Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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Ricotta and Potato Tart - Nothing fancy, just yummy
Ricotta and Potato Tart - sweet and salty, crunchy and zesty, and drizzled with honey, this tart is quick, delicious and perfect for a cozy day.
Ingredients:
1 pre-rolled puff pastry dough
2 medium potatoes, thinly sliced
200g ricotta cheese
Zest from 1 lemon
Salt and pepper
Oil for brushing
Honey for drizzling
》Unroll the dough and use a fork to poke holes all over the dough, then spread the ricotta cheese over.
》Season with salt, pepper and lemon zest.
》Add the potato slices, overlapping a little bit.
》Brush them with a little olive oil, season with salt and pepper. Add fresh thyme or rosemary.
》Bake it at 175C for about 30 minutes. Once baked, you could drizzle honey on top. Slice and enjoy!
#potatotart #easydinner #quickrecipe #puffpastrytart #lifeisanopera #potatorecipe #tartrecipe #scallopedpotatoes #ricottatart #pastrytart #pastryrecipe
Vegan walnut and lemon thyme cheese
Learn how to make creamy vegan cheese for your next cheese platter or antipasto plate. Make this flavour-packed cashew cheese coated in walnuts and herbs for a delicious vegan alternative that everyone can enjoy. Pair it with vegan crackers and crunchy veggies such as carrot and cucumber.
Find the recipe here:
Or, looking to host Christmas with more vegan recipes? Have a look at our vegan Christmas guide here:
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Tomato, Thyme and Ricotta Tart | delicious. Magazine
A homemade pastry case is filled with creamy ricotta, spiked with lemon zest and topped with fresh, sweet seasonal tomatoes. Give it a go for your next summer party. And the best bit? Once you've baked the case, it’s only 10 minutes’ work to finish it off before everyone can dig in.
Serves 6
Ingredients:
250g pack ricotta
80g ricotta salata, grated (see Know-how) or pecorino
1 tbsp extra-virgin olive oil
2 tsp runny honey
1 tbsp freshly picked thyme leaves, plus extra to serve
Grated zest ½ lemon
¼ tsp cracked black pepper
Few pinches smoked sea salt flakes (or regular sea salt flakes)
650g mixed tomatoes; you’ll need 4 large tomatoes for the first layer
Handful small fresh basil leaves
For the pastry
200g plain flour, plus extra to dust
½ tsp sea salt
4 fresh thyme sprigs, leaves picked
100g chilled butter, cubed
3-4 tbsp ice-cold water
You’ll also need…
Deep 23cm loose-bottomed tart tin
Method:
1. For the pastry, whizz the flour with the salt, a good grinding of black pepper and the thyme in a food processor. Add the butter and pulse until the mix starts to look like breadcrumbs. Add 3-4 tbsp ice-cold water and pulse again until the mixture comes together to form a ball. (Or rub the butter into the flour with your fingertips, then add the water and mix with a wooden spoon.) Tip out onto a large sheet of cling film, wrap, then chill for 30 minutes (see Make Ahead).
2. On a lightly floured work surface, roll out the pastry to a roughly 28cm circle the thickness of £1 coin. Lift up the pastry with the flour-dusted rolling pin, drape into the tart tin and gently press to line the edges. Trim any excess pastry, leaving a small overhang proud of the tin. Rest in the fridge for 15 minutes. Heat the oven to 200°C/180°C fan/gas 6.
3. Prick the pastry base all over with a fork, line with a piece of scrunched baking paper or foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes until the edges feel firm, then remove the paper/foil and beans/rice and bake for 6-8 minutes more until the pastry is golden and sandy to the touch. Set aside on a wire rack to cool fully in the tin (see Make Ahead).
4. When you’re ready to serve, beat together both ricottas in a mixing bowl with 1 tsp of the olive oil, the honey, thyme, lemon zest, black pepper and 2-3 pinches of smoked sea salt. Remove the pastry case from its tin and put on a serving plate. Spoon in the ricotta mixture and level using the back of a spoon. Slice the tomatoes and arrange on top, starting with the larger ones, then layering the smaller ones on top. Drizzle with the rest of the oil, then finish with salt and pepper and the extra thyme and basil leaves.
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See the full recipe here:
Lemon Coconut Almond Cake (SUPER EASY)
Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb. Bonus: Just about the fastest, easiest cake recipe I know!
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SUPER EASY Asparagus & Ricotta Tart RECIPE #shorts
Easy Asparagus & Ricotta Tart! #shorts
Asparagus is in season and I’m all about it! I am a huge fan of asparagus, and if you are too, then you will adore this savory tart!
The flavors scream springtime with the fresh lemon, asparagus, ricotta, and thyme! This would also make a great item to share at your upcoming picnic or lunch!
Ingredients ????
• 1 sheet of defrosted puff pastry
• 1 cup Whole Milk Ricotta Cheese
• the zest of a lemon
• 1 tbsp fresh thyme
• 1 grated garlic clove
• 1/2 cup parmesan cheese
• 1 egg
• 1/4 cup heavy cream
• salt & pepper, to taste
• 1 bunch of asparagus
Directions ✍️
• Preheat oven to 425F.
• Roll out 1 sheet of puff pastry onto a lightly floured surface to fit into a standard tart pan.
• Pierce the bottom and the sides of the pastry with a fork. Place a sheet of parchment paper over the pastry then pour in pie weights to bake blind. Bake for 10 minutes.
• Remove the pie weights and parchment paper from the pastry and bake for an additional 6 minutes, or until it has turned golden.
• Into a medium bowl add the following: Whole Milk Ricotta, lemon zest, thyme, garlic, parmesan, egg, heavy cream, and salt & pepper. Mix ingredients together and pour into cooled crust.
• Place asparagus spears to fit across the tart.
• Bake for 15-20 minutes, or until lightly browned on top. Allow to cool for a bit before serving.
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