Thanksgiving Appetizers – Stuffed Snowpeas & Cottage Cheese Bake
Ingredients:
400gms – Snow peas
1 No – Tomato finely copped
1 cup – Sour cream
3 cup – Water
1 tbsp – Basil finely chopped
1/4 tsp – Mustard
Pepper to taste
Salt to taste
Method:
Bring the peas to a boil in 3 cups of salted water.
Simmer over medium heat until crisp and tender. Then drian.
Then immediately immerse the pods in cold water. Drain and refrigerate untill chilled or for 1/2 hour.
Mix the the seasoning in a bowl.
Silt one side of the snow peas with a knife. Then fill a small portion of the seasoning into the pods.
Arrange the filled side facing upwards on a tray.
Refrigerate for an hour and serve.
Cottage Cheese Bake
Being low calorie and high in protein makes it a popular choice for many. Cottage cheese has a mild flavour and comes in textures of creamy to dry and so can be eaten as it is or added to recipes for enhancing or substituting ingredients.
Add it to fruits/nuts to make a sweet and healthy snack.
Can be added to lasagne instead of ricotta, an also works well instead of cheddar and sour cream and most cheeses but depending in the recipe. Works well with most recipes as an alternative to cream cheese.
Adding to salsa can give a creamy dip for chips and can also be used as a tortilla filling.
Ingredients:
1 tbsp – Olive oil
2 cup – Cottage cheese cube
4 tbsp – Parsley minced Frontier Parsley Leaf Flakes, 16 Ounce Bag
2 No – Spring onions finely chopped
1 cup – Cheese (preferably gruyere)
2 tbsp – Dill fresh chopped
1/4 tsp – Garlic minced
Black pepper fresh ground
Salt to taste
Method:
Heat oil in a pan add the onions and cook till pink.
Then add garlic, herbs and stir for a few seconds.
Take off the heat and add cheese and seasonings.
Toss the cottage cheese in this mix and bake till brown.
Tip: usually Greek yogurt and cream cheese act as a good substitute for cottage cheese. They not only retain texture but also the flavour of the recipe.