Main Dishes

Cottage Cheese, Carrot, Zucchini and Basil Fritters

Chock full of creamy goodness and fresh, healthy vegies and to give you a satisfying and filling ‘crunch’.


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.

Creamy Mac and Cottage Cheese

The whole family will love this healthy twist on an irresistible old favourite. Easy to make (and eat).


Serves 4

  • 4 Cups Macaroni
  • 500gm Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
  • 150 gm Grated Cheddar Cheese
  • 100 gm Sour Cream
  • 1 tablespoon Dijon Mustard
  • Salt and Pepper

Preheat oven to 200°C (180°C Fan Forced)
Boil pasta according to packaging instructions but reduce cooking time by 1 minute.
Drain and pour back into the pan. Add salt and pepper to taste. In a separate bowl mix cottage cheese, dijon mustard and sour cream. Pour into pan with macaroni and mix through.
Pour mixture into a shallow ovenproof dish and cover with foil. Bake for 15 mins, then remove foil and bake for a further 10 mins until cheese is melted and golden.

Apple, Cranberry and Cottage Cheese Salad

Destined to be your new favourite salad. Tart fruit, peppery greens and creamy cheese in every mouthful.


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 +)


  • 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.

Mattar Paneer Curry with Cheese and Peas

A mild but very tasty veggie curry that takes just 15mins to make and is perfect for leftovers the next day.


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.

Rustic Hasselback Potatoes

They look fantastic and they taste even better. It’s time to give your baked potatoes a tasty lift.


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.

Chicken, Cottage Cheese, Beetroot & Kale Salad

You’ll be the envy of all your colleagues with this delicious protein-packed salad.


Serves 1

  • 100g cooked chicken (cut into pieces)
  • 30g Brancourts Cottage Cheese (Classic, Lactose free)
  • 1/2 an orange, peeled then segmented
  • Diced beetroot (about a dozen pieces)
  • 1/4 small red onion, finely sliced
  • 2 handfuls kale
  • 50g cranberries
  • 10g pumpkin seeds
  • 10g sunflower seeds


  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or balsamic vinegar
  • 1 tablespoon of wholegrain mustard
  • Salt & black pepper
Simply whisk the olive oil, lemon juice, and mustard together in a small bowl.
Add salt & pepper (to taste) then set aside.
Place the beetroot, chicken, onion and orange segments (sliced in half) into a bowl then toss gently to combine.
Chop the kale into generous bite size pieces before laying it on your serving plate.
Top it with your tossed salad before spooning on generous dollops of cottage cheese.
Then sprinkle on the cranberries and seeds. 
Finish by drizzling on your mustard dressing.
Spinach and Cottage Cheese Stuffed Chicken

This scrumptious roast chicken dish is destined to make it onto your list of weekly family favourites.

  • 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

Preheat oven to190°C.
Place each chicken breast on a cutting board. With one hand on top of the breast, carefully insert the tip of a sharp knife into the thickest part of the chicken breast then cut 3/4 of the way through it to create a pocket (without cutting all the way through).Place each chicken breast chicken between 2 sheets of cling wrap and flatten with a rolling pin. Remove chicken from cling wrap then rub all over and inside the pocket with the chicken seasoning.

Set the chicken aside while you make the filling. Wilt the leaves of your spinach by it in a colander inside your sink and pour boiling water over it from a kettle. Then pat the spinach dry with a paper towel before finely chopping it up. Place the chopped spinach into a bowl, drizzle olive oil over the spinach, spoon in the cottage cheese, squeeze in the juice of half a lemon and add a generous sprinkling of chicken seasoning. Mix well to combine.

Now spread open each breast like a book and fill them with your cottage cheese and spinach filling. Fold the breasts back up and secure each with cocktail sticks or string.

Heat some olive oil in a pan. Fry the chicken rolls until brown on the outside then place them straight into a baking tray and roast for 10-15 mins until cooked through.

Serve with a fresh green salad and a wedge of lemon (to squeeze over the chicken).
Serves 4