Yes, I do realise that is a big call, because potato salads can get pretty good. Whether it was the combo of 100% home-grown veggies or the home-made ricotta on top, i don’t care. This is the most rocking potato salad I’ve tasted.
And created by Rose Newberry, who we’re lucky enough to have at Milkwood Farm cooking for students and crew in the summer months…
So after many, many requests from students to start sharing Rose’s recipes, here we go…
Rose’s Potato, Broadbean and Ricotta salad
Drain potatoes and coat with a dressing of 2 parts red wine vinegar,1 part olive oil, a tablespoon of honey, a tablespoon of dijon mustard, salt and pepper.
Add some fresh herbs – in this case I used fennel tops, mint and italian parsley. Also some finely chopped red onion, as much as you like.
Pop some fresh broad beans on top (raw, no need to blanch if they are fresh and small, or if you’re feeling fancy you can blanch and peel) and scatter some ricotta over it all.
Finish with a little extra olive oil and cracked pepper. x Rose
With the ricotta, make it yourself if you can – it’s very easy, and home-made ricotta, even if it’s made on store bought milk, is still waaaaaay tastier than supermarket ricotta. Plus you can flavor it in the process (mmm lemon rind ricotta).
I know this salad sounds too simple, and yes it probably helps to have gorgeous, fresh, organic ingredients, but seriously… i could eat only this dish for Christmas day and I would be completely happy. Until the pig was cooked, that is.
Milkwood Farm House Cookie Recipe
Rose busts out this recipe pretty regularly, usually for students but sometimes we crew get lucky and get our own batch. Rose makes this cookie dough with a myriad of variations in the fruit, nut and ‘feature flavor’ department. It’s wholesome and one decent size cookie gets you through till lunch. Two is better however.
250g rye flour
100g plain flour
2 tsp baking powder
250g raw sugar
Then the flavor combos, which include:
1 cup chopped almonds
1 cup chocolate pieces
1 cup cranberries
1 cup pepitas
1 cup glacé ginger
1 cup chopped dried figs
Or whatever other flavorful things you like – you get the idea. Once you’ve chosen your cookie flavors, you can proceed…
Preheat oven to 160C and line a couple of baking trays with baking paper. Melt the butter and allow to cool slightly. Meanwhile combine the flours, sugar and baking powder, fold through the butter, eggs, almonds and chocolate until just combined.
Roll the whole thing into a big lump, and make into a 10cm diameter sausage. Wrap it up in paper and put in the fridge to firm and chill, or the freezer if you’re prepping days ahead. When you’re ready to bake, slice into 1cm thick rounds and bake for 15-20 minutes or until lightly browned.
Thanks for the recipes, Rose!
Oh me oh my, think I’ll have to trial the salad SOON for Christmas Day!
I have a feeling Jeremy will want these pretty frequently when he gets home from Milkwood – lucky he’s a good cook!
Sounds great. How do you make Ricotta?
Yeah. Plenty of instructions online, but how is it made at Milkwood?
I shall confer with Rose (who is away this week with family, leaving us all to make do *sniff*) and get back to you! – but yes plenty of recipes online which are all very similar, so go to.
Oh those cookies look so good will have to get some rye flour and have a bake up.. Thanks for the recipes…
Recipe for the ricotta please
Mmmm. This all looks so amazing!!
Its no wonder the marriage proposals are plentiful at every Milkwood course. Three cheers for Rose and her stash of extra cookies for the crew. Though just inhaling the scent of baking cookies coming from the caravan was a treat in itself. *hugs* Rose, thanks for generously sharing your recipes xX
Looks great, but that’s actually not ricotta. Ricotta is made with a mixture of fresh milk and whey, which is why it’s lower in fat and higher in protein than ordinary cheese. It looks like what you’ve made is fresh curd cheese, otherwise known as farmhouse cheese, or paneer. Still delish though!
well… is was made using a ricotta recipe, and just not drained for as long as crumbly ricotta… i like this take on the ‘it’s not actually’ argument 🙂 http://auroraborealice.com/2011/09/shhh-its-not-really-ricotta/
Love a good potato salad and this looks like a winner. It’s on this week’s menu, but with some feta I’ve already got in the fridge and peas instead of broad beans (ours have finished, sadly). Thanks for the inspiration Rose!
Yummo! Those cookies are an abiding memory of my PDC.
I just did the cookie recipe, using our honey instead of raw sugar and adjusting the flour content upwards slightly to counter the additional liquid. 3 bantam eggs rather than 2 standard chook eggs. Worked a treat.
My first ever attempt at baking cookies. What the hell have I been doing for the last 48 years??
A renaissance man indeed. And with your own Warré honey! Whacko 🙂
so Rosie… any good recipies for ricotta please???
Rose!!!! he probado las cookis, saben espectaculares!!! 🙂
Te cuento que hice una variante, pues yo tengo cosecha de kefires de agua, por lo que en lugar de poner levadura, deje unas horitas con kefir la harina un poco de azucar humedecido todo, cerrado hermeticamente, y listo!!! todo natural 🙂 , mi nieta contentisima!!!! SALUDOS DESDE ARGENTINA, CIUDAD DE BUENOS AIRES 🙂