Tag Archives: Ricotta

Brunch Part 2: Avocado Pudding and Kale, Ricotta and Artichoke Tart


Continuing with the brunch theme, in this post I’ll feature avocado pudding and kale and artichoke ricotta tart. I must thank my dear Zirka for sending me the recipe for avocado pudding (see below and thank you Kitchn.com). When I think of pudding I think of something a bit on the heavy side and lots of sugar. But, this morning snack is anything but. The avocado is light and fresh, and a bit of milk and honey breaks up its creaminess to make for a light and delicious snack 🙂

You have to start off with ripe and soft avocados. This recipe is a good way to use up those old avocados that are overripe. I blended the avocado first and then addit a bit less than the recommended amount of milk, so I can control the consistency. The trouble with saying one avocado in the recipe is that the size of it matters. So, I would suggest blending the avocado first and then adding milk and honey little by little until you get the desired consistency.

The pudding should have a consistency of yoghurt – it should be able to hold its shape and not be too runny. I opted to top it with some granola, but nuts are also a good choice, for a change of texture.
As Zirka pointed out in her email, you can substitute coconut milk or even hemp milk for variety.

This kale, artichoke and ricotta tart is super easy to make. Again, I had a slight problem with the measurements recommended in the recipe. A bunch of kale is not specific enough for me, as the bunches can be different sizes. I followed the recipe but ended up with much more kaley tart than what I had intended. I also ended up having to use more eggs because there was so much kale.

I would suggest doing the egg and cheese mixture first and then adding kale in small quantities until you get the consistency you like. You may even have to add a few more eggs. Overall, the taste was good, but I think the kale overpowered the rest. Next time I will add the kale a bit at a time.

Regardless, these brunch additions were delicious. A great way to start your Sunday!

…………………………………………………………………………………………………………..

Click on each photo to view the high resolution images.

…………………………………………………………………………………………………………..

RECIPES

…………………………………………………………………………………………………………..

Avocado Pudding with Honey

  • 1 ripe avocado
  • 1/2 cup of milk
  • 1 TBS honey
  • 2-3 TBS of granola (or, as I used, crushed almonds)
Scoop avocado into a blender (or cusinart). Add 1/2 cup of milk. Add the honey and blend until smooth. Garnish with granola or almonds. You can also chill for about an hour for a refreshing coolness.

…………………………………………………………………………………………………………..

Kale, Ricotta and Artichoke Tart

  • Olive oil
  • 4 eggs, beaten
  • 8 ounces ricotta cheese
  • 4 ounces Parmesan, grated
  • 1 cup canned artichokes, chopped
  • 1 bunch kale, roughly chopped
Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil. In a large bowl, whisk together the eggs and cheeses. Roughly chop the veggies and add to the cheese/egg mixture. Stir until combined. Pour contents of bowl into the greased cake pan and cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.

…………………………………………………………………………………………………………..

These recipes are courtesy of: The Kitchn.com

Of Golden Rugalachs, Cannolis and Saint’s Days


Every October, my family celebrates, what in English can be best translated as Saint’s Day. Saint’s Day or Krsna Slava is the Serbian Orthodox tradition of the ritual celebration, veneration, and observance of our family’s own patron saint. The custom itself goes back to 7th century BC and you can read more about it here. Every October 12th, my family gathers with 20 or so of our closest friends for celebration, singing, dancing and of course tons of great food. My mom makes many great goodies, mostly traditional Serbian fare (see below for her homemade roasted red pepper salad). On this day, my contribution has usually been baked goods, and I see it as an opportunity to bake something new every year. This year I opted for Golden Rugalach and Cannolis. I wanted something fairly easy and delicious at the same time.
The Rugalach’s flakey pastry is my favourite part, as it just melts in your mouth.
…………………………….

Another thing that I really like about this rugalach is that it makes for really pretty photos. The golden colours of the apricot preserve, baked eggwash and hazelnuts are very vibrant against the white plate.

This was my very first time making cannolis. It turns out that if you don’t make the shells yourself, the process is quite easy. I chose a recipe that called for store-bought shells and I just made the filling. The combination of ricotta and chocolate chunks and cranberries is very nice. The recipe calls for dried cherries but I substituted cranberries. The filling can also keep in the fridge for several days. I ended up not using all of it so I made crepes a few days later that ate up the filling 🙂

On the day of Slava, I went to my parents house early to help with the preparations. My mom was busy at work, preparing and plating her roasted red pepper salad. I couldn’t resist capturing some of it, especially how skillful she is in the kitchen. She seems to whip up things out of nowhere and in no time, of course! 🙂 (how do moms do this?) The red roasted peppers were perfect eye candy for my 50 mm.
…………………………..

………………………………………………………………………………………………….

For high resolution images, please click on each photo.

…………………………………………………………………………………………………

recipes

………………………………………………………………………………………………….

Golden Rugalach

Ingredients
Dough:
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon fine salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, cut in pieces and chilled
  • 8 ounces cream cheese, cut in chunks and chilled
  • 2 tablespoons sour cream or Greek yogurt
Filling:
  • 3/4 cup hazelnuts, toasted
  • 1 cup apricot preserves
  • 2/3 cups golden raisins
  • 1/4 teaspoon fine salt
  • Egg Wash:
  • 2 egg yolks
  • 1/4 cup sugar
Directions
For the dough: Pulse the flour, sugar and salt in food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times. Add the cream cheese and sour cream, and pulse until it comes together in a rough dough (with some uneven pebbles sized-pieces). Turn the dough out of the bowl onto a floured work surface and divide into 4 equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze dough for 15 minutes
………………………….
Meanwhile, chop the nuts in a clean food processor. Add the preserves, raisins and salt; puree to make a very smooth paste. Roll a portion of dough into a 6 by 14-inch rectangle about 1/4-inch thick. (Don’t worry about slightly rough edges; these will be rolled inside of the rugalach.) Spread 1/4 of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom. Press the top slightly to flatten; wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.) Meanwhile, evenly position the racks in the oven and preheat to 375 degrees F.
………………………….
Line 2 baking sheets with parchment or silicone baking mats. Slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans. Whisk the egg yolks together and brush this glaze over the top of the rugalach. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes. Remove from oven and let cool slightly on the baking sheet. Carefully transfer rugalach to a rack to cool. Serve. Store rugalach in a tightly sealed container for up to 3 days

………………………..

Chocolate Cherry Cannoli

Ingredients:

  • One 475 g tub extra-smooth ricotta cheese
  • 3 tbsp (45 mL) icing sugar
  • 1 tsp (5 mL) vanilla
  • ⅓ cup (75 mL) chopped bittersweet chocolate
  • ⅓ cup (75 mL) dried cherries, chopped
  • 24 cannoli shells (see Tip)
  • Icing sugar or unsweetened cocoa powder
Scrape ricotta into fine mesh sieve set over bowl. Let stand for 30 minutes. Place ricotta in another bowl and discard any liquid. Whisk in icing sugar and vanilla with ricotta until smooth. Stir in chocolate and cherries until well distributed.
………………………….
Spoon mixture into piping bag or large resealable bag and cut opening. Pipe mixture evenly into cannoli shells and place on platter. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days. (The cannoli shells will soften the longer they sit.)
………………………….
Sprinkle with icing sugar or cocoa powder before serving.
………………………….
Tip: Look for cannoli shells at Italian delis, specialty food stores and large grocery stores. Some bakeries will sell you empty shells provided you call ahead to order.