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.
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.
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.
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