Peachy Cottage Cheese Angel Cake
To the cottage cheese bowl add the sugar, vanilla and orange rind. Beat with electric beaters for about 1 minute – (the mix will still have a few small cheese lumps and that’s ok). Stir in the almond meal.
With clean and dry beaters beat the egg whites in their bowl to form soft peaks. Use a metal spoon to then stir and fold the egg whites into the cake mix bowl. Use gentle folding, rather than beating.
Spoon mix into prepared cake pan. Cut the peach into quarters then slice each quarter into 3 slices. Arrange the slices in a circle around the edge of the cake pan. Bake for 60 – 70 minutes or until a skewer inserted into the middle of the cooked cake comes out clean. Stand in pan for 5 minutes before removing to a cooling rack.
(Note – when beating egg whites, it’s important that there is no yolk or fat from another source as this will inhibit the whipping process. So wash and dry beaters well between the yolk and egg white steps.)
100g chicken (cut into pieces)
30g Brancourts Cottage Cheese (Classic, Lactose free)
1/2 an orange, peeled then segmented
Diced beetroot (about a dozen pieces)
1/4 small red onion, finely sliced
2 handfuls kale
10g pumpkin seeds
10g sunflower seeds
5 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice or balsamic vinegar
1 tablespoon of wholegrain mustard
Salt & black pepper