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26 December 2012,04:04 by
J.Sujatha

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COTTAGE CHEESE FLORENTINE

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Marinate the cottage cheese with fennel, Worcestershire sauce and a little salt. Keep it aside.
  • Heat 1 tablespoon of butter in a non stick pan on low heat. When the butter melts, add garlic. Stir and add the spinach.
  • Stir fry spinach mashing well, till all the water evaporates. Add a little salt and freshly ground pepper. Transfer spinach to a serving dish. Keep aside.
  • In the same pan add ½ tablespoon butter and sauté the cottage cheese till light brown on both sides. Arrange pan fried cottage cheese on the cooked spinach.
  • Sauce: Heat 1 tablespoon of butter in a clean pan. Add the mushrooms and stir till light brown. Add 1 teaspoon Worcestershire sauce and salt and pepper to taste.
  • Pour in the dissolved cornflour paste and stir till slightly thick. Remove sauce from fire and pour the sauce over the cottage cheese.
  • Top with grated cheese. Grill in an oven or a microwave till cheese melts.

INGREDIENTS

Paneer (Cottage Cheese)

  • 250 grams paneer - cut into square pieces 
  • 1 teaspoon fennel - roughly crushed 
  • 1 teaspoon Worcestershire sauce 
  • ½ tablespoon butter

Spinach Bed

  • 1 tablespoon butter 
  • 3-4 flakes garlic - crushed & chopped 
  • 250 grams spinach - shredded 
  • Salt and pepper to taste

Mushroom Sauce

  • 1 tablespoon butter 
  • 150 grams mushrooms - chopped finely 
  • 1 teaspoon cornflour dissolved in 100 ml water 
  • salt and pepper to taste

Topping

  • 100 grams cheese - grated

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