A nubby almond and oat flour tart crust, lightly sweetened whole
milk ricotta filling, and a swirl of bright fruit jam makes an easy, elegant, and gluten - free almond crostata.
ingredients CREPES BATTER: 1 1/2 cups all - purpose flour 4 large eggs (lightly beaten) 1/2 teaspoon Kosher salt 2 cups whole
milk RICOTTA FILLING: olive oil (for brushing) 2 cups ricotta 2 tablespoons chives (finely sliced, plus more to garnish) Kosher salt and freshly ground black pepper (to taste)
Not exact matches
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 lem
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 lem
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
In the meantime, I find this site is really useful: http://www.traditionaloven.com/foods/multi-units-converter/cheese-
ricotta-whole-
milk.html For this recipe, conversations are as follows: Dough: 2 cups flour, 1/4 cup caster sugar, 1/2 stick butter, 2/3 cup
milk, 2 tbsp active dried yeast
Filling: 7 oz
ricotta, 1/4 cup caster sugar Happy Baking, Lauren
FILLING: 3/4 cup whole
milk ricotta cheese (drained overnight w / cheesecloth & squeezed dry) 3/4 cup mascarpone cheese (or cream cheese) 1/4 cup Swerve (or stevia glycerite to taste) 1/2 tsp vanilla 1/2 tsp ground cinnamon A pinch of salt
Ingredients in the Cheese Ravioli: Rice Flour, Cornstarch, Tapioca Dextrin, Xanthan Gum, Eggs, Water, Salt, Canola Oil, Guar Gum, Sodium Alginate,
Filling: Whole
Milk Ricotta Cheese, Romano Cheese, Eggs, Salt, Parsley.
Mushroom and
Ricotta ingredients: Filling (mushroom medley [portobello, shiitake], almond milk ricotta cheese [almond milk -LCB- water, almonds -RCB-, salt, enzymes, tartaric acid, cultures], breadcrumbs [wheat flour, non-bone char sugar, yeast, salt], blended oil [canola, olive], marsala wine, salt, black pepper, pasta (durum flour, water, beta - ca
Ricotta ingredients:
Filling (mushroom medley [portobello, shiitake], almond
milk ricotta cheese [almond milk -LCB- water, almonds -RCB-, salt, enzymes, tartaric acid, cultures], breadcrumbs [wheat flour, non-bone char sugar, yeast, salt], blended oil [canola, olive], marsala wine, salt, black pepper, pasta (durum flour, water, beta - ca
ricotta cheese [almond
milk -LCB- water, almonds -RCB-, salt, enzymes, tartaric acid, cultures], breadcrumbs [wheat flour, non-bone char sugar, yeast, salt], blended oil [canola, olive], marsala wine, salt, black pepper, pasta (durum flour, water, beta - carotene)
And right about now, I just want to sit down to a big brunch with a basket
filled with these biscuits, a plate of crisp bacon, sausage
milk gravy and a pile of homemade
ricotta pancakes, maybe even some scrambled eggs with pepperjack cheese (cause I love me some spice).
Ingredients
FILLING: Mushroom medley (portobello, shiitake), Almond
milk ricotta (almond
milk [water, almonds], salt, enzyme, Tartaric Acid, cultures), breadcrumbs (wheat flour, sugar, yeast, salt), blended oil (canola / olive), marsala wine, salt, black pepper, garlic.
for the
filling 2 cups
ricotta cheese (I make mine with raw goat
milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons coconut sugar, plus more for sprinkling on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
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