Maybe it is only me …
The perpetual question I find myself asking is, “What can we have for dinner that uses [Insert here: cucumbers, cherry tomatoes, beans, broccoli, corn, pumpkin or anything else I have grown in the vegie patch.] ?”
It is nearly enough to turn me off having a vegie patch. Then I think, if I didn’t have a vegie patch, I would probably go to the local market on a regular basis and buy in bulk whatever is in season. Therefore, I would be back to asking myself, “What can I make with those bargain basement cucumbers, cherry tomatoes, beans, broccoli, corn, pumpkin etc.?”
But it is worse than that. It is not just the vegie patch glut for which I am determined to find a use. As a household of two, we often have left over ingredients from a dish I have made – half a carton of cream, yoghurt that is getting old, buttermilk I bought to make some scones, ricotta bought for Nancy’s (from Plus Ate Six) Baked ricotta with lemon, grapes and olives. There is always something in the fridge that needs a home.
This summer, we have made Nancy’s baked ricotta with lemon, grapes and olives a number of times. (BTW, it is a great recipe. You should check it out.) The only trouble is we can only get drained ricotta in 1kg tubs. Each time I make it, I buy 1kg of ricotta and have more than half left over. Consequently, one of the questions I have been asking myself this summer is: ‘What can I make with that ricotta?’ When the answer also has cherry tomatoes in it, I am a very happy woman.
Actually, it was Maus who spotted this recipe. I have her trained to ask, “What can I make with *” so Maus was also on the look-out for ways to utilise the left-over ricotta. Because she found the recipe, Maus is in charge of making it – which is only fair. And it takes Maus (the slowest cook in the world) no time at all to put it together – well, apart from the ½ hour it takes her to strip 2 tablespoons of thyme leaves from their stems.
This recipe is simplicity personified and very, very tasty. The recipe is from River Café Cookbook Easy by Rose Gray and Ruth Rogers.
- 500g ricotta
- 100g unsalted butter
- 50g parmesan
- 1 garlic clove, halved
- 300g cherry tomatoes
- olive oil
- 6 eggs
- 200mils crème fraîche
- 2tbs* thyme leaves
*These are 15 mil tablespoons.
- Butter an oval ovenproof baking dish. The recipe says 36cm x 24cm dish but mine is 29cm x 18cm x 5.5cm and, as you can see from the photo, it was the perfect size.
- Preheat your oven to 200°C.
- Grate the parmesan and dust the buttered dish with it.
- Put the tomatoes, the garlic, one tablespoon of olive oil, salt and pepper in a baking tray. Bake for 15 minutes in the preheated oven.
- Pulse the eggs and ricotta in a food processor until well mixed and light.
- Place the mixture in a bowl and stir in the crème fraîche and half the thyme. Season with salt and pepper.
- Spoon the ricotta mixture into the baking dish and scatter over the tomatoes and remaining thyme.
- Drizzle with olive oil.
- Bake for 20 minutes. I have been finding that mine needs, at least, 30 minutes. Maybe that is because my dish is smaller and, therefore, the mixture is deeper.
- This recipe is great with a simple green salad.