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Thyme and Pepper Cottage Cheese

Thyme and Pepper Cottage Cheese

Appliance: Gaggenau Teppanyaki
Cook time: 35 Minutes
Servings: 4

Ingredients:
Cottage cheese- 200g
Crushed pepper- to taste
Thyme- 2 sprig
Salt- to taste
Bell pepper- 2 medium each
Oil- as required
Onion- 2
Paprika Powder- to taste
Grated cabbage- 10g
Lemon wedges- to garnish
Mint leaves- to garnish 		Directions:

  • Cut the cottage cheese into thick 2x2 inch square pieces. Cut bell peppers in a square shape.
  • Pre heat the Gaggenau Teppanyaki at 200° C. The knob indicator will change from blinking orange to solid orange once the temperature is achieved.
  • Drizzle oil on Teppanyaki. Once it is hot, add bell peppers and sauté until they are half-cooked.
  • Sprinkle thyme, crushed pepper, salt and cottage cheese.
  • Sauté until cottage cheese is soft and all the flavours are well combined.
  • While the cottage cheese is getting cooked, in a separate bowl, take grated cabbage, add some oil, paprika powder, salt and crushed pepper for cabbage salad.
  • Once the cottage cheese is cooked remove it in a serving bowl. Garnish with lemon wedges and mint leaves. Serve with cabbage salad.