Fresh Ricotta With Rhubarb Ginger And Cardamom Food

FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM

Steps:

• Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
• Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
• Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.

RHUBARB AND GINGER CHEESECAKE (LOW CARB AND GLUTEN FREE)

Steps:

• For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
• Take off the heat and leave over a bowl of ice to cool down.
• Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
• Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
• In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
• Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
• Chill in the fringe while you make the filling.
• Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
• Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
• Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
• Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
• Mix in the cream and gelatine.
• In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
• Pour onto the cornflake base and smooth down gently.
• Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
• To serve, run a knife between the cheesecake and the tin to loosen it.
• Remove the tin and base and put it on a serving plate.

RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES

Steps:

• Heat oven to 190°C.
• Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
• Add the peppers, aubergine and courgette and mix to coat in the dressing.
• Spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
• To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper.
• Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino.
• Bake for 30 mins until firm and golden brown.
• Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.