Raspberry and Ricotta Muffins

Based on a Donna Hay recipe these swap out spelt flour and ground nuts for the white flour, and ricotta for the sour cream.

Here, therefore, is the new recipe;

Make sure you don’t overwork the mixture - just like scones, these always come out better if you mix only until just combined.

Measure the flour and baking powder into a bowl. Add the sugar and stir to combine. In a separate bowl place the ricotta, eggs, lemon rind and oil and whisk until smooth.

Stir through the flour mixture until just combined. Add the raspberries and stir just once.

Spoon into 12 x ½ cup-capacity (125ml) non-stick muffin tins or silicone cases until ⅔ full.

Bake for 15 minutes or until cooked when tested with a skewer.
Turn muffins out and cool on a wire rack or wooden bread board.

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Cherry and ricotta breakfast panacotta

Cream-free ricotta and yoghurt panacotta

The brief: to use up an enormous jar of Bonne Maman Cherry Compote that I’d opened, eaten a bit once for breakfast and then it became the weekdays when I eat breakfast at work and therefore I had to use it up before it went off because chances were I wasn’t going to be eating it for breakfast anytime soon.

Was it going to be a cherry and apple pie? Well, no it wasn’t. Because the nice people at Perfect Italiano had sent us some ricotta and we were going to figure out how to do a ricotta panacotta instead.

Basing our recipe on a Hugh Fearnley Whittingstall one, and a Nigel Slater one we came up with our own version, without cream.

And it set in our only bowl we currently have – a great big one – no ramekins here for now – just one great big panacotta jelly! Edith, our one year old had two little bowls for breakfast and one for dinner.

Recipe for Cherry Ricotta Breakfast Panacotta

Gently heat the milk but do not boil. Add gelatine to hot milk and stir the gelatine in well with a whisk or wooden fork. Once the gelatine has dissolved whisk in the icing sugar until smooth. Keeping a very low heat stir in the yoghurt, ricotta and vanilla essence. Stir for a minute or two until smooth.

Remove from heat and add the cherries. If you wanted a smooth panacotta you could blend the cherries first and also strain the mixture (I didn’t as we don’t have a seive right now and the kids were asleep so I didn’t want to use the food processor either).

Pour into ramekins or jelly moulds – or, do as I did and pour it all into a bowl, cover with cling film and leave overnight in the fridge to set.

This would probably also be amazing frozen.

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NZ’s favourite recipe

Entries close this weekend for NZ’s favourite recipe. And there’s 17 days left to vote for your favourite. Sharlene from Forrest Hill’s doing pretty well – she’s got two in the top ten. Go Sharlene!

There are over 2,000 recipes and loads of people have already visited the site and voted.

Have your say today!

www.nzfavouriterecipe.co.nz

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