½ pumpkin, slice into wedges
1Tb sea salt
8 garlic cloves, optional
½ C flaked almonds
4Tb sage leaves
½ C almond milk Ricotta (see previous post for recipe)
2C rocket, washed
Sprinkle pumpkin with paprika and salt. Drizzle with olive oil and toss to coat.
Bake in 180° oven for ½ hour, turn half way and add garlic after 15mins.
Toast almonds in a dry fry pan for 3mins or until golden. Remove and set aside. Heat 1Tb olive oil in fry pan and add sage, fry until crisp approx. 20 seconds. Set aside on paper towel.
To assemble arrange pumpkin, rocket, peeled garlic and ricotta on a plate. Top with sage, almonds and a drizzle of olive oil.
Fresh sage leaves can be covered in olive oil and refrigerated for up to 3 weeks and oil will be flavored for use.
2 Lt Almond milk, unsweetened
2 Lemons, juiced
1 Tb Sea salt
Double layered piece of muslin cloth (rinsed) lining a sieve, clean chux can also be used
Bring almond milk and salt to boil in a saucepan. Stir in lemon juice, milk will curdle, turn heat off and sit for 10 minutes. Pour mixture into muslin lined sieve. If you do not want ricotta to have a lemon tang (which I like) rinse curds with cold water. Drain in sieve for 1 hour then gather cloth corners and gently squeeze out excess liquid (whey). Place in a pot, cover and refrigerate.
Ricotta can be served with lemon zest, herbs, a drizzle of olive oil; use as you would any ricotta for bread, salads, baked etc.
Store in refrigerator covered for up to 4 days.
Ricotta is easily made using any milk. When an acid (lemon or vinegar) is added to milk it will curdle separating the Curds and Whey. Whey can be used for smoothies or baking.