Ricotta honey parcels
Ricotta honey parcels
and a reliable one tray dinner of pork, apples and sage!
Happy Friday!
It has been the MOST glorious week of sunshine here in Melbourne and the days are getting ever so slightly longer. As I write this, the clouds are rolling in and it’s probably going to rain, but the scent of Jasmine has begun to envelope the air as you walk and the blooming magnolias are a welcome sight.
New season artichokes have been a constant in my kitchen the past week - I have just been making them alla romana. Once I have trimmed and prepared them, I stuff them with a mixture of garlic, mint and parsley and then cook them in a small amount of water with a glug of good olive oil and a few bay leaves til they are tender. Such a treat.
I’ve been busy with my pasta classes this past month, they’ve been so great and I have a few spots left for two dates in September!
Today’s recipes are both ever so lovely in their own way. First there are these ricotta honey parcels, which could be a dessert or a little savoury sweet snack! They’re quick yet impressive – my favourite kind of cooking!
And then for my paid subscriber community, a lovely one tray recipe of pork chops with apples and onions. Served with a dollop of Dijon mustard, it’s a real winner.
Paid subscriptions are $8 per month or $80 per year ($6.66 per month)
SOME NEWS!!
I made a granola with the amazing team at Farmer Jo!
The first two runs have sold out, but they’re making more and you can order below!
Inspired by a matcha, strawberry and white chocolate cake I ate in Japan! It’s really delicious!
Thanks to those who have pre-ordered by new cookbook! Out Sep 24!!!
Watch a little flip through here!
Happy cooking and happy weekend
Julia x
Ricotta honey parcels
Makes 3
300 g firm ricotta
125 g unsalted butter
12 sheets filo pastry
250g honey
Handful of thyme leaves
Flaky sea salt, to serve
Preheat the oven to 200C (220C conventional). Line a baking tray with baking paper and set aside.
Place the ricotta in a bowl or sieve lined with paper towel and allow it to drain for 30 minutes.
Clarify the butter, by melting the butter in a saucepan over a low-medium heat then continue to cook for 4-5 minutes. The butter will bubble a lot and the sound will change. The foam can now be scooped off (these are the milk solids). Strain through a cheesecloth and discard any brown bits.
Working with one sheet at a time, brush with some clarified butter, top with another sheet then brush again and finish with a third sheet. Place one third of the ricotta mixture in the middle of the pastry and roll the pastry from the longest side into a parcel, tucking the shortest ends in before enclosing. As you roll the pastry, brush with more clarified butter. Place on the prepared tray and repeat with the remaining pastry sheets and ricotta.
Brush the parcels with clarified butter and bake in the preheated oven for 20 minutes or until golden.
Melt the honey in a small saucepan over a low-medium heat then stir through the thyme. Drizzle over the ricotta parcels and sprinkle with a little salt. Serve hot.
Pork chops with sage, apples and onions
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