GROW FOOD slow food Have your garden and eat it too. A practical guide to organic gardening in the sub-tropics with step-by-step instructions and delicious seasonal recipes. Come with me too on some of my travels in Australia, Europe, Asia and beyond.

THIS IS SUCH A SIMPLE AND DELICIOUS WAY TO USE RICOTTA.  When you buy it fresh it wont keep for that long – even in the fridge.  Cooked up like this it WILL KEEP FOR DAYS and makes a great pre dinner snack.  Yum!

BAKED RICOTTA

500 g ricotta (the ‘cake’ kind)
1 tbsp chopped chives
1 tsp fresh marjoram or thyme
1 tsp dried chilli flakes
salt and pepper
1 tbsp olive oil
1 free range egg

1.  Use the oil to well grease an ovenproof ramekin or souffle dish.  Scatter with the chilli flakes.
2.  Mix all the other ingredients together.
3.  Pour into the dish and bake with the bread for approx. 20 mins.  It should puff up and go golden.
4.  Cool slightly and turn out onto a plate.  Delicious for lunches, picnics, breakfast and sandwiches.  Will keep for a few days in the fridge

YOU MIGHT WANT TO TRY IT WITH MY SIMPLE FOCACCIA

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