September 27, 2015 / Lyn Jones / 0 Comments
200g each of cottage cheese and natural yoghurt
2 medium green cucumbers
5 garlic cloves (crushed)
salt and freshly ground pepper
1 Tab lemon juice
little olive oil
- Process cheese and yoghurt in blender until smooth.
- Peel cucumbers, cut in half and remove seeds.
- Shred cucumber and combine with garlic and cheese mixt.
- Add a few drops olive oil (to make mixt. smooth) and juice. Serve with crudites.
September 27, 2015 / Lyn Jones / 0 Comments
6 eggs
100g cottage cheese
4 asparagus spears (well drained)
salt and pepper
watercress
- Boil eggs in salted water for 6-7 mins (depending on size), stirring gently to centre yolks.
- Process cheese and asparagus in blender until smooth.
- Peel eggs, halve and remove yolks.
- Mash yolks, add to cheese mixt. Blend well and season.
- Place mixt. into cavities, garnish with watercress.