About Me

My kitchen experiments began humbly, simply substituting for the meat in recipes to convert classics into vegetarian meals. I have become more creative and confident over the years, adapting recipes to include seasonal produce, suit my pantry contents and satiate food cravings! I sometimes strive to recreate fantastic meals I've had at restaurants, and other times I go wild and combine multiple recipes to create a one dish extravaganza! The trouble with always adapting meals is that I forget the successful adaptations I've made. Hopefully this blog will help with that!

Ricotta Fritters

These quick and easy ricotta fritters are wonderfully creamy with a lovely crisp exterior. A perfect side for vegetarian pasta dishes. They would also be delicious as an appetizer, served with tomato sauce for dipping.

Pictured with Spaghetti with Lemon and Rocket.

Adapted from Jamie Oliver's 15-Minute Meals.

2 c. ricotta (or one batch of homemade)
2 eggs, beaten
1/2 c. old cheddar cheese, grated
2 tbsp. flour
zest of 1 lemon
pinch nutmeg
1/4 tsp. salt & pepper
1 tsp. extra virgin olive oil

Add the olive oil to a large pan over medium heat. Combine the eggs and ricotta in a mixing bowl. Add the cheddar, flour, zest, nutmeg, salt and pepper. Drop by heaped spoonfuls on the hot pan, gently flattening to form cakes. Cook each side for two minutes, using care when turning. Serve hot.
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