Tuesday, May 18, 2010

Baked Ricotta

So in the spirit of trying to be as ready for surgery as possible (I start pre-op in exactly a week) I've been testing out recipes for things that have lots of protein that I can eat after surgery. Yesterday I went on a mission out to the mediteranian store in town to go and pick up some ricotta and made baked ricotta. Now I don't usually like cheese so I was pretty skeptical that it was going to be any good - but then that's what I thought about protein shakes too and it turns out that they are awesome. So with that in mind I made two types of baked ricotta, a sweet version and a savoury version. And it turns out it was sooo good. Like seriously delicious. It didn't taste cheesy, it just tasted like whatevr I put in it. I'm actually like a bit excited about getting to eat it for the mushy food stage now, who would have thought I'd ever be excited about mushy food?

Savoury Baked Ricotta:
300 grams of ricotta
1 teaspoon of garlic
1 egg
A dash of milk
Mixed Herbs

Sweet Baked Ricotta:
300grams of ricotta
1 egg
A dash of milk
1 teaspoon of vanilla extract
1/4 cup sugar (use equal for a healthier version)

Pre-heat your oven to 180c. Mix all the ingredients together in a blender (I did it by hand but it takes much longer to get it smooth this way so if you want to do it fast use a blender) until smooth. Pour into pre-greased muffin tins (I used big muffin tins to make three of each) and bake for about 40 minutes or until golden brown. Take out and let cool slightly before you eat. Enjoy!

The good thing about making it in muffin tins instead of a ceramic dish like my recipe suggested is it makes it into simple, easy 100gram portions for you so you don't have to think about serving sizes so much.

1 comment:

  1. I'm going to give these a try after my surgery. Thanks!