Tag: Cottage

How to use cottage cheese in sweet and savory recipes – Gordon Ramsay’s version

THE cottage cheese they are a versatile and nutritious ingredient that can add a touch of creaminess and flavor to numerous dishes. Let’s find out how to use i cottage cheese in recipes sweet and savory!

Oat porridge and asparagus with cheese flakes are just two of the many recipes that can be created with cottage cheese.

Often underestimated, these real milk-produced gems deserve to be explored and fully exploited in the kitchen.

What is cottage cheese?

Cottage cheese, also known as Cottoge Cheeseare a dairy product obtained from milk curds (skimmed and pasteurized).

Obtained thanks to a significant percentage of lactic ferments and a modest quantity of rennet, the curd is left to rest until it reaches a sufficient level of acidity (PH 4.8-4.9). It is then gradually cooked, brought to room temperature and processed with thickeners and air to obtain the typical volume. Only at the end is cream added to accentuate its aroma and flavour.

At the sight, i cottage cheese like small lumps of buttermilk resulting from processing the flakes with thickeners and air from the curd.

They have a soft and delicate consistency, similar to that of fresh cheese or ricotta, but with a decidedly more acidic smell. What is their flavour? A marked note of milk cream.

Cottage cheese, nutritional values

Let’s start by saying that i cottage cheese I am proteinbecause they contain a large amount of whey protein, unlike most dairy products and cheeses.

It is rich in calcium, making it a healthy call for those who eat a balanced diet and pay special attention to bone health.

On the lipid side, they are low in fat, especially if not added with cream. So the cottage cheese Not they make you fat and they respond to those who wish to know what are the low-fat cheeses for the diet. In fact, the milk used, being skimmed, contains a reduced percentage of fat.

What is cottage cheese good for?? In addition to being rich in protein calcium, cottage cheese contains very little sodium. Therefore they can be consumed by those suffering from hypertension.

How many times a week can you eat cottage cheese?

The answer refers to the guidelines of a varied and balanced diet: therefore you can eat them a couple of times a week. Plus 100 grams of cottage cheese are equivalent to 98 calories.

Cottage Cheese VS Ricotta: What are the Differences?

It’s easy to confuse the Cottage Cheese with ricotta, but in reality they are two different food products. Here are some keys to distinguish between them:

1. Production process

The origin and production process differ for these two cheeses: i flakes they are produced with fresh milk while ricotta is produced by heating whey. This difference in production returns different flavors and aromatic profiles.

2. Consistency:

The Cottage Cheese it has a grainier and moister consistency than ricotta: the curd lumps are larger and more distinct, giving the product a slightly crunchy texture. Ricotta, on the other hand, has a finer and creamier consistency, with smaller and more delicate lumps.

3. Flavor:

The Cottage Cheese it has a light and soft flavor with a slight acidic aftertaste while ricotta has a sweeter and more delicate flavour, with a light note of fresh milk.

Cottage cheese: home made recipe

cottage cheese recipe — Home made cottage cheese

Why buy Jocca cottage cheese or Milk Pro cottage cheese When is it possible to prepare them at home? On the other hand, being free of added fats, making them at home overcomes the doubts of those who ask how to eat cottage cheese on a diet.

There recipe of the cottage cheese it is within everyone’s reach, but requires some small care to avoid making mistakes.

Pour a liter of skimmed milk into a pan, add a teaspoon of salt and cook everything over medium heat for 10-15 minutes, stirring occasionally to avoid the formation of a patina.
Add two teaspoons of white wine vinegar, mix for a few seconds with a manual whisk, put the lid on and leave to rest for 30-40 minutes.
Bring the mixture to the heat and cook over high heat for about 10 minutes to help the milk coagulate, stirring frequently. Then let it rest for another 30-40 minutes.
Remove the flakes with a ladle, place them in a container with a narrow mesh gauze and get rid of the excess liquid by squeezing it.

How long do they keep? Simply transfer them to an airtight container or container, covering it with cling film and placing them in the fridge. So they will last up to 3 days.

How to use cottage cheese: recipes and ideas

The slightly acidic flavor and the soft, melt-in-your-mouth texture of the Cottoge Cheese makes it versatile, i.e. it can be used in sweet and savory dishes. Here are some recipes with cottage cheese.

Sweet dishes

Panna cotta – Just replace part of the cream with i cottage cheese to obtain a lighter texture and an intense flavour.
Pancake – It is possible I might add Cottage Cheese to the dough to make the pancakes softer and fluffier.
Spoon desserts – All you have to do is mix them with fresh fruit, honey or maple syrup to get a creamy dessert.

Savory dishes

Mixed salad – I cottage cheese they can be added to mixed salads to give a creamy and protein touch.
Pasta – The pasta with cottage cheese it is a base with which to create delicious pasta salad recipes, adding olives, cherry tomatoes, courgettes and so on.
Quiche – You can enrich the quiche with Cottage Cheese to obtain a creamier consistency and a delicate flavour.
Bakes – Simply use them as a base for savory flans, adding vegetables, cheese and flavorings to taste.
Sauce for vegetables – Simply mix them with garlic, lemon and other spices to create a light and tasty sauce to pair with raw or steamed vegetables.

Healthy snacks

Spreadable – It can be blended Cottage Cheese with herbs and spices to create a delicious spread to enjoy with crackers or toast.
Smoothies – Add i cottage cheese to smoothies it allows you to increase the protein content and obtain a creamier consistency.

Gluten Free Goddess Recipes: Irish Cottage Pie by Gordon Ramsay

Gluten free cottage pie and shepherds pie recipe with mashed potato topping

Old School Comfort

Here’s a classic recipe I conjured up a few years ago, living in the wilds of Northern New Mexico. I had been craving comfort food- to be specific- a rustic shepherd’s pie. Because mashed potatoes. (And who doesn’t occasionally crave a smashed spud crust, right?).

So here is my recipe from the GFG Archives- with a true-blue love story to boot.

Karina
xox

It’s been a warm and breezy week here by the Chama River north of Santa Fe. The promise of Spring is tugging at our sluggish winter bodies, cracking and stiff and a tad thicker than one would care to admit. We are itchy to walk- just as the junipers are shedding pollen in curtains of dirty yellow. We walked and sneezed and rubbed gritty eyes. The coyotes are laughing on the rim of the mesa. I listen and note they are closer than usual, emboldened by our wintery hibernation. The land belongs to them now. We’re simply tourists. As it should be, I murmur.

Meeting your soul mate (did I just write the words soul mate?) after mid-life will humble you. An autumn meeting of kindred spirits inspires a sharp thirst for more time. More juice. Looking ahead- down the road of your life- can be alarming. It’s shorter and rutted and slightly curving downhill, not so far and away anymore. Carpe diem as the wise ones say.

And though (in theory) we should all embrace each day as if it might, indeed, be our last, this effort gains a deeper poignancy at 54. My knuckles are so bumpy with arthritis now I can no longer wear my wedding ring. I twisted it off with pain and dish soap. I didn’t want to have it sawed off. Just the thought of the saw buzz made me shiver with separation anxiety.

When I was lying on the gurney outside the operating room, awaiting hip surgery- after ten hours in the ER playing our Movie Game with said soul mate (to play the game you start with A and take turns naming a movie title until you run out of A’s; then you move on to the B’s) the pony-tailed anesthesiologist told me to remove my wedding ring.

I can’t, I said. It won’t come off, don’t worry.

It’s hospital policy, she explained. To remove jewelry before surgery.

You’ll need a saw, I said. She smiled. I’ll get some surgical tape- we’ll tape it, she whispered.

I tilted my face toward my husband. He stood there, stoic and brave, betrayed by a gleam of wetness obscuring his usual clear and steady blue gaze. We both knew the risks of breaking a hip, and undergoing emergency hip surgery. The odds aren’t kind. But my age was in my favor. I was twenty years younger than the average woman who falls and breaks a hip. You’re a spring chicken, the surgeon had said.

I love you, I told my husband. Tell the boys I love them. I felt the nurse tape my wedding ring. Ready? she asked.

Yup. Carpe diem, I answered.

***

Shepherd's/Cottage Pie - Gluten-free Comfort Food

Karina’s Irish Cottage Pie | Shepherd’s Pie Recipe

Recipe posted March 2009.

Traditional comfort food for those of you still shoveling snow- or battling juniper pollen. Well, traditional with a few tweaks. We used organic grass fed buffalo. And no dairy at all- no butter or milk. You can use the more traditional ground beef in this recipe, if you prefer. It would be tasty with ground turkey, too. Or even keep it vegan with kidney beans or tofu. It’s all good. Spring is almost here. Really. It is.

Ingredients:

For the topping:

6 small to medium red potatoes, peeled and diced

Sea salt and ground pepper, to taste

A drizzle of extra virgin olive oil, to taste

For the filling:

1 pound organic grass fed ground meat or free-range ground turkey

2 large leeks, cleaned, sliced

4 cloves of garlic, chopped

3 medium carrots, trimmed, sliced

1 cup baby peas- frozen, thawed, is fine

1 14-oz can Muir Glen fire roasted tomatoes, with juice

1/2 cup red wine

2 tablespoons balsamic vinegar

1 teaspoon raw sugar

1 teaspoon dried thyme

2 teaspoons dried basil

1 teaspoon dried rosemary

1 tablespoon chopped fresh parsley

1/2 teaspoon cinnamon

Sea salt and ground pepper, to taste

Instructions:

Preheat the oven to 350ºF.

Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender.

Saute the ground meat or turkey in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove. Add a dash of olive oil. Toss in the leeks and garlic; stir and cook until the leeks are soft.

Add in the carrots; stir and cook for a couple of minutes till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine, balsamic vinegar, sugar, herbs and cinnamon. Season to taste with sea salt and pepper. Remove from heat.

Back to the potatoes:

Drain the potatoes. Season with sea salt, ground pepper. Drizzle with a little extra virgin olive oil and stir to soften the edges a bit.

Layer the filling in a casserole or baking dish.

Top with the potatoes.

Bake in the center of a preheated oven until bubbling and hot- about 25 to 30 minutes.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

Protein Packed Cottage Cheese & Spinach Omelette — The Skinny Fork by Gordon Ramsay

This isn’t really something you can (or should) make ahead of time. But! The good news is that this omelette only takes a couple of minutes to toss together. So, while it isn’t exactly ‘grab and go’ material, it still takes minimal time and effort.

I kept this omelette light by subbing in some egg whites. I also gave it a protein boost with adding in cottage cheese, which may or may not seem strange. But, I promise it’s really very tasty and adds along of texture and cheesy goodness to the omelette.