Food
High Protein Cottage Cheese Bread
Rich in protein, fibre and healthy fats, it’s already a diverse and balanced food on …
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10mins
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15mins
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Easy
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4
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Bites
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0.5
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2 tsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, extra to garnish
1/2 tsp ground tumeric
1/2 tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
Heat oven to 220C/fan 200C/gas 7.
In a bowl, mix together the oil and spices.
Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with half the stock and process until smooth.
Pour into a pan with the remaining stock, season, then heat until barely simmering.
Remove from the heat and stir in the lemon juice.
Garnish with cumin seeds and serve immediately.
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