Yumi Stynes considers cooking and eating one of the great pleasures of her life – but she has zero time or energy for recipes that create work and add an unnecessary level of complication to otherwise honest food. With signature Yumi attitude and irreverence, The Zero F*cks Cookbook presents readers with 60 inventive, delicious and nutritious recipes that consume precisely zero fucks, but make it possible to focus on what sharing food with the people you love should really be all about. These ‘almost too cute to eat’ tiny cheese pies would make perfect lunchbox or afternoon snacks, as well as party pleasers!
Makes: 24
Cooking time: 20 minutes
Prep time: 5 minutes
Ingredients:
Olive oil spray for greasing
500g ricotta
1 egg
1 generous handful of soft herbs of your choice, plus extra to decorate
1 cup finely grated parmesan
8 cherry tomatoes, quartered
Salt and pepper
Method:
Preheat the oven to 150°C. Spray a 24-cup mini muffin tin lightly with olive oil spray. Place the ricotta, egg, herbs and parmesan in the food processor and process until smooth.
Spoon 1½ tablespoons of the ricotta mixture into each muffin hole. Top each with a tomato quarter, a few herb leaves and a shake of salt and pepper. Bake for 15–17 minutes, or until set and golden. (If the pies are still pale on top, switch the grill on and place the tin under it for 3–4 minutes until nicely coloured.) Remove from the oven and leave to cool slightly in the tin before serving.
TIP: If you want to make these for your friends, have the mixture ready to go in the mini muffin tin and keep it in the fridge until they come over, then pop them in the oven with a timer set so that everyone gets to enjoy them hot out of the oven.
