When Im having a tough day or life is throwing me a million and one things to dodge, I always retreat back to the kitchen, its my happy place. Its where the magic happens, a place where I can really switch off and get into another world of creativity. Its like I almost go into a trance state, accoustic music playing and Im set.
This baby was created earlier this week after some sad news of a friend passing, having read some of sarah wilsons cook books on the weekend I was inspired by one of her recipes.
I mostly create from nothing but sometimes I see recipes that are too good not to play with. This was one of them.
I dont eat dairy all too often but cheese is definitely one of my weaknesses so this made my eyes light up!
A savoury style cheesecake. Yum!
This slice can be served hot or cold along side a simple rocket with olive oil, salad.
The main ingredient, Ricotta is an amazing source of protein. Protein is important for muscle growth and repair.
4 grated Zucchini
2 cups baby spinach
1 cup parmesan cheese
2 green shallots chopped
2 garlic cloves finely diced
big handful fresh basil, chopped
2 organic or free range eggs
Zest of 1 lemon
Crumbled Feta (desired amount)
Coconut Oil or Organic Butter
Preheat your oven to 170
Grate Zucchini and drain, allow to sit for short time, squeeze excess water with clean hands.
Combine Baby Spinach, Basil, Ricotta, Shallots, Garlic, lemon zest & salt.
Add in eggs (well beaten) and Zucchini (drained)
Pour into a tin of choice (loaf or bakin dish) greased with the oil of choice
Bake for 1.20min or until golden brown, adding feta cheese on top towards the last 10mins
Allow to cool so it sets properly