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\nI made grilled cottage cheese sandwiches for lunch. I guess a sandwich in English maybe needs to have two slices of bread, but for me the Nordic, open kind of sandwich is also a sandwich.<\/p>\n
\nI made grilled cottage cheese sandwiches for lunch. I guess a sandwich in English maybe needs to have two slices of bread, but for me the Nordic, open kind of sandwich is also a sandwich.<\/p>\n
Ingrid and Adrian both tend to wrinkle their noses at these, while I love them. They both like other types of grilled sandwiches, especially with cheese – cheese and apple, cheese and tomato, cheese and pepper, banana and curry. But not with cottage cheese. “It’s like pizza bianca,” they say, as if that was a bad thing. (They do not like pizza bianca either.)<\/p>\n
For me these sandwiches are childhood nostalgia food. To be really right, there should be dill in the topping, instead of the basil that I used today. If you want to make these at home: mix about 500 grams of cottage cheese with 1 egg, a pinch of salt, and chopped dill. Spoon generous amounts of the mixture onto buttered slices of toast and grill them until they look good. Don’t skimp; if there’s too little of the cheesy stuff, the result will be too dry.<\/p>\n
There are other meals I remember from my childhood that I feel no desire to recreate. Milk noodle soup, for example, which is exactly what the name says – cooked noodles in milk. I remember eating this with gusto, but I don’t think I’d enjoy it now.<\/p>\n