Cottage Cheese Stuffed Tomatoes Weekly Menu Planner Food

COTTAGE-CHEESE STUFFED TOMATOES

Steps:

• Cut ends of tomatoes and remove insides. Dust with freshly cracked pepper.
• Mince chervil. Mix with cottage cheese, cocktail sauce. Stuff tomatoes with the mixture. Keep refrigerated until use. Serve garnished with sprigs of chervil.

GOAT CHEESE STUFFED TOMATOES

Steps:

• Cut tomatoes in half.
• Spoon out the juice and seeds (leave the pulp).
• Stuff each half with goat cheese and make sure there is plenty of cheese on top Sprinkle with the dried herbs.
• Put under the grill for 10 to 15 minutes until the cheese browns.

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut eggplant in half length-wise.
• Carefully scoop out flesh leaving ½-inch on bottom and sides.
• Chop up flesh and place into a colander in sink; toss with ¼ C salt.
• Top with a heavy bowl or pot and let stand for 30 minutes.
• After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
• Heat large skillet or pot; add oil.
• Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
• Add peppers, eggplant, zucchini, and mushrooms.
• Cook 5-10 minutes over medium heat.
• Drain mixture.
• Add bread crumbs and cheesel mix thoroughly.
• Fill each eggplant half with mixture.
• OPTIONAL: Top with additional grated cheese.
• Bake at 350° for 25 minutes.

TOMATOES & COTTAGE CHEESE

Steps:

• Arrange the four slices of tomato on a plate, top them with 1 Tbs. of cottage cheese each (you can add more if you choose); and 1 dash of each Tabasco and Worcestershire sauce on each slice of tomato. Add salt and pepper to taste. Enjoy!

QUICK CHEESE AND CHIVE ROLLS

Steps:

• Sift flour and garlic salt into bowl.
• Rub in butter till looks like breadcrumbs.
• Add cheese and chives.
• Stir in enough milk and water to make a sticky dough.
• Turn dough onto lightly floured surface.
• Knead till smooth.
• Shape into 4 portions in a bread roll shape.
• Cut 3 slits across top.
• Place on greased oven tray.
• Brush top of rolls with egg yolk.
• Cook at 190 degrees celsius /375 degrees fahrenheit.
• Cook for 20 - 25 minutes till lightly browned and cooked through.

PORK AND MUSHROOM PATTIES

Steps:

• Heat the oil in a sauté pan (preferably non-stick), add the onion and ginger, and sauté while stirring, until the onion is soft but not browned.
• Add the chopped mushrooms and sauté while stirring, until the mushrooms are soft.
• Allow the mushroom mixture to cool. (10 minutes is probably sufficient. Transfer the mixture from the sauté pan to a cold bowl and, after a few minutes, put the bowl in the fridge.).
• Combine the cooled mushroom mixture, minced pork, egg, breadcrumbs, hoisin sauce and spice in a bowl and mix until the ingredients are well-combined.
• Divide the mixture into 8 portions and shape into patties.
• Heat the extra oil in the sauté pan, add the patties and sauté, turning after about 3 minutes.
• Sauté the patties until they have browned and are cooked right through. (6-10 minutes).
• Serve the patties ganished with parsley, with a vegetable stir-fry.