Main Dishes

• 2 ½ cups frozen peas
• Zest 1 lemon
• Pinch-dried chili flakes
• Salt, pepper
• A handful of dill, roughly chopped
• A handful of mint, roughly chopped
• 1 x 250g tub Brancourts Cottage Cheese
• 4 thick slices of sourdough
• 2 tbsp olive oil
• 1 tbsp white vinegar
• 4 free-range eggs
• To serve, extra virgin olive oil, chili flakes, dill, mint leaves, lemon wedges

Bring a large pot of lightly salted water to a boil and prepare q bowl of ice water.

Add the peas to the boiling water and cook for 40 seconds then drain and refresh straight into the ice water.

Stir them in the ice water for 1 minute then drain well.

Place the peas into a food processor along with the lemon zest, chili flakes, dill, mint, and some salt and pepper to taste.

Blend for 30 seconds to lightly crush the peas then spoon into a bowl and fold through 1 cup cottage cheese, adjust the seasoning, and set aside.

Bring a medium pot of water to a boil, and add a good pinch of salt and vinegar. Turn the heat down to a heavy simmer. crack each egg into small individual bowls or cups. Stir the water to make a whirlpool and add two of the eggs into the water, the whirlpool spins the white up around the egg and keeps them from sticking together.

Simmer for 2-3 minutes then carefully spoon out onto a paper towel-lined plate. Repeat with the other two eggs.

Meanwhile, drizzle the bread with olive oil and grill or toast in a pan or toaster.

• 2 ½ cups frozen peas
• Zest 1 lemon
• Pinch-dried chili flakes
• Salt, pepper
• A handful of dill, roughly chopped
• A handful of mint, roughly chopped
• 1 x 250g tub Brancourts Cottage Cheese
• 4 thick slices of sourdough
• 2 tbsp olive oil
• 1 tbsp white vinegar
• 4 free-range eggs
• To serve, extra virgin olive oil, chili flakes, dill, mint leaves, lemon wedges

Bring a large pot of lightly salted water to a boil and prepare q bowl of ice water.

Add the peas to the boiling water and cook for 40 seconds then drain and refresh straight into the ice water.

Stir them in the ice water for 1 minute then drain well.

Place the peas into a food processor along with the lemon zest, chili flakes, dill, mint, and some salt and pepper to taste.

Blend for 30 seconds to lightly crush the peas then spoon into a bowl and fold through 1 cup cottage cheese, adjust the seasoning, and set aside.

Bring a medium pot of water to a boil, and add a good pinch of salt and vinegar. Turn the heat down to a heavy simmer. crack each egg into small individual bowls or cups. Stir the water to make a whirlpool and add two of the eggs into the water, the whirlpool spins the white up around the egg and keeps them from sticking together.

Simmer for 2-3 minutes then carefully spoon out onto a paper towel-lined plate. Repeat with the other two eggs.

Meanwhile, drizzle the bread with olive oil and grill or toast in a pan or toaster.

• 3 tbsp olive oil

• 1 leek, halved lengthways, finely sliced

• 3 medium zucchinis, diced

• 3-4 clove garlic, roughly chopped

• 1L vegetable broth

• 2 cups frozen peas

• 2 large handfuls of baby spinach

• Salt, pepper

• 1 250g tub @brancourts Cottage Cheese

   

• Extra virgin olive oil to drizzle

• 1 lemon

• A handful of small mint & basil leaves.

Bring a large pot of lightly salted water to a boil and prepare q bowl of ice water.

Add the peas to the boiling water and cook for 40 seconds then drain and refresh straight into the ice water.

Stir them in the ice water for 1 minute then drain well.

Place the peas into a food processor along with the lemon zest, chili flakes, dill, mint, and some salt and pepper to taste.

Blend for 30 seconds to lightly crush the peas then spoon into a bowl and fold through 1 cup cottage cheese, adjust the seasoning, and set aside.

Bring a medium pot of water to a boil, and add a good pinch of salt and vinegar. Turn the heat down to a heavy simmer. crack each egg into small individual bowls or cups. Stir the water to make a whirlpool and add two of the eggs into the water, the whirlpool spins the white up around the egg and keeps them from sticking together.

Simmer for 2-3 minutes then carefully spoon out onto a paper towel-lined plate. Repeat with the other two eggs.

Meanwhile, drizzle the bread with olive oil and grill or toast in a pan or toaster.

Serves 4

• 4 medium skinless, boneless chicken thighs
• 1 large brown onion, cut into thick wedges
• 1 tsp each ground cumin, coriander, paprika
• ½ tsp ground cinnamon
• flake salt, fresh ground black pepper
• Zest ½ lemon
• 2 clove garlic, finely grated
• 1 tbsp extra virgin olive oil + extra for cooking

• 250g Brancourts cottage cheese
• Handful mint, roughly chopped
• Juice ½ lemon

• 2 tomatoes, diced
• 1 Lebanese cucumber, sliced
• 1 small red onion finely sliced
• ¼ cup pickled chilis chopped
• Large handful parsley, mint, coriander, roughly chopped
• 1 tsp sumac
• Juice ½ lemon
• 2 tbsp extra virgin olive oil
• 6 small pita wraps or tortillas, warmed
• Lemon wedges to serve, optional.

Cut each chicken thigh into 3 pieces and combine with the onion, spices, lemon zest, 1 clove garlic, salt, pepper & 1 tbsp of olive oil. Let this marinate for at least 30 minutes.

In a small food processor or blender, combine the cottage cheese, remaining 1 clove garlic, mint & lemon, and some fresh ground black pepper. Blend to a smooth consistency. Set aside. 

In a bowl, combine the tomatoes, cucumbers, onion, chilis, herbs, sumac, lemon, olive oil. Season with salt & pepper to taste. 

Heat a large frying pan over a high heat and a good splash of olive oil and the marinated chicken and onions. Cook for 2 minutes then turn the chicken over and move everything around the pan so the onions are cooking evenly and caramelising. Cook for 2-3 minutes more, toss everything around a few times throughout. Tip everything onto a plate and let rest for 3 minutes

To serve, slice the chicken into thin strips mix back with the onions and juices on the plate and pile onto the warm pitas spoon over some of the salad and finish with a big spoon of the herbed cottage cheese. Serve with extra lemon wedges if desired.

Serves 4

• 7 small carrots, cut into quarters, lengthways
• 1 large brown onion, cut into thick wedges
• 5 cloves garlic, in skin
• 3 tbsp olive oil 
• 1 tbsp harissa
• 2 tbsp honey
• Salt, pepper

• 12 free-range eggs
• 250g Brancourts cottage cheese
• 1 cup frozen chopped spinach, defrosted
• Handful mint, basil leaves roughly chopped

• 1 tbsp chili oil, optional
• Large handful mint & basil leaves to serves

Preheat an oven to 220C 

On a large baking tray, combine the carrots, onions, garlic, harissa, honey, olive oil and season with salt and pepper. 

Roast this for 20-25 minutes until the carrots & onions have softened and caramelised. 

In a mixing bowl, combine the eggs, half the cottage cheese, chopped herbs, spinach, salt, pepper and whisk lightly. 

Scatter half the carrots and onions over the base of a large baking dish and pour over the egg mix. Scatter in the remaining roast veggie and any oil form the tray then spoon around half the remaining cottage cheese. 

Reduce the heat of the oven to 190C and bake this for 40-45 minutes, until the centre is set and cooked. 

Serve warm or room temp with the spoon over remaining cottage cheese spooned over, drizzle with chili oil and scatter the herbs. 

Serves 4

• 2 medium eggplants, cut to 3cm pieces
• 5 tbsp olive oil
• Salt, pepper

• 1 brown onion, diced
• 1 stick celery diced
• 1 red capsicum diced 1cm
• 2 clove garlic, sliced

• 2 400g tin cherry tomatoes
• 1 cup pitted green olives
• 2 tbsp red wine vinegar
• 500g dried penne or any short pasta

• Large handful basil leaves
• 250g Brancourts cottage cheese

Preheat an oven to 220C. 

Toss the eggplant with half the olive oil and season with salt & pepper. Scatter over a baking tray and roast for 15-20 minutes until golden and softened. Set aside. 

Meanwhile bring a large pot of lightly salted water to the boil and place a large frying pan over a medium high heat. 

Add the remaining olive oil to the frying pan with the onion, celery, capsicum, and garlic. Add a pinch of salt and cook this for 5 minutes, stirring often to soften the veggies. 

Add the pasta to the boiling water and cook according to packet instructions. 

Add the capers to the pan and continue to cook for 1 minutes the add the tomatoes, olives, and vinegar to the pan, stir through, season with a little salt, pepper and simmer for 6-7 minutes. 

Add the eggplant to the pan along with half the basil, torn. Stir through and taste for seasoning. Once the pasta is ready, drain and add to the Caponata sauce along with half the cottage cheese fold everything trough and serve with the remaining cottage cheese spooned over and basil scattered. 

Serves 4
Prep and cook: 25 minutes

• 400g penne pasta
• 1 tub (125g) Brancourts Cottage Cheese
• 75g parmesan, finely grated, plus extra to serve
• 1⁄4 cup chopped basil
• 1 tbsp lemon juice
• Finely grated zest of 1 lemon
• 1/3 cup (80ml) extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1 tsp chilli flakes
• 2 small zucchinis, cut into 1cm thick slices
• 150g baby spinach and kale mix
• Chopped pistachios, to serve
• Basil, to serve

2. Cook the pasta according to the packet instructions until al dente. Reserve 1⁄2 cup (125ml) pasta water. Drain.

3. Combine Brancourts Cottage Cheese, parmesan, basil, lemon juice and zest in a bowl.

4. Heat the olive oil in a large deep frying pan over a medium heat. Cook the garlic and chilli, stirring occasionally, for 2-3 mins until fragrant. Increase the heat to medium-high. Add the zucchini and cook, stirring occasionally, for 2 mins. Add the spinach and kale mixture and cook, stirring, for 1-2 mins until wilted.

5. Add the drained pasta, reserved pasta water and cottage cheese mixture to the pan. Cook, tossing, for 1-2 mins until glossy.

6. Divide the pasta among bowls and scatter with pistachios, extra basil and parmesan to serve.

Serves 4
Prep and cook:

• 70ml olive oil
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 4 x 200g beef sirloin or rump steaks, room temperature
• 1 tsp dried oregano
• 1 tsp ground cumin
• 800g (about) gold sweet potatoes, scrubbed, cut into 5mm rounds
• 2 corn, husk and silks removed
• 100g baby spinach
• 1⁄2 tub (125g) Brancourts Protein+ Cottage Cheese, to serve
• Lime wedges and coriander leaves, to serve

Chimichurri

• 1 1⁄2 cup coarsely chopped coriander (about 1 bunch)
• 2 garlic cloves, finely chopped
• 1 long green chilli, coarsely chopped
• 1 tsp dried oregano
• 1⁄2 cup (125ml) extra virgin olive oil
• 1 1⁄2 tbsps red wine vinegar

1. Place 1 tbsp of oil, half the garlic and paprika in a shallow dish and stir to combine. Add the steaks and turn to coat. Set aside at room temperature for 30 mins to marinate (see note).

2. Preheat the oven to 220C, fan-forced. Line two oven trays with baking paper. Place the remaining 2 tbsps of oil, garlic, oregano and cumin in a large bowl, season with salt and pepper and stir to combine. Add the sweet potato and toss to coat. Arrange the
sweet potato on the lined tray and roast for 20-25 mins until golden and tender.

3. While the sweet potato is cooking, heat a barbeque or chargrill pan to high. Drizzle corn with 2 tsps of olive oil, season with salt and pepper and chargrill, turning occasionally, for 8-10 mins until charred and tender. Cool slightly, then slice the kernels from the
cob.

4. While the corn is cooking, make the chimichurri: process the coriander, garlic, chilli, oregano and olive oil in a food processor until smooth. Stir in the vinegar and season with salt and pepper.

5. Season the steaks with salt and pepper and chargrill for 2-3 mins each side or until the steak begins to blush. Rest for 3 mins.

6. Divide the sweet potato, steak, corn and spinach among plates. Dollop with cottage cheese and drizzle with chimichurri to serve.

TIP: Chimichurri can be kept in the fridge for up to three weeks. Make a double batch if you have the time! If coriander isn’t your thing, use parsley instead.

TIP 2: If you’re short on time, a store-bought chimichurri or salsa would suffice.

Serves 4
35 minutes

• 11⁄2 cups brown rice
• 1⁄4 cup olive oil
• 2 garlic cloves, crushed
• 2 tsp each ground cumin and ground coriander (or 1 tbsp taco seasoning)
• 800g Kent pumpkin, cut into wedges
• 600g chicken breasts
• 1 avocado, coarsely chopped
• 1⁄4 red or white cabbage (about 300g), thinly shaved
• 250g Brancourts Protein + Cottage Cheese
• Coriander sprigs, to garnish
• Toasted pepitas, to garnish

Smoky Chilli Dressing

• 1⁄2 cup extra virgin olive oil
• 2 red chillies, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 1⁄4 cup of lime juice, plus zest

1. Preheat the oven to 220C, fan-forced. Boil the brown rice in a saucepan of boiling water for 25 mins until tender. Drain. Cover with a tea towel for 10 mins.

2. Combine 2 tbsp olive oil, garlic and spices in a large bowl. Add the pumpkin and toss to coat. Arrange on a
baking paper lined tray, season with salt and pepper and roast for 15 mins.

3. Add the chicken to the bowl with the marinade and set aside to marinate for 10 mins.

4. Remove chicken from marinade. Heat the remaining oil in a large frypan over medium-high heat. Cook the chicken for 2 mins each side until brown. Transfer to the tray with pumpkin and roast for 11-12 mins until chicken is cooked through and pumpkin is golden. Rest the chicken for 5 mins, then thinly slice.

Smoky chilli dressing:
1. Heat olive oil in a small saucepan over medium heat. Cook the chilli, paprika and garlic for 1-2 mins until fragrant. Remove from the heat. Add the lime zest and juice and stir to combine and season.

2. Divide the rice, chicken, pumpkin, avocado and cabbage among bowls. Dollop Brancourts cottage cheese on top and drizzle with the warm chilli dressing. Scatter with coriander and pepitas.

50 mins
Serves 4

• 500g butternut pumpkin, diced 3cm chunks
• 500g full cauliflower, diced 3cm chunks
• 1 sweet potato, diced 3cm chunks
• 1/3 cup olive oil
• 2 leeks, white part, thinly sliced
• 3 garlic cloves, crushed
• 2 tsp finely chopped rosemary (or your favourite herb)
• 1.25L chicken or vegetable stock
• 75g cold butter, chopped
• 1/3 cup pepitas and sunflower seed mix
• Toasted sourdough, to serve

Cottage cheese whip:

• 250g Brancourts Cottage Cheese
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice, plus zest

• 4 large boneless, skinless chicken breasts
• 500g of fresh spinach
• 200g of Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
• Extra virgin olive oil
• Masterfoods Chicken Seasoning
• Fresh lemons

Serves 4 (Makes 8 fritters)

• 250g Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
• 2 free – range eggs, lightly beaten
• 2 tablespoons shredded basil leaves
• 1/3 cup plain flour
• 1 zucchini (about 130g), coarsely grated
• 1 carrot, (about 180g) peeled & coarsely grated
• ½ teaspoon flaked salt
• Cracked black pepper
• 2 tablespoons olive oil

To serve

• Extra cottage cheese
• Whole baby basil leaves
• Extra virgin olive oil

In a bowl combine the cottage cheese, eggs, basil and flour. Stir well then add the zucchini and carrot, season with salt and pepper and stir again to combine.

Place a large frying pan over medium heat.  Add 1 tablespoon olive oil then using ¼ cup measure to make 4 fritters. Cook for about 3 minutes until the fritter feels firm enough to turn over with an egg slide and is golden. Cook the other side for 3 minutes.

Remove to a side plate and heat remaining oil then cook 4 more fritters.

Serve two fritters per person topped with extra cottage cheese, baby basil leaves and a drizzle of olive oil.

Serves 2

• 1 Pink Lady or Granny Smith Apple (depending on how sweet it needs to be).
• 100g Dried Cranberries
• Small bag Baby Spinach
• 150g Brancourts Cottage Cheese (Classic, Lactose free, Protein +)

Dressing

• 1/3 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon wholegrain mustard
• 2 teaspoons honey
• 100g Walnuts

Cut apple into quarters, leaving skin on and remove core. Slice Apple into thin slices.
In a medium size bowl, add baby spinach, apple, cranberries and mix through.
Spoon cottage cheese in teaspoon sizes over the salad.
Meanwhile, make Honey Walnut Dressing: Place oil, vinegar, honey, walnuts and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over salad.

Serves 4

• 250 gm Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
• 60g ghee
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons finely grated ginger
• Pinch ground chillies
• 1/2 teaspoon ground turmeric
• 4 vine-ripened tomatoes, chopped
• 150g fresh peas or frozen peas
• 2 tablespoons chopped coriander
• 1/2 teaspoon garam masala
• Fresh coriander (leaves picked and stalks removed)

Heat ghee in pan over high heat and add in onion. Stir until golden. Reduce heat, add garlic and ginger, cook for 1 minute, before stirring in all spices except garam masala.
Add tomatoes and 310ml (1 1/4 cups) water, and cook for 15 minutes or until tomatoes are pulpy. Stir in peas and cook, partially covered, for a further 15 minutes or until vegetables are tender.
Finally dollop in teaspoons of Brancourts Cottage Cheese and sprinkle garam masala and finally fresh coriander leaves.

Serves 4

• 4 large desiree potatoes
• 1 medium orange sweet potato
• 1 tablespoon extra virgin olive oil
• 1 teaspoon flaked salt
• 250g Brancourts cottage cheese (Classic, Lactose free)
• 2 tablespoons snipped chives
• 2 tablespoons chopped dill
• Extra virgin olive oil to drizzle
• Cracked black pepper

Preheat oven to 180°C.

Make cuts about 2cm apart down the length of the potatoes and sweet potato. The aim is to not cut all the way through allowing the potatoes to stay connected.

Place the sweet potato onto a piece of foil (larger enough to wrap and seal) and, then 2 potatoes per piece of additional foil. Before sealing drizzle potatoes with olive oil and sprinkle with salt. Wrap and seal parcels.

Bake for 30 minutes then unwrap the foil to expose the potatoes and cook a further 20-30 minutes or until the potatoes are cooked when tested with a skewer.

While potatoes are cooking combine in a bowl the cottage cheese, chives and dill. Season to taste with salt and pepper. To serve spoon the cheese mix in between the potato slices. Drizzle lightly with olive oil.