This Ricotta Crab Dip is filled with budget-friendly canned crab, a lot of herbs and lemon to brighten up the flavour. It is baked on a sheet pan in a beautiful biscuit ring and served with colourful vegetables for a show-stopping platter! 

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This Chicken Spinach Filo Pie is delicious and easy to make. Easily customizable to use up different leftovers in the fridge. Perfect for a casual supper or fancy dinner.

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These  Savoury Chocolate Ravioli with Ricotta-Beet Filling are beautiful, delicious, and healthy. Perfect for the Valentine's Day dinner or any other special weekend. Surprise your loved ones with this unique and delicious combination of flavours and colours!

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Mushroom Crostini is delicious and elegant appetizer that is really easy to make and is perfect for any time of the year. Made with ricotta, sour cream, or cream cheese, and, of course, perfectly sautéed mushrooms, they will satisfy any taste.

A few months ago I wrote about my newfound love for mushrooms. I discovered an amazing way of how to cook perfect mushrooms every time and I haven’t stopped cooking them since.

When we have people over I usually opt for a very easy and hands-off entree. In the cooler months it’s some kind of roast, in the summer it’s steak or burgers on the BBQ.

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Tomato-Ricotta Bruschetta and Campbell’s Everyday Gourmet Golden Butternut Squash Soup – smooth and rich soup served with crusty bruschetta topped with creamy ricotta and tangy tomatoes.

This is a sponsored post written by me on behalf of Campbell’s® Everyday Gourmet soups. All opinions are 100% mine.

I love cooking from scratch but I also love drinking my morning cup of coffee, watching TV and taking an occasional break. Taking care of a baby that is getting more alert and mobile every day means that I rely on packaged ingredients more often now.

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This delicious Gluten-free Almond Ricotta Chocolate Cake is perfect for any special occasion. It’s moist, dense, flavourful, and healthy. It’s filled with healthy ricotta and almonds, has very little sugar and no oil or butter. It’s also naturally Gluten-Free.

This post contains amazon affiliate links which means that if you purchase something after following one of those links, I will receive a small commission.

Do you have a snack drawer? You know the one where you keep all those left over Halloween candy, boxes of chocolates that someone brings over, candy that you get on sale, gum, mints, crackers.

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These delicious, quick, and healthy Gluten-free Banana Ricotta Pancakes have no refined sugar and minimum ingredients. So easy and so delicious. Perfect Sunday breakfast!

January 1st breakfast traditionally is supposed to consist of a plate full of leftovers. That’s what Russians have after they wake up usually around noon or later after a full night of celebration.

I don’t spend my New Year’s  night eating and drinking anymore, but I still look forward to this traditional breakfast consisting of bits and odds of salads, smoked fish, deli, cheese, meat, pickles, and leftover champagne.

This year, however, I had these healthy Gluten-free Banana Ricotta Pancakes for breakfast on January 1st.

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I am away next week in Azores, so there will be no posts, but check out my Instagram for photos of my travels.

Confabulation is my new favourite word. I only learned it recently when I read The Confabulist by Steven Galloway. I have a terrible memory, so over the past few days I was wondering if those childhood moments that I go back to over and over again, those almost-forgotten smells, the faded colours, fleeting association are real. I swear I remember baking my first cookies at the age of six. I can picture opening the oven door; I can see myself being scared to light a match; I hear the sound the gas made when it lit; I can see the colour of the flames.

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These Pumpkin Ricotta Pancakes are thick and dense, but still soft with a distinct ricotta flavour. They are perfect for a lazy autumn weekend morning brunch with delicious fall spices.

It’s no longer time for plump tomatoes, garnet raspberries, or glistening strawberries. It’s time for tart and crisp apples, stripy squashes and deep orange pumpkins.

The days are getting shorter and cooler, yet it’s still not grey outside. The trees are shining bright like candles in the deceiving sun rays; the ground is covered by a plush carpet of rusty hued leaves; the skies are still painted with all the different shades of indigo.

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Oh life, sometimes you get in the way of… hmmm… life… It’s been a busy week at work. Actually, it’s been three really busy weeks at work and there are still a few more frantic weeks to come. 

The plan was to post this on Thursday, but things happened, not nice words were mumbled, car broke, tripod broke, internet broke, maybe something else broke and I haven’t discovered it yet. Oh well, car will be fixed, dad’s tripod got borrowed and internet miraculously came back.

I had leftover rice in the fridge and kept thinking of what I could make with it beside fried rice and then it hit me – I’ll mix Rice with Ricotta and pan-fry the mixture like pancakes, similar to my Ricotta-Apple Pancakes.

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