Cottage cheese                       80gms

Olive oil                                   20ml
Worcestershire sauce             5ml
Salt                                          to taste
Crushed peppercorns              6nos
Tomato ketchup                      5ml
Dried herbs                             a pinch
Dijon mustard                         2gms

Onions chopped                      10gms
Button mushrooms                  20gms
Capsicum                                10gms
Tomatoes                                50gms
Cheddar cheese                      1slice
Garlic chopped                        5gms
Celery chopped                       5gms
Olives chopped                       5gms
Olive oil                                   5ml
Salt                                          to taste
Sugar                                       a pinch

Cut cottage cheese into two square equal slices. Marinate in the mixture for about 2 hours. Blanch tomatoes, deskin, deseed and finely chop. Heat oil, sauté onions, garlic and other vegetables for a minute. Add in tomatoes, seasoning and cook for 5 minutes. Add salt and sugar. Grill cottage cheese on both sides.

For presentation, spoon out mixture of cooked crunch vegetables on to a plate. Place cottage cheese slice on it. Repeat it once and more. Put the cheddar cheese on top and gratinate under the salamander. Serve hot.

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