funny menu for you
Strawberry rose-petal pashka
350g/12oz cottage cheese
175g/6oz low-fat Greek-style
2 tablespoons clear honey
1⁄2 teaspoon rose water
handful of unsprayed scented pink
rose petals, to decorate
• Drain any free liquid from the cottage cheese, and tip the cheese into a
sieve. Use a wooden spoon to rub through the sieve into a bowl.
• Stir the yogurt, honey and rose water into the cheese. Roughly chop
about half the strawberries, and stir them into the cheese mixture.
• Line a new clean flowerpot or a sieve with muslin, and tip the cheese
mixture in. Leave to drain over a bowl for several hours or overnight.
• Invert the flowerpot or sieve onto a serving plate, turn out the pashka
and remove the muslin. Decorate with rose petals and serve chilled.
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