Snacks

Cottage Cheese, Edamame, Coriander & Mint Dip

Take it to work for those mid-morning & mid-afternoon munchies. Keeps for up to 5 days.

Ingredients

Makes about 2 cups

  • 250g Brancourts cottage cheese (any variety)
  • 200g pkt of frozen shelled edamame, thawed
  • 2 tablespoons roughly chopped coriander leaves
  • 1 tablespoon roughly chopped mint leaves
  • 2 teaspoons chili sauce (or to taste)
  • ½ teaspoon flaked salt
Method

Combine all the ingredients in the bowl of a food processor with chopping blade.
Use the pulse button to chop and combine ingredients. Ideally the dip should have some texture and not be smooth in consistency.
Serve with your favourite biscuits, carrot and cucumber sticks.
Note – dip will keep in a covered container for up to 5 days.

Pumpkin, Cottage Cheese and Parmesan Muffins

Light airy and oh so tasty, they’re the perfect complement to your tea and coffee breaks.  

Ingredients

Makes 12 x ¼ cup muffin size  

  • 250g Brancourts cottage cheese (Classic, Protein+)
  • 350ml buttermilk
  • 2 free – range eggs, lightly beaten
  • 300g self – raising flour
  • 1 teaspoon flaked salt
  • Cracked black pepper
  • 160g pumpkin, peeled and coarsely grated
  • 40g Parmesan cheese, grated
Method

Preheat oven to 190°C (170°C fan forced). Lightly spray the holes of a 12 x ¼ cup muffin pan with cooking oil.

In a bowl combine the cottage cheese, buttermilk and egg and whisking together with a fork. Add flour, salt and pepper and stir with a metal spoon to just combine the ingredients. Lastly fold through the pumpkin and Parmesan.

To make muffins use a slightly heaped ¼ cup of mixture to fill each hole.

Bake for 25 minutes until golden and when the tops of the cooked muffins spring back when gently touched. Stand in pan for 5 minutes before removing to a wire cooling rack.

Ideally serve warm with a little extra cottage cheese or butter to spread.

Note – any pumpkin variety will work well.

Single Slice of Heaven

So simple and tasty. Spread the cheese on a slice of bread, toast or even crisp-bread and add a little bit of your imagination. 

Ingredients

Serves 1 (Unless you want to make a few for friends)

  • Brancourts Cottage Cheese (any variety)
  • Bread/toast/crisp-bread
  • Sliced tomato (red and/or green)
  • Basil leaves (optional)
  • Cracked pepper or chilli flakes
Method

Simply spread a generous layer of cheese on your bread, toast or crisp-bread then top with slices of red and green tomatoes. Finish with a couple of basil leaves and cracked pepper (or chilli flakes) to taste. Enjoy!
(BTW – you can substitute the tomatoes with avocado, beetroot, egg, sprouts or virtually anything else you fancy. Just experiment with your favourites.)

Cottage Cheese, Apricot, Coconut & Chia Bliss-balls

Make a big batch and keep a jar of these gems handy to make good snack choices through your day.

Ingredients

Makes 15

  • 250g Brancourts cottage cheese
  • 200g dried apricots, roughly chopped
  • 100ml coconut water
  • 2 tablespoons white chia seeds
  • ½ cup LSA mix
  • ½ cup desiccated coconut
  • 1/3 cup desiccated coconut (extra) for rolling
Method

In a bowl combine the cottage cheese, apricots, coconut water and chia. Stir and allow to stand for 15 minutes.

Transfer apricots to the bowl of a food processor with chopping blade. Add LSA and coconut. Use the pulse button to combine and mix ingredients with the aim to have a textured mix, not smooth in consistency.

Using a tablespoon take a heaped spoonful of the mix and roll into a ball.

Place the extra coconut onto a plate and roll the balls in the coconut.

Chill for a minimum 1hour ideally 1.5 hours to allow balls to become firmer.

Note – These Bliss Balls require refrigeration (due to the cheese) and will keep in a covered container for up to 5 days.

Cottage Cheese, Spinach and Basil Loaf Dip

A delicious dip that, once you taste it, may easily become a main. Great when you have friends over.

Ingredients

Serves 8-10

  • 250g frozen spinach, thawed
  • 500g Brancourts cottage cheese (Classic, Protein +)
  • ¼ cup pitted Kalamata olives, finely chopped
  • 2 teaspoons drained baby capers
  • 1 tablespoon snipped chives
  • ½ teaspoon flaked salt
  • Cracked black pepper
  • Spray olive oil
Method

Preheat oven to 180°C. Line a baking tray with kitchen baking paper. Cut about 3cm thick top off the cob, reserve for the lid. Scoop the bread from inside the cob to leave a hole to place the dip. Aim for a boarder about 2cm thick. Tear the bread that has been removed into medium sized chunks. Lightly spray with olive oil.

Place hollowed bread cob onto the prepared tray.

Place the spinach into a strainer and squeeze out as much liquid as possible.

Combine in a bowl the spinach, cottage cheese, olives, capers, chives and salt. Season well with pepper and stir well to mix ingredients.

Spoon the cheese, spinach mixture into the hollowed cob. Top mixture with bread lid and cover with foil. Bake for 20 minutes. Remove foil and then place the chunks of bread onto the tray bake a further 15 minutes to lightly toasted the bread chunks.

Serve immediently with extra biscuits and raw vegetables sticks.

Cottage Cheese Tuna, Tomato & Dill Dip

Perfect with crackers or corn chips, and perfectly healthy. Plus it only takes a few minutes to prepare.

Ingredients

Serves 4-6 

  • 250g Brancourts cottage cheese (Classic, Probiotic, Protein +)
  • 185g can tuna in spring water, drained
  • 2 tablespoons finely chopped green shallots
  • 1 tablespoon finely chopped semi dried tomatoes
  • 1 tablespoon finely chopped dill
  • 1 lemon, rind finely grated and juiced
  • ½ teaspoon chilli flakes
  • 1 teaspoon flaked salt
  • Cracked black pepper
Method

In a bowl combine the cottage cheese, tuna, shallots, tomato, dill, lemon rind and 1 teaspoon lemon juice, chilli flakes and salt. Season with pepper and stir well to mix ingredients together.

Serve with biscuits and raw vegetable sticks.

Note – This dip is also ideal as a sandwich filling. Just add some crisp lettuce leaves such as iceberg or cos.