200 g (8 oz) shortcrust pastry
1 x 8 oz (225 g) carton cottage cheese
2 tablespoons chopped chives
2/3 cup (150 ml) 1/4 pt milk
2 oz (50 g) walnuts, chopped
3 eggs
squeeze of lemon juice
salt and pepper
1 x 8 oz (225 g) carton cottage cheese
2 tablespoons chopped chives
2/3 cup (150 ml) 1/4 pt milk
2 oz (50 g) walnuts, chopped
3 eggs
squeeze of lemon juice
salt and pepper
method
1. Roll out the pastry and line a flan tin. Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.
2. Separate the eggs. Beat the whites stiffly.
3. Sieve the cottage cheese into a basin, add the chives, walnuts, salt and pepper and lemon juice.
4. Beat the egg yolks with the milk and add to the cheese mixture.
5. Now mix the egg whites in well; if they rest on the top the pie browns too soon.
6. Bake for 20 - 25 minutes at 200°C, 400°F, mark 6.
7. When done, turn upside-down on to a wire rack to cool. This prevents the cheese from sinking and incidentally makes an attractive lattice pattern on top of the pie.
8. Equally good served hot or cold.
2. Separate the eggs. Beat the whites stiffly.
3. Sieve the cottage cheese into a basin, add the chives, walnuts, salt and pepper and lemon juice.
4. Beat the egg yolks with the milk and add to the cheese mixture.
5. Now mix the egg whites in well; if they rest on the top the pie browns too soon.
6. Bake for 20 - 25 minutes at 200°C, 400°F, mark 6.
7. When done, turn upside-down on to a wire rack to cool. This prevents the cheese from sinking and incidentally makes an attractive lattice pattern on top of the pie.
8. Equally good served hot or cold.
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