f 7 inches lightly brushed with butter, cook 8 to 10
Place orange juice, honey, cinnamon sticks and 1/2 cup water in a medium heavy-bottomed saucepan on high heat. Bring to a boil. Reduce heat to low and simmer for 15 mins, stirring occasionally, until syrupy. Remove from heat and cool. Stir in berries.
Meanwhile, whisk ricotta and orange peel in a large bowl until light and smooth. Spread raisin bread with ricotta mixture. Top with berry compote and serve.
Preheat broiler. Place figs, cut-side up, on a baking tray and sprinkle with sugar. Broil for 5 mins, or until sugar has melted and figs are lightly browned.
Toast bread on both sides. Divide between serving plates and top with ricotta and honeycomb. Add 2 fig halves to each and drizzle with honey.
Cook pasta in boiling salted water until al dente. Add peas for final 2 mins of cooking. Drain, reserving 1/2 cup cooking water.
Heat olive oil, butter and garlic in a frying pan over medium-high heat. Cook asparagus for 2 mins. Add zucchini and lemon zest. Cook for 30 seconds. Add lemon juice, cheese and reserved pasta water. Cook for 1 min, tossing, until sauce emulsifies.
Add pasta, peas and olive oil. Toss to combine. Season. Transfer to serving bowls and sprinkle with ricotta and extra Parmesan.
nch removable bottomed tart pan with cooking spray.
Cream butter
Melt butter in heavy small saucepan over medium heat. Add garlic and saute for 2 minutes.
Combine ricotta, cream,parsley and butter mixture in a large bowl.
Season to taste with salt and pepper.
Cook linguine in large pot of boiling, salted water until just tender, but still firm to bite, stirring.
Drain. Toss with ricotta mixture.
Serve pasta immediently.
cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
To make sauce, combine butter with Ricotta cheese, Parmesan cheese and salt and pepper.
Combine spaghetti sauce and water in a large skillet. Bring to a boil.
Stir in ravioli. Cover and cook for 5 minutes.
Combine beaten egg with ricotta and parmesan cheeses. Spoon on top of ravioli.
Cover and cook on low for about 10 minutes.
Remove from heat.
Add grated cheddar and cover until cheese is melted.
flat disc and cover with plastic wrap. Chill for 30
Preheat oven to 400\u00b0F. Roll the pastry out and use to line a 10 inch round quiche pan. For the filling, cook spinach in a large saucepan of boiling water, covered, 2-3 mins until wilted. Drain and squeeze dry. Transfer to the pastry case, along with the tomatoes.
Mix together the cream, ricotta cheese, nutmeg and eggs and season with salt and freshly ground pepper. Pour on top of the filling. Sprinkle with pine nuts and bake 35-40 mins until golden and set. Serve with salad and mayonnaise.
Preheat oven to 350\u00b0.
Grease 9-inch quiche pan with 1 teaspoon butter. Steam zucchini until very soft (about 10 minutes).
Saute onion in 2 teaspoons butter until transparent. When cool, mix with Ricotta cheese, Cheddar cheese, milk, eggs, salt and pepper.
Fold in zucchini and pour into quiche pan.
Bake for about one hour, or until quiche is golden and firm to the touch.
Yields six servings.
Use frozen or fresh 9-inch uncooked pie shell.
Squeeze all water out of spinach and chop; combine with Ricotta cheese, a little nutmeg and 1/2 cup Parmesan cheese.
Spread over bottom of pastry shell.
Beat eggs lightly; combine with milk and cream. Season with salt and pepper.
Pour over Ricotta and spinach. Sprinkle with remaining Parmesan cheese.
Bake at 375\u00b0 for about 35 minutes until puffed and set.
Allow quiche to cool for 5 to 10 minutes.
Thaw and cook spinach a few minutes. Squeeze out water and combine with Ricotta cheese, a pinch of nutmeg and 1/2 cup Parmesan. Spread over 2 cooked deep-dish pie crusts. Beat eggs lightly. Combine with milk and cream and season with salt and pepper. Pour egg and cream mixture over Ricotta and spinach mixture and sprinkle remaining Parmesan over top. Bake at 375\u00b0 for 30 minutes. Best quiche recipe I have ever tried.
0 minutes. Then top each quiche with 1 cup of bread crumbs
t'll just be filled with quiche. It can be quite thin
inch diameter springform pan with greaseproof paper. Squeeze the moisture
n 9-inch springform pan with vegetable spray.
Wash spinash
lour mixture alternating with buttermilk, beginning and ending with flour. Divide batter
9-inch pie pan with cooking spray.
Combine 2