RECIPES
BAKED RICOTTA Prep time: 10 mins Cook time: 30 mins Serve it either as a sort of dip, hot out of the oven, or leave it to cool to room temperature and then cut it into wedges with a salad, some bread and perhaps a plate of paper-thin pink prosciutto.
INGREDIENTS 500g fresh whole-milk ricotta 3 eggs 1 cup (100g) grated parmesan cheese 1 tsp thyme leaves, plus extra to garnish ½ tsp sea salt A few good grinds of black pepper Preheat the oven to 200°C. Grease and line a 20cm spring-form tin with baking paper. Combine the ricotta, eggs, parmesan, thyme, salt and pepper in a bowl and whisk until smooth. Pour into the tin and smooth the top. Pop the ricotta into the oven and cook for 30 minutes or until golden and puffed. Top the baked ricotta with the extra thyme and set aside to cool to room temperature. Serves 4–6
Around the Kitchen Table is an invitation to pause our busy lives - even for half an hour - and cook, create or make something good every day. Images and text from Around the Kitchen Table by Sophie Hansen and Annie Herron, photography by Sophie Hansen. Murdoch Books RRP $39.99.
66 GOLD COAST • PANACHE Magazine
