Cottage
Cheese Loaf
Serves four
Points plan
9½ pts the whole recipe 2½ per serving
Core recipe
4oz (small)
tub cottage cheese
1 egg
enough porridge oats to fill the cottage cheese tub (about 3oz)
1 tablespoon water
1 onion
1 tablespoon Marmite
1 teaspoon of sunflower oil
1 egg
enough porridge oats to fill the cottage cheese tub (about 3oz)
1 tablespoon water
1 onion
1 tablespoon Marmite
1 teaspoon of sunflower oil
Heat oven to
170ºC
Empty the
cottage cheese into a large mixing bowl and mash it a little to make it smooth.
Fill the
empty cottage cheese tub with porridge oats and tip them into the bowl.
Break the egg
into the bowl and stir everything together until it's well mixed. Pour the oil
into a frying pan and heat. Chop the onion and tip into the pan and soften it
over a medium heat.
When the
onion has softened, add the water and the Marmite and stir till it's all mixed
up. Tip into the mixing bowl and stir well.
Either tip
the whole mixture into a lightly greased lasagne dish of suitable size or tip
the mixture into a parchment lined loaf tin.
Bake in
the oven for about 30-40 minutes, till the top is brown and crispy and the loaf
looks as if it has set.
To serve:
If you've cooked it in the lasagne dish, serve immediately, cutting it into chunks as you would a flapjack.
If you've cooked it loaf-style, carefully tip it onto a plate, removing the parchment, then place another plate over it and upend it. (This is so that you get the crispy bit on top.) Carefully slice like a loaf of bread, with a very sharp knife. This is quite soft, so be gentle!
Serve hot with potatoes and other vegetables (carrots, cabbage etc) and the gravy of your choice.
The loaf-style method is also delicious cold. The loaf firms up well overnight and can be sliced thinly and served with salad or as part of a buffet.
To vary:
Don't limit yourself to onions - add chopped celery, grated carrot - anything of that sort. Bung in herbs like oregano, sage, thyme; add garlic, left over baked beans. Just avoid vegetables that make a lot of liquid when cooked (like tomatoes or mushrooms) as they'll make the mixture too soft to slice.
If you want a larger loaf, just use a bigger pot of cottage cheese and enough oats to fill the pot. One egg is always sufficient for the purpose.
If you've cooked it in the lasagne dish, serve immediately, cutting it into chunks as you would a flapjack.
If you've cooked it loaf-style, carefully tip it onto a plate, removing the parchment, then place another plate over it and upend it. (This is so that you get the crispy bit on top.) Carefully slice like a loaf of bread, with a very sharp knife. This is quite soft, so be gentle!
Serve hot with potatoes and other vegetables (carrots, cabbage etc) and the gravy of your choice.
The loaf-style method is also delicious cold. The loaf firms up well overnight and can be sliced thinly and served with salad or as part of a buffet.
To vary:
Don't limit yourself to onions - add chopped celery, grated carrot - anything of that sort. Bung in herbs like oregano, sage, thyme; add garlic, left over baked beans. Just avoid vegetables that make a lot of liquid when cooked (like tomatoes or mushrooms) as they'll make the mixture too soft to slice.
If you want a larger loaf, just use a bigger pot of cottage cheese and enough oats to fill the pot. One egg is always sufficient for the purpose.
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