A different sort of snack or party food, baked ricotta is easy to make, filling and low in fat.

You will need:

250g tub of ricotta

1 egg

1/2 or 1 teaspoon chili powder or flakes (according to taste)

1 teaspoon thyme leaves

salt and pepper

spray olive oil

Crackers, sliced vegetables or bread to serve


Heat your oven to 180 Celsius on fan oven.
Spray a loaf pan with olive oil.
Mix the ricotta, egg, chili, thyme as well as a pinch of salt and pepper together. I left it out, but you can also add 1/3 cup of Parmesan or other grated hard cheese. Pour into the loaf pan.
Spray the top of your mixture with olive oil.
Bake for 20-25 minutes or until set and browning at the top.
Serve with vegetable crudités or crackers/bread. You could also add some chutney and grapes or serve with a cheese/deli platter.


For each pie (serves 4-6) select an oven dish that is about 30x20cm

500g dough

250g ricotta

3 eggs

rucola as desired, chopped finely

1/2 cup milk

1/2 teaspoon truffle flour (optional)

6 sundried tomatoes, chopped finely

a pinch of salt and pepper to taste

It is possible to omit the dough and truffle flour and just cook your ingredients in the form of a giant frittata if you’re avoiding carbs or gluten.

I made this twice – once without truffle flour and milk and a second time with these two ingredients. The truffle flour adds a magnificent scent and taste to the pie and the milk makes it smoother.

How to make

Pre-heat your oven to 180 degrees with fan.

On a lightly floured surface roll out your dough to about half a centimeter thickness and a little bit bigger than the size of your pie dish.

Lay the dough gently on top of your pie dish (grease this beforehand if you like) and press the corners in, being careful not to tear the dough. Cut off the excess dough hanging over the edges but keeping in mind that it will shrink a little bit whilst cooking so do leave about 2 cm extra.

Pierce the bottom with a fork at regular intervals and place some cooking beans throughout (especially the corners). Cook for about 15 minutes or until it just starts to slightly brown at the edges.

In the meantime mix all your ingredients in a large bowl.


Remove your dish from the oven and carefully pour your mixture into the dough casing. Return to the oven for about 40 minutes until the mixture is firm to the touch and starts to brown.



Serve hot or cold with a salad.



This is one of those recipes that reminds me of my childhood. My mum would make this on cold winter nights and it would send me to sleep with a smile on my face. There’s something significantly satisfying about it and to this day this dish will give me that warm feeling.

You will need (per portion):
– 100g angel hair pasta
– 1/2 cup ricotta
– 1 or 2 eggs depending on size
– 2 tablespoons or to taste grated parmesan
– chopped parsley
– ground pepper and salt to taste

In a bowl whisk your eggs and add ricotta, parmesan, parsley and pepper (I prefer to add salt once the dish is cooked)
Cook your pasta al dente and drain.
Return to the pan and add your egg mixture, making sure to stir thoroughly until eggs are set. Please note that your mixture will remain slightly runny because of the ricotta.
Serve with a pinch of salt and garnish with more parsley.