Parmesan-baked ricotta terrine with Tomato, olive and basil salad (with Thermomix or without it)

Ricotta cake

Parmesan-baked ricotta terrine with Tomato, olive and basil salad (with Thermomix or without it)

Thermomix Parmesan-baked ricotta terrine with Tomato, olive and basil salad

Cookery class Bristol

This recipe is a great entertaining idea, a make ahead starter which never fails me. The ricotta can be baked up to one day ahead and the salad dressing can also be made in advance-all that is left to do is to sort the basil and tomatoes.
It is just a few seconds to make in the Thermomix, even the children can help you to make it. Obviously, you can also make it without it, although it will take you much longer. Plus you will have to use two bowls, a knife, whisk and a grater. I guess this is some of the perks that you have when you own a Thermomix, easy, clean and you safe in washing up. Try to make it when you have got guests, in my house never fails to impress…and it is sooooo easy! This is one of the staple recipes in the basic cookery class in Bristol.

Serves 6
Prep time the Thermomix it only takes 40 seconds, without it takes about 15 minutes.
Cooking time 35 minutes in the oven.

 

3x250g tubs ricotta cheese
2 eggs
100 grs of Parmesan cheese finely grated
4 large tomatoes, sliced
handful of good quality black olives, stones removed
3 tbsp of good extra virgin olive oil
1 tbsp of balsamic vinegar or the balsamic vinegar syrup (which you can make in your Thermomix too)
1/4 tsp caster sugar
1 garlic clove, crushed
small bunch of basil, salt and pepper

Method with the Thermomix

  • Preheat the oven to 200C/180C fan/gas 6
  • Line a 900 grs loaf tin with parchment
  • Cut the Parmesan in chunks (they do not need to be too small) and grind for 10 sec/speed 10. Reserve about a tbsp for later.
  • Add to the bowl the ricotta cheese, eggs a bit of salt and pepper (remember that Parmesan cheese is a bit salty, so don’t add too much salt, so just taste it before you add it onto the loaf tin). Mix 20 sec/speed 6 to combine everything.
  • Scoop the ricotta mixture onto the tin. level the top, scatter with the reserved Parmesan cheese.
  • bake for 35 minutes or until set and golden. Let it cool, then turn it out
  • For the salad slice the tomatoes fairly thickly, then roughly chop the olives. Whisk the oil, vinegar, garlic, olives and seasoning together. Just before you serve it, roughly chop a few basil leaves and stir onto the dressing.
  • To serve, slice the ricotta terrine and put onto plates. Toss the tomatoes with most of the dressing. Serve alongside the terrine.

Method without the Thermomix 

  • Preheat the oven to 200C/180C fan/gas 6
  • Line a 900 grs loaf tin with parchment
  • With the aid of a grater, grate the Parmesan. Set a side. Reserve about a tbsp for later.
  • Add to the bowl the eggs thoroughly and add salt and pepper (remember that Parmesan cheese is a bit salty, so don’t add too much salt, so just taste it before you add it onto the loaf tin).
  • Put the ricotta into another bowl and mash it well, so that there are no big lumps. Add the Parmesan (minus a tbsp to the ricotta and combine well. Add the eggs and mix to combine everything together.
  • Scoop the ricotta mixture onto the tin. Level the top, scatter with the reserved Parmesan cheese.
  • Bake for 35 minutes or until set and golden. Let it cool, then turn it out
  • For the salad slice the tomatoes fairly thickly, then roughly chop the olives. Whisk the oil, vinegar, garlic, olives and seasoning together. Just before you serve it, roughly chop a few basil leaves and stir onto the dressing.
  • To serve, slice the ricotta terrine and put onto plates. Toss the tomatoes with most of the dressing. Serve alongside the terrine.