TWAROŻEK ŚNIADANIOWY

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Makes 4-6 servings

Prep time: 10 minutes

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Tools

• Cutting Board

• Sharp knife

• Mixing bowl

• Spatula

• colander

• Veggie Dicer

• Paper towels

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Ingredients

• 16 ounce container 4% full fat or double cream cottage cheese - I love the brand “Good Culture”

  • Alternative: Farmer’s cheese 7.5 ounce, 2 packages + full fat plain yogurt (or sour cream)

    • add 1 tablespoon of yogurt/sour cream at a time until you get a spreadable consistency similar to a slightly dryer cottage cheese.

      • Will likely need around 2-4 tablespoons

• 2-4 radishes, diced

• 2 seedless cucumbers, diced

  • If skin is thick, you may peel

  • If you do not have seedless, you can just remove the seeds of a regular cucumber

• Dill and chives, chopped

  • Add to taste. I would recommend using ~4 sprigs of dill and a small bunch of chives, about the thickness of a finger

  • Remove the leaves off of each spring of dill prior to chopping. Leave out stem

• Sea salt and pepper

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Directions

1. Prepare cucumbers and radishes

   1. Dice cucumbers and radishes

   2. Place in a paper towel lines colaunder

   3. Sprinkle generously with sea salt

   4. Let sit for at least 10 minutes

2. Prepare herbs

   1. Remove dill leaves from stem and roughly chop

   2. Finely chop chives

3. Assemble

   1. Place cottage cheese in a large bowl

   2. Remove radishes and cucumber from colander, using the paper towel to squeeze out as much moisture as possible, then add to bowl

   3. Add chopped herbs to bowl

   4. Mix and add salt and pepper to taste

4. Serve

   1. Toasty bread, a soft boiled egg, and fruit are my favorite accompaniments