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.

Cottage Cheese Pancakes & Bacon & Maple Syrup

Healthier pancakes can now be yours with the addition of Cottage Cheese. Fun to make and even more fun to eat. 

Ingredients

Serves 4

  • 180g Brancourts cottage cheese (Classic, Protein+ or Lactose Free)
  • 1 egg, lightly beaten
  • 310ml (1¼ cups) milk
  • 200g self-raising flour
  • 1 teaspoon finely grated orange rind
  • 40g butter
  • 8 rashers bacon
  • Maple syrup
Method

In a bowl combine the cottage cheese, egg and milk then whisk it all together with a fork.

Place the flour into a second bowl and add the orange rind. Slowly pour in the wet ingredients while stirring and mix well to combine everything together. This mix will make about 8 pancakes (depending on the size of your frying pan).

To cook, place a medium size frying pan over medium heat. Add 10g of butter to the frying pan making sure your pan isn’t too hot as this may burn the butter. Swirl the butter around the base of the frying pan. Then pour in a ¼-cup of your pancake mix to make each pancake. Cook over medium heat until you see a few bubbles appear on the top then flip your pancake over onto the uncooked side and cook for a further 2 minutes. Remove to a side plate and cover loosely with aluminium foil.

Continue to cook the remaining pancakes as above – melting a bit more butter each time. (If the butter begins to brown too much wipe out your frying pan with kitchen paper towel. Then add a bit more.)

Keep the pancakes warm by keeping the stack covered with foil whilst you now cook the bacon. Heat a large frying pan over medium-high heat, add the bacon and cook until slightly crisp (about 2 minutes each side).

To serve, place two pancakes on each plate, sprinkle a bit more orange rind on the top, then drizzle the maple syrup over them. Serve them up with a side of bacon and yell proudly, ‘Come and get it!’

Serving suggestion – add fresh berries as well to make the dish even more delicious.

Pan-fried Mushrooms with Horseradish, Cottage Cheese & Bacon

A protein-packed, hearty and very healthy start to what, no doubt, will be a great day. 

Ingredients

Serves 4

  • 180g Brancourts cottage cheese (Classic, Protein+ or Lactose Free)
  • 1 teaspoon horseradish cream
  • 1 tablespoon finely chopped chives
  • 4 rashers bacon
  • 6 Portobello mushrooms
  • 1 tablespoon extra virgin olive oil (optional)
  • 20g butter
  • Flaked salt
  • Cracked black pepper
Method

In a bowl, combine the cottage cheese, horseradish and chives. Season lightly, with salt and pepper. Then set this mixture aside.

Heat a large frying pan over medium-high heat, add the bacon and cook until slightly crisp (about 2 minutes each side). Remove to a side plate and cover with aluminium foil to keep it warm.

Add half the oil and the all the butter to the frying pan. Add mushrooms into the pan top-side down and cook over medium-high heat for 3 minutes pressing down on the mushrooms occasionally with a spatula to assist in making them golden brown. Drizzle the mushrooms with the remaining oil and season lightly with salt and pepper before turning over to cook the other side for 3 minutes. Now push the mushrooms to one side of the frying pan and add the bacon back into the pan to heat it through again for about 30 seconds.

To serve, place the mushrooms onto 2 individual plates and top with the cottage cheese mix and the bacon. Drizzle lightly with olive oil.

Note – it’s best to remove the cottage cheese from the refrigerator about ½ hour before you make this dish so it’s not too cold on your hot mushrooms.

Berry, Berry Good Brekkie Bowl 

The fresh, fruity goodness of Australian berries meets the superfood that is Cottage Cheese in one delicious, protein-packed bowl.

Ingredients

Serves 2

  • 250g Brancourts Cottage Cheese (any variety)
  • Muesli (just use your favourite)
  • Fresh raspberries
  • Fresh blueberries
  • Fresh strawberries
  • Toasted coconut
  • Green pumpkin seeds
  • Fresh mint
  • Honey
Method

Fill one half of each of two bowls with your Brancourts cottage cheese.

Then fill the other half of the bowls with muesli. Top the bowls with your fresh berries and sprinkle on the toasted coconut flakes and pumpkin seeds.

Garnish with fresh mint and drizzle with honey.

Enjoy!