Tag Archive | Quark

Pancakes Surprise

……… I DO THIS, MY WAY! …..

Pancakes Surprise
(Pancakes filled with –tinned- Tuna fish and a variety of vegetables)

We all had this situation at one time – you are in need to relax after a hard day at work and now ready to sit down and watch a nice film. No cooking that evening for once. And then the doorbell goes and friends from out-of-town ‘pop in’ to say ‘Hello’. Here go all the beautiful plans for that evening, but soon the joy of seeing these good friends takes over.

Of course they stayed for supper, which was very nice. But what to do? A look into my (nearly barren) fridge – big shopping day was ‘tomorrow’ – and into my larder (store cupboard) and I came up with the idea of serving my faithful standby ‘pancakes surprise’.

These are savoury pancakes filled with all sorts of delicious items like here with Tuna and various vegetables and another one with very spicy Quark.

My friend and I quickly went to work in the kitchen while the men caught up with the latest news. But soon we were able to join them for a drink of our delicious Sula wine from the Nashik region of western India, 180 km northeast of Mumbai.

For 2 people you will need:

For the pancakes
125 g flour
¼ l milk
2 eggs
Salt (to taste)
Some butter to fry the pancakes

For one of the fillings:

Some Butter
1 Tbsp flour
¼ l milk
Salt and pepper (to taste)
1 tin of Tuna fish (in water)
2 Tbsp Capers
1 Tbsp lemon juice
250 g assorted vegetables (here I used finely grated carrots, peas, cauliflower)

Here is how I do this “… my way”

Make medium sized thin pancakes and keep warm.

Now heat butter, add flour and whilst stirring all the time, cook this until smooth. Add the cold milk bit by bit – keep stirring – ; bring to boil and add spices.

Add the vegetables (I only blanched the cauliflower florets) to the Béchamel sauce and slowly cook for a few minutes.

Add drained Tuna and Capers, salt, pepper and lemon juice – bring once again to the boil for a couple of minutes.

Take an ovenproof dish and using a small piece of soft butter smear this all over the inside of this dish.

Take some of the Tuna/Vegetable filling and spoon all over the pancake – continue until all the pancakes are filled. Roll each one up tightly and add to the ovenproof dish.

Bake in the pre-heated oven by 180 C for 20-30 minutes or until the pancakes are really golden brown.

N.B. Most vegetables can be used here, depending on your imagination and what you have in your larder.

Here is how I do this “… my way” (Part 2)

Before our friends arrived I had already made our own Supper ready to be enjoyed later on. I thought I will share this one with you as well – it’s so easy, quick, delicious but very filling.

I made:
3 large thin ‘dosas’ (Pancakes) using whole wheat (Atta) flour, egg and milk

When they were done I used up my home-made Quark by adding to this salt and pepper (to taste), Lots of Spring onions, finely chopped, 2 tsp Kashmiri Chilli powder, a generous helping of our beloved Lingham’s Chilli Sauce (it all depends how much heat you can take), mixed all this well and spread this mixture evenly over all 3 pancakes. Added one on top of the other and then rolled all this tightly together. With a serrated knife I cut our portions.
No need to keep in oven. Any left overs keep well in the fridge for the next day when I heat this up until just warm.

That’s it – enjoy.

Namaskaram
Carina

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VEGETABLE ROULADE

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This is a beautiful Vegetarian dish – delicious and stunning to look at when gracing a buffet table or served as (maybe) first course at a dinner party and perfect as a main course for a light summer lunch! I know in many parts of the world at this time, ‘Summer’ is slowly saying good bye for now, but…….

Despite what many people may think, the “job” of being the wife of an Ambassador (or that of a very Senior Diplomat) abroad does not mean GLAMOUR 24/7 with an unlimited Official Budget to spend on Entertainment. Far from it – first of all those budgets are as tight as they come and if you could listen to the talks away from strangers, you would quickly find out, that this applies to more or less all diplomatic representatives. Here is where the “job” of a wife comes into full force – she will have to be able to come up with a wonderful menu plan suited for each of their many many dinners and luncheons – and since frequently the same people will/have to attend any of those functions, the menu of course cannot be a repetitious one.

And so, since I always enjoyed having people around, serving them nice food, good wine, trying to make them relax, laugh and be happy, this part of my then ‘job’ was not too difficult to deal with. I was also fortunate to have during all those years met a great number of kind and wonderful people who helped me to learn and gain the necessary experience which was needed for me to become a good representative of my own country – a very good Hostess.

But what do you do when you are in a country where most of the (food-) items you need are not available and your Government will or cannot fly them in (i.e. West Africa)– you simply improvise!!! And you would be surprised to find out, how very much the simple but delicious “home cooking” for example, is appreciated by most of those guests who often get ‘wined and dined’ on Beluga Caviar and Vintage Champagne.

Yes, of course, I too like Caviar and Champagne, but not every day, lol – lol!!! Give me a delicious sandwich and a cup of home-made vegetable soup or just a bowl of ‘Spaghetti e limone’ any time.

So, enough of this for the time being. I just like to bring you a few recipes of dishes which over the years have appeared on one of my buffet tables and for which I had a ‘repeat order’ by the same guests, who tasted it for the first time in my house.

Today’s Roulade has always been and still is, one of my great easy Buffet Stars. Occasionally I made 3 separate sheets of Spinach but for the actually filling I used 1 x red, 1 x yellow and 1 x green capsicum and laid the finished slices out in alternate fashion – looks very attractive.

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Ingredients:
This once again is for 2 people plus some left-overs.
At least ½ kg spinach (or green jeera – 4 x bunches) – picked, well washed, kept aside and left to drain.
1 x large red capsicum ( sweet pepper), all seeds taken out, slightly cooked for a few minutes, drained, kept aside.
Some grated nutmeg
A good dollop of unsalted butter
4 x Tbsp of grated Parmesan cheese (or sharp Cheddar)
4 Tbsp of double cream
Salt, pepper and some sprinkling of paprika
Garlic bread seasoning
2 eggs – separated and kept aside –
250 g of cream cheese or better Quark (I used my own home-made Quark – for recipe look at Quark-Glorious Quark of 16.08.2016 – mixed with garlic bread seasoning, salt, pepper and paprika)

Method:
Heat oven to 200 C
Cut grease proof paper to size of your Swiss roll tin (or any other).
Cook Spinach just for a few minutes.
Take off flame and let cool slightly.
Take clean Tea-towel, put spinach in middle and now ‘wring’ as much water out as possible – and then chop spinach finely.
Now mix this with nutmeg, softened butter, parmesan cheese, cream and some seasoning. Beat in the egg yolks.

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Separately whisk egg whites into soft peaks and gently fold into your spinach mixture. Spread this onto the prepared tin, smooth out and bake in pre-heated oven for 15 minutes or so until firm (but not hard!)

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When done, turn spinach upside down on another clean tea towel and let it cool, without removing tin, for maybe 30 minutes.
In the meantime ‘blitz’ capsicum lightly (do not make it into purée).

Mix with cream cheese or better, Quark!! – season well.

When spinach is cool, peel off paper. I find this is the only tricky part – so do it very slowly.

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Spread this with the earlier prepared capsicum and Quark mixture.

Now carefully, using the towel to lift baked spinach etc. up, turn this into a fairly tight roll.
Let it rest for 20 minutes or so, cut (best with a serrated knife) into thick slices and serve.

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That’s it – enjoy!
Namaskaram, Carina

PS. This keeps well inside your fridge, and is also delicious used just as a spread on toast, crackers, stuffed inside Hoops (Arabic bread) etc.

QUARK – GLORIOUS QUARK !

…….and my today’s Lunch!

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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.

Here are just a few ideas how to eat Quark – the sky is the limit, as the saying goes. Just experiment.

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As you see in my photograph below, I use 4 pouches of milk and later, after boiling, I add 1 pouch of Curd. A couple of days later I have a yield of app ½ kg plus of beautiful Quark.

And regarding cost? It is so very low cost, (app GBP = 1.101, USD = 1.48, Austr. Dollar = 1.935) that I believe you too will rush into your kitchen and start making QUARK – GLORIOUS QUARK!!!

What you will need!

4 x pouches of milk (500 ml each)
1 x pouch of curd
Large pot, cheese cloth, large spoon and large bowl, 1 scissor

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How I make my QUARK – GLORIOUS QUARK

1) Empty 4 x pouches of milk into a large pot.
2) Put on flame and WHILST WATCHING bring this milk to just boil.
3) Switch off and let cool down (since I live in a tropical country I switch on my fan in the kitchen to cool milk down quickly)
4) Once cool enough add 1 pouch of Curd, stir, cover and keep aside overnight (I normally make this late morning)

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5) Next morning, dampen your cheesecloth, line a colander and carefully pour your milk with curd into this

And then knot cloth, cover with heavy lid, and keep inside fridge once more overnight!

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After that discard of whey (some people might want to use this – I do not!), open your cloth and transfer Quark into a smaller bowl (with lid) and keep in fridge – ready to be used!

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And now tada tada once again – this is it – ready!!

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Enjoy …. und Guten Appetit!

Carina xx