4 oz (100 g) noodles
1/2 stick (4 Tbsp) 2 oz (50 g) butter
8 oz (225 g) cottage cheese with chives
150 g (5 oz) soured cream
2 tablespoons grated Parmesan cheese
salt
pepper
2 eggs, beaten
parsley sprigs or Watercress (salad cress) to garnish
1/2 stick (4 Tbsp) 2 oz (50 g) butter
8 oz (225 g) cottage cheese with chives
150 g (5 oz) soured cream
2 tablespoons grated Parmesan cheese
salt
pepper
2 eggs, beaten
parsley sprigs or Watercress (salad cress) to garnish
method
1. Cook the noodles in boiling water until they are tender. Drain well.
2. Melt the butter in another saucepan and mix in the cottage cheese and soured cream.
3. Remove from the heat and fold in the noodles, followed by the Parmesan cheese, salt, pepper and eggs.
4. Turn into a greased baking dish and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes, Garnish with parsley or watercress to serve.
2. Melt the butter in another saucepan and mix in the cottage cheese and soured cream.
3. Remove from the heat and fold in the noodles, followed by the Parmesan cheese, salt, pepper and eggs.
4. Turn into a greased baking dish and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes, Garnish with parsley or watercress to serve.
serving amount
serves 4 - 6
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