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Savoury Cottage Cheese Cake

Sometimes some things just need to be easy. No sweat. No tears. Just a one trick pony. This Savoury Cottage Cheese Cake exactly that. It’s is less of a recipe and more of a people-are-coming-over-I-need-to-feed-them-but-also-look-fancy type of dish.

Savoury Cottage Cheese Cake 

serves 6 (as a starter)

Base

Ingredients: 

  • puff pastry
  • poppy seeds
  • 1TBS butter, melted

Method

  1. Bake puff pastry according to the instructions on the packaging
  2. using a stick blender, blend the pastry until it is a crumb-like texture
  3. mix in poppy seeds and butter until pastry in coated in butter.
  4. divide the pastry base between the ramekins and pack tightly using the back of a spoon to smooth down
  5. bake at 200C for 10mins to set

Red Onion Marmalade 

Ingredients:

  • 1tsp olive oil
  • 1 red onion, sliced
  • 1 close garlic
  • 1TBS strawberry preserve (to taste)
  • 2tsp rice wine vinegar (to taste)
  • Salt (to taste)

Method

  1. Heat olive oil in a small pot with red onion. The onions needs to sweat so keep the lid of the pan on while staring at intervals.
  2. When the onions are soft, add the strawberry preserves and rice wine vinegar with a pinch of salt to taste

Cheese Cake 

Ingredients: 

  • 250ml Lancewood Fat Free Cottage Cheese
  • 50g Chevin, black pepper
  • 150ml cream
  • 1 gelatine sheet (250 bloom)
  • salt

Method:

  1. soak gelatine leaf in cold water
  2. heat the cream in a sauce pan. do not let it boil
  3. Mix the cheeses, season to taste
  4. Remove cream from heat and add the gelatine leaf using a whisk
  5. Mix warm cream in with cheese mixture
  6. allow to set for 4 hours

To serve, spoon on some of the red onion marmalade and enjoy at room temperature.

 

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