Ricotta

Filo wrapped Salmon with Spinach & Ricotta

Ingredients:
4 fresh salmon fillets
100 grams of ricotta
250 grams of spinach
1 packet of thick filo pastry sheets
125g butter melted.

Method:
Preheat oven to 180 degrees C. In a large frypan or wok wilt the spinach over medium heat with a little butter, salt and pepper. Drain in a sieve and set aside. Take a sheet of filo, lay out flat and brush with melted butter. Lay a second sheet on top then brush with butter again. (So the remaining filo doesn’t dry cover with a damp cloth). Place one salmon fillet at the end of pastry. Spread ¼ of the ricotta on the salmon followed by ¼ of the spinach. Sprinkle a little salt and cracked pepper and roll pastry over once, fold over both ends then continue to roll. Place with join facing down on an oven tray lined with baking paper then brush again with the butter. Cook in oven for 20 min. Serve with fresh garden salad.

Serves: 4

Note:
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Stuffed Champignon Mushrooms

Ingredients:
Approx 30 Champignon mushrooms de-stalked
1 cup Ricotta cheese drained
¼ cup Wattle Grove Basil and cashew pesto (or pesto of your choice)
¼ cup grated parmesan cheese
Fresh ground black pepper and salt to taste

Method:
Lay the mushrooms on a baking paper-lined tray, bottoms up. Mix all other ingredients together in a bowl and place a small amount on the mushroom (do not put too much in the mushroom cap.)
Have the oven pre heated to 180 degrees and cook the stuffed mushrooms for approx. 8 to 10 minutes. Season as required and enjoy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Orange Ricotta Pancakes

Ingredients:
1-1/2 cups Self Raising Flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup ricotta cheese-Italian Style Borello
3/4 cup milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange peel
Maple syrup

Method:
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, cheese, milk, orange juice, butter and orange peel. Stir into dry ingredients just until mixed through. Pour batter by 1/4 cupfuls onto a greased hot pan; turn when bubbles form on top. Cook until the second side is golden brown. Serve with maple syrup.

Serves: Makes 12 Pancakes.

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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