Thursday, April 9, 2009

Cottage Cheese Coins with Cauliflower puree

Did anyone notice how many 'C's there are in the title?.....It sounds so fancy but its a really simple recipe.

I love vegetable purees. They are so simple to make and so versatile- I use them as such as sandwich spreads, as dips, add them in can pretty much do anything with them and make them with any combination of vegetables as well. Cauliflower puree is very tasty- it can be colored AND flavored with the addition of carrots or oooh, beets! Healthy and lovely!

Cottage Cheese Coins with Cauliflower Puree

Cottage Cheese coins

1 tsp White Vinegar
1 tbsp Sweet Chilli Sauce
1 pinch salt

Mix all the ingredients together. Cut firm cottage cheese into 1/2 inch thick circles and marinate them for a few hours. In a lightly greased pan, cook both sides till slightly brown.

This is the first time I used ketchup to marinate something and I really liked the result- the cheese was really juicy.

Cauliflower puree

1 cup Cauliflower
1/2 cup water
1/2 tsp salt
1 tbsp yogurt
1 tsp butter
salt and pepper to taste

In a pan, boil the water and add the cauliflowers and salt. Close and cook for a few minutes till the cauliflower is tender. Allow it to cool and transfer to the food processor. Add the rest of the ingredients and grind into a fine puree. If you'd like a little acid in it, add a dash of lemon juice.

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