Sunday, 27 January 2013

Spinach & ricotta cheesecake


400g spinach, 75g ricotta, 30g
walnuts, 1/4 nutmeg, 10g
parmigiano, 3 eggs 

Serves: 2 Preparation: 30 minutes

Spinach and ricotta, when done well is a marvellous combination. Without the addition of freshly grated nutmeg, cheese, or the contrast of a piquant tomato sauce or juicy vegetables it can be a little bit bland though, even for a spinach freak like me. This juicy little cake (I suppose one could consider it an incredibly lazy souffle) is marvellous for lunch with salad, or could be served with sides as the protein part of an evening meal.

1) Blitz the spinach in a blender and add the ricotta, freshly grated nutmeg, finely chopped walnuts and parmeggian.

2) Whisk the eggs in a bowl and stir the spinach and ricotta mixture into the eggs.

3) Spoon into lightly buttered ramekins and bake at 180 degrees for 20 minutes.

By buttering the ramekins they will slide effortlessly out but be careful not to burn yourself!

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