Ingredients
Plain Ricotta
- 200 g raw almonds
- 750 g water
Baked Savoury Ricotta
- 50 g pitted kalamatta olives
- 2 cloves fresh garlic, peeled
- 50 g cherry tomatoes
- 50 g olive oil
- 230 g almond pulp, weight will vary depending on how much liquid has been removed
- 2 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To make the plain ricotta, you firstly need to make a batch of almond milk. To do this you need to soak the raw almonds overnight. Dissolve 1 teaspoon of salt in enough water to cover the almonds, cover in cling film and leave overnight. In the morning, remove the skins from the almonds. The best way to do this is to hold the almond by the smaller end and squeeze between your thumb and forefinger. The majority of the almonds will just shoot out of their skins. It is a strangely satisfying feeling! Once all almonds have been skinned, rinse well and proceed.
1. Place raw, skinned almonds and water into bowl and blend, 1 min/speed 9, mc in place
2. Place into a nut bag, muslin cloth or cheese cloth and squeeze out as much of the liquid as possible - this is your almond milk. This will be a deliciously thick and creamy almond milk and you can store this is the fridge for 1 to 2 days
3. Remove the left over pulp from the nut bag. This is your plain "ricotta"
1. Place olives and garlic into mixing bowl and chop 3 sec/speed 5, mc in place
2. Add tomatoes into mixing bowl and chop 3 sec/speed 5, mc in place. Scrape down sides of bowl
2. Add remaining ingredients and mix 20 sec/speed 3, mc in place
3. Place into a ramikin (you may need 2 depending on the size of the ramikin) and bake at 180 degrees C for about 30 minutes
Plain Ricotta
Baked Savoury Ricotta
Tip
It is handy to have a nut bag to separate the almond pulp from the almond milk. If you don't have a nut bag, you could use muslin or cheese cloth.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
What a great way to use up the leftover almond pulp! I added spring onions and mushrooms and left out the olives, then cooked them in silicon muffin moulds for 15 mins. Turned out great and very filling.
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