Saturday, February 25, 2012

Spinach, Mustard greens and baked Ricotta tart.

In the March edition of Gourmet Traveller magazine is a Matt Wilkinson recipe for a tart based on everything we have access to. Spinach, Mustard greens, eggs and home made Ricotta. I could even use the spice mix that I had made in the TMX. How easy is that to adapt to the TMX ???


basket of greens, spinach, silver beet and Mustard greens.( 500/ 600g)
!/2 large onion and 2 cloves of garlic.
oil, EVOO 50 mlis
200mls cream
2 egg yolks
200g fresh Ricotta
1/2teaspoon of Quatre epices, ( Nov 20th, 2011)
good pinch of cayanne pepper
Parmesan Cheese. 1/2 cup grated.


set oven at 220 C

Zap onion and garlic in TMX, speed 5/5 sec. Scrape down.
Add EVOO to bowl, and cook 5 mins/100/ speed 2/ reverse
Remove stalks from greens and chop roughly and wash
Drain and push as much as you can into TMX bowl.
Cook,5 mins/100/ speed 2 / reverse.
Drain, and reserve in large bowl
Mix in a jug or bowl , cream, yolks, ricotta , and spices, and tip on to spinach
Pour into a well oiled flat baking dish, sprinkle with Parmesan
Bake for 20/25 mins. at 220 C.

Serve hot.

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