…….and my today’s Lunch!

You who have visited Germany no doubt will have come across this delicious, super healthy and versatile cheese at most breakfast tables in their Hotel or/and in private homes.

As a born German I simply cannot, for the heck of it, imagine sitting down for breakfast and not finding a bowl of this cheese waiting to be lavishly spread on my preferably “Vollkornbrot” (whole grain bread), Pumpernickel, or toast, with just salt and pepper added or mixed with chopped fresh herbs or simply topped with a slice of tomato.

Quark to me (my family and friends) is quite obviously what the potato is to the Irish!

And when I lived in those faraway lands and also in England I missed my daily dosage of Quark, never of course even thinking of making it myself at home. Come to think of it, I actually knew not a single person who made this in their own home; it was always readily available in most shops and at a pretty low price, too.
So, living here now again I found that Quark was not available and only with the opening of India’s largest Hypermarket near us just over a year ago, did I find out to my delight, that a certain world famous creamcheese (imported, of course) was occasionally available – but……… at a price!!!

So a quick telephone call to one of my close friends in Germany and hey presto – her recipe for making my own Quark at home came flying into my email account. And as you will see, it is sooooo dead easy to make, that I got a bit annoyed with myself for not having made this all those years ago. But then, as the saying goes “…one is never too old to learn new tricks...”

Surely you can understand my amazement when subsequently I googled “Quark” and found that now, only a couple of years or so ago, a company in the UK started producing Quark and from a sheer commercial point of view they never looked back.

So, for all of you, who are not suffering from a dairy intolerance or are vegans, here is the recipe I make now for the past year in my kitchen on average once a week.

I not only use Quark for cooking (often instead of cream), baking (use it to make your favourite cheese cake), I often eat it just on its own mixed just with delicious fresh herbs (if and when I can get them), mixed with fresh fruit like kiwi, apple, grapes etc, on bread/toast and/or water biscuits or the typical German way, just some boiled potatoes (Pellkartoffeln), and a salad on the side or a filling of a baked potato mixed with a chopped hardboiled egg for example. There are 1001 and more ways in which to consume this, so I suggest, just let your imagination run wild – go ahead, try out anything!!! It is soooo good, healthy and slimming, too. After all on average you will find that in 100 grams, it has just 0.2 grams of fat. So in short, it is a healthier alternative to many cheeses and yoghurts.

Carina xx