Cottage Cheese Roulade
I just spent ages typing out my recipe for Cottage Cheese Roulade (or Cottage Cheese Stuffed Courgette if you look at it another way) and then my session timed out and my post was gone :-( I will try and remember what it was that I wrote.
Courgette isn't something I am a huge fan of but there are a couple of recipes I have found that it isn't that bad, this one is the first. I picked up this recipe when I was making caneepes for a catering company but it was usually filled with yummy goodness like whipped goats cheese.
The best way to get nice even and thin slices is to use a potato peeler and you want to try and get wide ones if you can, this is only important if you plan on making mini ones but given the quantity of protein we are allowed the ratio means it's better to make one large roulade at this step at least. I chargrilled my courgette but a frying pan would be equally suitable. I'm no expert on how to cook courgette but I don't really like it when it's overcooked and mushy so I just made sure they were suitably soft.
I don't particularly like the texture of cottage cheese so I gave mine a quick wizz in the food processor with some black pepper and a sprinkle of chili powder...
Firstly is the mini roulade just to show as a sample which I made by laying out one of the wider strips of courgette and scooping some cottage cheese on one end and rolling it up
As you can see above there just isn't enough cottage cheese to be a suitable size for the amount we can use on SS+ so I adapted it a little. I lay each strip out vertically next to each other, overlapping a little to prevent seepage when we roll and adding the cottage cheese much like the example above. Next you have to be careful when rolling not to squash out the cottage cheese, you have to be quite gentle. and there you have it....the end result....
I just spent ages typing out my recipe for Cottage Cheese Roulade (or Cottage Cheese Stuffed Courgette if you look at it another way) and then my session timed out and my post was gone :-( I will try and remember what it was that I wrote.
Courgette isn't something I am a huge fan of but there are a couple of recipes I have found that it isn't that bad, this one is the first. I picked up this recipe when I was making caneepes for a catering company but it was usually filled with yummy goodness like whipped goats cheese.
The best way to get nice even and thin slices is to use a potato peeler and you want to try and get wide ones if you can, this is only important if you plan on making mini ones but given the quantity of protein we are allowed the ratio means it's better to make one large roulade at this step at least. I chargrilled my courgette but a frying pan would be equally suitable. I'm no expert on how to cook courgette but I don't really like it when it's overcooked and mushy so I just made sure they were suitably soft.
I don't particularly like the texture of cottage cheese so I gave mine a quick wizz in the food processor with some black pepper and a sprinkle of chili powder...
Firstly is the mini roulade just to show as a sample which I made by laying out one of the wider strips of courgette and scooping some cottage cheese on one end and rolling it up
As you can see above there just isn't enough cottage cheese to be a suitable size for the amount we can use on SS+ so I adapted it a little. I lay each strip out vertically next to each other, overlapping a little to prevent seepage when we roll and adding the cottage cheese much like the example above. Next you have to be careful when rolling not to squash out the cottage cheese, you have to be quite gentle. and there you have it....the end result....
