Ricotta-Kokos-Citron Muffins

A little afternoon snack...

Ingredients (20)

60 g Soft butter

200 g Sugar

1 Egg

125 g Ricotta

3 tbs Lemon juice

1tbs Lemon zest

50 g Coconut flour

150 g All-purpose flour

1/2 tsp Baking powder

10 Whole sugar-pickled plums (or other fruit of choice) 

Directions

Whip butter and sugar with an electric mixer untill white. Add the egg at whip for another 2 minutes. Add ricotta, lemon juice and -zest and mix well. Add the flour and baking powder through a sieve and fold it in. Add one large tablespoon of dought to 20 medium sized paper forms, top with 1/2 a plum, and bake at 180 degree celcius for approximately 20 minutes.  

Fyldte Tomater med Ricotta og Spinat

A little 80s style - but nevertheless, good as a starter, snack, or for the party buffet.....

Actually, my plan was to make just the stuffed tomateos but as I ended up with too much of the filling, and had a little puff pastry left in the freezer, I made the filled puff pasty variant too.
- Luckily, both types ended up as being very tasty!

Ingredients (2 persons)

100 g Frozen whole-leveaved spinach (thawed and drained from excess water)

4 tbs Ricotta 

2 tbs Parmesan (grated)

1 tbs Bread crumb

Salt/pepper

2 Tomatoes (medium size)

Puff pastry (10x10 cm)

Olive oil

Directions

Mix Ricotta with spinach, parmesan, and bread crumb - adjust with salt and pepper. 

Cut off the top of the tomatoes and remove the center part. Discard both tomato tops and center parts. Add a little olive oil to the buttom and sides of two small oven proof bowls (diameter 8 cm) and cover with puff pastry.

Fill tomatoes and puff pastry with the mix of ricotta, spinach, parmesan, and bread crumb. Bake in a pre-heated oven at 200 degree celcius for 20-25 minutes.