Homemade ricotta cheese recipe is already on the blog. In this post I want to show you two delicious toasts you can make with it. And more. There’s no cooking but only assembling in these recipes. Ricotta to me is best defined as ‘loose paneer’ to the Indian palate. The making of it requires full fat milk, lemon juice, salt and 15 minutes. Many restaurants and cafes include ricotta in many of their dishes like pancakes and cheesecakes. I like the idea of ricotta on toast with something sweet or savoury to go with it. Like, this ricotta and mushroom toast.
Oatmeal Waffles with Strawberry Compote
It’s boring to eat oatmeal the same way so I once made oatmeal pancakes which turned out to be great. If it’s good enough for pancakes, it’s good enough for waffles. Actually, I prefer the oatmeal waffles. They turned out light, fluffy and crisp on the outside. The strawberry compote was fantastic. I don’t see all the hoopla about strawberry season in India. The strawberries here are tasteless and sour for no reason. But I do like cooking with them. That’s the only way they taste remotely like a berry. I just simmered a bunch of strawberries with a touch of sugar and balsamic sugar. In about 20 mins I had sticky sweet and deliciously ruby red compote.
Homemade Granola Recipe For Breakfasts
First of all, stop buying granola from the shops. You can make this at home and with almost no effort. It’s just about mixing the ingredients together in a bowl and then popping it into the oven. In 30 mins, fresh homemade granola is ready. It keeps up to 2 weeks when kept in an airtight jar. No need for those energy bars and intensely sweet store bought granola for breakfast. Keep the indulgent breakfasts like sweet potato pancakes and waffles for weekends. On a working weekday, all you need is a quick breakfast that comes together in a couple of minutes.
Sweet Potato Pancakes Recipe
Sweet potato pancakes are very popular in American food culture, as much as I’ve read and seen. There are only a few ways I’ve had sweet potatoes – either simply boiled or as fritters. I only made these pancakes on a whim without following any recipe, not expecting to like them at all. But they surprised me. Turns out, they’re super delicious. And not to mention, the fluffiest and softest pancakes ever!
Green Chutney – Green chilly and coriander based
The green chutney is a staple at home to go with any kind of idli or dosa. The colour comes from green chilli and coriander leaves. That’s why it also tastes very fresh. You can alter the amount of either of the ingredients to suit your taste. But by keeping the chillies on the low means you get to taste all other ingredients. Otherwise, it’s just a spicy chutney.
Ragi Dosa – Finger Millet Crepes
Ragi dosa, or finger millet crepes, is made with whole grains and urad dal. That’s about it. I’m not a nutritionist but it’s safe to say that this dosa leans on the healthier side. The only prep required is the soaking of the ragi grains and urad dal separately before grinding them together with some water. Leave the batter to ferment in a warm place overnight and the next morning breakfast would be ready in just a couple of minutes.
Ricotta and Mushrooms with Sriracha on Toast
Ah, what’s Sunday without a good breakfast. Be it eggs – sunny side up, French toast, frittata or anything else, comfort is key. Now, without compromising on taste, you can make easy and quick Sunday breakfasts without much trouble. You know what’s delicious? Ricotta. What’s better? Ricotta for breakfast. Making ricotta only sounds like a lot of work but it takes only some milk with salt and lemon juice, and 20 mins of your time. I do it as soon as I’m up, so by the time I’ve freshened up my ricotta is ready. You could make it ahead of time as well.
A few weeks ago I was hooked on Yotam Ottolenghi’s recipes. Inspired, also read as easy-to-make, I made one of his Turkish breakfast dishes called Ciblir. It was a delight. Who would’ve thought eggs and yoghurt could be on the same plate? After that, I made another one of his dishes. Well, almost. He baked his eggs, I went with the stove. There are a few other tweaks too, but that’s not important. What’s important is that it turned out just as delicious as the cilbir.Wilted spinach atop of which nestled eggs that were cooked just enough so their yolks would run, dollops of cold Greek yoghurt with streaks of hot chilli butter and of course, crunchy bacon bits. What’s not to love?
Ricotta on Toast with Grilled Pear and Orange Caramel
It’s too long a title for something so simple. I’ve always wondered what ricotta tasted like. Yes, I’ve had them at nice cafes but it’s a distant memory and let’s just say I wanted to make some. From cooking shows to books, they all tell you how easy it is to make ricotta. Although, there are many Italians who I see refuting the commonly found recipe of ricotta. The recipe asks you to make it out of milk or a mixture of milk and cream. But I’ve also read that ricotta is traditionally made from the whey collected after the milk solids are separated. Phew.
My latest chef crush has to be Yotam Ottolenghi. He isn’t just a good chef who celebrates food but also comes across as someone who’s warm and friendly. I discovered him on Twitter, actually. His food pictures always make me happy. He gives a vibrant new life to vegetables and heroes them in most of his dishes. I happened to stalk his recipes on The Guardian, where he’s a regular contributor, and found that all his recipes are quite simple and easy. And I stumbled on one breakfast recipe that caught my attention.