SAVOURY RICOTTA SNACKS

Steps:

• Patty tins: if not nonstick, grease with butter or a spray.
• For patties, which are fairly thin, set oven at 300 deg F/150 deg Celsius.
• If you decide to use muffin hollows, heat oven to 325 deg F/160 deg Celsius.
• Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
• Fry the chopped onion in a little oil over high heat, stirring. When the onion bits have softened a little and just start to catch, add the balsamic vinegar (for flavour and colour). Stir well and fry a little longer, then take off the heat. The vinegar should cook away, leaving just the flavour.
• Add the grated Parmesan, lemon zest, coarse pepper, salt, baking powder and parsley to the ricotta, and mix well by turning over and over.
• Add the fried onion. Beat the eggs and add, then the olive oil, and mix to a moist consistency.
• Fill patty pan hollows to the top, smoothing with a finger. (They don't rise much).
• (Or fill muffin cups to the top). The recipe makes 7 muffins for me - I guess most muffin tins are the same size.
• Bake patty tins for about 17 - 20 minutes, until edges are brown and tops start to colour.
• Bake muffin size snacks for about 30 minutes.
• Serve hot or cooled, not chilled. Handy for a quick snack with tea.