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Clover Homemade ricotta with broccoli

Homemade ricotta with broccoli and pickled beetroot

Homemade ricotta with broccoli and pickled beetroot

Recipe by: Michael Deg

Serves 4

For the ricotta

1lt Clover Fresh milk
75ml lemon juice
Good pinch cracked black pepper
Pinch of salt
Zest of 2 lemons
Muslin cloth


In a wide bottomed pot slowly bring the milk and the lemon juice to a boil, should start to separate into curds and whey, don’t let it boil but keep cooking slowly until completely separated. Remove from the heat and let it sit for one hour, strain on a double folded muslin cloth, the curds should stay on the top of the cloth and the whey should strain through. Let it strain slowly overnight, once dry remove the ricotta and place in a mixing bowl add the lemon zest, salt and pepper and mix. Reserve in the fridge.

For the broccoli

250g long stem tenderstem Broccoli


Peel the stems of the broccoli, bring a pot of salted water to the boil, when boiling blanch the broccoli for 30 seconds and refresh immediately in ice water, once completely cooled, dry on a cloth and reserve in the fridge

For the Toasted Almonds

50g almond flakes


In a dry pan toss the almonds until golden brown, remove and season with salt

For the pickled beetroot shavings

2 small baby beets (any colour Golden would be the best)

50g sugar
100ml white wine vinegar
200ml white wine wine


make the pickling liquid by bringing to the boil the sugar, the vinegar and the wine, once boiled remove from the heat and cool down in the fridge, meanwhile using a mandolin slicer slice the beetroots finely, add the cold pickling mix

To serve

In a wide hot pan, drizzle with olive oil, sauté the broccoli, season with salt and pepper, remove from the heat, plate evenly between four plates, sprinkle the almonds over, and the pickled beetroots, next to the broccoli add a couple spoonful’s of the ricotta and drizzle with some good honey

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