RHUBARB AND RICOTTA BREAD & BUTTER PUDDING
This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth
Provided by Diana Henry
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they'll continue to cook and soften - you want them to stay intact).
- Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
- Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
- Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and 'set' during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.
Nutrition Facts : Calories 489 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
ITALIAN RICOTTA EASTER BREAD
I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! - Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 18 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand., Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool., Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.
Nutrition Facts : Calories 376 calories, Fat 11g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 247mg sodium, Carbohydrate 60g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.
RICOTTA BREAD
"This moist, slightly sweet bread is one of my favorites to prepare in my bread machine," says Jenet Cattar of Neptune Beach, Florida. Jenet's recipe produces a smaller loaf, which is especially nice for households with one or two people.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1 pound).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
RICOTTA BREAD FOR BREAD MACHINES (1 POUND LOAF)
A favorite I have been making for years. This isn't a very tall loaf and yes - the amount of flour is correct. NOTE: (These days, most bread machines have much bigger pans, so if you have a larger capacity machine, you may instead wish to only mix the dough in the machine,let it rise, then bake the bread itself in a loaf pan (at 350 F for perhaps 30 minutes is a guess). This can still be baked in a larger capacity machine, it will just have an odd shape.
Provided by HeatherFeather
Categories Yeast Breads
Time 3h5m
Yield 1 1pound loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a 1-pound capacity (or bigger) bread machine according to the directions in your manual.
- Select the basic bread cycle and light crust.
- After about 5 minutes, take a peek inside your machine to see if your dough is forming up a ball- if it is too wet, add up to 3 Tbsp additional flour, a spoonful at a time (or as needed based on the hunidity of the day), if too dry, add a little water.
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Provided by Katherine Sacks
Categories Sandwich Tomato Bake Kid-Friendly Quick & Easy Dinner Lunch Parmesan Ricotta Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
- Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
- Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
RICOTTA BREAD (ABM)
This makes a pretty loaf with a nice texture that slices easily. Flavor is slightly sweet (not too sweet) with a cheesy hint- perfect in my opinion for breakfast but also for savory uses. This differs (in ingredient amounts) from other recipes given here on 'zaar so I'm posting it. Baking time will depend on your machine.
Provided by FlemishMinx
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in the bread machine following manufacturer's instructions.
- I place them in this order: ricotta, milk, butter, egg, sugar, salt, flour, and yeast on top (making sure yeast doesn't touch any liquid ingredient).
- Don't drain the ricotta!
- Start the machine on the basic cycle; since this is a rather dry mixture, I watch it for the first few minutes, eventually using a spatula to scrape down the sides if needed to ensure everything gets combined.
- After that, you can leave it on it's own!
PEAS WITH BAKED RICOTTA AND BREAD CRUMBS
Provided by Deborah Madison
Categories Cheese Dairy Vegetable Bake Vegetarian Dinner Ricotta Legume Pea Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield A light supper for 2
Number Of Ingredients 10
Steps:
- Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.
- If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn't drained.)
- When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don't let them turn gray. Season with salt and a little freshly ground pepper, not too much.
- Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.
MONTE CRISTO FRITTATA, GRILLED PINEAPPLE SPEARS WITH CRYSTALLIZED GINGER AND PUMPERNICKEL BREAD WITH HONEY-ROSEMARY RICOTTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees F.
- Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3 to 4 minutes, add scallions and cook 1 to 2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven.
- While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat. Add potatoes and grated onion and cook 7 to 8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp.
- Grate Emmentaler cheese.
- Remove frittata from oven after 5 to 6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5 to 6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve.
- Preheat grill to medium-high heat.
- Once preheated, place pineapple spears on the grill and mark on all sides. Remove and garnish with crystallized ginger.
- Switch broiler on and lightly toast bread on each side. Stir ricotta with lots of coarse black pepper, rosemary and honey. Top the toast with heavy dollops of ricotta to pass at table.
- Serve wedges of frittata with potatoes and pineapple spears alongside.
CREAMY APPLE-RICOTTA BREAD PUDDING
Cinnamon raisin bread cubes and apple chunks are baked in a sweetened ricotta and egg custard for a creamy bread pudding. Serve for dessert or brunch.
Provided by My Food and Family
Categories Custards & Puddings
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat ricotta cheese in large bowl with wire whisk until creamy. Add milk, eggs and 3/4 cup sugar; beat until well blended. Add bread cubes, apples and vanilla; stir gently until bread cubes are evenly moistened.
- Pour into greased 3-qt. shallow baking dish.
- Bake 45 to 50 min. or until center is almost set. Combine 2 Tbsp. sugar and the cinnamon; sprinkle over pudding. Cool. Store leftover pudding in refrigerator.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
TOMATO-HERB BREAD AND OLIVE-RICOTTA SPREAD TEA SANDWICHES
Yield 4-8 Servings
Number Of Ingredients 32
Steps:
- For the Tomato Herb Bread: Preheat the oven to 350 degrees F. Lightly grease a 4 by 8-inch loaf pan and set aside. Into a large bowl, sift together the flour, baking powder, salt, and baking soda. In a small bowl, whisk together the buttermilk, eggs, sugar, and oil. Add to the dry ingredients and whisk to combine. Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic. Add the cheese and stir to combine. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool for 10 minutes in the pan. Turn out onto a wire rack to cool completely before slicing. Cut the ends from the Tomato-Herb Bread and discard or reserve for another use. Cut the remaining loaf into 16 thin slices. For the Ricotta Herb Spread: In the bowl of a food processor, blend the ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper on high speed until smooth. Add the olives and pulse to blend. Adjust seasoning, to taste. Spread the ricotta mixture evenly over 8 bread slices. Spread several spinach leaves across the filling in 1 layer. Add cold cuts. Top with remaining bread and press to seal. Cut each sandwich in half diagonally. Serve.
RICOTTA VANILLA BREAD PUDDING
Categories Breakfast Bake Casserole/Gratin
Number Of Ingredients 11
Steps:
- 1. Coat a 1-1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside. 2. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoon butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1 inch up the side of dish. 3. Cover top of slow cooker with a dish towel; top with lid. Cook for 2-1/2 hours on HIGH or until internal temperature registers 140 degrees on an instant-read thermometer. Cool at least 20 minutes.
GRILLED BREAD WITH RICOTTA & TOMATOES
Provided by Mona Talbott
Categories Tomato Appetizer Side Kid-Friendly Quick & Easy Ricotta Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
- Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
- Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
- Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.
CHARRED BREAD WITH RICOTTA AND CHERRY SALSA
The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Provided by Samin Nosrat
Categories Bon Appétit Summer Appetizer Cherry Ricotta Lemon Juice Green Onion/Scallion Vegetarian Bread
Yield 8 servings
Number Of Ingredients 8
Steps:
- Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
- Add spring onion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.
- Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
- Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.
- Do Ahead
- Cherry salsa can be made 6 hours ahead. Cover and chill.
RADICCHIO FLAT BREAD WITH WHIPPED RICOTTA
Radicchio offers a slightly bitter note that's offset by creamy ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. Stir in flour, 1/2 teaspoon salt, and the oil until combined. Turn out dough onto a lightly floured surface, and knead with floured hands until smooth, about 2 minutes. Transfer to a large oiled bowl, and cover with plastic wrap. Let stand in a warm, draft-free spot for 20 minutes.
- Preheat oven to 400 degrees. Divide dough into quarters. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper. Bake until flatbread is golden and crisp, about 15 minutes.
- Whisk ricotta in a small bowl until lightened. Drizzle flatbread with oil; season with salt and pepper. Serve flatbread with ricotta.
ITALIAN LEMON-RICOTTA BREAD (BREAD MACHINE)
Make and share this Italian Lemon-Ricotta Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Add all ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 3116.3, Fat 143.6, SaturatedFat 72.9, Cholesterol 728.3, Sodium 3712.3, Carbohydrate 382, Fiber 16.6, Sugar 69.9, Protein 77.1
RICOTTA & BASIL PIZZA BREAD
Thought you couldn't enjoy pizza without feeling guilty? Try this low-fat, high-fibre version
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins.
- Meanwhile, make up the bread mix according to pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough into a rectangle roughly 25 x 35cm. Bake for 5 mins on a shelf at the top of the oven until firm.
- Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad.
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 1.23 milligram of sodium
RICOTTA VANILLA BREAD PUDDING
From the Art Of The Slow Cooker. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
- Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
- Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.
Nutrition Facts : Calories 511.5, Fat 27.1, SaturatedFat 15.7, Cholesterol 161.3, Sodium 324.4, Carbohydrate 51.5, Fiber 1.5, Sugar 25, Protein 17.2
PEAS WITH BAKED RICOTTA AND BREAD CRUMBS
Steps:
- Heat the oven to 375 degrees. Lightly oil a small baking dish (or 2 ramekins).
- Drain the ricotta in a colander, pressing out the excess liquid. Pack into the dish(es), drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, about another 10 minutes.
- When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes.
- Add the peas, 1/2 cup of water and the lemon zest. Simmer until the peas are bright green and tender, 3 to 5 minutes.
- Divide the ricotta between two plates. Spoon the peas over the cheese, sprinkle parmesan over the top and enjoy while warm.
CHOCOLATE ORANGE RICOTTA BREAD
Delicious moist dense bread with a wonderful orange aroma and yummy bits of chocolate. I use half whole wheat and half white flour but it works great with just one type. I prefer semi-sweet chocolate but have tried it with dark and milk, of course, both good.
Provided by thevioletpear
Categories Quick Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk egg and sugar until light yellow in a bowl.
- Mix in ricotta.
- Grate the zest of the oranges into the bowl and then squeeze them for juice. Add the juice to the melted butter and mix into bowl.
- Sift flour and baking powder into the bowl and stir.
- Add the chopped chocolate.
- Pour the the whole into a greased 5x9 loaf pan and bake for 55 minutes.
- Let cool, slice and eat!
Nutrition Facts : Calories 365.7, Fat 19.4, SaturatedFat 11.5, Cholesterol 104.4, Sodium 170.6, Carbohydrate 43.8, Fiber 4.1, Sugar 22.1, Protein 9.4
FRIED-BREAD PANZANELLA WITH RICOTTA AND HERBS
Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.
Provided by Ben Jackson
Categories Bon Appétit Bread Tomato Salad Ricotta Basil Vegetarian Quick & Easy Summer
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
- Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. Heat 4 Tbsp. oil in a skillet large enough to fit bread in a single layer over medium. Fry bread until deep golden brown on one side, about 4 minutes. Transfer to a cutting board, sprinkle fried side with salt, and cut into 1 1/2" pieces. Toss into tomato mixture.
- Spread ricotta mixture over plates and top with salad; drizzle with more oil.
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