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Plumcake with ricotta and lemon

Plumcake with ricotta and lemon

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A very tasty cake with few ingredients made of a soft and light dough that melts in your mouth!

  • 250 gr ricotta
  • 200 gr sugar
  • 3 eggs
  • 100 gr flour
  • 100 gr starch
  • 100 gr butter
  • 2 lamai
  • 1 sachet of baking powder
  • Salt powder

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Plumcake with ricotta and lemon:

- mix with the ricotta mixer, sugar and salt powder for 3 minutes;

- add eggs gradually, one by one and mix well until it becomes a creamy composition;

- add flour, starch and baking powder in the composition obtained and mix again for a few minutes;

- finally add the melted butter, peel and juice from the 2 lemons.

Put the tray in the preheated oven at 180 ° for 40 minutes (do the toothpick test before removing the cake from the oven).

Light pasta with lemon and ricotta

These pastas with ricotta, lemon and spinach make a delicious meal, ready in 15 minutes. Simple, fresh ingredient, delicious flavors and minimal effort.

This sauce has become one of my favorites. Mix creamy ricotta, garlic, extra virgin olive oil and lemon and your pasta sauce is ready.

Easy to make, economical, perfect for your carbohydrate cravings. J

If you are a big fan of lemons like me, you will definitely like how their juice turns a simple dish into a spectacular dish. Mmmm… .and what about the creamy ricotta?

To make this dish healthier, don't forget to add greens. You can exchange spinach with other delicious vegetables or even chicken or salmon.


  • Pasta - 250 gr
  • Ricotta - 250 gr
  • Parmesan & # 8211 ½ cana
  • Baby spinach - 200 gr
  • Lemon - the juice from a lemon and grated peel
  • Extra virgin olive oil
  • Garlic - 1 puppy
  • Salt and pepper

Cook the al dente pasta in a pot of water and salt according to the instructions. Set aside a cup of pasta water.

In a medium bowl, mix ricotta, olive oil, parmesan, garlic, peel and lemon juice. Season with ¼ a teaspoon of salt and a good pinch of freshly ground pepper.

Mix well, taste and make sure you are satisfied with the taste.

Add the spinach over the pasta and cook for another 1 minute.

Drain the pasta and spinach. Add the ricotta sauce, a little pasta water, if you think it's too thick, and mix well. Add more pasta water if necessary to get a smooth and creamy texture.

Serve the pasta with a drizzle of oil, parmesan and grated lemon. You can also add a good red pepper flake powder if you like.

How to prepare lamb breast stuffed with lemon, ricotta and oregano

In a mortar, add oregano, fennel seeds, hot pepper flakes and grind everything as small as possible. Ideally, you should get a fine powder.

Place the lamb breast on the work surface with the fat side down. Sprinkle the spices on top and then add the garlic. Massage the lamb very well so that the spices stick to it and the flavors penetrate the meat.

In a bowl, mix the yolk with the parmesan, ricotta, olives and lemon juice until you get a homogeneous composition. Grease each piece of lamb with the prepared stake, then carefully roll the pieces of meat until you get two rolls.

In order not to fall apart, tie the rolls with a special thread for cooking.

Preheat the oven to 180oC.

In a large pot, heat the hawk over medium heat. Meanwhile, season the lamb and pepper rolls to taste. When the oil has heated, add the rolls to the pot and cook until they start to brown, turning them from side to side, to be evenly fried. When they are ready, take out the pieces of lamb on a plate.

Add onions, carrots, green onions, garlic to the pot and cook until soft and begin to brown. Season with salt and pepper. Add the wine and mix everything very well. Bring everything to a boil until all the alcohol in the wine has evaporated (about 4-5 minutes). Then add the lemon, parsley, cinnamon, bay leaves, peppercorns and 4 glasses of water.

When everything starts to boil, add the lamb rolls and cover everything with a lid. Transfer the dish to the oven and let it all cook for 2 hours or 2 and a half hours.

An easy delicacy to prepare at home. How to make ricotta

Milk, lemon juice and half an hour of your time is all you need to prepare a healthy portion of ricotta right in your kitchen. And once you learn to make it at home, you won't want to give the money (nor the taste) to the one in the store.

To encourage you even more to prepare your own ricotta at home, we must tell you that out of the necessary 30 minutes you will not have to work too hard. Milk and lemon juice do all the work on their own. It is true that if you want a stronger and drier ricotta it will take an extra half hour.

It is advisable to use fatty milk (over 2% fat), not UHT and not defatted, to obtain a cream cheese. The most interesting part when preparing it at home is that you can make it drier or waterier, depending on how much you let it drain. This way you can prepare ricotta with the perfect texture for pizza, pasta, salads or desserts.

In addition, you can prepare exactly the amount you need and you will be left with the whey that you can use instead of water in the bread or pizza dough.

ingredients (results around 450g ricotta):

  • 1.9 liters of milk
  • 80ml lemon juice (from 2 medium lemons) or 80ml white wine vinegar
  • 1 teaspoon salt
  • a big pot
  • thermometer
  • strainer cloth
  • colander
  • bowls, spoons

Include milk up to 93C, constantly monitoring the temperature with a thermometer. The milk should not boil, but should be well heated. Take the milk off the heat and pour the lemon juice (vinegar) and salt. Mix.

Leave the milk pot without stirring for 10 minutes. You will notice that the milk has & ldquobranzitit & rdquo, that is, small lumps of cheese have separated from the yellow whey. Check with a spoon if all the milk is like that or it's just on the surface. If necessary, add 1-2 tablespoons of lemon juice and wait a few more minutes.

Place the strainer over a bowl, and place the strainer on it. Pour the cheese pieces from the pot and let all the whey drain well. This process can take between 10 and 60 minutes depending on how dry you want the ricotta to be.

You can use it immediately or you can put it in a container that closes tightly, for 1 week, in the refrigerator.

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Orange Ricotta Tart

1. Mix flour, powdered sugar, butter and half the peel in a blender to combine. Add the egg yolk and orange juice and mix until a smooth ball is formed. Put in plastic wrap and cool for 30 minutes.

2. Grease a rectangular tray. Spread the dough on a surface sprinkled with flour and spread, then transfer to the prepared tray. Cool for 15 minutes.

3. Preheat the oven to 180C. Place a baking sheet on top of the dough and fill with uncooked rice. Bake for 10 minutes, then remove the paper and rice and bake for 5 minutes. It cools slightly.

4. Mix the filling ingredients with the rest of the orange peel using a blender. Spread the jam over the dough, then add the filling. Sprinkle with pine nuts and bake for 20 minutes, until golden on the edges. Cool slightly before removing from tray. Serve powdered with sugar.

Refreshing muffins with ricotta and lemon & # 8211 perfect with a green tea

Very light and juicy, these muffins with ricotta and lemon represent a delicious dessert, in which the lemon aroma combines extraordinarily well with ricotta cheese and the warmth of the Asian-inspired spice mixture.

And the butter and honey icing adds an extra flavor and sweetness to this dessert that will definitely become one of your favorites.

Ingredients for ricotta and lemon muffins:

-100 ml extra virgin olive oil
-100 ml of honey
-2 teaspoons vanilla extract
-2 eggs
-130 gr of ricotta cheese
-1 tablespoon of lemon peel and 2 tablespoons of lemon juice
-230 gr of wholemeal flour
-2 teaspoons of baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon of cinnamon
-1/2 teaspoon of ginger
-1/4 teaspoon of cardamom
-1/4 teaspoon of allspice
-1/4 teaspoon of salt.

For the glaze:

-4 tablespoons of salted butter at room temperature
-1 tablespoon of honey
-1 tablespoon of poppy seeds
-2 teaspoons of lemon peel.

Method of preparation:

Preheat the oven to 175 degrees Celsius. Take the muffin tray and line each form with baking paper.

Take a large bowl in which you mix together the olive oil, honey and vanilla. Then add the 2 eggs one at a time and mix until they are completely incorporated. Add wholemeal flour, baking powder, baking soda, cinnamon, ginger, caradam, allspice and salt.

Homogenize with a mixer, at low speed, until the ingredients form a homogeneous dough. The dough obtained is evenly divided into muffin tins that are placed in the oven for 25-30 minutes or until the inside of the muffins is well penetrated. You can test with a toothpick, pricking a muffin in the middle. If the toothpick comes out clean then the muffins are ready.

For the icing, take a small bowl in which you mix the butter, honey, poppy seeds and lemon peel.

The muffins are served hot or at room temperature, garnished with butter and honey glaze.

Plumcake with ricotta and lemon - Recipes

  • 125g butter at room temperature
  • 125g ricotta
  • 180g old powder
  • 1/4 teaspoon baking soda
  • 1 or
  • peel of a lemon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla essence
  • 430g flour
  • 80g coconut flakes
  • 200g household chocolate

We start by mixing the butter with the cheese for a minute. Add powdered sugar and baking soda and mix until creamy.

Add: egg, lemon peel, lemon juice and vanilla essence and mix.

Over the above composition, we start to gradually add the flour and mix with a spatula. We start to form a dough and knead it until we get a homogeneous dough.

Divide the dough in two and form 2 cylindrical doughs about 20 cm long.

Spread a sheet of cling film and sprinkle the coconut all over the surface. Place the dough over and roll in such a way that the flakes stick to the whole surface (I greased the dough with a little water, to catch the flakes better) then wrap the whole dough in foil.

Repeat with the second dough and leave them in the fridge for 2 hours.

After this interval, heat the oven to 175 degrees Celsius and prepare a large tray with baking paper.

Take one of the 2 doughs out of the fridge and cut it into round shapes with a thickness of 5mm and place them on the tray. Leave in the oven for 8-10 minutes. Be careful not to brown the biscuits. Do the same with the second dough.

After removing the biscuits from the oven, put the finely chopped chocolate to melt in a bain marie. When it has melted, decorate the biscuits with a teaspoon, moving the teaspoon in a zig-zag shape over them (it is important to move very quickly, because the chocolate will cool and harden quite quickly. If this still happens to you, more turn on the heat and stir the chocolate until it becomes soft again).

Cheesecake with ricotta and lemon

200 grams of digestive biscuits
40 grams of butter
4 lamai
250 grams of sugar
50 grams of starch
300 grams of cream cheese
300 grams of ricotta cheese
4 eggs
400 grams of sour cream
10 ml vanilla extract.

How to prepare ricotta and lemon cheesecake

Preheat the oven to 200 degrees. Wallpaper a round tray with baking paper. In a blender, mix the biscuits well with the butter. When it looks like wet sand, transfer the biscuits to the pan and press well. Put the tray in the oven for 10 minutes.

Grate the peel and squeeze the juice from two lemons. In a bowl, mix the sugar with the starch. In another bowl, mix the cream cheese with the ricotta. Gradually add the sugar and mix well with a mixer.

Then add eggs, sour cream, vanilla, peel and lemon juice. Pour the whole composition over the biscuit crust and bake for an hour. Then turn off the heat and leave the cheesecake in the oven for another hour.

Then refrigerate overnight. From the remaining lemons, cut thin slices and decorate the cheesecake.

9 Lemon Pie Recipes Match

how would you prepare a delicious dessert today without having so much work in the kitchen? Lemon tart is one of the desserts preferred by many people for its sour taste, which contrasts with sweet.

below we split only the lemon tart income fit, more suitable for consumption and weight maintenance. There are simpler versions that do not go in the oven, and the other a little more elaborate, but just as easy to be prepared. Check out all the recipes and prepare your favorites. Good appetite!

1. Lemon tart recipe match with cows


  • 2 tablespoons cows
  • 3 tablespoons lemon juice
  • 1 ½ tablespoon of culinary sweetener
  • 2 tablespoons low-fat yogurt
  • 1 tablespoon skim milk powder
  • 1 teaspoon xanthan gum.

method of preparation:

For the dough: mix all the ingredients together in a bowl until you get a farofinha. After rolling the dough directly into silicone or other greased molds. Bake in the preheated oven at 200 ° C for 6 minutes. Book.

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  • 10 Dukan Muffin Recipes

To make the cream for the filling take all the ingredients to beat in a blender and bring to a cold for 1 hour, in order to achieve greater consistency. Fill the pasta, and finish with the lemon peel. Serve.

2. Lemon tart recipe match with cocoa


  • 4 tablespoons oatmeal
  • 1 tablespoon cocoa powder
  • 1 tablespoon chocolate whey protein
  • 1 teaspoon culinary sweetener
  • 2 tablespoons coconut oil
  • 2 tablespoons water.
  • 7 tablespoons skim milk
  • 1 squeezed lemon
  • 1 teaspoon sweetener
  • 5 tablespoons water.

method of preparation:

Mix all the ingredients in a bowl until you get a homogeneous mixture. Place in silicone molds cover the bottom and bake in the oven at 180 degrees for 15 minutes.

meanwhile, the filling is being prepared. In a bowl put all the ingredients for the filling and mix well. This must not lead to heat. Stuff the pasta and bring to a cool place for 2 hours. Serve!

3. Lemon tart recipe match oatmeal


  • 6 tablespoons oatmeal
  • 2 tablespoons cashew nut flour
  • 3 tablespoons coconut oil.
  • 1 tablespoon culinary sweetener
  • 2 zero Greek yogurts
  • juice of 1 lemon
  • 1 tablespoon of plain gelatin dissolved in the microwave in 4 tablespoons of water.

method of preparation:

Mix all the ingredients from the dough and line the molds with this dough, including the parts. Bake in the preheated oven at 180 degrees for about 20 minutes, or until crispy. Book. When it cools, unmold.

Mix all the ingredients for the filling and distribute along the top of the baked dough. Decorate with lemon peel and refrigerate for 3 hours. Serve.

4. The lemon pie recipe will fit completely


  • 2 1/2 cups whole wheat flour
  • 2 eggs
  • 4 tablespoons coconut oil
  • 2 tablespoons culinary sweetener.

method of preparation:

Mix all the dough ingredients well in a bowl and then knead a little until smooth. Put the dough in a kind of greased pie or silicone. Bake at 180 degrees for 30 minutes.

Beat the filling in a blender until you get a homogeneous liquid mixture. Pour on top of the dough. Beat the egg whites with the coating sweetener until it reaches the snow point and pour over the top of the filling. Add the lemon peel on top and refrigerate for 2 hours. Serve.

5. The lemon tart recipe fits simply


  • 100 grams of fine oatmeal
  • 1 tablespoon honey
  • 1 clear
  • 150 grams of low-fat, yogurt-free Greek yogurt
  • 1 lemon.

method of preparation:

Mix oatmeal, honey and clear. Pour the dough into a greased cake tin or silicone cover the bottom and sides.

Light in an oven medium for about 15 minutes or until browned. Meanwhile, prepare the filling. This yogurt mix with squeezed lemon. Remove the dough from the oven, fill with the filling and cover with lemon raspinhas. Let the light freeze and serve!

6. The lemon tart recipe will fit, which will not bake


  • 1 cup of almond tea.
  • 1 cup dates, pitted, chopped
  • lemon peel
  • 1 pinch of salt.
  • 3 cups cashew nuts left to soak the day before
  • ½ teaspoon of coconut oil
  • ½ cup of honey tea
  • ½ cup of lemon juice tea
  • 1 pinch of salt
  • lemon peel.

method of preparation:

In the processor, mix almonds to pieces. Add the rest of the ingredients and beat until the dough is even and slightly sticky. Cover a 22 cm diameter, greased or silicone form with the dough and set aside.

In a blender, beat all the ingredients for the filling until a creamy mixture is formed. Pour this mixture over the dough and place in the freezer for 30 minutes. Refrigerate for at least 4 hours and serve.

7. Lemon tart recipe match bananas


  • 1 large banana
  • 3/4 cup data
  • 3/4 cup sugar-free coconut flakes for dough
  • 1/2 cup sugar-free coconut flakes for the filling
  • 3/4 cup oatmeal
  • 1/3 cup coconut oil
  • 1/4 cup honey
  • juice from 2 lemons
  • lemon zest to taste.

method of preparation:

In a processor, mix oatmeal, grated coconut dough until you get a wad. Then add the dates, hydrate and beat well until you get a soft dough. Grease the molds with a little coconut oil and line the bottom and sides with this mass. Book.

In a blender, beat banana, coconut oil, grated coconut in the filling, lemon juice, honey, pour the dough into molds. Decorate with lemon raspinhas and refrigerate for 10 hours or for 1 hour in the refrigerator. Serve.

8. Lemon tart recipe match with ricotta cheese


  • 1/2 cup almonds
  • 1 tablespoon 100% cocoa powder
  • 1 tablespoon sugar or coconut.
  • 1/2 piece of ricotta with puree
  • 1 tablespoon colorless gelatin
  • 1/2 cup hot water
  • 1/2 squeezed lemon
  • 1 tablespoon cooking sweetener.

method of preparation:

Beat almonds with cocoa and sugar and coconut in a blender until you get a dough. Place the dough portion in individual silicone molds covering the bottom and sides. Let the light freeze.

In a blender place ricotta cheese and mix with gelatin dissolved in water and other ingredients until a homogeneous cream is obtained. Put the dough and bake to freeze. Serve.

9. Lemon tart recipe fits individual


  • 2 tablespoons oat bran
  • 1 teaspoon culinary sweetener
  • 1 teaspoon coconut butter.
  • 6 tablespoons semi-skimmed milk powder
  • 5 teaspoons of culinary sweetener
  • juice of 1 lemon
  • 6 tablespoons water.

method of preparation:

Incorporate all the ingredients from the dough and line a small silicone pan. Mix all the ingredients for the filling until you get a cream. Put the dough and bake to freeze for 4 hours. Serve.