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May Recipes by Natoora
Ricotta with Mint
- 300g Fresh Ricotta
- 3 tbsp brown sugar
- 1 1/2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1 handful fresh mint leaves
Put the Ricotta in the freezer for about 15 minutes to harden it. Cut the ricotta into slices about 2cm thick. Lay them all on a dish and place in the refrigerator for 2 hours.
Mix the sugar, ginger and cinnamon together and cover each ricotta slice with a layer of this mixture, patting it lightly into the ricotta. Put the dish back in the refrigerator and leave it for at least 3 hours - the sugar will have partly dissolved and penetrated the ricotta.
If the mint leaves are large, tear them a little. Scatter the mint over the ricotta and serve.
- 225g plain flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 120g Butter , chilled
- 100g caster sugar
- 1 unwaxed lemon, zest only, finely grated
- 1 egg
- 500g Cherries , stoned
- 1 handful cinnamon stick, shavings, to decorate
- 200ml plain yogurt, to serve
For the pastry
1. Combine the flour, baking powder and salt in a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs.
2. Add all but 1 tablespoon of the sugar, the lemon zest and egg, and mix together to form a dough. Wrap and chill in the fridge for 1 hour.
3. Grease a 15cm diameter tart tin. Roll out two thirds of the dough to a thickness of 5mm and use to line the tart tin.
For the filling
1. Pack the cherries tightly into the flan case and press them firmly into the dough. 5. Roll out the remaining dough trimmings into a circle 5mm thick.
2. Lay it over the cherries, cut off the excess dough, and then press the edges gently down inside the ring to seal. Chill in the fridge for 20 minutes.
1. To bake the tart, set the oven to 190°C/gas 5.
2. Brush the top of the tart with egg white and sprinkle with the reserved sugar. Bake the tart for 25-30 minutes, until the pastry is golden brown.
3. Allow it to cool slightly and then decorate with shavings of cinnamon stick and serve in wedges with yoghurt.
- 1 large bulb Fennel , sliced
- 2 tbsp Olive oil
- 12 Charlotte potatoes, peeled, boiled and cut into ½cm slices
- 2 whole Red mullet , filleted
- 2 tbsp Taggiasche olives
- 1 tbsp capers
- 2 tbsp chopped fresh Parsley
- 1 lemon, juice only
- extra virgin olive oil, for drizzling
1. Preheat the oven to 200C/gas 6. Boil the fennel in salted water until tender.
2. Heat a little olive oil in a large ovenproof frying pan and fry the potatoes until they start to colour. Add the fennel and fry for a further minute.
3. Meanwhile season the mullet fillets with salt and pepper and fry in a little olive oil until golden on both sides. Transfer to the other pan, sitting them on top of the fennel and potatoes, skin-side up. Scatter the olives, capers and parsley on top and cook in the oven for 5 minutes.
4. Remove the pan from the oven, squeeze over the lemon juice and drizzle with extra virgin olive oil.
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