I 'm going to keep this short due to the fact there isn’t much to relay.
It takes a lot to get me to eat eggs, which is why I’m more lacto-vegetarian than uovo vegetarian, but, I still eat products with egg contents. I was very standoffish with this “recipe” if you will call it that and I almost did not even proceed according to the plants of preparing it – but I did. I’m so glad I did. These days, cottage cheese goes with everything. I’ve been putting it on French Toast, in cornmeal mush, as paneer (technically paneer is ‘cottage cheese cubes, fried’), and topping a spinach-beet salad. My, oh my, is cottage cheese my best friend; I can eat it by itself or topped with jam or maple syrup. I’m even going to buy crepes just to stuff them with cottage cheese.
Okay, I’m getting out of hand. The point is – I love cottage cheese. Actually I prefer farmer’s cheese but let’s not get anymore technical.
In an (almost) quick dish, I’ve combined cheese with eggs and made a simple yet flavorful (slightly accidental) soufflé. Accidental as in I did not know that the egg was going to poof like that in the oven, considering that I forsook the basic soufflé ingredients (I think?) but it happened – and it was amusing. Soufflés, all in all, are amusing. Just at their peak of completion in the oven, they rise like a puppy cloud climbing to the top of an almighty mountain summit; but, after three minutes out of its heat blanket, it sinks and deflates. I think soufflés are flamboyant and narcissistic, too. They like to put on a show but dare snuff the heavenly soufflé and you’ve scarred them.
Poor, poor soufflé. Next, out of curiosity, I think I will make a carob soufflé; carob as opposed to chocolate as I’m unfortunately allergic to the poor sugary sweet. I don’t know how I’d feel to have such an ‘eggy’ dessert but I thought I wouldn’t like this and look at the turn out – I’m addicted.
So, soufflé anyone?
Cottage Cheese Soufflé
½ cup egg beaters (2 large eggs)
½ cup cottage cheese (easily substitute a cheese of your delight or be adventurous and combine)
Sprinkle of minced garlic
Dash of onion powder
Salt & pepper to taste
Pre-heat your oven to 375 degrees.
Whisk/beat the above ingredients in a bowl until well combined. Pour the mixture into a well greased 2 cup baking dish and put in the oven for 30 minutes and watch the magic take place. If you like a ‘crispy’ top (for savory soufflés), place under the broiler afterwards for a few more minutes.
Enjoy with a thick hearty slice of bread with a salad or a hot vegetable. The recipe can be adjusted according to your own taste buds, lovelies.
I 'm going to keep this short due to the fact there isn’t much to relay.
It takes a lot to get me to eat eggs, which is why I’m more lacto-vegetarian than uovo vegetarian, but, I still eat products with egg contents. I was very standoffish with this “recipe” if you will call it that and I almost did not even proceed according to the plants of preparing it – but I did. I’m so glad I did. These days, cottage cheese goes with everything. I’ve been putting it on French Toast, in cornmeal mush, as paneer (technically paneer is ‘cottage cheese cubes, fried’), and topping a spinach-beet salad. My, oh my, is cottage cheese my best friend; I can eat it by itself or topped with jam or maple syrup. I’m even going to buy crepes just to stuff them with cottage cheese.
Okay, I’m getting out of hand. The point is – I love cottage cheese. Actually I prefer farmer’s cheese but let’s not get anymore technical.
In an (almost) quick dish, I’ve combined cheese with eggs and made a simple yet flavorful (slightly accidental) soufflé. Accidental as in I did not know that the egg was going to poof like that in the oven, considering that I forsook the basic soufflé ingredients (I think?) but it happened – and it was amusing. Soufflés, all in all, are amusing. Just at their peak of completion in the oven, they rise like a puppy cloud climbing to the top of an almighty mountain summit; but, after three minutes out of its heat blanket, it sinks and deflates. I think soufflés are flamboyant and narcissistic, too. They like to put on a show but dare snuff the heavenly soufflé and you’ve scarred them.
Poor, poor soufflé. Next, out of curiosity, I think I will make a carob soufflé; carob as opposed to chocolate as I’m unfortunately allergic to the poor sugary sweet. I don’t know how I’d feel to have such an ‘eggy’ dessert but I thought I wouldn’t like this and look at the turn out – I’m addicted.
So, soufflé anyone?
Cottage Cheese Soufflé
½ cup egg beaters (2 large eggs)
½ cup cottage cheese (easily substitute a cheese of your delight or be adventurous and combine)
Sprinkle of minced garlic
Dash of onion powder
Salt & pepper to taste
Pre-heat your oven to 375 degrees.
Whisk/beat the above ingredients in a bowl until well combined. Pour the mixture into a well greased 2 cup baking dish and put in the oven for 30 minutes and watch the magic take place. If you like a ‘crispy’ top (for savory soufflés), place under the broiler afterwards for a few more minutes.
Enjoy with a thick hearty slice of bread with a salad or a hot vegetable. The recipe can be adjusted according to your own taste buds, lovelies.
Have fun and boost the ego of a soufflé.