Baked Ricotta {recipe}

Back to good cooking habits after the weekend baking attack here & here. I still managed to lose 500g over the weekend, so that's good......


Onto today's lunch...I hope you try this recipe, it's very simple to make and can be adapted to suit what you have in the garden/pantry. Today I only have parsley and eschallots growing, so I used those and some dried oregano, but you can use whatever tickles your fancy. The great thing about this recipe, besides being low in fat & carbs and high in protein is that you can make it for one, two or however many people you like. Simple and quick. I made it for 2 today...I ate one and have kept the other one for tomorrow's lunch.


I love making this for lunch and it works well for the lunchbox too.

makes 2

150g fresh, low fat ricotta (from the deli department)

20g fetta (optional, but I like it for some zing...I used Danish fetta)

sprinkling of fresh &/or dried herbs (I used dried oregano, fresh parsley)

2 tablespoons finely chopped red capsium

2 tablespoons finely chopped eschallots/spring onions

1 clove finely grated/crushed garlic

salt & freshly ground pepper 

Mix ingredients together and press into lightly oiled muffin tin.
Bake at 180C till set (about 20-25 mins)
Serve hot or cold with salad

I like to make a simple dressing for my salad...just a little olive oil & some balsamic vinegar.

More low fat, low carb, high protein recipes to come.

Be good.