Happy new year!
New year, same appetite over here.
Snack of the week: Trader Joe’s milk chocolate covered pretzels.
Cookbook of the week: Feed Creativity by Mary McCarthy. A gift from my friend Lucia, this is hands down the most fun and delicious plant-based cookbook I’ve ever read.
Kitchen piece of the week: These beautiful linen tea towels and apron, a gift from Aussie brand Cor Clothes. I am utterly in love with the prints and colours.
Moving onto the good stuff:
Charred scallion and ricotta toasts
I’m really in my charred scallion era (you may have seen my charred scallion olives on TikTok), and this scallion oil mixture on top of ricotta is another level of delicious.
A great snack, appetizer or side dish.
I used this as a side for a recent mini dinner party, cutting each slice in three. It’s easy and a crowd pleaser.
Ingredients:
2 large slices of sourdough
1 cup / 250g ricotta cheese
5 scallions / green onions / spring onions - whateva you call ‘em
1 lemon
Olive oil
Salt and pepper
How to:
Pan fry your bread in some olive oil until golden brown on each side. Sprinkle with flaky salt and set aside on a wire rack to cool.
Put a lil oil in a skillet or frying pan and heat over medium to high, add your scallions and fry until deep brown, almost black on all sides.
Add your ricotta to a stand mixer or a bowl with a whisk and begin to whip. Add the zest of half your lemon, a pinch of sea salt, and a healthy amount of pepper. Continue until thick, whipped and fluffy.
Meanwhile, roughly chop your charred scallions into small pieces. Add to a bowl with 1.5 table spoons of nice olive oil, the juice of half a lemon, some pepper, and a pinch of sea salt. Mix well. Taste and adjust as needed.
Once your toasts are fully cooled, spread with the ricotta and top with your scallion oil mixture. Top with more flakey salt.
Note: If serving these to a group, cut your toasted bread in 2-3 pieces before adding ricotta for easy splitting and sharing.