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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Aubergine rolls with spinach & ricotta
Aubergine rolls with spinach & ricotta
A star rating of 4.6 out of 5.104 ratings

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Feta & cucumber bites
Feta & cucumber bites
A star rating of 4.5 out of 5.11 ratings

These decorative canapés look impressive when laid out - flavour your ricotta cheese filling with dill and garlic

Nutrition: per serving

  • kcal72
  • fat6g
  • saturates4g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein3g
  • salt0.1g
    low
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Method

  • step 1

    Whizz the ricotta, spring onions, lemon zest, juice, soured cream and some seasoning in a food processor. Scatter with more sliced spring onions to serve, and eat with cucumber sticks or toast.

Recipe from Good Food magazine, December 2012

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.3 out of 5.3 ratings

Sharon Inglis

question

How long will this keep in the fridge for?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This will keep covered in the fridge for about 3-4 days. We hope this helps. Best wishes, BBC Good Food Team.

chocolategirlcg

A star rating of 5 out of 5.

Yum! Did this with homemade ricotta and natural yogurt. I also whizzed a few spinach leaves in as I had some to use up. Delicious with toast!!

MarisaT

A star rating of 5 out of 5.

This was so good! I had to use buttermilk and soft cheese because my husband ate all the sour cream without telling me and it was still so so so yummy! Well worth trying.

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