Light and fluffy, these ricotta gnocchi are served in a rich tomato sauce. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. I find a pastry cutter works well, otherwise use a…… Continue reading ricotta gnocchi
Category: cheese
spinach and ricotta gnocchi
Another fabulous River Café recipe. Light and airy fresh ricotta dumplings swimming in a butter and sage sauce. What’s not to like? Blanch 1kg (2¼ lbs) of spinach in boiling water until wilted. Squeeze the cooked spinach dry and chop it roughly. In a pan melt a ¼ of a cup of unsalted butter and…… Continue reading spinach and ricotta gnocchi
frittata with fresh ricotta
Really fresh ricotta has a great texture and taste so I like to keep it unadulterated. This frittata is a lovely way to enjoy it in a quick and simple meal. Wash and trim a bunch of spinach and blanch it in boiling salted water until just wilted. Drain and cool it under cold running…… Continue reading frittata with fresh ricotta
goat cheese soufflé
It’s been a while since I made a soufflé but a glut of egg whites and this recipe inspired me. My version was adapted for goat cheese and more egg whites and had an excellent light and fluffy texture. Preheat your oven to 200°C (400°F) and place the oven shelf in the lowest position. Grease…… Continue reading goat cheese soufflé
stuffed poblanos
Poblanos are mild chillies which originated in Puebla, Mexico. When dried they are known as ancho chillies and the fresh chillies are popular stuffed and roasted. Here’s my version. Roast or barbecue 4-6 whole poblano chillies and 1 red pepper until they are softening and slightly charred. Meanwhile in a little oil fry 1 finely…… Continue reading stuffed poblanos
chèvre omelette
A simple dish of eggs and cheese might only take 10-15 minutes to prepare but it can still impress. This omelette highlights light and fluffy just-melted goats cheese. Break up 1 cup of fresh chèvre, mix through 1 tablespoon of finely chopped chives and set aside. In a small frypan heat some butter with a…… Continue reading chèvre omelette
mini breakfast frittatas
Here’s a great breakfast for a crowd that’s easy to prepare ahead. These were simple ham and cheese but there are endless ingredient choices for mini frittatas and they’re excellent party food too. Try mushrooms, spinach, sun-dried tomatoes, chillies, olives and truffle to name just a few. Let your imagination run wild. Generously butter some…… Continue reading mini breakfast frittatas
stuffed mushrooms
Whoever said life was too short to stuff a mushroom was wrong. I love mushrooms and this recipe uses 3 types of mushrooms to make a most delicious and satisfying vegetarian meal. For this recipe use portobello mushrooms (these are large, mature button mushrooms) with a good edge to hold the filling. For the filling…… Continue reading stuffed mushrooms
zucchini, peppers and chèvre
Here’s an attractive and impressive way to bring a lovely combination of flavours together. Place 1 or 2 red peppers either directly over a gas flame or on a barbecue and cook until quite blackened and soft. Remove to an airtight container or plastic bag to cool. Meanwhile slice your zucchinis lengthways into very thin slices (preferably with a mandolin)…… Continue reading zucchini, peppers and chèvre
broad bean and feta salad
These lovely young broad beans came fresh from our garden. Steam 450g (1 lb) of fresh broad beans until just tender. Drain and shock them under cold running water. In a bowl combine the beans with a generous amount of fresh mint, 60 – 80g (2 – 3 oz) of feta cheese and the finely grated or chopped rind…… Continue reading broad bean and feta salad
michelle picker cooks 