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ricotta

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

The combination of tangy lemon zest and juice with the subtle sweetness of ricotta creates pancakes that are both refreshing and indulgent. Each bite offers a balance of flavours and textures, making them an excellent choice for those who appreciate a little zing in their morning routine. Ingredients: 1 1/2 cups all purpose flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1 teaspoon kosher salt 3/4 cup whole milk…
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Double Chocolate Dessert Lasagne

Double Chocolate Dessert Lasagne

This decadent Double Chocolate Dessert Lasagne layers creamy ricotta and chocolate hazelnut spread between milk and dark chocolate digestive biscuits for a rich and indulgent dessert. Ingredients: 600ml single cream 500g fresh ricotta 60g (1/3 cup) pure icing sugar, sifted 2 tsp vanilla bean paste 1 tbsp marsala (optional, for flavour) 2tbsp chocolate hazelnut spread (such as Nutella) 12 McVitie's Milk Chocolate Digestive Biscuits (about 200g) 12 McVitie's dark chocolate…
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Sweet 'n’ Crunchy Pear Nachos

Sweet 'n’ Crunchy Pear Nachos

These Sweet 'n' Crunchy Pear Nachos offer a unique twist on traditional nachos, using pear wedges as a base and topped with soft ricotta, fresh fruit, toasted cereal or granola and a drizzle of honey for a delicious and healthy snack or dessert. Ingredients: 2 pears, sliced 1/2 cup (120g) soft ricotta Halved grapes, to serve Sliced strawberries, to serve Sliced raspberries, to serve Toasted cereal or granola, to serve…
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Lemon Ricotta Tray Cake

Lemon Ricotta Tray Cake

Embrace the simplicity of baking with this 3-ingredient Lemon Ricotta Tray Cake. It's a delightful fusion of tangy lemon and smooth ricotta, all wrapped up in a light, fluffy cake. Perfect for when you want a touch of sweetness without the fuss. Ingredients: 375g bottle of pancake shake mix 160g (1/2 cup) lemon quark 120g (1/2 cup) smooth ricotta (from a tub) Method: Preheat the oven to 180°C (350°F). Grease…
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Raspberry Ricotta Cake

Raspberry Ricotta Cake

A simple yet elegant dessert that combines the creamy texture of ricotta with the burst of fresh raspberries. Perfect for any occasion, this cake promises a sweet escape into a world of flavour. Ingredients: Spray oil, for greasing 220g (8oz) plain flour 1 tbsp baking powder 1 teaspoon salt 365g (12½oz) ricotta, plus 400g (14oz) to serve 275g (9¾oz) caster sugar 3 large free-range eggs ½ tsp vanilla extract Zest…
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