|Tonight I made Chicken, Vegetable and Cottage Cheese stuffed Pancakes, with a Creamy Mustard Sauce.|
|First I made the Cottage Cheese|
Heating a litre of UHT milk to 120 degrees,
adding 2 desert spoons of vinegar, resting it for half an hour then straining through muslin.
Finally seasoning with Salt and Pepper, and stirring through a little cream.
|Then I made butter, just whipping about 1 and 1/2 cups of Cream until it separates,|
and patting and shaping the results.
Keeping aside the Butter Milk.