Lemon Garlic Baked Ricotta

Nagi of RecipeTinEats sure develops some delicious recipes.  I don't like Baked Ricotta as it is often too bland.  This dish has  real Zing. I have converted the recipe to TMX and made 1/2 the original with a couple of small changes.
It is vegetarian, gluten and egg free.
Serves 4 to 6, although my DD declared it delicious and ate 1/2.
Set oven at 180 C

Ingredients

250g full fat fresh ricotta, could make your own in TMX.
1 Tablespoon cream
zest of 1/2 a large lemon
1 medium clove of garlic.
pinch of salt
good grind of pepper
1 Tablespoon of olive oil
Topping of choice, Antipasto, (as in Photo), tomato, red onion and parsley or chopped fresh herbs.

Instructions

Drop garlic and zest onto spinning blades at speed 7. Scrape down.
Add oil, cream, ricotta and salt and pepper. Mix at speed 7 for 10 seconds.
Scrape down and mix again , speed 7 for 10 seconds.
Scrape onto an oiled oven proof dish. smooth out.
Bake for 15 minutes in centre of oven.
Shift rack up to near grill and grill for 5 minutes to lightly brown the top.
Serve warm with topping and garlic bread.

sushi with garnish

Sushi with garnish of Nori strips.

Sushi on the side

This is a recipe for deconstructed Californian Rolls.  It has the same ingredients. It can serve as a main or as a side dish. It can be vegetarian by replacing the Salmon with steamed pumpkin.

Ingredients

400g Sushi rice washed, ( can use Risotto rice)
460g cold water
1 cup of Sushi seasoning with 1 teaspoon of Wasabi stirred in.
100 g Smoked Salmon, cubed
1 Lebanese cucumber cubed
1 large Avacado cubed
3 sheets of roasted Nori seaweed , 2 sheets cubed and 1 cut into thin small strips.
salt to taste
Dried Wakame. (optional)

Method

Place rice and cold water into TMX bowl, temp. Varoma for (31)
                                                                     Temp 115 degrees for (50
Soft speed reverse for ten minutes.
Leave in bowl for 15 minutes.
Remove with a fork into a large flat dish.
While still warm pour the Sushi seasoning over while gently folding over with a fork.
Add rest of ingredients except the thin strips of Nori. Gently fold in.
Place on serving plate and garnish with thin strips of Nori or dried Wakame.

                                                                   

Chilli Jam, Sarah Raven recipe

Sarah Raven is a wonderful gardener who is often feature in the British edition of Country Living. She is also a very good cook and because she provides recipes, usually based on produce from her garden, I follow her with great interest. This Chilli Jam recipe is part of a recipe for Spiced grilled Halloumi in pitta read with Spring herbs and Chilli Jam.
I have adapted the recipe to TMX  and used good quality tinned Italian tomatoes, instead of fresh.
It is a very simple recipe and easily adapted to the amount of chilli.
Makes 3 to 4 medium sized jars or several smaller jars.
Ingredients
3 tins ( 400g) of diced Italian tomatoes
8 cloves of garlic
4, 6 or 8 long red chillies, ( cut into 3 segments),depending on how hot you like it.  I used 4 and it has a good flavour with a mild kick. I removed the seeds.Next time I will try 5.
12 cm piece of fresh ginger, cut into rings
600 g of raw sugar.  Could reduce this.
4 tablespoons of Thai Fish Sauce.
200 mls Apple cider vinegar.

Method
Grind Ginger, chillies and garlic , speed 7 for 3 seconds. You want fine chunks not paste.
Add all other ingredients and cook, 100 / speed 2 / 40 minutes with cup OUT.
Pour into sterile jars and seal when cold.
When open store in fridge.

Notes
Nice poured hot over Philly cheese as dip.
Could be added to tomato based dishes as a flavour boost.
Could add a swirl to characterless soup.
Good as a dip for KFC