Blood Orange and Ricotta Pancakes with Minted Strawberries

Blood Orange and Ricotta Pancakes

 

On the weekends, my tummy and daughter begs me to make pancakes.  It’s something I have done for, let’s see, 15 years.  That is a lot of pancakes my friends.  Needless to say, I need to vary the ingredients because regular pancakes, as good as they are, get a little boring.  Now, I’ve seen multiple recipes for Lemon Ricotta pancakes, but I have a stash of blood oranges, and decided to switch it up and see what came out.

photo (7)

 

I didn’t use this many for the recipe, the juice from one was enough.  The rest were just juiced to go with our breakfast.  I was pleasantly surprised, the times I have made the lemon ricotta, I really didn’t taste that much lemon.  The blood orange juice gave it a sweeter, and slightly tart flavor.  Adding ricotta made them super creamy and just a little bit denser.  We all loved them, and as soon as blood orange season rolls around again, I know that I’ll be making this on Saturday morning!

So here’s what you’re going to need:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 egg

1/2 cup milk

Juice from one Blood Orange

1/2 cup ricotta

1 cup sliced strawberries

1 tbsp mint, in chiffonade

1 tsp sugar

Butter

Maple Syrup

In a large bowl, sift the flour, baking powder, salt and cinnamon.  Set aside.  In another bowl, mix the egg, milk, orange juice and ricotta until combined.  Add to the flour mixture, and whisk just until combined.  Do not overmix, it’s ok if there are still some lumps.

In a small bowl, mix the strawberries, mint and sugar well.  Let them sit until you are ready to serve.

Heat a non-stick frying pan over medium heat.  Add a tsp of oil or butter, and wipe the pan with a paper towel so there is just a film of the oil or butter.

Using a 1/4 cup measurement, or a small ladle, place the batter and cook until it bubbles, then flip over.  Repeat with remaining batter.  You should be able to make 6-7 pancakes.

Top the pancakes with the strawberries, butter and syrup.  Serve immediately.

From my kitchen to yours,

Carla

Rosemary Roasted Pork Loin stuffed with Spinach, Mushrooms and Ricotta

When I was in college, I remember we had a friend over for dinner, well actually, he made dinner.  He said he was a professional chef, and he made something similar to this.  I remember thinking it was one of the most sophisticated things anyone my age had ever made for me.  And back then, I thought it was so complicated!  I was very, very impressed.  So, recently I purchased this gorgeous piece of pork loin that comes from Spanish Black Pigs, which apparently are juicier and tastier than their pink counterparts.
It definitely didn’t disappoint.  I decided to use some of my beautiful rosemary growing on my little balcony, and to stuff it with portobello mushrooms, spinach and ricotta.  It was divine, and super moist and delicious.  Easy too!

The hardest part is butterflying the loin, but I will add a link with detailed instructions!

So here’s what you’re going to need:

Serves 6

1 kg pork loin

3 sprigs of Rosemary

3 tbsp butter, softened

3 tbsp olive oil

2 cloves of garlic, sliced

400 g frozen chopped spinach, defrosted and strained of all the water

100 g portobello mushrooms, finely diced

1 small package of ricotta cheese

Salt and Pepper to Taste

Preheat the oven to 190 C.  Meanwhile, in a large sauté pan, add the olive oil and the garlic, cook over medium heat until fragrant.  Add the spinach and mushrooms and raise the heat and cook until the mushrooms are softened, about 5 minutes.  Take off heat and mix with the ricotta, salt and pepper.  Set aside.

Now, butterfly your pork loin.  You can see the technique here.    Salt and pepper the loin, and spread a thin layer of the spinach mixture.  Don’t worry if you have left over, you can keep this in the fridge and re-use it for empanadas, lasagna, cannelloni etc.

Now tie your loin, and place in a baking dish fatty side up.  Rub generously with the butter, sprinkle on the salt, pepper and the rosemary.  Cook for about 20 minutes, or until the internal temperature reaches 145 F.  It will continue to cook when you take it out of the oven, so it will reach 150 F.

Let rest 15 minutes before slicing.  Enjoy!

From my kitchen to yours,

Carla