Latest news with #Ricotta
7NEWS
5 days ago
- Lifestyle
- 7NEWS
Kiwi foodie sensation Sarah Tuck shares her perfect easy winter meals that will be a winner in your household
Sarah Tuck is a New Zealand based food and recipe blogger. Today, Sarah will be making: easy-bake chicken and leek risotto, and baked carrots and parsnips with whipped ricotta and hot honey. Recipe below: Baked Chicken and Leek Risotto (gf) This oven-baked risotto combines tender chicken, sweet leeks and fragrant tarragon in a creamy, lemon-scented rice. With no need for constant stirring, it's a fuss-free take on the classic and an easy dinner for any night of the week. 1 tablespoon extra virgin olive oil 20 grams butter 400 grams chicken thighs, sliced into 1cm strips sea salt and ground pepper 1 small leek, thinly sliced 2 cloves garlic, crushed 1½ teaspoons dried tarragon ½ cup risotto rice 1¾ cups chicken stock (I used a stock pot) 2 teaspoons finely grated lemon zest ½ cup grated parmesan cheese, plus extra to serve ½ cup toasted sliced almonds, to serve Method Preheat the oven to 160°C fan bake. Heat the oil and butter in a medium ovenproof frying pan. Add the chicken, season with salt and pepper and cook until lightly golden. (It doesn't need to be fully cooked.) Take out with a slotted spoon and set aside. Add the leek, garlic and tarragon along with 2–3 tablespoons of water to lift all the sticky bits off the base of the pan. Season well with salt and pepper, cover and cook for 5 minutes. Stir in the rice then the stock and zest and season with salt and pepper. Put the chicken and any juices on top then scatter over the parmesan. Bake, uncovered, for 25–30 minutes until the rice is just cooked and the liquid has been absorbed. TO SERVE: Scatter over the almonds and top with a grating of parmesan and a grind of pepper. SERVES 2 COOK'S NOTE: If you don't have a suitable ovenproof frying pan, cook the recipe then tip into a shallow ovenproof casserole dish and scatter over the parmesan before baking. Roasty Baby Carrot, Parsnip and Red Onion on Whipped Ricotta (gf) (v) This pretty-as-a-picture dish makes for the perfect side for almost any roasted or grilled meat. 9 baby carrots, halved lengthways 4 medium parsnips, halved lengthways 1 large red onion, halved and cut into wedges 3 tablespoons extra virgin olive oil 1½ teaspoons cumin seeds sea salt and ground pepper Whipped Ricotta 500 grams ricotta cheese 1 tablespoon honey 1 teaspoon sea salt Chilli Honey 125ml runny honey 1 teaspoon chilli flakes To serve 2/3 cup toasted walnut pieces Preheat the oven to 190°C fan bake. Put the carrots, parsnips, red onion, oil and cumin seeds in a roasting dish. Toss to coat everything, season with salt and pepper and spread out into a single layer Roast for 10 minutes, toss again, and roast for a further 15–20 minutes until golden and cooked through. Whipped Ricotta: Put the ricotta, honey and salt in a food processor and whiz until the mixture is smooth, about 1 minute. Store in a sealed container in the fridge for up to 2 days. Chilli Honey: Put the honey and chilli flakes in a microwave-safe jug and heat for 15 seconds, just to warm through. Pour into a container and store covered for up to a week.
CBC
31-07-2025
- General
- CBC
This popular Lebanese dessert turns peak summer fruit into an impressive layered smoothie
Cocktail shikaf is a popular Lebanese dessert packed with ripe summer fruit. Each variety gets blended with milk in separate batches to create an impressive layered smoothie, and pieces of chopped fruit are also added in between each layer to provide some texture and help keep the different parts from mixing. While the dish is often topped with clotted cream, my version calls for a blend of ricotta and honey alongside the traditional chopped fruit and nuts. Be sure to serve it with both a straw and spoon so you can enjoy every last bite. Ingredients Avocado layer: 1 large ripe avocado, pitted and peeled ½ ripe banana 1½ cups whole milk or milk of choice 1 tbsp honey, or more to taste Mango layer: 1 cup chopped mango ¾ cup whole milk or milk of choice Strawberry layer: 1 cup chopped strawberries ½ ripe banana ½ cup whole milk or milk of choice 1 tbsp honey, or more to taste To serve: 1½ cups chopped mixed fruit, such as strawberry, kiwi and mango ¼ cup ricotta 1 tbsp honey, plus more to drizzle 2 tbsp chopped nuts, such as pistachios or almonds Preparation Add the avocado layer ingredients to a blender and blend until smooth. Taste and add more honey if desired. Divide the mixture between two 500-millilitre Mason jars or vessels. Place a spoonful of chopped fruit over the avocado layer. Repeat this process with the mango and strawberry layers, adding a spoonful of chopped fruit between them in each jar. Mix the ricotta and honey together in a small bowl. Top each smoothie with 2 to 3 tablespoons of ricotta, some nuts, more chopped fruit and a final drizzle of honey. Serves 2
Time Out
11-07-2025
- Entertainment
- Time Out
30 best kakigori in Tokyo for a delicious cool down
True to its name, Kakigori Ricotta is inspired by Italian flavours, often topping many of its shaved ice creations with various types of cheese and filling them with scoops of gelato. The kakigori artisan behind Ricotta's shaved ice has over 25 years of experience as an Italian cook, and has even trained in Italy to perfect his palette. Look forward to bowls of fluffy shaved ice topped with fresh fruit syrups including rhubarb, apricot and blood orange. Other unique toppings include mint chocolate and carbonara custard, or opt for a twist on Italian tiramisu featuring melon, red currant or even pistachio, depending on the season. To take your dessert to the next level you can add shaved grana padano cheese for an extra charge.
Muscat Daily
27-05-2025
- Entertainment
- Muscat Daily
ROBERTO'S MUSCAT UNVEILS AN EXCLUSIVE FOUR HANDS DINNER WITH CHEFS GIANDONATO TAFURI AND FLORIN RESMERITA
Roberto's at The St. Regis Al Mouj Muscat Resort will transform into a stage for culinary artistry as two exceptional chefs come together for a five-Course Four Hands Dinner on Wednesday May 28th 2025. Executive Chef Giandonato Tafuri from Roberto's Muscat and guest Chef Florin Resmerita from Roberto's Doha join forces to create a singular expression of flavor and finesse—a bespoke tasting menu that marries Italian soul with global inspiration. This collaboration is a true meeting of minds, where signature techniques and bold culinary philosophies converge. Each course is thoughtfully crafted and plated with precision, reflecting the chefs' shared vision of elevating Italian cuisine through fresh coastal ingredients and the delicate, enchanting essence of Omani saffron. 'Bringing Chef Giandonato and Chef Florin together is about more than pairing skill sets,' notes Fabio Marzano, General Manager of Roberto's Muscat. 'It's about connecting our Roberto's family across the Gulf and bringing this extraordinary culinary experience to Oman. It showcases how Italian roots can flourish uniquely in both Muscat and Doha—different expressions, yet united by the same authentic culinary language.' Chef Giandonato, born into a family of chefs and seafood farmers in Puglia, honed his skills through early apprenticeships and years of collaboration with Michelin-starred masters across Italy and the Middle East. After leading Roberto's kitchens in Dubai and Doha, he now steers the Muscat venue with a signature approach that melds coastal simplicity with meticulous detail. Chef Florin began his culinary path in Greece and spent over a decade in Italy perfecting the essentials of Italian cuisine. Having refined his artistry in the Michelin-starred kitchens of Gordon Ramsay and Alain Ducasse, he now brings his globally informed sensibilities to Roberto's Doha, where he curates immersive dining experiences that respect tradition while embracing innovation. The exclusive five-course menu takes guests on a journey of contrasts and harmony, from the luxurious Manzo, Caviale e Uova—black Angus tartare adorned with Kristal caviar—to the bright Ricotta, Salmone e Lime, and the comforting warmth of saffron-infused Ossobuco Croquette. The meal continues with torched red mullet risotto, handmade plin pasta filled with wagyu cheek and foie gras, and charcoal-grilled wagyu striploin topped with delicate carbonara foam. For seafood lovers, a baked seabass offers an elegant alternative. The finale is a decadent dark chocolate and hazelnut dessert, brightened by notes of mango and yuzu. This dinner is more than a meal—it's a narrative told through textures, flavors, and a shared passion for Italian culinary excellence. Priced at OMR 48 per person (minimum two guests), the experience will begin from 6PM at Roberto's Muscat. Seating is limited, and advance reservations are highly recommended.
Otago Daily Times
27-05-2025
- Health
- Otago Daily Times
Cottage cheese - does it live up to the hype?
For years, cottage cheese has had a quiet presence in our fridges - often overshadowed by trendier options like Greek yoghurt or plant-based alternatives. But lately, this humble dairy food is enjoying a resurgence, touted as a high-protein snack and a diet-friendly meal. As a nutritionist specialising in perimenopausal health and preconception care, I find cottage cheese can be both a supportive ally and, occasionally, a sneaky saboteur. What's good about it? Cottage cheese packs an impressive protein punch. A half-cup serving contains about 13 grams of protein, which is important for satiety, muscle maintenance, and blood sugar stability. Cottage cheese provides a good dose of calcium, essential for bone density - especially important as oestrogen levels decline during perimenopause. It's also a source of B12, riboflavin, and folate, vital nutrients for energy production and neural health, particularly critical in preconception nutrition. The casein in cottage cheese digests slowly, making it ideal for overnight muscle repair or as a bedtime snack to curb midnight cravings. This is why cottage cheese is so popular among bodybuilders. The casein protein can be beneficial for women dealing with sleep disturbances due to hormonal those trying to conceive, cottage cheese offers selenium, zinc, and iodine - micronutrients associated with reproductive health. Paired with other wholefoods, it can contribute to a nutrient-rich fertility plan. The not-so-great aspects Most brands of cottage cheese in New Zealand are high in sodium (salt) - up to 400mg per half-cup. High sodium can contribute to bloating, hypertension, and water retention. Opting for a low-sodium option or rinsing cottage cheese can help to mitigate this. While cottage cheese is lower in lactose than milk, it still contains enough to trigger symptoms in sensitive individuals. For some people, especially those experiencing digestive changes in midlife, dairy may worsen bloating or inflammation. Dairy can also contribute to teen and adult acne so a short elimination diet under the guidance of a nutritionist or dietitian can be helpful to explore the effects of dairy. Not all cottage cheese is created equal. Some versions contain gums, stabilisers, or added sugars - none of which support hormone balance or gut health so this is where Ricotta or plain Greek yoghurt can be a better alternative. Always check labels for minimal ingredients: milk / cream, and cultures should be the primary components. If you are keen, there are recipes online to make your own using full cream milk and some salt and vinegar to avoid the additional extras. Cottage cheese can absolutely earn a spot in a balanced diet, especially for growing children, hungry teenagers, bodybuilders and women navigating the unique nutritional needs of perimenopause. Its affordability, versatility, and nutrient density make it an excellent tool in the right context. But like any food, it's best enjoyed mindfully - watching for sodium, additives, and ensuring it's part of a broader, diverse dietary pattern. Whether blended into smoothies, spread on rice cakes, melted into veggie stir-fry, scooped alongside a salad, made into low-carb flatbreads or carnivore-friendly fluffy cloud bread, cottage cheese deserves more credit - but not a free pass. Savoury power toast with cottage cheese and avocado This savoury combo supports blood sugar stability (due to the fibre, lemon juice and healthy fats), oestrogen metabolism (thanks to leafy greens) and provides magnesium, potassium and healthy fats - all essential for hormone regulation in perimenopause. Ingredients ½ cup full-fat cottage cheese 1 thin slice of whole grain or sourdough bread, toasted ½ ripe avocado, sliced or mashed ½ small tomato, thinly sliced A few rocket leaves or arugula Squeeze of lemon juice Pinch of sea salt and cracked black pepper Optional: 1 to 2 sardines, chilli flakes or hemp seeds for extra flavour and nutrients Method Toast the bread. Spread the cottage cheese over the toast as a base layer. Add the avocado, tomato slices and greens. Squeeze fresh lemon juice over the top, season with salt, pepper and any optional toppings.
