Well, that was a little unexpected break from blogging. The weather was humid and I was poorly. The weather has since been cooler and we have been sneaking in extra sleep time during the day. And lo, today I cooked a loaf and this ricotta bake.
Our Library has a new emagazine feature through Zinio, which means you can download magazines FOR FREE. New ones, like Feast and Delicious and Gourmet Traveller and so many more. You can store them on your tablet and then delete them as you choose. But, you can keep them forever.
So, to celebrate NOT having to buy cooking magazines, I bought the first issue of the new Australian Women's Weekly cooking magazine. As you do. It's called Food, and I think it is rather good. It did cost $10, but there are lots of recipes I would make.
I made the Ricotta and Spinach bake, but I replaced the roasted capsicum with tomato pasta sauce. Because I like it better. Other than leaving out the pesto on top, because I am not serving mine all at once and pesto goes dull brown after a few minutes in the open air, I pretty much followed the recipe. I found the fresh ricotta I bought a little dry and I would add some extra egg or liquid next time. I also made mine in a bar tin, because I can never find a matching ring and base to any springform tin. I do despair.
It tasted delicious, I actually heated up a little of the leftover pasta sauce and ate the bake warm. Since then I have also tasted it cold, and it is just as yummy. Perfect for the lunch box, and since I was baking something for MrsDrWho's going Back To School, perfect for her too!!!
I only made half the recipe, but I have given the full amounts here.
Ricotta, Spinach and Tomato Bake serves 6
- 1 kilo (4 cups) of fresh ricotta
- 160g (2 cups) grated Parmesan cheese
- 2 eggs
- 2 extra egg yolks
- 1 clove of garlic, crushed
- 250ml tomato pasta sauce OR 200g drained roasted capsicum
- 40g baby spinach
- 3/4 cup fresh parsley and chives, chopped OR fresh basil
To serve immediately, top with:
- 1 tbspn (40ml) olive oil
- 1/4 cup pesto
- 2 tbspn (80ml) water
Preheat the oven to 160*C or 140*C fan-forced. Grease and line a 22cm springform cake tin. I used 2 small loaf tins, 20 x 11cm (8 x 4 inches) and half the ingredients.
In a large bowl, put the ricotta, grated Parmesan cheese, eggs and egg yolks and the crushed garlic. Mix well to combine.
Then it is just layering the ingredients into the tin. Start with half the ricotta mixture, then the spinach and I added the parsley and chives (or about half the basil) here too. Then add the tomato pasta sauce or the roasted capsicum.
And finally the other half of the ricotta mixture. I smoothed mine carefully with the back of a spoon dipped into a cup of boiling water. I also scattered some extra grated Parmesan cheese over the top. Bake for about 90 minutes. It should be golden brown on top. The recipe says to rest it for about 30 minutes before you remove it from the tin, and I think this would help the springform bake keep its shape.
Here is where you can add the pesto topping, by combining the pesto and water and then drizzling it over the top, and randomly scattering the rest of the basil leaves. Serve with a green salad and maybe some garlic bread.