Preheat your oven to 180°C and line a 2lb loaf tin with parchment. Beat the oil, eggs, juice and zest with a wooden spoon in a large bowl. Add the sieved flour and sugar and mix until completely ...

The versatility of blueberries is vast and can be used for breakfast on blueberry ricotta pancakes, or our breakfast ...

Beat the egg whites with a mixer until they hold soft peaks. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. In a large bowl, whisk ricota, buttermilk ...

These delicious little Lemon Ricotta Olive Oil Loaves ... Or, use this recipe to create 4 other delicious loaf cake varieties ...

One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with honey, which keeps the ...

Food & Wine has ideas such as cinnamon polenta, lemon ricotta, blueberry banana and more. Plus, our own mad genius, Justin Chapple, reveals how you can use a turkey baster as your secret weapon ...

Finely chop the spinach and transfer to a bowl, together with the ricotta, Parmesan and lemon zest. Season to taste with salt and plenty of black pepper, mix well and set aside. Put the sage ...

Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Transfer the ...

Line a 2 lb loaf tin with baking parchment. Sieve the flour and caster sugar and stir in orange zest. In a separate bowl beat elderflower cordial, orange juice, eggs and olive oil. When this is ...