Ingredients

• 200g low fat ricotta cheese
• 2 tbs fresh and finely grated parmesan cheese
• 1 egg, lightly beaten
• Pepper to taste
• 2 tsp fresh sage, chopped
• 1 medium red capsicum, cored, with seeds discarded
• Mesclun
• Black olives
• Sliced salami for serving

Serves 4

Preparation

• Combine cheeses egg and pepper in a bowl until well blended.
• Pour into a 12 cm round microwave safe container, sprinkle with half the sage, cover and place off the centre of the turntable.
• Cook for 2½ minutes on Medium (50%) then move container to the opposite side of the turntable.
• Cook on Medium (50%) a further 2½ minutes.
• Remove and stand whilst cooking the capsicum.
• Place prepared capsicum in a microwave safe plastic jug, cover and cook on High (100%) for 5 minutes.
• Stand for 5  minutes then peel away skin and discard.
• Slice capsicum.
• Invert Baked Ricotta onto the centre of a serving platter, surround with mesclun topped with capsicum, olives and sliced salami, and serve with crusty bread.

Ingredients

• 1 large wholemeal pita round
• 1 large eggplant, pierced several times with fork
• 1 white onion grated
• 1 clove of garlic squeezed
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• Salt & pepper to taste

Preparation

• Split pita into 2 halves.
• Elevate 1 round on a roasting rack and cook on High (100%) for 1 minute turning over half way through cooking time.
• Place eggplant on the rim of the turntable and cook on High (100%) for 10 minutes turning over half way through cooking time.
• It should be skewer soft.
• When cool enough to handle cut in half lengthwise and scoop out flesh.
• Place with all the other ingredients into a food processor and blend until mixture is coarsely chopped.
• Transfer to a serving bowl and serve with the Pita Chips.

Ingredients

• 250 g tub smooth ricotta
• 2 tbs finely grated parmesan cheese
• 2 eggs beaten lightly
• 1 teaspoon each of parsley, chive and sage leaves finely chopped
• freshly ground pepper
• 1 tbs olive oil

Serves 2 – 3

Preparation

• Combine ricotta, parmesan, and eggs in a bowl.
• Stir through, chopped herbs and season with pepper.
• Spoon into a 2 cup silicone log container, smooth the top and place on the rim of the turntable.
• Cover loosely with paper towel and cook on Medium (50 – 60 %) for 5 – 6 minutes, moving to the opposite of the turntable halfway through cooking time.
• Remove from microwave, drizzle with oil and then place in a preheated conventional oven for 6-7 minutes to turn golden.
• Serve sliced with a roasted capsicum salad.

Tips
Silicone containers can be purchased in supermarkets cheaply and may be used in both microwave and conventional ovens.
Speedy microwave cooking eliminates the need for baking in a water bath as required in a regular oven, and halves the cooking time.