marinya cottage kitchen
  • Home
  • Recipes
  • Recipe Index
  • In the Garden
  • About Us

Simplicity is the ultimate Sophistication

5/12/2013

0 Comments

 
Picture
Sunday nights dinners in the cottage are usually simple and comforting.  After a weekend of renovating, spending time with family and pottering in the garden, there's nothing better than making some homemade ricotta in the thermomix and topping with fresh vegetables to make a gratin. My toddler loves to eat this with some lightly toasted sourdough but it can also be served as a simple snack-style dinner or as a side dish. This recipe has been adapted from the Brussel Sprout and Ricotta Gratin in Fresh and Light by Donna Hay.
Picture
Brussel Sprout Gratin
10 Brussel Sprouts
1 1/2 cups Ricotta
1/4 cup milk
1/4 cup of cheese + 1/4 cup extra for top
1 teaspoon fresh herbs
1 egg
1/2 lemon

Preheat oven to 180 degree celcius. Slice the brussel sprouts in half and boil or steam until just tender .Whisk together ricotta, milk, 1/4 cup of cheese, egg and fresh herbs. Place the the cheese mixture in an oven proof dish, press the brussel sprouts, cut side up, into the mixture and sprinkle with extra grated cheese. Bake in the oven for 25 minutes. Remove from oven and squeeze the juice of half a lemon over dish. 

Picture
Picture
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Jane & Nic

    Whole food cooking in a very tiny kitchen

    Enter your email address:

    Delivered by FeedBurner

    Archives

    September 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    June 2014
    February 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    February 2013

    RSS Feed

Powered by Create your own unique website with customizable templates.