COTTAGE CHEESE STACKS

Cottage cheese                       80gms
MARINATION:

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

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
PREPARATION:

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyrighted.com Registered & Protected 
RMC5-RDEK-KNVN-BMLR