May 10, 2009
Savoury Afternoon Tea
This was supposed to be my post about three weeks ago. I had the pictures ready to go and I had enjoyed eating some of the content. However everything was up in the air after I dashed off to Sydney. My aunt had a massive stroke and her life will never be the same again. She still may not even survive. I have left her in God's hands. Many thanks to those of you who left best wishes; so very kind of you.
So here I am trying to regain some kind of normality. As I recall this baked ricotta is so easy, delish and above all healthy so whats not to like about it. You can replace the sundried tomatoes with olives or capers or whatever you like. Try not to complicate the ricotta with too many ingredients. It keeps for about a week; that is if it lasts that long.
I love Italian breads, particularly their ciabatta. Sometimes I cut even slices and bake them till crisp right through. They are my substitute for cracker biscuits. Well sealed in a plastic bag they can keep for ages. Use for dips, spreads or toppings.
The capsicum morsels were so fresh and so full of goodness. Red capsicum is one of my favourite foods ever! There is lots of connection with the past; baking capsicum aromas often filled the kitchen that I grew up in. Only roll up what you intend to consume because they do not keep as well. The basil leaves inside the roll become soggy and tend to oxidize rather quickly when left too long. Still the components are easy and they are quick to assemble if you have the urge to eat them.
Baked Ricotta Pot
1 small egg
3 sundried tomatoes, chopped
5 large basil leaves, shredded
1 tbsp pinenuts
salt & pepper
Combine all the ingredients in a bowl; mix through till really well combined. Oil a baking container & line the bottom with baking paper.Place a nice basil leaf on the bottom; press the mixture into the container.You may prefer to use two smaller baking dishes. Bake in a moderate oven for about 30 minutes or till golden & puffy.
100gm ricotta cheese
good squeeze fresh lemon juice
pinch of sea salt
fresh basil leaves
roast capsicum slices, skin off
Mix the ricotta with lemon & salt. Slice the capsicum into even sized lengths. Place a basil leaf onto the slice; spoon some ricotta onto the leaf; roll up; secure with a toothpick. Drizzle with some olive oil if desired. Sprinkle with some fresh sage leaves.
A delightful afternoon tea or snack at any time packed with loads of nutritional goodness.