All posts tagged Ricotta

Crumpets with Honey & Sheeps’ Milk Cheese

Crumpets with Honey & Sheeps’ Milk Cheese

Recipe by Ivonne Nathan of forchefs

 Ingredients

  • 450 gm (3 cups) plain flour
  • 350 ml milk, warmed
  • 5 gm (1¾ tsp) dried yeast
  • For brushing: vegetable oil
  • 1 tsp baking powder
  • Pinch salt
  • Honey, to serve
  • Sheep’s’ milk or ricotta cheese

Method

  • Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter.
  • Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
  • Heat a large frying pan over medium-high heat and brush with oil.
  • Lightly grease 7cm crumpet rings with oil.
  • Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet.
  • The batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water.
  • Cook crumpets, in batches, until bubbles form on surface, then flip and cook until just set and golden.
  • Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey and cheese.

Ricotta Hotcakes with HoneyComb Butter

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 1 1/3 Cups Ricotta
  • ¾ Cup Milk
  • 4 eggs, separated
  • 1 Cup Plain flour
  • 1 tsp Baking powder
  • Pinch of salt
  • 50g Butter
  • Honeycomb butter, Sliced (below)
  • Banana sliced
  • Icing sugar for dusting

Honeycomb butter

  • 250g unsalted butter, softened
  • 100g honeycomb, crushed
  • 2 Tbs honey


Method:

Ricotta Hotcakes

– Place ricotta, milk and egg yolks in a bowl and mix to combine.
– Sift flour, baking powder and salt in a bowl. Add ricotta mixture and mix until just combined.
– In a clean dry bowl, beat egg whites to form stiff peaks.
– Fold egg whites through batter in two batches with a large metal spoon.
– Lightly grease a large non-stick frying pan with a small portion of butter and drop 2 tbs of batter per hotcake into the pan.
– Cook over low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and quickly assemble the other ingredients.
– Slice banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter.
– Dust with icing sugar.

Honey butter

– Soften unsalted butter and stir through 2 tbs honey and crushed honeycomb. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.

*You can store any leftover honeycomb butter in the freezer.