Ricotta and corn fritters and Stuffed Taties
I dont have any photos for today, but some pretty yummy recipes.
I've had a tub of ricotta sitting in the fridge for a couple of days, and had been wanting to make some corn fritters with it. So this is what I did :)
Ricotta and Corn Fritters
Whisk together 1 small tub of ricotta cheese (250g or so), 2 eggs and 1/2 cup of milk. Fold in about 3/4 cup flour, 3/4 large tin corn kernels, 2 tablespoons of chopped chives. Spray a non-stick pan with oil and add two tablespoons of the mixture. Cook slowly over a medium heat until brown on each side. Serve topped with ricotta and a spicy chutney.
I think this recipe needed quite a few improvements. For starters, I would either add a salty ingredient, or a half teaspoon or so of salt. They were quite bland and needed that bit of a kick. Next time, I am also going to add some finely diced onion, and probably some grated cheese into the mix. I had them with one of those savoury jams that are out now, and that was quite nice, but next time, I am going to have them with a chunky tomato chutney. I also found that it was definitely necessary to cook them a bit slower than normal pancakes cos otherwise the middle wouldnt cook properly. Despite the suggested improvements, they were still quite tasty.
For dinner I made Stuffed Taties. I'd read a few recipes around the place, and decided to make my own.
Preheat oven to 180C.Wash 2 medium potatoes and prick skin with a fork. Microwave on high for 4 to 5 minutes, turn potatoes over and repeat. The potatoes should be soft with pierced with a knife. Once they are cooked, slice off one side of the potato (only about 1cm). Scoop out the middle, leaving a thick shell. Put the potato that has been removed into a seperate bowl and add a teaspoon of butter (or a tablespoon of sour cream) and mash roughly. Stir in 1/4 chopped capsicum, 1/2 diced onion (that has been fried or microwaved), 1 chopped mushroom, a small handful of baby spinach leaves, 1/4 cup of grated parmesan and salt and pepper to taste. Spoon the potato mixture back into the shells and top with more parmesan cheese. Bake uncovered in the oven for about 10 minutes, or until the cheese has melted.
All in all, today I have eaten very well!
I've had a tub of ricotta sitting in the fridge for a couple of days, and had been wanting to make some corn fritters with it. So this is what I did :)
Ricotta and Corn Fritters
Whisk together 1 small tub of ricotta cheese (250g or so), 2 eggs and 1/2 cup of milk. Fold in about 3/4 cup flour, 3/4 large tin corn kernels, 2 tablespoons of chopped chives. Spray a non-stick pan with oil and add two tablespoons of the mixture. Cook slowly over a medium heat until brown on each side. Serve topped with ricotta and a spicy chutney.
I think this recipe needed quite a few improvements. For starters, I would either add a salty ingredient, or a half teaspoon or so of salt. They were quite bland and needed that bit of a kick. Next time, I am also going to add some finely diced onion, and probably some grated cheese into the mix. I had them with one of those savoury jams that are out now, and that was quite nice, but next time, I am going to have them with a chunky tomato chutney. I also found that it was definitely necessary to cook them a bit slower than normal pancakes cos otherwise the middle wouldnt cook properly. Despite the suggested improvements, they were still quite tasty.
For dinner I made Stuffed Taties. I'd read a few recipes around the place, and decided to make my own.
Preheat oven to 180C.Wash 2 medium potatoes and prick skin with a fork. Microwave on high for 4 to 5 minutes, turn potatoes over and repeat. The potatoes should be soft with pierced with a knife. Once they are cooked, slice off one side of the potato (only about 1cm). Scoop out the middle, leaving a thick shell. Put the potato that has been removed into a seperate bowl and add a teaspoon of butter (or a tablespoon of sour cream) and mash roughly. Stir in 1/4 chopped capsicum, 1/2 diced onion (that has been fried or microwaved), 1 chopped mushroom, a small handful of baby spinach leaves, 1/4 cup of grated parmesan and salt and pepper to taste. Spoon the potato mixture back into the shells and top with more parmesan cheese. Bake uncovered in the oven for about 10 minutes, or until the cheese has melted.
All in all, today I have eaten very well!