Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Cottage cheese and roasted pepper toast with chives
Cottage cheese beaten smooth with roasted peppers and chives on sourdough.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm one minute of whisking smooths the cottage cheese
- Photograph the finished toast
- Time
- About 10 min
- estimated
- Serves
- 2
- see below
- Energy
- 355 kcal
- per serving
- Protein
- 23 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- roasted red peppers from a jar. Jarred peppers are packed in brine and can contain sulphites; check the label.
- sourdough bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Beat the cottage cheese with a whisk for a full minute, until the curds have broken down and it is smooth.
Drain the roasted peppers well and slice them into strips.
Toast the sourdough bread properly, until it is almost darker than you would usually take it.
Spread the cottage cheese thickly, lay the peppers over, and finish with the oil, a dusting of smoked paprika and the chopped chives.
The useful detail
Toast the bread almost too dark. Whipped cottage cheese is wet, and a pale slice goes soft underneath it within a minute of being spread.
Make it work for you
One serving is One slice of sourdough with 150 g of whipped cottage cheese. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Quark instead of cottage cheese
Already smooth, so no whisking needed. Sharper.
Per serving: about 40 kcal less, about 1 g less protein, about 6 g less fat.
Ricotta instead of cottage cheese
Milder and creamier, with less protein for the same weight.
Per serving: about 80 kcal more, about 5 g less protein, about 9 g more fat.
Rye bread instead of sourdough
Denser and better still under a wet topping.
Per serving: about 5 kcal less, about 1 g less protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A ten minute lunch with no cooking, where a single tub of cottage cheese carries more than 30 g of protein across two servings.
| Energy | 355 kcal |
|---|---|
| Protein | 23 g |
| Fat | 12 g |
| of which saturates | 4 g |
| Carbohydrate | 37 g |
| of which sugars | 10 g |
| Fibre | 3 g |
| Sodium | not calculated |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| cottage cheese | 300 g | FDC 172179Cheese, cottage, creamed, large or small curd | 294 kcal | 33.4 g |
| roasted red peppers from a jar | 150 g | FDC 2710799Red pepper, cooked, as ingredientCalculated as plain cooked red pepper, FoodData Central's closest record. Jarred peppers are packed in salted brine that the record does not include, so sodium is left uncalculated for any recipe that uses them rather than shown too low. | 50 kcal | 1.5 g |
| sourdough bread | 100 g | FDC 172675Bread, french or vienna (includes sourdough)Calculated with FoodData Central's French or Vienna bread record, which it states includes sourdough. | 272 kcal | 10.8 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| smoked paprika | 2.5 g | FDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet. | 6 kcal | 0.3 g |
| chives | 10 g | FDC 169994Chives, raw | 3 kcal | 0.3 g |
| Whole recipe | Divided by 2 | 705 kcal | 46.2 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. sodium could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Keep the whipped cottage cheese covered for 3 to 4 days, or to the date on the tub if that is sooner. Assemble when you eat.
- Reheating
- Not needed; this is a cold dish.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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