Blueberry ricotta pikelets with caramelised oranges
Oct 31, 2009 1:00pm- 40 mins cooking
- Serves 6
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Ingredients
Blueberry ricotta pikelets with caramelised oranges
- 2 cup (300g) self-raising flour
- 1/4 cup (55g) caster (superfine) sugar
- 2 eggs
- 1 cup (240g) smooth ricotta
- 1 1/4 cup (310ml) buttermilk
- 2 teaspoon finely grated orange rind
- 125 gram (4 ounces) fresh blueberries
- cooking oil spray
Caramelised oranges
- 4 medium oranges (960g)
- 3/4 cup (165g) caster (superfine) sugar
- 3/4 cup (180ml) water
- 3/4 cup (180ml) orange juice
Method
Blueberry ricotta pikelets with caramelised oranges
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1Process flour, sugar, eggs, ricotta, buttermilk and rind until combined. Transfer batter to a large jug; stir in berries.
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2Spray a heated large heavy-based frying pan with cooking oil. Pour 1 tablespoon batter for each pikelet into pan. Cook pikelets over medium heat until bubbles appear on surface; turn, brown other side. Remove from pan; cover to keep warm. Repeat with remaining batter.
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3To make caramelised oranges, segment oranges over a small bowl. Stir sugar and the water in a medium saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil 10 minutes or until a caramel forms. Remove from heat, carefully stir in juice (take care as caramel will splatter); stir over heat until caramel pieces are dissolved. Stir in orange segments.
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4Serve pikelets with caramelised oranges.
Notes
Smooth ricotta, sold in tubs, is much wetter than firm ricotta cut from a wheel. If you use firm ricotta, you will need to increase the amount of buttermilk by ¼ cup.
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