TODAY'S POST!!

ENTREE DELIGHTFUL!

COTTAGE CHEESE STACKS

Cottage cheese                       80gms

MARINATION:

Olive oil                                   20ml

Worcestershire sauce             5ml

Salt                                          to taste

Crushed peppercorns              6nos

Tomato ketchup                      5ml

Dried herbs                             a pinch

Dijon mustard                         2gms

FOR COOKING:

Onions chopped                      10gms

Button mushrooms                  20gms

Capsicum                                10gms

Tomatoes                                50gms

Cheddar cheese                      1slice

Garlic chopped                        5gms

Celery chopped                       5gms

Olives chopped                       5gms

Olive oil                                   5ml

Salt                                          to taste

Sugar                                       a pinch

PREPARATION:

Cut cottage cheese into two square equal slices. Marinate in the mixture for about 2 hours. Blanch tomatoes, deskin, deseed and finely chop. Heat oil, sauté onions, garlic and other vegetables for a minute. Add in tomatoes, seasoning and cook for 5 minutes. Add salt and sugar. Grill cottage cheese on both sides.

For presentation, spoon out mixture of cooked crunch vegetables on to a plate. Place cottage cheese slice on it. Repeat it once and more. Put the cheddar cheese on top and gratinate under the salamander. Serve hot.