Indulge in a guilt-free breakfast full of flavour to start your day in the best way. Thanks to LANCEWOOD’s Cottage Cheese range, mornings have never been as nutritious.

SERVES 2 // TOTAL TIME 10 MIN

Ingredients

1 tub (250g) LANCEWOOD® Cottage Cheese
1 tsp xylitol
½ tsp vanilla essence
Fresh fruit of your choice
Nuts & seeds, to taste
A drizzle of honey, to taste

Method

1. Spoon cottage cheese into a bowl and stir through xylitol and vanilla essence.
2. Top with fruit, nuts and seeds and honey before serving.

FRUIT TOPPING

Add a pop of colour and flavour to your breakfast bowl with these fruit options:

Ingredients

Tropical trio:

2 Tbsp granadilla pulp
½ cup chopped fresh pineapple
1 kiwi, peeled and sliced
3 Tbsp coconut flakes, toasted

Berry and muesli:

½ cup fresh berries of your choice, chopped
¼ cup muesli

RECIPE: SUPPLIED
PHOTOGRAPHS: ZHANN SOLOMONS

The post Guilt-free cottage cheese breakfast bowl with Lancewood appeared first on MyKitchen.

Pasta comes in all sorts of glorious shapes and sizes but have you ever experimented with giant pasta shells? Trust us, you’ll love them!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
500g jumbo conchigile
2 tbsp olive oil
1 garlic clove, minced
1 cup roughly chopped spinach
2 x 230g tubs smooth cottage cheese, at room temperature
¼ cup grated hard cheese
2 eggs 
2x 400g jars tomato and basil pasta sauce
To serve 
Handful of grated hard cheese
Handful of basil

METHOD
1. Preheat oven to 230 • C
2. Cook pasta in a pot of salted boiling water for about 7 minutes, until the pasta is al dente.Drain and set aside to cool.
3. Heat olive oil in a pan over high heat, then fry garlic until golden. Add the spinach and cook for 2 minutes until soft. Remove from heat.
4. Combine cottage cheese, hard cheese and eggs in a bowl. Mix in spinach then season with salt and pepper to taste.
5. Pour the tomato and basil sauce into a skillet plan and smooth the surface. Fill each pasta shell with cottage cheese mixture, then arrange them in a circular pattern on top of the sauce.
6. Bake for 12-15 minutes until the sauce bubbles and the shells are slightly crisp.
7. To serve, garnish the pasta shells with extra hard cheese.

Get your fill with this super quick and easy balsamic mushroom pasta. The incredible flavour will have you heading back for seconds!

The post Spinach and cheese-stuffed pasta shells  appeared first on MyKitchen.