These ricotta cakes are a great source of calcium and protein because they use plenty of fresh ricotta and eggs.
Packed with herbs, they taste really fabulous, and are great eaten alongside a big salad, such as this Parsley & Quinoa Salad.
Buy whichever type of fresh ricotta you prefer, regular or low fat, both will work.
I often make these as little individual cakes in muffin tins/cases - approx. 6cm diameter, 4.5cm depth.
Or if you would like to make as one whole cake then you will need a small loaf tin - approx. 15.5 x 8.5 cm (6 x 31⁄2 inches) or small round approx. 18cm (7 inch) diameter, or small square tin. approx. 15cm x 15cm (6” x 6”).
If you'd like to see the video making this dish, head to my YouTube channel here.
These ricotta cakes feature in my Low Histamine e-Cookbook.
Packed with herbs, they taste really fabulous, and are great eaten alongside a big salad, such as this Parsley & Quinoa Salad.
Buy whichever type of fresh ricotta you prefer, regular or low fat, both will work.
I often make these as little individual cakes in muffin tins/cases - approx. 6cm diameter, 4.5cm depth.
Or if you would like to make as one whole cake then you will need a small loaf tin - approx. 15.5 x 8.5 cm (6 x 31⁄2 inches) or small round approx. 18cm (7 inch) diameter, or small square tin. approx. 15cm x 15cm (6” x 6”).
If you'd like to see the video making this dish, head to my YouTube channel here.
These ricotta cakes feature in my Low Histamine e-Cookbook.