Homemade Crumpets With Ricotta Berries Thyme Honey Recipes

THYME AND HONEY RICOTTA SPREAD

Steps:

• Place the ricotta in a shallow serving dish. Gently warm the honey and thyme in a small skillet over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Pour over the ricotta. Drizzle with the olive oil and sprinkle with the salt and pepper. Serve with crostini.

HOMEMADE CRUMPETS

Steps:

• Dry ingredients: In a large bowl, without the yeast and salt touching directly, combine the flour, sugar, salt, yeast and bakind soda.
• Make the batter: Add the water and use a handheld electric beater to beat the mixture for 1 full minute. Start on low-meidum so that it doesn't splatter, working up to medium-high.
• Rest the batter: Cover the bowl with a clean tea towel or plate and sit it in a warm place for 30-45 minutes. It should look a little frothy on top by the end but won't rise much.
• Prep the crumpet rings: Grease the inside of 3-4 crumpet rings with a little butter then dip them in flour and tap off any excess.
• Heat the pan: Heat a large, non-stick, flat bottomed frying pan over med-high heat. Let it heat for a couple of minutes until it feels hot when you hover your hand over the top.
• Cook (stage 1): Place 2-3 of the crumpet rings into the pan and tip about 1/4 cup of batter into each one. Let them cook for 5-6 minutes until there is a good ring of dry batter and bubbles all burst around the edge of the crumpets.
• Cook (stage 2): Turn the heat to low-med and cook for a further 5-6 minutes until all the bubbles have popped and he crumpets look dry all over (once dry, no more bubbles will pop)
• Flip & finish: Remove the rings and flip the crumpets for 2-3 seconds - just enough to seal the top, not colour them. Remove them from the pan and allow to cool.
• Clean the rings and re-grease and flour. Start again from step 7 for the remaining batter.
• Toast & serve: Always toast crumpets until golden before serving. In a toaster or under a broiler or overhead grill.

HOMEMADE CRUMPETS WITH RICOTTA, BERRIES & THYME HONEY

Steps:

• In a medium saucepan, heat the milk and 60ml water until warm but not hot. Take off the heat, add the sugar and yeast and stir in, then set aside for 15 mins.
• Sift the flour, bicarb and a large pinch of salt into a mixing bowl. Make a well in the middle and add the milk mixture. Stir to make a batter, then cover with a tea towel and leave for 40-50 mins until frothy.
• When ready to cook, heat a flat, non-stick frying pan over a medium-high heat and oil four cooking rings, roughly 8cm diameter. Add a splash of cooking oil to each ring and tip in a ladleful of the batter (you want them between half and three-quarters full). Cook over a low heat for 15 mins or until bubbles form at the top and pop.
• Gently lift off the ring, running a knife around the edge if it's stuck. Flip the crumpets over to cook the top for a minute or so, then take out of the pan and leave to cool on a wire rack while you cook a second batch.
• When ready to serve, toast the crumpets lightly. Spoon over the ricotta, scatter over the berries and finish with a drizzle of honey.

CREAMY HOMEMADE RICOTTA WITH HONEY AND HERBS

Steps:

• Add milk, cream, and salt to a medium saucepan. Cook over medium to medium-high heat, stirring frequently to prevent scorching, until milk reaches 190° F. Remove pan from heat and add the lemon juice, then stir it just once or twice, gently and slowly, to incorporate. Let pan sit undisturbed for 10 minutes to let curds form.
• Wet a double layer of cheesecloth and ring out. Lay cheesecloth over the inside of a fine mesh strainer or colander that is set over a large heatproof bowl. Pour the curds and whey into the colander and let the curds strain for at least an hour, for very tender and loose ricotta. Strain for an additional hour or two for a ricotta that is firmer, like a very soft and tender cream cheese. Discard whey or save it for another use. Remove ricotta from the cheesecloth and enjoy immediately or store refrigerated in an airtight container for up to 3 days.
• To serve the ricotta with honey and herbs...in a small dish with sides, mound some of the ricotta in the center. Drizzle a bit of honey over and around the ricotta and then scatter lightly with fresh thyme and rosemary. Finish with a sprinkling of flaky sea salt and freshly cracked black pepper. Serve immediately with crisp salty crackers. Some blackberries would be lovely with this, too!

HOMEMADE CRUMPETS

Steps:

• In a bowl, dissolve yeast in warm water. Stir in honey; let stand until bubbles form on surface, about 5 minutes. Add the milk, 2 tablespoon butter and mix well. Combine flour, baking powder and salt; add yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour. , Brush griddle and 3-1/2 in. metal rings or open-topped metal cookie cutters with remaining melted butter. Place rings on griddle; heat over low heat. Pour 1/4 cup of batter into each ring. , Cook until bubbles begin to pop and the top appears dry, about 8. Remove rings. Turn crumpets; cook until the second side is golden brown and crumpet is cooked through, 6-8 minutes longer. Serve warm or let cool on a wire rack and toast before serving.

CRUMPETS WITH FRUIT, RICOTTA & MAPLE SYRUP

Steps:

• Toast crumpets on both sides and spread tops liberally with ricotta cheese.
• Top with fruit and nuts and drizzle with maple syrup to serve.