Tag Archives: quark

Quark Cheese Dip with Herbs and Onion

12 Mar


this is going to be a ridiculous post. I swear we’ve eaten nothing but pasta with grilled vegetables all week, which is boring and no one wants to hear about it. The only exception was last night, when we had deep fried fish fingers, potatoes, and a quark cheese dip. The latter one will be today’s ‘recipe’ (ahem), because seriously, it’s the only thing I can think of to blog about this week.

Okay, so:
Put plain quark cheese into a bowl. I used a little less than 1/2 pound for two eaters. Add chopped herbs of your choice; you can use them fresh or frozen. I used about 2 tbsps. of a frozen mix (one of those that you can get at the market). I think chives are a good choice, as are parsley, basil, or lemon balm, i.e. herbs with soft leaves (no hard needles like rosemary or thyme). Add an amount of finely chopped onion that suits you; I added maybe 2 tbsps. of a ‘sweet’ yellow onion. Stir well; add salt, pepper, and a pinch of sugar to taste. Done!
This dip tastes best when given a couple of hours, so I suggest preparing it in the afternoon. Simply let it sit in the fridge until serving. It is good on potatoes, but also on crackers, bread, chips, etc.

Have a nice weekend!! Let’s hope that next week will be more interesting, foodwise.
xoxo, F.


Sweet Millet Casserole

12 Oct

Hi there,

here we go, as promised.


This is a nice hot dessert, or a main dish for people with a sweet tooth, or a side dish for brunches and breakfast buffets. I served it as a main dish for lunch this weekend (not a fan of sweet dinners), and we two eaters ended up with a lot of leftovers. I would say that the recipe serves at least 3 to 4 people that way, and more when served as a side.
What else? Oh yeah, what I wanted to mention was that of course, different kinds of fruit would definitely work in this, I’m thinking of using peaches next time. Just make sure the fruit is ripe and sweet!
I’m always interested in trying different kinds of grains in order to get some variety into our rice/ couscous routine, and I really liked the millet. It had a nutty taste and a nice chew.
My mother used to make a similar dish when I was little, but I don’t think it had quark cheese in it. The internet, however, only suggested rice casseroles with fruit, but I did not relent and mixed the two. So here we go:

serves at least 3

2 cups milk
2 tbsps. sugar
1/4 tsp. salt
4 oz. millet seeds

2 eggs
7 oz quark cheese
2 tbsps. sugar

approx. 9 oz apples and pears each (I used two medium apples and two medium pears)


In a medium pot, combine milk, sugar, salt, and millet. Stir; bring to a slow boil, let bubble for 5 mins. and remove from heat. Stir; let sit for 10 more mins., with the pot lid on.

Separate the eggs.
In a large bowl, mix yolks, quark cheese, and sugar.
Beat the egg whites until stiff.

Preheat your oven to 390° F.

Add the cooked millet to the quark mixture; stir. Add the fruit chunks; mix well. Then fold the egg whites into the mixture.

Transfer the mix into a baking dish and bake for 30 – 35 mins.
Serve hot, sprinkled with cinnamon and sugar or with vanilla sauce. Enjoy!


Allright then! Eat well, people! There’s so much good food out there.
xoxo, F.

Vegetable Tarte

2 Aug

Hello again!


With this beautiful tarte, I used quark cheese in the crust. Yes, really! And I loved it, because it made the crust kind of soft and chewy, and also adds a slight taste of cheese which went well with the tomatoes. And it’s not complicated at all! I urge you to give it a try.
Here comes the recipe:

serves 2-3

1 cup flour
1 cup quark cheese
1/4 cup cold butter, cut into cubes
1/4 tsp. salt

You can wash and cut the veggies while the dough is in the fridge:
1 large onion, sliced
1 garlic clove, minced
1 small zucchini, sliced
2 bell peppers, sliced
2 tomatoes, quartered

olive oil
salt, pepper, oregano
bread crumbs, approx. 1/4 cup


For the crust, knead flour, butter, quark cheese, and salt into a smooth, homogeneous dough. Form into a ball, wrap in plastic wrap and put into your fridge for at least 30 mins.

In the meantime, prepare the veggies (EXCEPT the tomatoes!) and fry them in a large pan for 3-4 mins., not more. Season the veggie mix with salt, pepper, and oregano leaves (dried or fresh).

Take the crust dough out of the fridge, and roll it out into the shape of your tarte pan. Transfer into the pan, and prick with a fork a couple of times. Sprinkle bread crumbs on the crust; cover with the vegetables.

Preheat your oven to 390°F.

Arrange quartered tomatoes on top, and gently push the crust rim on the veggies (I don’t know how to describe this! I hope you can see what I mean in the picture).

Bake the tarte for approx. 30 mins., until the crust is lightly brown, the tomatoes look crinkled, and the veggies are tender. Serve with a nice green salad, and experience happiness!!


Goodbye for now! xoxo,

Strawberry Layer Cake

16 May

Good afternoon!

It is Saturday, the sun is shining. I am in the mood for cake! So I make one – this simple, yummy layer cake with fresh strawberries.


I saw a picture a cake like this last week, in a magazine. It didn’t include a recipe, but I thought: “If I were to make this, I would bake a simple sponge cake, cut it, and fill it with strawberries and whipped cream.” Which is basically what I did – and it turned out really well. Here we go:

3 eggs, separated
3/4 cup flour
1/4 cup corn starch
1/2 cup sugar
1 stick butter
1 tsp. baking powder
1/4 cup sparkling water (or milk)
pinch of salt

1 pound fresh strawberries
3/4 cup whipped cream, very stiff
3/4 cup quark cheese
3 tbsp. sugar
1 tbsp. lemon juice


In a bowl, combine the egg yolks, the sugar, and the butter. Whisk into a thick, yellow cream, until the sugar has dissolved.
In a second bowl, mix the flour, the starch, and the baking powder.
In a third bowl, whisk the egg whites with the salt until very stiff.
Preheat your oven to 350° F.
Stir the flour mix into the yolk mix; then add the sparkling water. Lastly, add egg whites, stirring slowly. This should result in a nice, homogeneous batter. Pour into a (round) cake pan, and bake for about 30 mins., until the cake turns light brown and a tooth pick comes out clean.
Let the cake cool.


In the meantime, wash and slice the strawberries. Yummy! I have to admit I ate a few right away.


Mix the quark, the whipped cream, the lemon juice, and the sugar (add some more sugar if you don’t find it sweet enought).
Now comes the tricky part: slice the cake, vertically. Slice it once, if you want to play it safe, or twice, if you like to take a risk. I attempted a three layer cake, so I cut it twice. And I have to admit I did mess it up a little, but the good part is: no one can tell once the cream mix and the strawberries are on top.
Finally, you guessed it, build your cake, in layers. Keep in a cool place until serving. Truly yummy!