu item).

Today she is 14, currently focused on becoming a Food Scientist and yes, still loves her parmas!

Parmigianas are such an iconic dish here in Australia with many pubs boasting they have the best, or the most different varieties. Chicken fillets either coated in breadcrumbs or not - some with ham, some without ham and then others with an array of different toppings such as Mexican, garlic prawns, fried eggs, bolognaise sauce, and the list just goes on and on.  A few of my favourite variations include Acapulco Chicken, Chicken Pizziola, and Veal Campagnola.

I like experimenting with the idea of this dish also so when I read this recipe I knew it would have to be trialed in the House Of Murray...  and it was wonderful.  The filling soft and flavoursome.  The outside crunchy and covered in a mix of tomato and cheese - what more could you want?

Spinach and Ricotta Stuffed Chicken Parmigiana

(Recipe adapted from Women's Weekly Weeknights Fast and Fabulous Cookbook)

Serves: 4

cooking spray

4 chicken breast fillets, all visible fat removed

40 grams baby spinach leaves

1 1/3 cups ricotta cheese
1/2 red onion, finely chopped

1/4 cup plain flour

2 eggs

2 tablespoons milk

1 1/2 cups stale breadcrumbs

1 cup bottled tomato pasta sauce or passata

1 cup coarsely grated mozzarella cheese

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced.

Line a large baking tray with foil or baking paper and spray with cooking spray.

Using a sharp knife cut a pocket into each chicken breast without cutting through or piercing the outside.

In a small bowl combine spinach, ricotta and onion. Mix well to combine.

Fill each pocket with 1/4 of the ricotta mixture, pushing mixture into the pocket to evenly fill the chicken. Secure pocket opening with toothpicks.

Coat schnitzels in flour, shake off excess. Dip in combined egg and milk, then in breadcrumbs.

Place schnitzels on the baking tray, spray with cooking spray and place in oven. Cook for 15 - 20 minutes, turning once.

Place schnitzels in baking dish, top with sauce and cheese. Roast, uncovered, in oven, 10 minutes or until cheese melts.

(Click here for a printable version of this recipe)

Ricotta, Mixed Mushroom and Zucchini Lasagne

As Garfield once said "Once again I'm saved by the miracle of... lasagne!"

 

I have to agree... one of my favourite pastas to experiment with is Lasagne sheets.  We have tried making so many different lasagnes and they have all been yum!  To be honest I just think it's all about the layers.  Layers and layers of fillings, sauces, flavours.....

 

This one, a vegetarian delight, is very simple to make.  Not as many ingredients in this one as I have used in others, but I was really happy with the outcome. 

To be honest, being a meat lover, I was a little worried about this dish while I was assembling.  Putting in it in the oven I prayed that all of us would enjoy dinner or it would be frozen meals of our own choice.  Surprisingly... it was nice.  The flavours of the mushrooms and the zucchini noticeable throughout each layer, with the slight hint of chilli and herbs.

Very enjoyable and such a nice change to the normal meaty lasagne.

Ricotta, Mixed Mushroom and Zucchini Lasagne

(recipe adapted from WW Program Cookbook 2015)

 

Serves: 8

ProPoints per serve: 9

 

cooking spray

2 tablespoon olive oil

2 brown onion, finely chopped

2 garlic clove, crushed

400 grams button mushrooms, thinly sliced
400 grams Swiss brown mushrooms, thinly sliced

2 x 400 gram can diced tomatoes
1 - 2 teaspoons crushed chilli flakes

salt

freshly ground black pepper

4 large zucchini, coarsely grated

1 kilogram reduced fat fresh ricotta cheese

2 egg, lightly whisked
1 tablespoon dried oregano

6 lasagne sheets

1 cup grated reduced fat tasty cheese

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Lightly spray a large ovenproof dish with oil.

Heat oil in a large non stick frying pan over medium-high heat. Cook onion and garlic, stirring for 5 minutes or until softened.  Remove half the onion mixture and set aside.  Add combined mushrooms to the pan and cook, stirring, for 5 minutes or untl tender.

Add tomatoes and chilli flakes and bring to the boil.  Cook, stirring, for 5 minutes or until sauce has thickened.  Season with salt and pepper.

Squeeze excess liquid from zucchini.  Combine zucchini, ricotta, reserved onion mixture, eggs and oregano in a medium bowl.  Season with salt and pepper.

Spoon one third of the mushroom mixture over based of prepared dish.  Top with 1 lasagne sheet.  Spread with one third of the ricotta mxture.  Continue layering with remaining mushroom mixture, lasagne sheets and ricotta mixture.

Sprinkle with cheese and bake for 30 minutes or until golden brown and heated through. 

(click here for a printable version of this recipe)

Baked Vegetable Fettuccine

I have been hankering a vegetarian meal for a while just to take a step back from meat which we seem to have every night of late with the exception of the occasional fish dish.  I remembered a pasta dish I used to cook and new that would be exactly the taste and comfort that I wanted.

Not too heavy but definitely hearty and very basic to make.  The flavour intensed by the garlic and the nuttiness of the eggplant is complimented with the creamy layers of two cheeses, ricotta and mozerella.

This meal is not only very easy to make but it's very enjoyable and is also great the next day as the flavours do develop even more.

Baked Vegetable Fettuccine

(recipe adapted from WW Pure Points Cookbook)

 

Serves: 8

ProPoints per serve: 10

 

cooking spray

2 medium eggplants, sliced thinly

2 onions, chopped

1 tablespoon minced garlic

3 x 400 grams can diced tomatoes

freshly ground black pepper

500 grams fettuccine

500 grams extra light ricotta cheese

300 grams reduced fat mozzarella cheese, grated

Preheat oven to 220 degrees Celsius.

Coat a frying pan with cooking spray and heat.  Add the eggplant slices in batches and good for 3 - 4 minutes on each side until golden brown.  Set aside.

Respray the same pan with cooking spray, heat and add onion and garlic.  Cook, stirring, until the onion is softened.  Stir in tomatoes and black pepper, reduce heat to a simmer and cook for 20 minutes.

Meanwhile, cook the fettuccine in a pan of boiling water as per packet instruction or until tender.  Drain well.  Stir the tomatoe mixture into the fettuccine.

Spread 1/2 the pasta mixture over the base of the prepared dish. Top with 1/2 the eggplant, 1/2 the ricotta and 1/2 the mozzarella cheese.  Repeat layers finishing with a layer of mozzarella cheese.  Bake for 20 minutes or until the cheese is hot and bubbling.



(click here for a printable version of this recipe)

Spinach, Pancetta and Ricotta Cannelloni

We love a good filling pasta dish and this was no exception... the added saltiness and richness of the pancetta made this cannelloni not only a pleasant change but delicious. It was devoured with quietness which is always a good sign at our table.

Using lasagne sheets instead of cannelloni tubes reduced the time it takes to prepare normal cannelloni - the ease of this element made this an easy dish to prepare on a week night!

Spinach, Pancetta and Ricotta Cannelloni
(recipe sourced from WW Cook Simple Cookbook)

Serves: 4
ProPoints per serve: 10

8 slices pancetta
250 grams frozen spinach, thawed and chopped
4 spring onions, thinly sliced
1 medium zucchini, coarsley grated
420 grams low fat ricotta cheese
2 cup tomato puree
1 tablespoon fresh basil, chopped
2 cloves fresh garlic, crushed
4 individual fresh lasagne sheets
1/3 cup grated parmesan cheese

Preheat oven to 200 degrees Celsius.

Line a baking tray with baking paper. Place pancetta on prepared tray. Bake for 10 minutes or until crisp. Set aside to cool slightly. Finely chop.

Place spinach, shallots, zucchini, pancetta and 1½ cups (360g) ricotta in a bowl. Season with salt and freshly ground black pepper. Stir to combine.

Lightly spray a a large ovenproof baking dish with oil. Place puree, basil and garlic in a bowl. Stir to combine. Spread 1⁄3 cup tomato mixture over base of prepared dish.

Cut lasagne sheets in half to make 8 rectangles. Place 1⁄3 cup spinach mixture along the centre of each sheet. Roll to enclose filling. Place cannelloni, in a single layer, in prepared baking dish.

Pour remaining puree over cannelloni. Crumble over remaining ricotta and sprinkle with parmesan. Bake for 30 minutes or until golden. Remove from oven and set aside for 5 minutes before serving.


(click here for a printable version of this recipe)

Turkish Minced Lamb Casserole

Last night I wanted to cook something with Oliver's favourite vegetable - eggplant (aubergine). He loves it and I must admit I enjoy it's somewhat nutty flavour and texture also. With Alexandria still away at camp it was the perfect opportunity as it is definitely not one of her favourite vegetables.

This dish was a little time consuming in preparation but saying that it was definitely worth the effort. The combination of the lamb, cinnamon, allspice and sultanas was savoury and sweet - very inticing and this with the layers of vegetables gave the dish a Middle Eastern flavour.

Turkish Minced Lamb Casserole

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 9

50 grams pine nuts 500 grams lamb mince

2 cloves garlic, crushed

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

50 grams sultanas

300mls beef stock (made with stock powder)

cooking spray

2 small eggplants, thinly sliced

4 small zucchini, ends trimmed and thinly sliced

1 tablespoon cornflour combined with 2 tablespoons water

200 grams low fat plain yoghurt

250 grams low fat ricotta cheese

2 eggs, lightly beaten

Preheat oven to 180 degrees Celcius.

Heat a large non stick frying pan over medium heat. Add pinenuts and cook for 1 minute, shaking the pan until browned. Remove from heat and cool.

Dry fry mince in frying pan for 4 - 5 minutes, or until browned, breaking up the lumps. Add onion and garlic and cook for 2 - 3 minutes. Add sultanas, cinnamon, allspice and stock. Simmer uncovered for 10 minutes.

Meanwhile spray another non stick pan with oil and cook eggplant and zucchini seperately for 4 - 5 minutes, or until softened. Add blended cornflour to mince mixture and cook, stirring until thickened. Remove from heat and stir through the pinenuts.

Spoon half the mince mixture into a deep oven proof dish. Layer eggplant on top. Spoon over remaining mince mixture. Arrange zucchini and tomoatoes on top in an overlapping layer.

Place yoghurt, ricotta and egg in a food processor and season to taste with salt and pepper. Pour over zucchini and tomatoes, spreading evenly to cover. Bake for 40 - 45 minutes or until set and golden.

(Click here for a printable version of this recipe)

Ricotta and Herb Stuffed Mushrooms

I had been fancying stuffed mushrooms for a while now as I haven't cooked them for quite a long time. I love the fact that mushrooms can be filled with anything and can themselves be a main meal, a lunch or even a side dish.

These are incredibly easy to make as well and are a definite on the "quick" list also. Although these are a vegetarian recipe they are very filling and very satisfying even for a "meat" eater.

Ricotta and Herb Stuffed Mushrooms

Serves: 8

ProPoints per serve: 2
 (Old Points per serve: 2)
8 large flat mushrooms
500 grams low fat ricotta cheese
1/2 red capsicum, finely diced
2 spring onions, finely sliced
1 teaspoon crushed garlic
2 teaspoons dried oregano flakes
1 teaspoons dried parsley flakes
1 teaspoon crushed chilli paste or chilli flakes (if using)
salt
freshly ground black pepper
40 grams parmesan, finely grated

Preheat oven to 180 degrees Celsius.

Remove the stalks from the mushrooms and finely dice.

In a large bowl mix together the mushroom stalks, ricotta, capsicum, spring onions, garlic, oregano, parsley, chilli (if using) and season to taste with salt and pepper. Fill mushroom tops evenly and sprinkle with the grated parmesan cheese.

Place mushrooms on a large baking dish sprays with cooking spray. Cook for 20 minutes or until mushrooms are tender and cheese golden.

(click here for a printable version of this recipe)

Chicken with Spinach and Ricotta

I realise that it has been a few days between posts but after having such a big weekend and then worrying about Oliver as he has been sick, since Monday we have been waiting the results of a blood test checking for all the obvious. Thankfully today's doctor's appointment delivered good news with the fact he has just had a viral infection and not any of the bad things that have been floating around in my head! It's hard being a parent especially when something is wrong with your child... your heart breaks.

So I finally cooked a proper dinner and I have to say it was very nice. I love chicken and to have it filled is just heaven especially when the filling can practically be anything that you want. I had some low fat riccotta in the fridge and of course baby spinach leaves, which I do try and sneak into any meal. Knowing that both the kids like spinach and ricotta it was a natural choice for the filling.

Although an easy recipe, it was a little fiddly enclosing the filling in the chicken but with a little patience it was quite do-able. The filling was a nice clean flavour as I believe spinach and cheese compliment each other quite well. After eating both Noel and I suggested that sun-dried tomatoes would also be nice with the spinach and cheese, and would add another depth to the taste. Next time, for sure!

Chicken with Spinach and Ricotta

Serves: 4

Points per serve: 4

4 skinless chicken breast fillets

100 grams baby spinach leaves

8 tablespoons low fat riccotta

salt

freshly ground black pepper

toothpicks

cooking spray

Cut a large pocket in each chicken fillet, be careful not to cut through either side of the chicken.

Place 1/4 of the spinach (25 grams) in each pocket and top with 2 tablespoons ricotta, ensuring both are firmly in the pocket. Season with salt and pepper.

Secure each pocket with tootpicks, forming a tight seal. Place in the refrigerator for 30 minutes.

Preheat the oven to 180 degrees Celcius.

Spray a large frying pan with cooking spray and heat. Cook chicken fillets for a few minutes each side until browned and sealed.

Place chicken on a lined baking tray and cook in the oven for 20 - 30 minutes or until cooked trough. Remove toothpicks prior to serving.

(click here for a printable version of this recipe)

Spinach and Ricotta Canneloni

This would have to be one of the whole family's favourite vegetarian meals... one that we have quite often and one that definitely fits the bill of quick and easy to make.

I must say that when I read in some recipes that they are "quick and easy" I often worry about them having a lack of taste or that they are just too good to be true... this was one of those recipes that when I first read it my immediate reaction was very negative. But after taking the plunge, I have never regreted cooking it.

Spinach and Ricotta Cannelloni

(recipe adapted from WW Secrets of Success)

Serves: 4

Points per serve: 6.5

250 grams frozen chopped spinach, thawed

400 grams reduced fat ricotta

1 teaspoon crushed garlic

pinch grated nutmeg

salt

freshly ground black pepper

12 cannelloni tubes

500 grams jar tomato pasta sauce

30 grams low fat mozarella cheese, grated

30 grams low fat tasty cheese, grated

Preheat oven to 180 degrees celcius.

Squeeze as much excess liquid out of the spinach as possible. Combine in a bowl with ricotta, nutmeg and garlic. Season with salt and pepper to taste.

Us a piping bag to fill the cannelloni tubes with the ricotta mixture, or use a teaspoon to spoon in from each end. Spread about 1/4 cup of pasta sauce over the base of a 18cm x 26cm ovenproof dish. Arrange cannelloni tubes in the dish.

Cover the cannelloni tubes with remaining pasta sauce, and sprinkle with combined mozarella and tasty cheese. Bake for 50 minutes or until pasta is cooked and top is golden.

(click here for a printable version of this recipe)