Twice Baked Ricotta And Herb Soufflés Recipes

TWICE BAKED RICOTTA AND HERB SOUFFLé'S

Steps:

• Preheat the oven to 180 celsius (350 Fahrenheit) and grease 2 dariole moulds. You could also use ramekins or a muffin tray.
• Place the ricotta, parmesan, olive oil, herbs and seasonings in a bowl and mix until smooth. Taste and adjust the seasonings as necessary before adding the egg and mixing well.
• Spoon the mixture into the buttered moulds and bake for 25 to 30 minutes. Let them sit in the mould for 15 minutes (or cool to room temperature and refrigerate if not eating right away) and turn the souffle's out into a baking dish lined with baking paper. Top with the extra parmesan and bake for a further 15 minutes, or until the cheese on top is golden.

BAKED POTATOES STUFFED WITH RICOTTA AND HERBS

Steps:

• Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
• When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
• Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.

TWICE BAKED SPINACH SOUFFLES

Steps:

• Stem the spinach, rinse in cold water and lift straight into a large pan.
• Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
• Drain in a colander, pressing well.
• When spinach has cooled, squeeze firmly to extract excess water and chop finely.
• Heat oven to 350*F.
• Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
• Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
• Slowly add the milk, beating to make a smooth sauce.
• Bring to a simmer and cook for 2 to 3 minutes.
• Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
• Separate the egs, reserving the whites and beating the yolks into the sauce.
• Stir in the spinach, mix well then transfer to a large mixing bowl.
• Beat the egg whites to stiff peaks and fold into the spinach mixture.
• Spoon into the ramekins, filling them level.
• Set the dishes in a large roasting tin.
• Add boiling water from the kettle to a depth of about 1 inch.
• Bake for 20 minutes or until the souffles are well risen.
• Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
• The souffles can be set aside overnight.
• If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
• Heat the oven to 400*F.
• Pour the cream over the souffles, coating each one.
• Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.