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Ricotta Cakes

Ricotta Cakes

INGREDIENTS

750g Ricotta
6 eggs
3 tablespoons cornflour
½ cup Marsala (or Cointreau)
1/3 cup sultanas
1 ¼ cups caster sugar

METHOD

Preheat oven to 160◦c

Put Marsala & sultanas into a small saucepan over low heat and simmer for 5 minutes. Set aside to cool.

Place ricotta, eggs, cornflour and sugar in a food processor and process until smooth. Stir in the sultana mixture.

Pour mixture into 12x ½ cup capacity greased non- stick muffin tins, filling them to the top.

Bake 30-35 minutes or until firm. Leave to cool in tin

 

Thank you to Kath Butler & Geoff Savage for this delicious recipe!

Link to PDF file

Tomato, Bocconcini & Basil Salad

Photograph of Tomato basil and bocconcini salad

INGREDIENTS

6 Roma tomatoes, thinly sliced
170g bocconcini, patted dry with paper towel & sliced
Basil leaves – roughly torn
1 tablespoon good-quality balsamic vinegar
1 tablespoon Extra Virgin olive oil
Freshly ground black pepper
Pinch of salt

METHOD

Arrange the tomato slices on a large platter.
Top with the bocconcini.
Sprinkle basil leaves over.
Drizzle with vinegar and oil. Season with salt and pepper to serve.

Greek Salad

Photo of Greek Salad

INGREDIENTS

6 firm ripe tomatoes, coarsely chopped
3 Lebanese cucumbers, coarsely chopped
1 red onion, sliced
1 red capsicum, halved, deseeded, coarsely chopped
200g marinated black olives
220g Feta, coarsely chopped
1 teaspoon salt
1 teaspoon oregano
125ml (1/2 cup) olive oil
60ml (1/4 cup) white vinegar

METHOD

Combine tomato, cucumber, onion, capsicum, olives & feta in a salad bowl. Sprinkle with
oregano & salt.
Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing & toss to
combine. Serve immediately.

Tiramisu

IMG_5711 for website_edited-1

INGREDIENTS

3 cups (750ml) strong black coffee, cooled
3 tablespoons dark rum
2 eggs, separated
3 tablespoons caster sugar
250g mascarpone
1 cup cream (250ml) whipped
1 teaspoon vanilla essence
16 large savoiardi biscuits
2 teaspoons dark cocoa powder

METHOD

Step 1.)
Put the coffee & rum in a bowl. Using electric beaters, beat the egg yolks & sugar in
a small bowl for 3 minutes, or until thick & pale. Add the mascarpone and vanilla essence &
beat until just combined. Fold in the whipped cream with a metal spoon.
Step 2.)
Beat the egg whites until soft peaks form. Fold quickly & lightly into the cream
mixture with a metal spoon, trying not to lose the volume.
Step 3.)
Dip half the biscuits, one at a time, into the coffee mixture. Drain off any excess
coffee & arrange in the base of a deep serving dish. Spread half the cream mixture over the
biscuits.
Step 4.)
Dip the remaining biscuits and repeat the layers. Smooth the surface and lightly
dust with cocoa powder. Refrigerate for 2 hours, or until firm, to allow the flavours to
develop.

Ricotta Spread

Ricotta Spread

INGREDIENTS

400g Ricotta
2 tablespoons lemon juice
3 tablespoons sliced black olives
1 tablespoon chopped sun-dried tomatoes
1 tablespoon chopped chives
Pinch of salt
½ teaspoon of cracked black pepper

METHOD

Beat ricotta with lemon juice until smooth.
Fold in olives & sun-dried tomatoes.
Season with salt and pepper.
Pile into a serving bowl & sprinkle with chives.
Serve with crusty Italian bread.