Home made ricotta cheese it is something I have only discovered lately. It is far superior to your shop counter bought variety. Rich and smooth, tastes lovely just spread on a crusty chunk of bread. Makes the most amazing cheesecake too. You do have to invest in a piece of muslin cloth but thats it, no other special equipment is needed just a little bit of patience.
Homemade Ricotta cheese.
750ml full fat milk
250ml double cream
1/2tsp sea salt flakes
2tbs lemon juice or white wine vinegar
Heat the milk and cream with salt in a pan, bring to the boil. Add the lemon juice or vinegar, reduce the heat and allow to cook for another couple of minutes. Remove it from the heat and let it stand for 10 minutes or so, you will notice that the milk will curdle. Line a sieve with a piece of muslin cloth over a bowl and leave it to strain for about one hour. Discard the liquid (called ‘whey’) and place the ricotta in a jar or a container in a fridge for up to a week. I have added some olive oil and herbs into mine. Delicious!!!
I could live on this soup! If you like Mexican flavours of cumin and paprika you will love this dish. I lost count of how many times I have made it and it never fails to give me a comforting warm ‘hug’ on a cold gloomy day. It freezes very well too, so I would advise to make a large batch.
Spicy Mexican bean soup with sour cream and avocado.(serves 4)
1 medium onion diced
1 celery stick sliced
1 red pepper diced
3 garlic cloves chopped
2 spring onions chopped
2 tsp cumin powder
1/2 tsp chilli powder
1 tsp smoked paprika
150g corn (tinned or frozen)
240g (1 tin) red kidney beans
500g tomato passata
1000ml vegetable stock
avocado, coriander,tortilla chips, lime and sour cream to serve.
Fry the diced onion on medium heat with 1 tbsp of olive oil, until soft and translucent (5 min or so). Add the celery, pepper, spring onion and sauté for a couple of minutes. Finally add the garlic, cumin, paprika and chilli powder, stir well. Pour the vegetable stock, beans, corn and passata, bring it to the boil, reduce het and simmer for 25/30 minutes. Add salt and pepper to taste.
Serve with a dollop of sour cream, avocado and fresh coriander. Lovely with a few tortilla crisps as well.