It’s officially November and you can panic now, Chrsitmas is around the corner. In my kitchen this month, I’ve got a whole kilogram log ( 2.2lbs) of goat cheese. Amongst other things I made a lovely Roasted Baby Carrot, Tomato and Buckwheat salad with goat cheese and buttermilk, and ate it with very impressively baby Kale…
cheese
Ricotta. Baked Ricotta, Roasted Mushrooms, Tomato and Basil
This Baked Ricotta is a keeper. It makes the easiest and most impressive entree or appetiser you can imagine and it is so simple. Baked Ricotta with Roasted Mushrooms, Tomato and Basil. So easy. I promise you will be impressed by this cheesy dish. It looks far trickier than it really is and that is…