Menu:
Hot gin with lavender honey toddy
Tamarind coconut and lemongrass soup
Lavash with herb salad
Blood orange salad with fennel pollen and pomegranate molasses
Sage and ricotta bakes
Bay leaf and nutmeg icecream
Read more about this menu here
Ricotta Sage bakes
500g fresh ricotta
4 eggs
Handful of torn sage leaves
olive oil or butter
2 tablespoons of creme fraiche
Salt and pepper
Oil or butter your muffin mould.
Mix the ricotta, eggs, sage leaves, creme fraiche together. Season with salt and pepper. Scoop into a muffin mould. Decorate with a sage leaf. Bake on a medium oven for 15 to 20 minutes until risen and golden around the edges. Check they are cooked inside with a metal skewer, if it emerges without too much runny gunk on it, they are done.
For more information on growing herbs go here.
Fatima Malagueira
January 31, 2012 at 4:12 pmOoh loving the sound of the Ricotta/Sage bakes! Desperately waiting for your book from Amazon!
Shaheen
February 6, 2012 at 5:06 pmLavender Gin Toddy would be a splendid change from Whisky Hot Toddy.
I'v been reading you blog since you started the supper club and was inspired immediately to try and give it a go too, except i did not have space to invite 4 people over, let alone 12. I am moving home, so there is a possibility of it actually hapening. Here's hoping. Thanks for inspiring me and many others Ms Marmite x
MsMarmitelover
February 6, 2012 at 6:45 pmI hope you've got the book now Fatima.
Shaheen: thanks so much. Do let me know if you start!
Melanie
March 4, 2012 at 12:39 pmthese look delicious! I've been making ricotta often, so can't wait to try these bakes! thanks for sharing 🙂