http://azortin.pl/?rtysa=handel-opcje-binarne-opinie&78d=a3 2 eggs lightly whisked
Time to prep & cook
- 1 Preheat oven to 180°C. Brush two 250ml ramekins with olive oil.
- 2 Combine ricotta, egg, chives and chilli in a bowl. Season with salt and pepper. Spoon ricotta mixture into the ramekins and smooth the surface.
- 3 Place ramekins on a baking tray and bake in oven for 30 minutes or until golden and set. Set aside for 30 minutes to cool.
http://arrohattoc.com/?pismovuystol=lal-kitab-matchmaking Originally published on Lloyd Told George where Rebecca is a guest blogger
LOW FODMAP VERSION
follow link Unless you are very sensitive to lactose or eat the whole lot, most IBS sufferers can handle a wedge of baked ricotta.