Re: The Ultimate ABC Cook Book!
Heat oven to 170ºC
4oz tub low fat cottage cheese
enough porridge oats to fill the cottage cheese tub (about 3oz)
1 tablespoon water
1 tablespoon yeast extract
1 teaspoon of sunflower oil
1. Preheat the oven to 170ºc/325ºf/Gas Mark 3. Lightly grease a medium lasagne dish or loaf tin. Empty the cottage cheese into a large mixing bowl and mash it a little to make it smooth.
2. Fill the empty cottage cheese tub with porridge oats and tip them into the bowl.
3. Break the egg into the bowl and stir everything together until it's well mixed. Pour the oil into a frying pan and heat.
4. Chop the onion and tip into the pan and soften it over a medium heat.
5. When the onion has softened, add the water and the yeast extract and stir till it's all mixed up. Tip into the mixing bowl and stir well.
6. Either tip the whole mixture into a lasagne dish or loaf tin.
7. Bake in the oven for about 30-40 minutes, till the top is brown and crispy and the loaf looks as if it has set.
If you've cooked it in the lasagne dish, serve immediately, cutting it into chunks as you would a flapjack.
If you've cooked it loaf-style, carefully tip it onto a plate, removing the parchment, then place another plate over it and upend it. (This is so that you get the crispy bit on top.) Carefully slice like a loaf of bread, with a very sharp knife. This is quite soft, so be gentle!
The loaf-style method is also delicious cold. The loaf firms up well overnight and can be sliced thinly
Don't limit yourself to onions - add chopped celery, grated carrot - anything of that sort. Bung in herbs like oregano, sage, thyme; add garlic, left over baked beans. Just avoid vegetables that make a lot of liquid when cooked (like tomatoes or mushrooms) as they'll make the mixture too soft to slice.
If you want a larger loaf, just use a bigger pot of cottage cheese and enough oats to fill the pot. One egg is always sufficient for the purpose.