Breakfast

Cottage Cheese, Apple and Mango Bircher Muesli

Muesli has never looked (and tasted) so good. Try this modern, delicious and healthy twist on an old Swiss classic.

Ingredients

Serves 4

  • 150g Brancourts cottage cheese (any variety)
  • 1 cup rolled oats
  • 200ml fresh chilled fruit juice e.g. – mango & orange
  • 1 green apple, cored (not peeled), grated
  • 2 teaspoons honey

To serve

  • 1 fresh mango (or fruit of your choice)
  • ¼ cup pecan nuts, roughly chopped  
Method

In a bowl combine the cottage cheese, rolled oats, juice, apple and honey.

Mix all ingredients together very well. Cover with plastic wrap and refrigerate overnight.

To serve top each serving with fresh mango flesh and pecan nuts.

Note – the Bircher will keep well covered in the fridge for up to 2 days.

Cottage Cheese, Smashed Avocado and Dill, with Smoked Salmon & Capers

It may seem a little fancy, but it’s certainly a wonderful way to start the day. Wait ‘til you taste it.

Ingredients

Serves 2

  • 150g Brancourts cottage cheese (any variety)
  • ½ large avocado, roughly mashed 
  • ½ teaspoon finely grated lemon rind
  • 1½ teaspoons finely chopped dill
  • Flaked salt
  • Cracked black pepper

To serve

  • 100g sliced smoked salmon
  • 1 radish, thinly sliced (optional)
  • 1 teaspoon drained baby capers
  • 2 large slices of toasted sourdough or Turkish bread 
Method

In a bowl combine the cottage cheese, avocado, lemon rind and dill. Season with salt and pepper and stir to just combine (the mix should not be smooth but have some texture).

To serve divide the cottage cheese mix between the toasted bread keeping about 2 tablespoons for the top.

Layer with smoked salmon slices and radishes and finish with capers, remaining cottage cheese mix and season again with pepper.

French Toast with Cottage Cheese

We have had the joy of four generations of kids saying “Yum!” to this breakfast every single time it’s been served. 

Ingredients

Serves 2

  • 1 egg, lightly beaten
  • ¼ cup milk
  • Pinch ground allspice
  • 2 thick slices sourdough
  • 20g butter, for cooking

To serve

  • 125g Brancourts cottage cheese (Classic, Probiotic or Protein+)
  • 2 tablespoons honey
  • 2 ripe yellow nectarines or peaches, flesh sliced
  • 8 pecan halves, roughly chopped
Method

In a flat open bowl combine the egg, milk and allspice and mix together.

Place the sliced bread into the egg mixture allowing both sides to absorb as much of the mixture as possible. This may take a few minutes and it’s a good idea to rotate the pieces so that they get a good soaking up of the egg mixture.

Place a large frying pan over medium heat.  Add butter to the frying pan making sure it is not too hot as this may burn the butter. Swirl the butter around the base of the frying pan. Add the soaked toast and cook for 2 minutes each side and until golden.

In a bowl combine the cottage cheese and honey and stir to just combine the two ingredients – more of a swirl effect.

Serve one piece of toast per person topped with cottage cheese mix, nectarine and pecan nuts.

Note – Bread that is a few days old is perfect for French toast. Alternatively try fruit bread too.

Omelette with Cottage Cheese, Pan Fried Chorizo and Rocket

A filling, protein-packed breakfast which is surprisingly quick and easy to prepare.

Ingredients

Serves 2

  • 4 eggs
  • 1 tablespoon cold water
  • 1 tablespoon shredded basil leaves
  • ½ teaspoon flaked salt
  • Cracked black pepper
  • ½ chorizo sausage
  • 20g butter

To serve

  • 150g Brancourts cottage cheese (Classic or Protein+)
  • ½ cup rocket leaves
Method

In a bowl combine eggs, water and basil then whisk lightly with a fork, season with salt and pepper. Set aside.

Cut the chorizo in half lengthways then thinly slice. Heat a small frying pan (base about 17cm), add the chorizo and cook over medium heat about 3 minutes or until lightly golden. Remove to a side plate.

Add butter to the frying pan making sure it is not too hot as this may burn the butter. Swirl the butter around the base of the frying pan then add the eggs.

As the eggs begin to cook lift the edges slightly from the side of the frying pan with a soft heatproof spatula allowing uncooked egg to run underneath to the bottom of the frying pan, to cook the egg more evenly.  Another tip is to cover the frying pan with a larger saucepan lid but leaving it slightly ajar (this helps trap heat/steam that will cook the top of the omelette faster).

When cooked, top the omelette with cooked chorizo, cottage cheese and rocket.

Breakfast Bruschetta with a Tasty Twist

A simple, sweet and delicious way to turn your morning toast into something really special. But watch out, everyone will want a slice.

Ingredients

Serves 4

  • 4 large slices of your favourite bread
  • 250g Brancourts cottage cheese (any variety)
  • 1 apple or pear, quartered, cored and thinly sliced
  • ¼ cup roasted almonds, roughly chopped
  • 2 tablespoons honey  
Method

Toast your favourite bread and divide the cottage cheese between the slices. Top with sliced apple or pear.

Sprinkle with nuts and drizzle with honey.

Serving Note – Figs, when in season, would be delicious too.

Your Best-Ever Breakfast Bowl 

Fruity and filling, this is a bowl full of goodness packed full of slow-release energy that will ensure you won’t need that mid-morning snack.

Ingredients

Serves 2

  • 250g Brancourt Cottage cheese (any variety)
  • 1 mango or 2 nectarines, flesh removed and sliced
  • 2 tablespoons of mixed nuts and seeds, LSA mix or chopped roasted almonds
  • 1 tablespoon white chia seeds
  • 1 tablespoon honey
Method

Divide cottage cheese between two bowls. Top with fresh fruit. Divide the LSA, chia seeds and honey between the bowls.

Serve.

Note – for variety enjoy seasonal produce fresh berries, pineapple.