Smokin Savoury Ricotta Cakes

Makes 18 muffin size
by Tenina Holder

It is always nice to have something in your reportoire that you can whip up at a moment’s notice that is just delicious and impressive, without a lot of effort. (Thank you Thermomix...again!)

I love my own Fresh Cheese recipe, and you could certainly use it for this recipe, if you drained it well first. Otherwise, store bought is just fine.

I used a very expensive little piece of Italian smoked cheese, but you can really use any smoked cheese of choice. The addition of the smoked paprika is also going to add the flavour we are looking for...serve them with a spicy tomato sauce and I think you will hear no complaints...

Need

  • 250 g smoked cheese of choice, cubed
  • 2 spring onions, cut in half
  • 2 cloves garlic
  • 2 limes, zest only, finely grated
  • 2 tsp smoked paprika
  • 300 g ricotta or fresh cheese, well drained Queso Fresco (Fresh Cheese)
  • 100 g flour
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • pure coconut oil as needed
  • 50 g pine nuts

Do

1  

Preheat oven to 200°C.

2  

Place smoked cheese, garlic, spring onions, lime zest and paprika into TM bowl and mill 8 sec/speed 10.

3  

Add ricotta, flour and salt and blend 6 sec/speed 8. Scrape down sides of bowl and around blade and repeat.

4  

Dollop a little of the coconut oil into a 12 hole muffin tin, and another 6 holes of a second tin if you have it. Place the tin into the oven to allow the oil to get hot.

5  

Divide the mixture between the holes and top with a few pine nuts on each cake.

6  

Bake 15 minutes until sizzling and fragrant. Serve hot with or without the spicy tomato sauce.

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