Italian Omlette

Ingredients

900g Potatoes (cut into thinish slices)

1 Tablespoon Oil

1 Onion (sliced)

2 Cloves Garlic (chopped)

6 Sundried Tomatoes (cut into slices)

1x400g Can Artichoke Hearts (drained and halved)

250g Ricotta Cheese

4 Eggs (beaten)

2 Tablespoon Milk

50g Parmesan Cheese

3 Tablespoons Fresh Thyme (chopped)

Equipment

1 SHARP Knife

1 Choppig Board

1 Pan (half full with boiling salted water)

1 Frying Pan

1 Spatula

1 Ovenproof Dish

1 Mixing Bowl

1 Fork

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now cook your potatoes in the boiling water for 5-6 minutes until just tender, at the same time fry off your onion and garlic in the frying pan with a splash of oil until they just turn soft 3-4 minutes.
2. Add the tomatoes to the onion and fry for a further 2 minutes whilst you start to place a layer of the potato slices in the bottom of your ovenproof dish, then add a layer of the onion mixture followed by a layer of artichokes and ricotta.
3. Repeat this layering until you have run out of ingredients, finish with a layer of potato on top, beat togeter the egg, milk, half the parmesan, thyme and season with salt and pepper, pour this mixture over your potatoes and then sprinkle on the remaining cheese and bake for 20-25 minutes. Serve.

Serves 4

Tuscan Pudding

Ingredients

75g Dried Mixed Fruit

250g Ricotta Cheese

3 Eggs (yolks only)

50g Caster Sugar

1 Teaspoon Cinnamon Powder

2 Oranges (zest only)

Butter (for greasing only)

Creme Fraiche (optional, for serving)

Equipment

4 Ramekins (or pudding dishes, they make a nice shaped pudding)

1 Bowl (half filled with warm tap water)

1 Balloon Whisk

1 Large mixing Bowl

1 Sieve

1 Zester

The Good Bit

1. Preheat your oven 180c 350f gas 4, soak your dried fruit in the warm water for 10 minutes and grease your ramekins/pudding dishes with the butter.
2. Whisk your egg yolk, cinnamon, ricotta cheese and half your orange zest together, drain the fruit and stir this into the ricotta mixture, spoon into your ramekins/pudding dishes.
3. Bake for 15 minutes, the pudding should be firm but not golden (give them a little shake to test) Decorate with the remaining orange zest and serve. You can also serve chilled and a good dollop of creme fraiche goes really well this.

Serves 4