Sentences with phrase «lemon ricotta filling»

Let's talk about the best thing that has ever come of out my lentil - sized kitchen (Mr. FFF said that, not me) the whipped lemon ricotta filling.

Love the lemon ricotta filling and strawberry sauce!

An easy, healthy crepe recipe with whipped, lemon ricotta filling and home made strawberry sauce.

Each raviolo is stuffed with a vibrant herb and Meyer lemon ricotta filling before getting loaded with an egg yolk.

ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest

Not exact matches

My fave blintz filling ingredients like ricotta, nutmeg, and a bit of lemon zest here make this french toast extra special.

This ricotta - based, Italian - style cheesecake filling in a buttery tart crust is lightly sweetened and flavored with orange zest and lemon.

Moist, gluten - free lemon ricotta bread that makes for a citrusy and filling breakfast or a tea - time snack.

Lemon lovers — and even those who aren't huge fans of citrus — will go crazy over these sweet and tangy Lemon Ricotta Sandwich Cookies with a lemon cream cheese filling.

Will you opt for a colourful salad of halloumi cheese marinated in spicy chermoula, saffron ravioli filled with beetroot and ricotta, or an authentic Moroccan tagine with pickled lemon and pomegranate?

There's a surprise waiting inside Rachel Barbaro's lemon - ricotta cupcakes: raspberry filling.

Adding fresh mint, lemon zest and almond extract to ricotta made such a wonderful refreshing filling.

Dessert, Sweets & Ice Cream Ice cream w. cherries cheesecake flavour Raw pies with ricotta cream & fresh berries Fruit salad in lemon cream and chocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipan»

The filling 450g goat (or cow's milk) ricotta (recipe below) 125g caster sugar 100g milk 100g Greek - style yoghurt 1 1/2 tbsp gluten - free (or plain flour) 1 tsp vanilla paste 1 egg 2 egg yolks Zest of one lemon