Spinach and ricotta gnocchi

Spinach and ricotta gnocchi with a creamy tofu and pumpkin sauce

As with many proud parents our eldest daughter Summer had her first day of school this week.  It was such an emotional rollercoaster of a week.  Trying not to get too excited in the lead up and make her nervous, taking her and leaving her for the first time at school, then the anxious wait until pickup not knowing how she was going.  I almost cried with relief when Summer was happy at the end of the day, wanted to stay and play on the playground with her new friends, and promptly said “we have to come back tomorrow mum!”  I was so, so proud.

ready for her first day at school...

So of course I planned her favourite dinner to celebrate (and lucky me it is really quick and easy) -  Spinach and Ricotta Gnocchi.  They’re such light and fluffy delights which is why my daughter calls them “pillows” and they’re much easier and fail proof to make than the potato version.  They welcome any of your favourite sauce varieties.  A lentil bolognaise or creamy tofu and pumpkin sauce works well.  And they’re also delicious pan fried in a little butter after boiling and tossed with a few light sautéed vegies and fresh basil.

special flowers for a very special girl

This recipe is based on the ricotta gnocchi from A Taste of Vegetarian Thermomix book and I always make the larger quantity because it’s such a hit in our house or with visitors.  I’m using silver beet at the moment as we have heaps in the garden and by chopping the greens in the Thermomix you retain their bright green colour.  I tend to buy a 1kg pack of ricotta for this recipe and use the remainder for Ricotta Hotcakes on the weekend!

bright greens chopped with parmesan

Spinach and Ricotta Gnocchi

80g parmesan cheese cubed

1 bunch spinach or silver beet (approx 500g but as much or a little as you like depending on how green you like them)

600g fresh ricotta

300g bakers or plain flour

¼ tsp nutmeg

Salt and pepper to taste

• Place a large saucepan of water on the heat to bring to the boil
• Place parmesan in Thermomix bowl and chop for 5 seconds on speed 9
• Add spinach or silver beet and chop for a further 5 seconds on speed 9
• Add ricotta, flour, nutmeg, salt and pepper and set to knead function for 1 minute on Interval speed or until fully combined
• Take a large spoon of mixture, roll into a 1 inch thick sausage shape on a lightly floured surface then cut into 1 inch pieces
• Place each batch into boiling water and cook for approx 5 minutes or until all are floating on the surface
• Remove with a slotted spoon and repeat with all the mixture
• Serve with your favourite sauce or lightly pan fry in butter for a delicious twist!

Roasted Rhubarb and Ginger Cheesecake

Well it’s time to celebrate!!!  Merry Christmas and Happy New Year for a Happy and Healthy 2014!

And apologies for the lack of recent recipes, I’ve been a little bit unwell for a few months, but in a good way.  Because we’re having another baby!

Roasted Rhubarb and Ginger Cheesecake - a mini version for us to taste test!

 

It all began a few months ago now when I started to sell off my baby gear.  It brought me to tears!  We had always tentatively said two children was enough, the pigeon pair, a boy and a girl.  But when we had a serious discussion it just felt right to have another.  And we’re not getting any younger so it was now or never.

So now here I am, on the brighter side of severe morning / evening sickness and a few daunting tests.  The sun is starting to shine and food is becoming my friend again!

While I still prefer savoury to sweet a special occasion calls for a treat.  We celebrated my parents house warming and my mum’s birthday a few weeks ago and I knew this Rhubarb and Ginger Cheesecake would be just right (inspired by a similar cake I saw on The Great British Bake Off – I’ve never watched so much television as I did in the last few months!)  This cheesecake is not too sweet and best made the day ahead.



Roasting the rhubarb and ginger...



biscuit base pressed in the tin...

swirl the rhubarb through the mix...

bake and voila!

 

Roasted Rhubarb and Ginger Cheesecake

1 bunch or around 5 large stems of rhubarb cut into 1-2 cm pieces

1cm piece of ginger

½ cup orange juice

¼ cup rapadura sugar

200g gingernut biscuits

75g butter

120g raw sugar

500g fresh ricotta

250g cream cheese

250g greek yoghurt

1 tbls cornflour

1 tsp vanilla extract

4 eggs

 

Roasted Rhubarb Puree

·         Place rhubarb, ginger, ¼ cup sugar and orange juice into a baking dish and bake for 20 -30 minutes at 180° or until cooked through and slightly browned

·         Cool slightly then puree in Thermomix bowl for 10 seconds on speed 6 then set aside and wash bowl (note: this puree can be made the day before and is delicious on top of muesli and yoghurt)

Biscuit base

·         Line 24cm springform tin with baking paper or lightly grease

·         Place biscuits in TM bowl and crush for 6 seconds on speed 8 then set aside with no need to clean the bowl

·         Add butter to TM bowl and melt for 3 minutes at 50° on speed 2

·         Return biscuits and mix for 10 seconds on speed 6

·         Place biscuit mix into prepared tin and press down firmly with the assistance of a mug or spatula then place in the fridge while preparing the filling

Cheesecake filling

·         Clean and dry TM bowl thoroughly and preheat oven to 160°

·         Add 120g sugar and mill for 10 seconds on speed 9

·         Insert butterfly and add ricotta, cream cheese, yoghurt, vanilla, eggs and cornflour then mix well for 30 seconds on speed 4 or until mixture is smooth and creamy

·         Pour mixture into base then place spoonfuls of rhubarb puree on top and gently swirl around with the end of a teaspoon

·         Bake for 50 – 60 minutes (apparently a dish of water in oven helps prevent cracking at this stage)

·         Then turn oven off and leave cheesecake to cool slowly for about another hour

·         Once completely cooled (perhaps overnight) remove from tin, serve and enjoy every mouthful!

Mediterranean Vegetables, Lentil and Ricotta Bake

As most vegetarians would understand we go through a lot of vegies in our house.  So much so that our latest project is to build a 2^nd vegie patch in the garden.  It literally will be in the garden, amongst gum trees and other natives but raised a little with the hope there isn’t too much competition for water and nutrients.  We were almost given some gorgeous pieces of recycled wood from my dad but it turns out white ants have made them their home.  A small purchase required instead.



Here is little Finn in his favourite place, the sandpit, not far from the new vegie patch

Stayed tuned for progress on the vegie patch but here’s a delicious recipe for heaps of Mediterranean style vegies, with lentils and ricotta.  It’s pretty quick and simple and open to variation.  And did I mention healthy too?  I like to cook my vegetables in a flat sandwich press / grill but you can pan fry instead.  When you have time home made pasta sauce is great but in this dish store bought works just fine.  You can even make this without a Thermomix so no excuses – give it a try and watch the family make it disappear!

Mediterranean Vegetables, Lentil and Ricotta Bake

1 large eggplant
1 red capsicum
Approx 600g sweet potato
1 zucchini
4 field mushrooms
Approx 600g tomato pasta sauce
1 tin or 400g brown lentils
¼ cup basil leaves
2 eggs
500g fresh ricotta
40g parmesan
¼ tsp nutmeg
Salt and pepper

Slice vegetables into about 1cm slices and cook in grill or frypan in batches and set aside
Grate parmesan for 6 seconds on speed 8 in Thermomix (or by hand and add to a large bowl)
Add ricotta, eggs, nutmeg, salt and pepper and blend for 20 seconds on speed 4 (or stir together by hand)
Preheat oven to 180°
Spread a little pasta sauce in a baking dish then layer vegetables and lentils.  I went for eggplant, capsicum, mushrooms, lentils, sweet potato, then zucchini
Roughly tear basil leaves and scatter over
Spoon ricotta mixture over and spread out
Bake for 30 minutes or until golden then rest for about 10 minutes before slicing and serving

Serve with a green salad or crusty fresh bread and enjoy!

Ricotta and Banana Hotcakes

What’s there not to love about weekend breakfasts? Especially when it’s easy and delicious, and everyone thinks it’s a treat even when it’s quite healthy and nutritious.  These Ricotta and Banana Hotcakes are a staple in our home for birthdays, mother’s and father’s day or just any weekend that we feel like something special.

Ricotta and Banana Hotcakes

We love them topped with fresh strawberries, blueberry compote, Greek yoghurt, and occasionally a scoop of vanilla ice-cream. With the eggs and ricotta these hotcakes are high in protein and light and fluffy.  Having two Thermomix bowls makes it easier to beat the eggs whites in one then use a 2^nd bowl for the mixture but I also managed just fine with one.  It can also be easily made in a mixmaster.

 

Well what are you waiting for? Put a smile on your family’s face and make them.

Thermomix perfect egg whites!

Cook until just a few bubbles burst

 Ricotta and Banana Hotcakes

4 free range eggs separated
350g Ricotta
140g milk
1 banana
80g wholemeal flour
80g plain flour
1 tsp baking powder
1 tsp raw sugar (optional)

• Heat frying pan to moderately hot with a little butter to coat if required
• Ensure Thermomix bowl is clean and dry, insert butterfly and beat egg whites for 2 minutes on speed 4 at 50° then set aside
• Add all other ingredients including egg yolks and mix for 20 seconds on speed 4.  Scrape down with spatula and repeat for 5 seconds
• Insert butterfly and add egg whites and gently mix for around 3 seconds on speed 3 without loosing lightness of the egg whites
• Pour batches into preheated frying pan and cook for about 2 minutes until a few bubbles start to burst
• Flip and cook for only 1 minute on the other side

Serve warm with berries, extra bananas, yoghurt or whatever favourite toppings you desire

Enjoy!

Zucchini, Corn and Ricotta Pancakes

Zucchini, Corn and Ricotta Pancakes

Living near the beach and being an active family, swimming has been a part of our kids' lives since they were each only a few months old.  Summer has been doing lessons since 4 months old and now she’s in the big kids group swimming on her own.  I just can’t believe how well she’s improved in the past few months, swimming proper strokes and diving like a duck.
 

It’s a busy morning on swimming lesson day but these Zucchini, Corn and Ricotta Pancakes are a perfect pre and post swimming snack for the kids.  They are great as cold finger food for little olds but also serve up delightfully for a light lunch or dinner with chutney and Greek yoghurt.  The chutney we used to day was the delicious Red Hot Apple Chutney that Summer made at kinder for Father’s day.

 

These fritters are high in protein and low in fat with the egg whites and are a great way to disguise veges for fussy kids.  You could substitute 2 whole eggs for the eggs whites and they just wouldn’t be quite as light. I had egg whites left over from making a Custard Tart yesterday and thought this was a healthier option over macaroons or meringue.  While the ricotta adds some protein, using cottage cheese or haloumi instead would boost this even further.

 
Zucchini, Corn and Ricotta Pancakes

4 egg whites
1 spring onion
1 zucchini
100g red capsicum
200g corn kernels
200g flour (I used 1/3 wholemeal)
120g ricotta
Salt & Pepper optional

• Place egg whites in a clean Thermomix bowl with butterfly attached
• Whisk for 2-4 minutes 50° speed 4 until no liquid remains then set aside
• Place spring onion, zucchini and capsicum in bowl (no need to wash between) and chop for 4 seconds speed 6 (you may need to scrape down and repeat for 1 second)
• Add corn kernels, flour, ricotta and seasoning if using and mix on Reverse 5 seconds speed 4 using spatula if required
• Add egg whites and mix until only just combined on Reverse 4 seconds speed 3
• Heat frying pan to moderately hot with a little melted butter
• Place spoonfuls into fry pan and cook approx 4 minutes or until bubbles just start to pop before flipping and cooking a further 2 minutes

Little fritters make a great sized finger food for little hands!

 
Enjoy!