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 (Classic, Lactose Free or Protein+)
  • 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 (Classic, Lactose Free or Protein+)
  • 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, Lactose free 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.

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 (Classic, Lactose Free or Protein+)
  • 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!

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 (Classic, Lactose Free or Protein+)
  • 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 (Classic, Lactose Free or Protein+)
  • 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.

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, Lactose Free or Protein+)
  • 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.

Big Brancourts Brekky

This indulgent brekky spread is so cafe-worthy, you’ll wish it was all-day-breakfast at your place!

Ingredients
  • 8 rashers streaky bacon
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1⁄2 tsp chilli flakes
  • 1⁄2 bunch curly kale, leaves removed, stems discarded
  • Squeeze lemon juice
  • 8 eggs
  • 250g Brancourts Cottage Cheese
  • Lemon zest
  • 20g butter
  • 1⁄4 cup sliced chives
  • 25g grated parmesan, plus extra to serve
  • 1 avocado, cut into wedges
  • Toasted and buttered sourdough
  • Brancourts Spreadable Cottage Cheese, to serve
Method
  1. Preheat the oven to 200C, fan-forced. Bake bacon on an oven tray lined in a single layer with baking paper. Bake for 10-12 mins until golden and crisp.
  1. Cook the garlic and chilli in a large frypan over medium-high heat, stirring for 1 min or until fragrant. Stir through the kale in fragrant oil and then add 2 tbs water and stir for 2-3 mins until the kale is tender. Add lemon juice and season with salt and pepper. Remove from the pan and keep warm.
  1. Whisk eggs in a bowl and combine with Brancourts cottage cheese. Heat the butter and remaining oil in the pan over medium heat. Once foaming, add the egg mixture. Once it sets on the base, use a flat-edged wooden spoon to gently push the mixture around the pan until almost set. Add the parmesan, chives and season with salt and pepper. Gently fold to combine.
  1. Divide the scrambled eggs, bacon, chilli-garlic kale and avocado among plates. Serve with toast, extra cottage cheese, chives and parmesan.