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This baked ricotta cheesy treat is a bar-worthy snack you can make at home, and perfect for the time of year. And the texture and flavour of the simple ricotta cake will be the highlight of any high tea. If you fancy a lively winter salad, try this array of sweet, sour and tangy lemony flavours, writes Angela Casley.
Baked ricotta with roasted peppers
1 cup grated Parmesan
zest of ½ lemon
1 Tbsp chopped thyme
salt and freshly ground pepper
crackers or crusty bread
1. Heat the oven to 200degC.
2. Place the peppers in the oven for 20 minutes until slightly blackened. Remove, cool until you can peel and slice thinly. Season and set aside.
3. Turn the oven down to 180degC.
4. In a bowl combine the ricotta, three-quarters of the Parmesan, zest, thyme and egg. Season with salt and pepper and place in a small ovenproof dish. Sprinkle with the remaining Parmesan. Bake for 25 minutes until just set. Remove and cool for 15 minutes before serving. Top with the roasted peppers and serve with crusty bread or crackers.
Lemon and ricotta cake
200g softened butter
¾ cup sugar
3 eggs, separated
zest of 3 lemons
¼ cup lemon juice
1 cup ricotta
¾ cup flour
2 tsp baking powder
passionfruit and blueberries
icing sugar to dust
1. Heat the oven to 170degC. Line a 20cm tin with baking paper.
2. Beat the butter and half a cup sugar until light and fluffy. Add the egg yolks, zest and juice, mixing through.
3. Stir through the ricotta, then sift in the flour and baking powder.
4. Beat the egg whites until fluffy and add the sugar, beating through. Fold into the batter gently until combined. Pour into the cake tin and place into the oven for 45 minutes. Remove and cool in the tin.
5. Serve with fresh fruit and a dusting of icing sugar.
Citrus quinoa salad with lemon dressing
¼ cup dates
1 Tbsp grated fresh ginger
2 Tbsp olive oil
1 tsp lemon zest
2 Tbsp lemon juice
½ cup quinoa
1 cup chopped herbs, e.g. mint, parsley, dill
1 orange, segmented
1 lemon, segmented
½ cup chopped cucumber
½ red onion, sliced thinly
50g crumbled feta
salt and pepper to taste
1. For the dressing, put the dates in boiling water for 15 minutes to soften, then drain.
2. Place the dates, ginger, olive oil, lemon zest and juice in a food processor and blend until smooth. Set aside.
3. Bring 2 cups of water to the boil. Add the quinoa, give a stir and cook for 15 minutes until all the water has been absorbed. Cool.
4. To the quinoa add the herbs, orange, lemon, cucumber, red onion, feta, salt and pepper to taste and combine well.
5. Serve with a drizzle of the dressing.