Cottage cheese with honey, nuts, and red currant jam - photo 1
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Cottage cheese with honey, nuts, and red currant jam

Breakfasts Desserts 15 min Easy 5 wyświetleń ~13.75 PLN * - (0)
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Description

Delicate cottage cheese served with natural honey, crunchy walnuts, and a bold red currant jam is a simple, winter fit-style breakfast. The dish combines the creamy texture of cheese with the natural sweetness of honey and the tart note of currants, while the fatty, aromatic nuts add energy and healthy fats. Perfect for a quick, nutritious breakfast after a morning walk or as a light snack post-workout. The dish looks impressive served in small bowls: the white of the cottage cheese contrasts with the dark red jam and golden honey, while the sprinkle of nuts adds texture and color. It can be served with whole grain bread or oatmeal for an extra fiber boost.

Ingredients Used

Ingredients (6)

Servings:
2
  • Cottage cheese 300 g
  • Honey 30 ml
  • Walnuts 40 g
  • Red currant jam 50 g
  • ✨ Opcjonalne
  • Oat flakes 30 g
  • Chia seeds 10 g
💰 Szacowany koszt dania: ~13.75 PLN (6.88 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the cottage cheese out of the fridge for 5-10 minutes to reach a cool but not cold temperature — it will crumble and mix more easily. Prepare two small bowls or one large bowl for mixing. Measure out the honey, jam, nuts, and optional flakes and seeds.

Ingredients: Cottage cheese, Honey, red currant jam, Oat flakes, Chia seeds
Use a bowl with a diameter of 18-20 cm or two small bowls with a capacity of 300-400 ml. Prepare measuring spoons; do not chop the nuts without a cutting board — it's better to chop them on a cutting board.

Preparing the nuts

2

If you want to roast the nuts: heat a dry skillet over medium heat (the best skillet is 20-24 cm). Pour the nuts into the skillet and stir with a wooden spoon every 30 seconds for 2-3 minutes, until they start to smell nutty and lightly brown. Set aside on a plate to cool and chop with a kitchen knife into smaller pieces.

Use a non-stick pan. Do not leave the nuts unattended — they can easily burn. If you don't have a pan, you can use an oven preheated to 170°C and bake for 5-7 minutes.

Preparing the cottage cheese

3

Place the cottage cheese in a large bowl. If it is very compact, crumble it with a fork: press and move the fork across the surface until there are no large lumps and the consistency becomes creamy, but still slightly grainy. If you prefer a smoother consistency, use an immersion blender for 10-15 seconds, no longer, to avoid it becoming too runny.

Ingredients: Cottage cheese
Use a stainless steel fork or a wooden spoon. If you are using a blender, hold the container steady and control the blending time – blending too long will release a lot of whey.

Mixing

4

To the crumbled cottage cheese, add 20 g of honey (about 1⅓ tablespoons) and gently mix with a spoon, moving from the center to the edges, until the honey is evenly combined with the cheese. Taste the mixture and if necessary, add the remaining honey (up to 30 g in the recipe) — remember that the jam will also add sweetness.

Ingredients: Cottage cheese, Honey
Use a large spoon or silicone spatula. Stir gently to prevent the mixture from becoming too runny. If you plan to add yogurt, reduce the amount of honey.

Decoration and arrangement

5

Divide the cheese mixture evenly into two bowls (about 150 g of cheese with honey per serving). On top of each portion, add 25 g of red currant jam (arrange it with a spoon in a thread or a mound). Sprinkle the top with chopped, cooled nuts (about 20 g per serving).

Ingredients: Cottage cheese, red currant jam
Use a small spoon to spread the jam or gently squeeze it out for a nice appearance. If you want a 'swirl' effect, press the jam and drag the tip of the spoon through it.

Optional Additions

6

Optionally sprinkle 15 g of oats and 5 g of chia seeds on top of each serving. The oats will add crunch, while the chia will increase the fiber and Omega-3 content. If you prefer, substitute the oats with a tablespoon of homemade granola.

Ingredients: Oat flakes, Chia seeds
If you are using raw oats and want to soften them, you can pour a tablespoon of boiling water over them for 2 minutes beforehand, but this is not necessary.

Final seasoning and serving

7

Finally, drizzle each serving with the remaining honey (if any) in a thin stream for shine and extra sweetness. Serve immediately in bowls, with a slice of whole grain bread or herbal tea. For a winter breakfast, you can add slices of tart-sweet apple next to the bowl.

Ingredients: Honey, Cottage cheese
Use a small teaspoon to control the amount of honey. I do not recommend storing it with honey for longer than a few hours - the honey can soften the structure of the cheese.

Cleaning and Tips

8

After preparing, immediately rinse the bowl and spoons under running water so that the remnants of honey and cheese do not dry out. The nuts can be stored in an airtight container for up to 2 weeks at room temperature or in the refrigerator.

Ingredients: Honey
Use warm water and soap. If the honey hardens on the dish, soak it in hot water for a few minutes before washing.

Fun Fact

💡

In Central European countries, cottage cheese has been a staple of simple breakfasts for centuries. The combination of cottage cheese with a sweet addition, such as honey or jam, is a tradition passed down in homes as a quick and filling breakfast.

Best for

szybkie zimowe śniadanie przekąska po treningu lekki deser po obiedzie

Tips

🍽️ Serving

Serve in small, shallow bowls to highlight the color contrasts (white cheese, red jam, golden honey). Add slices of fresh apple or a slice of whole grain bread. For a heartier version, add a tablespoon of natural yogurt or an extra 30 g of oats.

🥡 Storage

Store the cottage cheese and jam separately in the refrigerator for a maximum of 2 days. After preparing with honey, store in an airtight container for up to 24 hours (honey softens the texture). Keep the nuts in an airtight container for up to 2 weeks or in the freezer for up to 3 months.

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