Chilli And Herb Baked Ricotta Food
BAKED RICOTTA WITH LEMON AND HERBS
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
- Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.
CHILLI AND HERB BAKED RICOTTA
A lovely appetiser that goes great with an assortment of dips and spreads. The ricotta should be bought in a wedge by weight from your delicatessen. Don't buy the ricotta packaged in tubs or paper as it is not suitable for this recipe.
Provided by Terese
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place ricotta on an oven tray lined with baking paper.
- Drizzle with oil, sprinkle with pepper and half of the chilli.
- Bake, uncovered, in a hot oven (220-230oC), about 15 minutes or until warmed through.
- Sprinkle with oregano and remaining chilli; place ricotta under hot grill until browned lightly.
Nutrition Facts : Calories 179.6, Fat 13.9, SaturatedFat 8, Cholesterol 47.8, Sodium 79, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 10.6
HERB & RICOTTA CHICKEN WITH MUSHROOM RICE
Stuff chicken breasts with a creamy garlic and Parmesan filling for a special, yet super-healthy, dinner that provides folate, iron and two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat 1 tsp oil in a large pan, then add the leeks and stir-fry until softened and charred around the edges. Tip in the mushrooms and cook until softened.
- Stir in the rice and thyme sprigs with the bouillon powder, then pour in 700ml boiling water. Cover and leave to simmer for 30 mins.
- While the rice is cooking, mix the ricotta with the basil, garlic and parmesan. Cut a slash in the top of each chicken breast, then slightly open out and spoon on the ricotta mix. Heat the remaining 1½ tsp oil in a small frying pan, then add the chicken, ricotta-side up. Cover with a lid and cook over a low heat for 10 mins. Once cooked, turn off the heat and leave while you wait for the rice to finish cooking.
- Pour any juices from the chicken into the rice, then cook for 5 mins more to get rid of any excess moisture. Stir the parsley through the rice, remove the thyme sprigs and spoon onto two plates, top with the chicken, and scatter over the basil and more parsley leaves.
Nutrition Facts : Calories 514 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 0.5 milligram of sodium
BAKED HERBED RICOTTA
Make and share this Baked Herbed Ricotta recipe from Food.com.
Provided by KathyP53
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lighly oil a 4 cup souffle or baking dish.
- Stir cheese with a fork. Add chopped herbs and blend. Season to taste with salt and pepper. Spoon cheese into souffle and drizzle with olive oil.
- Bake 15 minutes. Serve with toasts.
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