baked ricotta with fennel, cumin and coriander

I was out to dinner at a friends house the other night and they served me up this delicious baked ricotta appetiser. So I just had to get the recipe and do it for you all here. I have added a easy water biscuit to go with it, I hope you enjoy.
It is from the cook’s companion by Stephanie Alexander pg. 249.

baked ricotta with fennel, cumin and coriander

1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 x 400g wedge of ricotta

pre heat oven to 150°C .
Dry roast seeds in a heavy frying pan over a moderate heat for about 5 minutes, shaking pan from time to time, until seeds start to smoke and smell fragrant. Tip into mortar and pestle and grind coarsely. Tip onto a sheet of baking paper and roll ricotta in seeds. Transfer ricotta and baking paper to oven tray and bake for one hour. Serve warm or at room temperature with crackers or soda bread.

sea salt water biscuits

150g wholemeal flour
50g plain flour
tsp baking powder
50g butter, cold, cut into cubes
½ teaspoon flaky sea salt
4 tbsp water

Heat oven to 180°C. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.

Roll out the dough on a lightly floured surface cut with any cockie cutter then roll again to make thinner. Place on the prepared trays dust with a little more salt. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.

adapted recipe from here


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