I have a friend who I think of as the Imelda Marcos of lunch boxes. She has the most incredible selection – ones for breakfast, ones with separate compartments for salads and dressing, ones that can go in the microwave, spill proof soup mugs, ones that have their own placemat, ones that have their own cutlery – you name it – she’s most probably got it! She takes the most delicious things to work and obviously saves a fortune in the process.
Have you ever totted up what you spend on food during the working week? I’m not talking about going out for restaurant lunches but the stuff you get from the thousands of takeaway sandwich bars and cafe’s that line our streets. Starting with your morning latte and yoghurt pot/muffin/croissant to a mid morning snack, lunch of sandwiches/salads/noodles/sushi, coffee or tea, juice etc…it really adds up. At let’s say £5 – £10 a day, that’s £25 – £50 a week which works out to £1,250 – £2,500 a year! With a little fore thought and organisation, you could so easily be taking in your own food which will be delicious, not full of salt, sugar, preservatives and additives and saving you a fortune at the same time. Those Manolos might be yours sooner than you think…
Anyway, I popped round her house recently and she gave me a ricotta cake to try – she had mentioned them a few times in the past and said how wonderful they were and how perfect in one of her “salady” lunch boxes and I could immediately see why. It was so savoury; light but filling and extremely low carb, so, no mid afternoon carb coma. She did tell me what was in them, but all I could remember was the ricotta and parmesan. Possibly basil.
The other day, I bought some ricotta to make ravioli and had some left over so thought I would give the cakes a go. I did a little googling to get the proportions right and came up with these…They are so easy. Just whisk up a couple of eggs with salt and pepper, snip in the chives and stir in the cheeses. Spoon into very well greased tins, top with a little more parmesan and bake. So, so delicious!
These are really quite small – you would probably want 2 or 3 – maybe more, per serving, depending on your appetite. I also think that these would be lovely with a little grated lemon zest in them and maybe a sliver of sundried tomato on top. Thyme or oregano would work well here too. So many possibilities…
P.S. if you click on the link to the Manolo Blahnik website, there is THE most fabulous short film about how, as a child growing up in the Canary Islands, Manolo Blahnik made shoes from sweetie wrappers for lizards. I used to make Christmas decorations out of sweetie wrappers – think I may have missed my calling…
Ricotta and Chive Cakes
INGREDIENTS
- 2 large eggs, free range or organic
- ½ tsp salt
- ½ tsp ground black pepper
- 1 bunch of chives about 25g
- 500g ricotta cheese
- 60g finely grated parmesan cheese, halved
INSTRUCTIONS
- Pre-heat the oven to 150C/300F. Thoroughly grease and flour a couple of 12 hole patty tins (the shallow kind used for mince pies or Yorkshire puds).
- Lightly whisk the eggs in a medium sized bowl. Whisk in the salt and pepper and snip in the chives – scissors are much better than a knife for chives.
- Add the ricotta and half the parmesan and whisk until all the ingredients are well mixed together.
- Pop a tablespoon of the mixture into each hole and lightly smooth over the tops.
- Evenly sprinkle over the remaining parmesan cheese.
- Bake for 20 minutes or until lightly golden. Let cool for 5 minutes then remove from pans to either finish cooling on a wire rack or eat warm with a salad.
- Store in a lidded container in the fridge for up to 7 days.
Love simple and filling dishes like these. Eggs makes life so much simpler. Those ricotta cheese cakes look very promising.
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Eggs and cheese are a marriage made in heaven!
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For sure
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I love how unique these are. They would be great served as an appetizer or with a salad. Thanks Selma!
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Julie, I meant to say that these would be a nice starter/appetiser – I’ve even tagged it as such – will edit the post. Thanks for the nudge!
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All those fab boxes :) when you add it up, it’s crazy what people can spend isn’t it??
Love these cakes xx
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I was in Selfridges earlier today and could not believe how sophisticated the lunch box scene has become. From there I went into the City to meet a friend for lunch and those sandwich bars were heaving!
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A simple and wonderful idea. Thank you! And I love the plate they’re on too.
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Thanks so much; also for noticing the plate which I bought ages and ages ago in a jumble sale!
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Parecen estupendos y tan fáciles de hacer!
Probaré uno de estos días. Gracias Selma.
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These look so delicious Selma!! Would be great for kids too!
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Hi Naina – yes, they would be! They are just the right size too…
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These look SO YUMMY, Selma. I love the easy recipe with a big flavour, and this seems to be one of them :)
Thank youuu for sharing :)
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How unusual and appetizing these would be for a starter at a dinner party. I love all the ingredients, and they look ever so easy to prepare. Going to bookmark this for future use.
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You can also add a few dried chilli flakes to the mixture. I was also thinking about pressing one of those sun blush tomatoes in the middle before baking – lots of options! Thanks Loretta!
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You can’t beat the combination of egg and cheese ;-)
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Hi Selma, those look really tasty. And you’re right about the spending money for lunch-part! Being on a student budget, I find it extremely important to save up my money and taking lunch to class is just a simple way of doing that. Thanks for this recipe!
Greetings from the student kitchen,
Johanna
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Dear Johanna … unfortunately Selma passed away last summer ! I know … so sad, so so sad. I thought I should let you know.
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Thank you for telling me. God bless her soul and watch over her family. But I guess through the recipe a bit of her will always live on!
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