Tulip's Kitchen: Baked Ricotta Muffins

Tuesday, 26 February 2008

Baked Ricotta Muffins

mixed the cheese, chives & egg

Fried the spinach with garlic and toasted pine nuts

Voila! the baked ricotta muffin.

Unusual texture but great flavour, loved the crunch of the pine nuts. Paul had one as a snack when he first got in from work and it heated up in the microwave beautifully...30 secs in a 950 watt microwave.

3 comments:

Peridot said...: These look amazing! Is the recipe in the cookbook as I'm definitely going to try them. Would they work for breakfast do you think?; 27 February 2008 at 15:16
Tulip said...: The recipe is on page 69. They are listed under the breakfast items but I took one to work and ate it at room temprature for lunch and it was just as nice.; 27 February 2008 at 22:59
Anonymous said...: I made these last week and they're ace! Very good for breakfast and do travel OK into work to be eaten cold or heated up in office microwave.; 4 March 2008 at 08:52

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

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A balanced diet…A chocolate in each hand
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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.