8 oz (225 g) flat noodles
1 medium onion, skinned and chopped
2 tbsp (25 g) 1 oz butter
1 1/4 cup (1/2 pint) 300 ml white coating sauce
30 ml (2 level tbsp) tomato puree (paste)
2 oz (50 g) haze/nuts, chopped
8 oz (225 g) cottage cheese
salt and freshly ground pepper
2 oz (50 g) Lancashire cheese, crumbled
1 tomato, sliced and chopped fresh parsley to garnish
1 medium onion, skinned and chopped
2 tbsp (25 g) 1 oz butter
1 1/4 cup (1/2 pint) 300 ml white coating sauce
30 ml (2 level tbsp) tomato puree (paste)
2 oz (50 g) haze/nuts, chopped
8 oz (225 g) cottage cheese
salt and freshly ground pepper
2 oz (50 g) Lancashire cheese, crumbled
1 tomato, sliced and chopped fresh parsley to garnish
method
1. Cook noodles in a saucepan of fast boiling salted water until tender, but not soft. Drain.
2. In a frying pan, fry the onion gently in butter until golden. Stir the noodles and onion into the sauce. Add tomato puree, hazelnuts and cottage cheese. Mix thoroughly. Season to taste.
3. Transfer to a 1.1 litre (2 pint) buttered ovenproof dish and sprinkle with cheese. Bake in the oven at 190°C (375°F) mark 5 for 20-25 minutes, until top is golden.
4. Serve hot garnished with tomato slices and parsley.
Serve with a green vegetable.
2. In a frying pan, fry the onion gently in butter until golden. Stir the noodles and onion into the sauce. Add tomato puree, hazelnuts and cottage cheese. Mix thoroughly. Season to taste.
3. Transfer to a 1.1 litre (2 pint) buttered ovenproof dish and sprinkle with cheese. Bake in the oven at 190°C (375°F) mark 5 for 20-25 minutes, until top is golden.
4. Serve hot garnished with tomato slices and parsley.
Serve with a green vegetable.
serving amount
serves 4
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