Yesterday, I made home-made ricotta. Now, before you start thinking that sounds like way too much hassle, it’s really easy! It doesn’t take much time, or skill, or complicated ingredients. No really, I swear. Heat milk, cream and salt in a pan to 190F, gently stir in some lemon juice, leave to settle for 5 minutes and then strain. I followed the recipe over at Smitten Kitchen, so head there for quantities.
Peach & Ricotta Rye Toast
Ricotta
Peach, sliced into sections
Toasted pine nuts
Honey (Manuka if you have it)
Rye bread, thinly sliced
Touch of butter
Griddle the peach sections in a little butter.
Toast the rye bread, and spread with some ricotta, top with the peach, toasted pine nuts and drizzle with a little honey.
There you have it, breakfast of queens.
You can of course buy the ricotta instead of making it (it won’t be as good though 
)
