INGREDIENTS
Whipped ricotta
2 cups (480g) fresh ricotta
1 cup (250g) plain thick Greek yoghurt
sea salt flakes
crackers or thinly sliced char-grilled baguette, to serve
Salted honey walnuts
1/2 cup (180g) honey
1/2 cup (50g) roughly chopped walnuts
1½ tablespoons small rosemary springs or leaves
¾ teaspoon sea salt flakes, extra
METHOD
Whipped ricotta
- Place the ricotta, yoghurt and salt into a bowl and whisk until light and smooth.
- Refrigerate until ready to serve.
Salted honey walnuts
- To make the salted honey walnuts, place the honey in a small frying pan over medium heat.
- Cook for 1 minute and add the walnuts, rosemary and salt. Stir to combine.
- Cook for a further 2 minutes or until the walnuts are coated and the mixture has reduced slightly.
To serve
- To serve, spread the whipped ricotta onto a serving plate and spoon over the salted honey walnuts.
- Serve with crackers or char-grilled baguettes.
APPLIANCE / FUNCTION
Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name
is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.
