As cottage cheese sales soar: three ways to make it taste great!
Cottage cheese is giving avocado toast a run for its money, as Gen Z embraces the gloopy 1970s dinner party favourite. The retro staple is wowing a new generation, with supermarkets and dairy farms reporting a boom in sales. But if you still need convincing, Phil Vickery has three ways you can make it taste delicious!
The Viral Cottage Cheese Wrap Serves: 1IngredientsOil for greasing
For the wrap:8oz (225g) cottage cheese2 eggs 1-2 garlic cloves or ½ tsp garlic powder 1 tsp dried oregano or Italian seasoning1 tbsp plain flour Salt
Toppings of choice (e.g. deli meats, pesto, tomatoes, chicken, mozzarella, etc)
Method
1. Preheat the oven to 350F/180C/160C Fan.
2. Line a baking tray with baking parchment, and drizzle over a little oil.
3. Add the cottage cheese, eggs, garlic cloves, seasoning, flour and salt to a food processor, and blend for about 30 seconds until you have a smooth batter. Pour the batter over the parchment paper, making sure you have an even layer.
4. Bake for 35-40 minutes in the oven, or until it is golden and set. Remove from the oven and allow to cool completely.
5. Carefully peel away the parchment paper, and fill with your favourite toppings.
Phil Vickery’s Hot Honey Cottage Cheese ToastServes 1IngredientsSourdough, granary or seeded bread, toasted Cottage cheeseCrispy chilli oil or chilli flakesRunny honeyFlaked salt
Method
1. Spread the cottage cheese over the toasted bread.2. Warm some honey gently in a pan or in the microwave with a few chilli flakes to infuse, or just drizzle some crispy chilli oil over the cottage cheese, and top with runny honey. Sprinkle over flaked salt.
Phil Vickery’s Breakfast Cottage Cheese and Spinach Stuffed TomatoesServes 4Ingredients2 tbsp olive oil150g baby spinach leaves200g cottage cheeseSqueeze lemon juicePinch freshly grated nutmeg4 large ripe beef tomatoesSaltGround black pepper4 thick slices grilled sourdough
Method
1. Preheat the grill to moderate/ high heat, or heat an oven to 220C/Gas 7.
2. Heat the 2 tbsp oil in a pan and add the spinach.
3. Season with a little salt and pepper and cook for 2-3 minutes until wilted, stirring constantly. Place into a colander to drain off excess water.
4. Place the cottage cheese into a bowl, add a squeeze of lemon juice and nutmeg and really mix well. I tend to steer clear of salt in this dish, as the cottage cheese, lemon and pepper can add all the seasoning needed.
5. Slice the top off each tomato and discard, then, taking care not to damage the skin, scoop out the seeds and flesh and add to the cheese mix.
6. Place into a baking dish and divide the cheese and spinach mixture between them, fill them nice and proud.
7. Grill or bake the stuffed tomatoes for 6-8 minutes until the tomatoes have slightly softened but are still holding their shape and the filling has heated through.
8. Serve with slices of grilled sourdough.