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Recipes

Yummy recipe’s for you to make
using your Italian Trio cheese . . .

Baked Sweet Ricotta with Fruits and Honey

Ingredients (makes 2 servings)

375g Ricotta

1 egg

2 tbsp brown sugar

1/2 tsp vanilla extract

Figs or summer berries and honey for serving

Method

  1. Heat the oven to 180C and grease 2 small baking forms.
  2. In a medium bowl mix the ricotta, egg, vanilla extract and brown sugar. When all the ingredients are combined, divide the mixture between the 2 baking forms.
  3. Bake for 20-25 minutes until nicely golden.
  4. Remove from the oven and leave to rest for 2 minutes before turning out on to a plate
  5. Serve with figs and honey, or summer fruits of your choice and honey.
Baked Sweet Rioctta with Fruits and Homey

Baked Sweet Rioctta with Fruits and Honey

 

 

 

Almond and Lemon Ricotta Cake

Ingredients
Melted butter to grease
Plain flour to dust
250g fresh ricotta
2 eggs (at room temperature)
160g (2/3) cup caster sugar
90g melted butter
3 lemons, rind finely grated, juice
225g (1 ½ cups) self-raising flour, sifted
60 g ground almonds

1. Preheat oven to 180°C. Brush a 22cm (base measurement) spring-form cake pan with the melted butter to grease. Dust the pan with the plain flour to lightly coat.

2. Place the ricotta, eggs and sugar in the bowl of a food processor. Process until well combined and the ricotta is smooth. Add the butter, lemon rind and lemon juice, and process to combine.

3. Transfer the mixture to a large bowl. Add the self-raising flour and almond meal, and use a spatula to fold in until combined. Spoon the cake mixture into the prepared pan and bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Set aside for 5 minutes, then remove the side of the pan and turn onto a wire rack to cool completely.

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Tangy Vanilla Ice Cream

Ingredients
4 whole eggs
2 egg yolks
150g caster sugar
300ml double cream
200g ricotta
120ml full-fat milk
1 teaspoon vanilla extract

1. Whisk the eggs, yolks and sugar together in a bowl

2. In a saucepan, heat the cream, ricotta, milk and vanilla together, whisking gently. When the cream is hot, remove it from the heat and stir it into the egg mixture, then pour the custard back into the pan.

3. Return to the heat, whisking gently as the custard thickens. Cool for 10 minutes.

4. Pour in a freezable container and, when cold, freeze for 1 hour. Then remove and beat with a wooden spoon.

5. Return to the freezer for another hour and repeat the beating, the leave to freeze completely for about 4 hours.

6. When you are ready to serve the ice cream, remove it from the freezer 10 minutes before serving, unless the weather is very warm. This will help the ice cream to soften before you serve it.

Mozzarella and Avocado Salad

Serves 4 as a main-meal, 6 as a starter

Ingredients
2 large beef tomatoes, each cut into 6 thin slices
2 ripe avocados, peeled and cut into thin slices
150g mozzarella, cut into around 12 slices
2 large spring onions, finely chopped
For the dressing
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon runny honey
1 tablespoon chopped chives
Salt and pepper to taste

1. Whisk all the dressing ingredients together and season with salt and pepper to taste

2. Arrange the tomatoes, avocado and cheese alternately on single plates or a large bowl

3. Sprinkle over chopped onions

4. Drizzle the dressing over so all the ingredients are equally covered. Serve immediately.

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Aubergine and Mozzarella Bake

A simple low cost vegetarian bake made with mozzarella and aubergine that will out-class any lasagne ready-meal!  Serve with crusty bread.

Ingredients
3 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 x 400g/14oz tins chopped tomatoes
Salt and pepper
2 medium to large aubergines
250 g (or more) mozzarella, torn into pieces

Preparation method
1. For the base, sift the flour into a large bowl. In another bowl, mix the yeast with a little warm water until it begins to foam. Slowly add to the flour and mix to form a dough. If it’s too sticky, add more flour. Cover the bowl with a clean cloth and leave to rest for five minutes.

2. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes.

3. Preheat the oven to its highest setting. Cut the dough in half and knead for a minute or so, making sure you really knock it back.

4. Press the dough out very thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto floured baking sheets.

5. For the topping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won’t need the whole tin). Sprinkle over the basil leaves, thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using.

6. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the mozzarella is bubbling.

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Bruschetta with Mozzarella

Serves 2

Ingredients
2 portions of mozzarella, 125g (4 oz) of each
4 slices French bread
1 jar sun-dried tomato paste in oil
freshly ground pepper

1. Preheat the grill

2. Drain the mozzarella and pat dry with kitchen paper. Cut into thick slices.

3. Spread each slice of bread with a thin layer of sun-dried tomato paste.

4. Arrange the slices of mozzarella on top, sprinkle with pepper and place them under the hot  grill for around 3 – 4 minutes. Wait until the mozzarella melts and the bread becomes slightly golden at the edges before removing from the grill and serving.

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Tomato, mozzarella and basil pizza

A beautiful mozzarella and tomato pizza for two.

Ingredients
For the base
500g/1lb 2oz strong plain flour, plus extra for dusting
10g/½oz fresh yeast
2 tsp salt

For the topping
400g/14oz can chopped tomatoes, well drained
salt and freshly ground black pepper
small handful fresh basil leaves
small handful thyme leaves, optional
250g/7oz mozzarella cheese, torn up
small handful pitted black olives, optional
extra virgin olive oil, for drizzling

Preparation method
1. For the base, sift the flour into a large bowl. In another bowl, mix the yeast with a little warm water until it begins to foam. Slowly add to the flour and mix to form a dough. If it’s too sticky, add more flour. Cover the bowl with a clean cloth and leave to rest for five minutes.

2. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes.

3. Preheat the oven to its highest setting. Cut the dough in half and knead for a minute or so, making sure you really knock it back.

4. Press the dough out very thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto floured baking sheets.

5. For the topping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won’t need the whole tin). Sprinkle over the basil leaves, thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using.

6. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the mozzarella is bubbling.

Tiramisu

Serves 4 – 6

Ingredients
100ml single cream
3 egg yolks
500g mascarpone cheese
3 rounded tablespoons caster sugar
350ml very strong coffee
50-80ml brandy
20-22 sponge fingers
1 heaped tablespoon cocoa

1. Beat the cream and egg yolks into the mascarpone cheese

2. Beat in the sugar

3. In another bowl, combine the coffee and brandy. Dip the sponge fingers into the mixture and lay them close together in a deep rectangular dish. When they have covered the base, spread a layer of the cheese mixture evenly over them. Repeat this until all the biscuits And cream have been used up.

4. Sieve the cocoa over the top generously

5. Chill for 1 ½ hours before serving.

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Vaporetto mousse with mascarpone

Serves 2

Ingredients
200g (7oz) Mascarpone
1 tablespoon acacia honey
4-5 cardamon pods
100ml (3 ½ fl oz) whipping cream, chilled

1. Pour the mascarpone and honey in to a large bowl and whisk rapidly.

2. Open the cardamom pods and carefully empty out the seeds. Grind them to a powder in a pestle and mortar, or a spice grinder if you have one.

3. Pour the well chilled whipping cream into a bowl, add a pinch of the ground cardamom seeds, or more to taste and whip it with an electric whisk until it is light and airy. Fold the whipped cream and mascarpone together.

4. Pour the vaparetto mousse into 2 small bowls and serve well chilled.

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Lemon cheesecake

A classic, no-bake, make-a-head wonder.
Serves 8-10.

Ingredients

For the biscuit base:
10 digestive biscuits
75g/3oz butter, melted
1 tbsp clear honey
For the filling:
700g/1½ lb mascarpone cheese
2 lemon, juice and zest
200g/7oz caster sugar, plus more to taste
4 tbsp icing sugar
Mint, to garnish
For the sauce:
450g frozen summer fruits, defrosted
Icing sugar, to taste

1. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.

2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.

3. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.

4. For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.

5. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.

6. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.

7. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.

8. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.