Baked Ricotta with Parmesan & Herbs – Carey Boucher Erasmus

Carey Boucher Erasmuss Baked Ricotta with Parmesan & HerbsCarey Boucher Erasmus’s
Baked Ricotta with Parmesan & Herbs

Carey Boucher Erasmus has blossomed over the past five years or so and has become a sought after food person in terms of brand ambassadorship for AMC, recipe development fr clients, menu planning and has become an expert food photographer.  Do follow her on the social media and her website.

Baked Ricotta with Parmesan & Herbs

Ingredients
+- 500 g ricotta cheese
250 ml finely grated Parmesan or Gruyere
125 ml finely chopped basil leaves
60 ml finely chopped chives
60 ml finely chopped Italian parsley
zest of 1 lemon
2 cloves garlic, crushed
Freshly milled salt and pepper to taste
2 eggs, beaten
A knob of butter to grease 4-6 ramekins

To serve
Wild rocket
Roasted vine tomatoes
Extra virgin olive oil

Method
Preheat a fan assisted oven to 180 Degrees Celsius.
In a large mixing bowl, combine the ricotta, Parmesan, herbs, lemon zest and garlic. Season to taste with salt and pepper then add the eggs and mix until evenly combined.
Grease 4- 6 ramekins with butter and spoon the ricotta mixture evenly into each one.
Bake for 20 – 25 minutes or until set and slightly golden. Rest for 2 minutes before gently turning them out.
Serve immediately with dressed rocket and slow roasted tomatoes.
Best eaten warm.

Michael’s wine recommendation – CLICK HERE

Tin Mine White 2013Carey Boucher ErasmusCarey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker.  I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.

When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.

After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In my final year, I graduated with 8 distinctions and  achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”

Do follow her on her website – http://bitsofcarey.co.za

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