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Ricotta cheese |
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#1 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Ricotta cheese
I have most of a tub of ricotta cheese left.
I dotted some over my pasta yesterday evening *. I've mixed it with cooked spinach and used that to stuff a chicken breast before. What else can I do with my tub of ricotta? * = in case you're interested, I boiled 100g of wholewheat fusilii, drained it, then in the empty pan, heated a knob of butter, some olive oil and fried half a chopped onion, 5 slices of pancetta, roughly chopped and 5 torn up sage leaves for a few minutes until the pancetta was crisping up. Then I chucked in some chopped sundried tomatoes, lemon zest and the juice of one lemon and a sprinkling of chilli flakes. I lobbed the drained pasta back in and heated it all through. Into a bowl, then dot with some teaspoons of ricotta. Serve with some parmesan and black pepper. Dinner for one! It was very nice, if a little lemon-y. Maybe I'll go easier on the lemon next time. |
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#2 |
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Forum Member
Join Date: Jul 2007
Posts: 2,330
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Here's my suggestion.
If you have any soft fruit such as raspberries or blueberries then make a simple cheescake. Mix a couple of tbsps of icing sugar and a small amount of vanilla extract into the cheese. Puree 3/4 of the fruit with a knife then swirl 1/2 through the cheese. Crush some biscuits (digestives, ginger or whatever is at hand) and put them into the bottom of a glass then fill up with the cheese mixture and top with the remaining berries and the rest of the pureed fruit. Keep in the fridge until your ready to eat it. |
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#3 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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throw it away, and get some cheddar.
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#4 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Quote:
throw it away, and get some cheddar.
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#5 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Quote:
Here's my suggestion.
If you have any soft fruit such as raspberries or blueberries then make a simple cheescake. Mix a couple of tbsps of icing sugar and a small amount of vanilla extract into the cheese. Puree 3/4 of the fruit with a knife then swirl 1/2 through the cheese. Crush some biscuits (digestives, ginger or whatever is at hand) and put them into the bottom of a glass then fill up with the cheese mixture and top with the remaining berries and the rest of the pureed fruit. Keep in the fridge until your ready to eat it. |
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#6 |
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Forum Member
Join Date: Feb 2006
Posts: 5,813
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Quote:
throw it away, and get some cheddar.
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#7 |
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Forum Member
Join Date: Mar 2003
Location: East London
Posts: 25,851
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Make a Bolognese sauce but using ricotta instead of mince.
Use with some penne/twists instead of spaghetti. Or, make a shortcrust lattice flan with ricotta & spinach. Or, make vol-au-vents with ricotta filling. |
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#8 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Quote:
You should try some different cheese, cheddar is lovely but theres a whole world out there...
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#9 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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well, if you are all being cheeky to me, then we have had this thread, but the best 3 cheeses are:
St Agur Stilton Cheddar. 'nuff said. Never seen ricotta on a cheese board. |
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#10 |
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Forum Member
Join Date: Mar 2003
Location: East London
Posts: 25,851
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Quote:
well, if you are all being cheeky to me, then we have had this thread, but the best 3 cheeses are:
St Agur Stilton Cheddar. 'nuff said. Never seen ricotta on a cheese board. Now, curtail your Walpolling activities, sally forth and infiltrate a place of purveyance to negotiate the vending of some cheesy comestibles. |
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#11 |
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Forum Member
Join Date: Aug 2004
Location: moon
Posts: 12,983
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BIt of advice, if you're talking to a real italian, don't call ricotta a cheese. To them, ricotta is ricotta but not a cheese. No direct translation so if they try and explain they say ricotta is a "milk product".
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#12 |
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Forum Member
Join Date: Dec 2003
Posts: 5,488
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Get some brandy snaps and make ricotta filling, recipe of which similar to the other poster but using candied fruits instead of fresh ones.
Or buy sponge or madeira cake and cover it with mixed ricotta/icing sugar /whipping cream/lemon zest. Also buy those ready made tart base and filled it with any of the abovementioned ricotta mixtures which are rather versatile. |
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