Quark Recipes

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Swiss Style Quark Hotcakes with Maple Berries

Makes: 8

2 cups self-raising flour/self-rising flour
1½ cups Bd Farm Paris Creek milk
½ teaspoon bi-carbonate of soda/baking soda
1 teaspoon vanilla essence
¼ cup caster sugar/superfine sugar
450g tub Swiss Style Quark
3 eggs
Bd Farm Paris Creek butter, for cooking

Maple Berry Sauce:
2/3 cup maple syrup
grated rind of 1 lemon
300g raspberries

Sift the flour, bi-carbonate of soda and sugar into a large mixing bowl.

In a separate bowl whisk together the eggs, milk, vanilla and ½ cup of the quark. Whisk mixture into dry ingredients, whisking until smooth.

Allow hotcake batter to stand for at least 20 minutes.

Heat a small frying pan over medium heat and butter lightly. Add ½ cup amounts of batter to pan and cook until bubbles appear, about 1½ minutes. Turn and cook until lightly browned. Remove from pan and keep warm while remaining hotcakes are cooked.

While hotcakes are cooking, place maple syrup and berries into a small pan and heat gently for 1-2 minutes. Remove from heat and stir in lemon rind.
Serve hotcakes topped with a generous dollop of quark, drizzled with maple berry sauce.

Adapted from: www.bdfarmpariscreek.com.au/recipes/index.htm

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Curd (quark, baker's cheese) dough for 1 Stollen Christmas cake

Dough: 35 oz (2.2 pounds, 1000g) flour, 8.75 oz (250 g) butter or margerine or a mix of butter, margerine and lard, 14 oz (400 g) sugar or 12.25 (350 g) honey, 4 eggs, 2 sachets vanilla sugar, 14 - 17.5 oz (400-500 g) dry (low fat) curd (quark, baker's cheese), 2 sachets baking powder

If your supermarket does not stock curd cheese, baker's cheese or quark: You can order Vermont Butter & Cheese Quark via amazon.com or you make it yourself from buttermilk.

Spices, fruits, nuts and fillings as in the yeast recipe above:

The following spices may be used in any combination: 1 teaspoonful cardamom, 1 teaspoonful nutmeg or mace, 1/2 teaspoonful salt, 1 teaspoonful ground cloves, 2 teaspoonful grated lemon peel (make sure the lemons are untreated), 3.5 oz (100-250 g) chopped candied peel (orange and/or lemon peel)

10.5 - 17.5 oz (300 - 500 g) dried fruits: The following dried fruits may be used in any combination: sultanas, currents, raisins, sometimes chopped apricots are included.

7 oz (200 g) chopped nuts: Usually chopped sweet and bitter almonds are used. You may use bitter almond aroma instead of the bitter almonds. You may mix the chopped almonds with chopped hazelnuts and/or walnuts.

Fillings - if any - can be marchpane / marzipan, poppy seed (soak poppy seed in warm milk, add sugar or honey, leave to raise) or a nutmix made of hazelnuts, walnuts and marchpane / marzipan.

Blend butter and eggs, mix with honey or sugar and curd, add spices, dried fruit and nuts. Put the dough into a cake tin, place the filling - if any - in the middle of the tin. Bake for 1 hour at 356 degrees Fahrenheit / 180 degrees Celsius.

Spread warm liquid butter or margarine and sieve icing sugar over the loaf, leave to cool and sieve more icing sugar over the loaf. You can cut this Stollen cake the next day.

From: www.natureparktravel.com/eating&drinking/stollen.htm

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Whole Grain Quark-Rolls


Ingredients:
125g/4 1/2 oz quark
2 tbsp sunflower oil
1 eggs
1/2 tsp salt
230g / 8 oz bread flour
1/2 tsp baking powder
2 tbsp milk
8 tsp sunflower kernels


Serves 8 - 173 cal per serving
Prep-time: 15 min. - Total-time: 45 min.

Try the hearty whole grain quark-rolls with cold cuts and cheese as well as with a sweet spread, like jelly or marmalade. Stir together the quark, sunflower oil (or equivalent), the egg and salt until smooth. Combine the bread flour and the baking powder. Add to the quark and knead well. If the quark is to dry add a little bit milk. Divide the dough into 8 equal pieces. Let rest for 15 minutes. Form balls and slightly flatten them. Line a baking sheet with parchment paper and put on the rolls. With a sharp knife carve the rolls crosswise. Brush with milk and sprinkle with sunflower kernels or other kinds of kernels. Pre-heat the oven to 180 C / 355 F and bake the whole grain quark rolls fir 20 minutes on the middle rung until golden brown. Let cool on a wire rack.

From: www.marions-kochbuch.com/recipe/0952.htm