In praise of the versatility of Cottage cheese

Why is everyone talking about cottage cheese, and can you do something that is really good about it?

“I never understood why Cottage Cheese has such a bad representative,” says Tommy Banks, Oldstead’s chef-director in Oldstead, York and The Abbey Inn roots in North Yorkshire, who is a big fan of white things, he says.

“It is deliciously creamy and so versatile; I use it in sweet and savory dishes at home, where it is a basic item.”

And he’s not joking: the seats have lunch almost every day of the week, whether with scrambled eggs or canned fish.

“It’s a great, affordable and high fast protein.”

There is no denying that the 1980s diet food is experimenting with a kind of revival, thanks to ice cream videos, flat bread and pancakes made with the letter and the whey that receives millions of Tiktok views last year, where it is turned into wraps, white, and high protein snacks.

However, it is also a good alternative to Wall, a remaining Balcan cheese that, when Irina Janakievska moved to the UK 20 years ago, was impossible to find.

“I started using cottage cheese”, the author of The Balkan Kitchen it says.

“And although it is not a direct substitute, it is versatile.”

For a riff in a hand-to-stretch-stretched Balkan-style phylum (“such as gibanica, banitsa or burek”), janakievska combines cottage cheese, fried and bleached leeks and oscilos with the egg, egg, egg, egg, egg, egg, egg, the egg, the egg, the egg, the egg, the egg, the egg, the egg, Egg, the egg, the egg, the egg, the egg, the egg, the egg, the egg, the egg, the egg, the egg, the egg, the egg, the knitting, the egg before an egg, the egg, the crusher, the boutate, the border.

Meanwhile, Gustavo Giallonardo, director of Oriole’s chef in London, suggests adding it to Huevos Ranches: “Cottage Cheese provides a spicy and creamy contrast.

Otherwise, Giallonardo adds, Cottage Cheese would make a good alternative to sour cream in a burrito, or put some in that brunch perennial favorite, Shakshuka: “Mix a little in the sauce, put it before serving or simply serving beside it.”

Any hut cheese wishes can also be satiated with Janakievska’s mom’s bread pudding, which she “unfairly called Bake old bread.”

“It’s an amazing dish, using chances and bread tips with cottage cheese to make a stratum almost,” she says.

“This makes a very good breakfast or brunch.”

Now, for dessert, where cherries are frozen, fresh, when it comes to time or sour, make an excellent stuffing combined with cottage cheese and a little semoline for a strudel, says Janakievska.

Alternatively, choose a kind of deconstructed bowl of the Gadaif Baklava. This involves layers of cottage cheese mixed with honey, lemon or orange zest and ground cinnamon, followed by a mixture of toasted nuts and approximately bites [walnuts, hazelnuts, almonds, for example].

“You can add fruits [apples, pears, frozen cherries] Strayed with citrus juice, then cover with brushed butter -brushed mass and toast in the oven to light brown, “says Janakievska.

She then ends the process with a honey drizzle and an extra pitch of roasted walnuts.

“This is also a good way to use any Gadaif pastry shop, which is having a moment with everyone trying to make a chocolate bar in Dubai at home,” she adds. – Guardian News and Media