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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 22. Ingredients Method Salted ricotta 1. Place the milk into a small saucepan on medium heat, induction setting 6. Warm the milk to 85⁰C, do not let it boil. 2. Stir through the vinegar and ½ tsp of the salt flakes. Set aside for 10 minutes for the curds to form. 3. Line a sieve with a muslin cloth and place over a bowl. Gently pour the curdled milk through the sieve and set aside for another 10 minutes. Reserve the whey. 4. Place the curds in a small bowl with the remaining salt and mix well. Place the salted curds back into the muslin- lined sieve over a bowl, cover loosely with cling wrap and place in the fridge for at least 4 hours. Pickled radishes 1. Place the radishes, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle for at least 40 minutes. Spring bean and lentil salad 1. Place the lentils, reserved whey and water to make 1 ½ cups liquid into an unperforated steam container and place into the steam oven. Steam 100⁰C for 14 minutes, or until tender. Drain any residual water. 2. Place the trimmed bean and peas on a perforated steam container and Steam for 1 minute at 100⁰C; this can be done when steaming the lentils. Immediately plunge the greens into a bowl of iced water to stop them cooking. 3. Combine the oil, lemon juice, mustard, thyme, chives and 1 tbsp of the pickling liquid in a large bowl and whisk to combine. 4. Add the lentils, spinach leaves, beans, peas and hazelnuts to the bowl, gently toss to combine. To serve 1. Place the salad on a serving plate and top with the pickled radishes and crumbled salted ricotta. Additional appliance method 1. The ricotta can also be made in the steam oven by steaming the milk at 85⁰C for 30 minutes. Hints and tips • Any spring or summer vegetable can be used in this salad, such as asparagus, winged beans or peas. • The hazelnuts can be toasted in the oven on Fan Plus at 150⁰C for 10 minutes. • The lentils can be cooked using the Automatic Programme: Pulses / Brown lentils. Salted ricotta 500 g (2 cups) milk 2 tbsp white wine vinegar 1 tbsp salt flakes Pickled radishes 3 radishes, thinly sliced into quarters 60 ml (¼ cup) white wine vinegar 2 tbsp caster sugar 1 tsp salt flakes Spring bean and lentil salad with hazelnuts 150 g (¾ cup) dried French (puy) lentils, rinsed 120 g snow peas, trimmed 150 g sugar snap peas 200 g green beans 60 ml (¼ cup) extra virgin olive oil 1 lemon, juiced 1 tsp Dijon mustard 1 tsp thyme leaves 2 tsp finely chopped chives 60 g baby spinach leaves or rocket leaves 40 g (¼ cup) hazelnuts, toasted Appliance / Function Induction and Steam Miele accessories Steam containers Serves 6 Preparation time 10 minutes, plus draining time Cooking time 1 hour Spring bean and lentil salad with hazelnuts, pickled radish and salted ricotta Pumpkin, ricotta and pinenut pasta bake Ricotta cheesecake, compressed strawberries and biscuit crumbs Spinach and ricotta rotolo with warm tomato salsa Now that you know how to make ricotta, try these recipes that use ricotta in different ways.