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When I started making my own ricotta and mascarpone though, it was pointed out to me that I should try I trialled using home made vs store-bought ricotta and used home-made mascarpone. The curds in the home made ricotta were a little bigger and so required more beating , and in the end egg 3 tbsp vinegar 1/4 c whey/milk 1 egg white, beaten For the Filling: 2 c mascarpone 2 1/2 - 3 c ricotta

I used the last of my home made whey ricotta, some leftover (slightly spiced) stir fried veggies, the Ingredients: 6 tbsp left over veggies 6-9 tbsp ricotta 3 eggs 6 rashers of bacon 3 thyme sprigs salt Next, spoon in the ricotta around the edges of the dishes, leaving a well in the centre. The slightly spiced veg played well off the creamy whey ricotta, and egg and bacon is of course a classic

1/2 tsp herbes de provence 1/2 tsp cumin Salt and pepper to taste 2 tbsp butter, melted 1 1/2 - 2 c ricotta butter. lay down a layer of lasagna sheets, brush with butter then spoon over a layer of sauce then ricotta

Also, have I mentioned that I love being able to make my own ricotta? Without any on hand, I could decide to make lasagne at the drop of a hat and have ricotta ready within cooking wine 2 tbsp balsamic vinegar 1 c whey (or stock, or water) Salt and pepper to taste 1 1/2 c ricotta and bring it to the right consistency. 3) Begin layering: courgette, pumpkin sauce, lasagne sheets, ricotta I only had two layers of courgette, after that I spread the sauce directly on the ricotta.

I made my own ricotta, completely from scratch, using fresh unhomogenised milk from the local dairy. The natural conclusion had to be lasagne, but making my own ricotta, I wanted the flavour of the ricotta Ricotta is an important component but it doesn't stand out. (I left my ricotta sheets uncooked. End with ricotta and melted cheese. 4) Top with sliced tomato and bake at 180°C for 45 minutes.

4 c butter 1 zucchini, thinly sliced along its length 1 2 inch pumpkin wedge, thinly sliced 2 1/2 c ricotta ovenproof dish and begin layering: zucchini, chicken and apple sauce, pumpkin, pasta brushed with butter, ricotta End on a layer of ricotta, parmesan and then sliced tomatoes. 3) Bake at 180°C for about 45minutes until

Ingredients: 2 beets, peeled and sliced 1 1/2c ricotta 2 c spinach (or 2 large cubes of frozen spinach Add spinach, sage, thyme, tarragon and 1c ricotta. Add mascarpone and remaining ricotta. As a side note, the ricotta in this was homemade last week, as I had wanted to try freezing the ricotta This is a good solution for keeping ricotta on hand, as long as you don't need a smooth, whipped texture

I had whey left over from making ricotta (that I used in the White Lasagne) so I used that as the cooking It was less creamy and rich than making risotto with milk (which was desirable, given the caramel chestnuts Stir. 4) At this point, either add the chestnuts into the risotto and stir it in, mixing thoroughly before I highly recommend this to anyone who can be bothered stirring a risotto and is in the mood for comfort

Risotto is one of my go-to recipes. I've used chestnuts in risotto before (check out my Caramel Chestnut Risotto), but I wanted to do something All the more so when it is a stick-to-your-ribs risotto for a cold evening. I like risottos (risotti?) anyway, but wasn't entirely sure how the different flavours would marry. Just the simple leftover risotto fried up in balls was tasty.

I wanted to play around with using fresh rose petals and thought a risotto might be a way of playing