Ricotta and Kale Gnudi

Ricotta and Kale Gnudi

This is an easy and delicious dish you can make when you want something pasta-ish (cheesy, saucy) but don’t want pasta.  I don’t eat pasta at all so this recipe is a great substitute when I’m hanging out for some comfort food that won’t give me a tummy ache afterwards.  It’s fairly light, especially if you use low-fat ricotta, and really tasty.

The original recipe called for spinach, but I can’t eat that so I use chopped, cooked kale instead – works exactly the same in this dish.

Ricotta and Kale Gnudi

Ingredients

3/4 cup ricotta, drained
2 egg yolks
3/4 cup finely grated parmesan cheese
2 tablespoons plain flour
1 Teaspoon nutmeg
3/4 cup cooked kale, drained and chopped very finely
Extra flour for rolling

Method

Couldn’t be easier – just mix all the ingredients together until combined, roll the mixture into walnut-sized balls (this is the messy, fiddly bit), roll them in a little flour to prevent sticking, and then drop them into boiling water.  The gnudie will float to the surface when done (approximately 5 minutes or so).

Serve with some tomato sauce and an extra sprinkle of parmesan if you like.  I like a little side salad to go with it (but then I have a little side salad with everything. Here,  I have used rocket because I am obsessed with the stuff) but you could pair it with anything you fancy.

This recipe serves two piggly-wigglies.

Voila!  🙂

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Lemon Ricotta Muffins

Lemon Ricotta Muffins

I am supposed to be on a diet.  Turns out I am not very good at this.  I am better at the “Eat Everything in Sight and then Eat Dessert” diet.  You may be familiar with it.  I think it is well known and quite popular.

Tonight I gave up entirely whilst trying to think of something to make for dinner.  Halfway between deciding whether I should have salad or steamed vegetables, I decided to make muffins.  As you do.  Lemon Ricotta Muffins.  Because I had leftover ricotta and some lemons.  I did not not need to make them.  I shouldn’t be eating them.  But, dammit, I started making them and then one thing led to another and, well, you know.  I took a photo but it’s not great.  Bad lighting and a general air of couldn’t-be-bothered.  You’ll just have to trust me.

So here’s my recipe.  I basically looked at recipes and then combined different ones together, based on what I had in terms of ingredients.  I wasn’t sure if it would even turn out, but they are actually quite light and fluffy and yummy and lemony.  I’m not really selling this, am I?  They’re nice, anyway and just the thing for this freezing cold Winter night, with a cup of tea, and MasterChef on the telly.  I can worry about diets tomorrow.

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Lemon Ricotta Muffins

2 cups Plain Flour
1/2 teaspoon Bicarb
1/2 teaspoon Baking Powder
3/4 cup Caster Sugar
1 cup Smooth Ricotta
1/2 cup Sunflower Oil
Zest of 2 Lemons
2 Eggs
1/4 cup Lemon Juice

Method

Whisk wet ingredients together in a large bowl until combined.

Sift dry ingredients over this mixture and fold in until just combined.

Half fill greased muffin tins (I used medium sized ones) and bake at 180 degrees Celcius for approx 30 minutes.

Remove from oven, let cool for a few minutes and then pop out on to a baking rack to cool completely.  Dust with icing sugar if desired and serve!  Nice served warm with a little bit of lemon curd.

Enjoy! 🙂

Strawberry Ricotta Sweet Treat

Strawberry Ricotta Sweet Treat

Today the temperatures in Perth soared to well over 44 degrees celsius – that’s over 100F in the old money – and everyone just about melted.  Plants wilted and died, pets panted and everyone stayed indoors as much as possible.  I don’t mind the heat but even I was a tad uncomfortable today.  Didn’t stop me going out like a madman and heading for the shops though.  I needed beads and jewellery supplies and also needed to get my invitations for my birthday bash printed.  I probably could have waited until a cooler day but hey, where would the fun be in that?  Besides, the roads were quiet, as sensible, less heat-tolerant people stayed home.

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This afternoon I had a talk with hubby (soon to be ex hubby I suppose – hate saying that but have to come to terms with it) and it made me feel so much better about things.  Not because we are going to get back together – we’re not – and not because I think deep down he still loves me – he doesn’t – but because I stood up for myself and told him how much he had hurt me.  I made him apologise to me.  I don’t care if the apology was sincere or not – I just needed to hear it; its sincerity is irrelevant to me at this point.  I needed to show him that, hurt and damaged as I am, I’m not beaten.  I deserve better and expect it for myself from now on. He’s not a bad guy and I don’t wish him any harm, I really don’t (although I was glad to see he had put on weight – which is nasty of me but I think I’m allowed at least one smug moment).  I want him to be happy and to figure out who he is.  I just don’t need to be around while he does it. So, I feel that, in the end, I am stronger than
I thought and maybe I can get through this and come out the other end smiling and resilient.  Maybe.

So, this evening, feeling the need for a sweet treat and not wanting to completely destroy my diet, I rummaged around in the fridge and cupboard to see what I could rustle up.  I purposely keep my fridge pretty bare so that I am not tempted by easy (i.e. fattening) foods and it was pretty slim pickings in there.  I did, however, have some leftover low-fat ricotta, one sad little English muffin, some maple syrup and a punnet of frozen strawberries (I froze a batch of them last time I went shopping – they go off so quickly and I don’t like to waste them so I froze them after eating the best ones, thinking I could use the others in smoothies or whatever and it didn’t matter if they were a bit over-ripe).

Long story short, I mixed a little bit of syrup into the ricotta with a bit of cinnamon, spread it over the toasted English muffin and topped it with the frozen strawberries (which were delicious – they might be my new favourite thing!) and drizzled the whole lot with maple syrup to finish.  Oh yummy!  Tasted so delish and was reasonably healthy, satisfied my sweet cravings and didn’t leave me feeling guilty the way I would have done if I had given in and picked up some ice cream from Baskin Robbins (’cause you know that’s what I was thinking of doing).  It was cooling and sweet and super tasty.  Perfect!  A nice change and something I will make again if I desperately need something dessert-like in a pinch.  Try it yourself 🙂

 Please excuse bad photo – it was late at night and I had no decent lighting – had to take the shot inside the fridge and the strawberries kept keeling over – they were very uncooperative!  🙂

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Stay cool everyone (on this side of the globe – everyone else try and stay warm!) 🙂