What to do with quark.....

[Yorkiegirl]

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Um what is it ??

Some sort of cheesey stuff isn't it??

Or DTP software.

"A soft, unripened cheese with the texture and flavor of sour cream, Quark comes in two versions--lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and as an ingredient in a variety of dishes including cheesecakes, dips, salads and sauces. "

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soupy - that's what I thought
answer to question: desktop publishing

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Puree some fruit, mix it with the quark and put it on crispbreads.

Grate some cucumber, put it into the quark, plus salt and lots and lots of garlic - then you have tsatsiki, which you can eat with potatoes or bread or as a dip for cucumber, peppers...
Mix in some water or skimmed milk if the texture isn;t smooth enough.

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Creamy Vegetable Bake

Prep and cook time: 30 mins to 1 hour

Serves: 4

Ingredients
50g butter
175g red cabbage, shredded
175g white cabbage, shredded
2 carrots, sliced
2 onions, chopped
25g plain flour
300ml milk
200g tub Quark
125g Cambazola cheese, diced
salt and freshly ground black pepper
500g potatoes, peeled, boiled and sliced

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.

Heat half the butter in a pan and cook the cabbages, carrots and onions for 5-6 minutes, stirring occasionally. Transfer to an ovenproof dish.

Heat most of the remaining butter in the pan, stir in the flour and cook for 1 minute.

Gradually stir in the milk and cook for 1-2 minutes, until thick and smooth.

Beat in the Quark, cheese and seasoning, to taste. Pour this over the cabbage mixture.

Arrange the sliced potatoes on top, then melt the remaining butter and brush it over the top.

Place in the preheated oven for 25 minutes, or until the potatoes are golden. For an extra crispy top, place under a preheated hot grill for 2-3 minutes before serving.

Nutrition Info (per serving)
433 calories
20 g fat

Low Fat Raspberry Cheesecake

Prep and cook time: 2 hours +

Serves: 10

Ingredients
225g (8oz) fresh raspberries
1 x 135g packet raspberry jelly
175g (6oz) amaretti biscuits
3 medium egg whites
1 tsp powdered gelatine
2 x 250g tubs Quark skimmed milk soft cheese
1 x 200g tub virtually fat free fromage frais
25g (1oz) caster sugar
To decorate:
fresh mint

Method
Preheat the oven to 190°C/375°F/gas mark 5.
Grease and line a deep 24cm (9 inch) spring-clip cake tin with baking parchment. Place the amaretti biscuits in a clean polythene bag, twist the end and crush with a rolling pin.

In a mixing bowl, lightly beat 1 egg white until frothy but not stiff. Mix in the crushed biscuits and spoon in to the prepared tin. Using the back of a metal spoon, press down until smooth and the base is covered. Bake in the oven for 10 minutes, until firm and lightly golden. Allow to cool.

Meanwhile, break up the jelly and place in a heatproof jug along with the gelatine. Pour in sufficient boiling water to come up to the 300ml (10fl oz) level, and stir until dissolved. Set aside to cool completely.

In a large mixing bowl, beat together the Quark, fromage frais and sugar, and then blend in the jelly.

In another bowl, whisk the remaining egg whites until stiff and then carefully fold into the raspberry cheese mixture. Pour over the cooled base and chill for at least 3 hours until set.

To serve:
Release from the tin and transfer to a serving plate. Wash and pat dry the raspberries and arrange over the cheesecake. Decorate with mint leaves to serve.

Cook's tip:
When choosing amaretti biscuits, select a brand that is free from ground almonds, as these are high in fat. The best ones to use are those which are made from crushed apricot kernels - they usually come individually wrapped in paper.

Warning: the consumption of raw or partially cooked egg carries a risk of Salmonella food poisoning, particularly for pregnant women, children, the elderly and immuno-suppressed.

Pork with Mustard Quark

Prep and cook time: Up to 30 mins

Serves: 4

Ingredients
15ml spoon olive oil
454g pork fillet, sliced
2 cloves garlic, crushed
4 salad onions, chopped
125g button mushrooms, quartered
2 x 15ml spoons German mustard
200g carton Quark
2 x 15ml spoons freshly chopped thyme
2 x 15ml spoons freshly chopped parsley
salt and freshly ground black pepper
2 x 5ml spoons cornflour blended with 15ml spoon water

Method
Heat the oil, add the pork and garlic and cook for 4-5 minutes until browned.

Add the onions and mushrooms and cook for a further 3-4 minutes.

Stir in the mustard, Quark , thyme, half the parsley, seasoning and blended cornflour. Cook for a further 2-3 minutes.

Spoon into a serving dish and sprinkle with the remaining parsley.

Nutrition Info (per serving)
311 calories
12 g fat

Raspberry Dream

Prep and cook time: 2 hours +

Serves: 4-6

Ingredients
1 x 300g canned raspberries (fresh can be used when available)
1 x 135g raspberry jelly
1 x 250g tub Quark

Method
Wet a 600ml jelly mould or glass bowl.

Strain the canned raspberries into a sieve, retaining the juice.

Dissolve the jelly in 100ml of boiling water and make up to 275ml with raspberry juice (from canned fruit. If using fresh raspberries make up to 275ml with cold water. Place to one side to cool, approximately 20 minutes.

In a food processor, mix together the Quark and cooled jelly.

Retain a few raspberries for decoration. As the jelly mixture starts to thicken, fold in the raspberries.

Pour into the 'wetted' jelly mould or bowl. Refrigerate until set.

To turn out; stand the bowl in a basin of hot water just long enough to loosen the sides, then invert onto a plate.

Nutrition Info (per serving)
132 calories

Spaghetti with Chilli Quark Sauce

Prep and cook time: Up to 30 mins

Serves: 6

Ingredients
3 x 15ml spoons olive oil
2 red chillies, finely chopped
4 cloves garlic, finely chopped
500g pack fresh spaghetti (or 250g dried spaghetti)
20g pack flat leaf parsley, finely chopped
250g tub Quark
salt and freshly ground black pepper

Method
Heat a 15ml spoon of the oil in a pan and gently fry the chilli and garlic.

Meanwhile cook the spaghetti following the pack instructions.

A minute or two before the spaghetti is cooked, gently stir the parsley and Quark into the chilli mixture, allowing the Quark to melt.

Stir the sauce into the drained spaghetti with the remaining oil and mix well. Season to taste and serve immediately.

Nutrition Info (per serving)
249 calories
8 g fat

Spinach, Avocado & Quark Chilled Soup

Prep and cook time: Up to 30 mins

Serves: 4

Ingredients
50g butter
454g frozen spinach
3 x 15ml spoons plain flour
600ml milk
450ml chicken stock
pinch nutmeg
salt and freshly ground black pepper
2 avocados, peeled, stoned and chopped
2 x 200g cartons Quark

Method
Melt the butter in a saucepan, add the spinach and cook for 10 minutes, stirring occasionally.

Add the flour, cook for 1 minute, then gradually stir in the milk and stock.

Bring to the boil, add the nutmeg and seasoning, and simmer for 5-6 minutes.

Stir in the avocados and Quark, reserving a little for garnish, and place in a food processor or blender and blend until smooth.

Transfer to a bowl and place in the refrigerator to chill thoroughly before serving.

Spoon into 6-8 serving bowls and top each with a 5ml spoon of the reserved Quark.

Nutrition Info (per serving)
224 calories
14 g fat

And when you've finnished your diet......

Quark Chocolate Cake

Prep and cook time: 30 mins to 1 hour

Serves: 8-10

Ingredients
50g cocoa, sifted
5 x 15ml spoons boiling water
3 medium size eggs
150g Quark
125g unsalted butter, softened
275g caster sugar
175g self-raising flour
5ml spoon baking powder
300g white deluxe Belgian chocolate, broken into small pieces
300ml double cream

Method
Preheat the oven to 180°C, 350°F, gas mark 4. Lightly grease two 20cm sandwich tins, line the bases with greased greaseproof paper.

Combine the cocoa and water in a large mixing bowl until smooth. Leave to cool slightly. Add the eggs, Quark, butter, caster sugar and sieve in the flour and baking powder. Beat well until smooth.

Divide the mixture between the tins and level the surface. Bake for 25-30 minutes, until the cakes are firm to the touch but 'spring back'.

Leave to cool for a few minutes, then turn out onto a wire rack.

To make the ganache; put the chocolate in a large bowl. Heat the cream until boiling point, pour over the chocolate and leave to stand for about 5 minutes. Stir until smooth, then leave to cool. The mixture when cool should have the consistency of whipped cream.

Sandwich the cakes together with the ganache and spread the remainder over the top and sides. Decorate with dark chocolate curls if desired.

Nutrition Info (per serving)
613 calories
38 g fat

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Delia has some recipes as well, just type quark in the search box.

What diet are you doing?

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I've done Slimming World - Great diet, I lost about a stone and only had another half or so to go but just couldn't quite stick with it Every week there would be one bad day that would throw me off balance. I've since put it back on

Have a look at these sites to give you more ideas

Jaynes Slimming World

More SW Recipes

MSN SW site

Let me know if you need any more ideas or have any questions.

Good Luck!

Hi good luck YG! these recipes are great. While you're on Slimming World you could try mixing lemon juice straight into the quark and then decorate with nice red strawberries. They really work together, but not quite choc cake, although a highlights wisked up with a little hot water and then blended in is acceptable.

I have recently started a blog offering some quark based recipes. www.whatthequark.com I hope that this might help you.

It says all you need to about Quark that you can add flavour with grated cucumber.

Quark is used a lot in German cookery.
If you are not into German or cookery, then forget it.
You can make it savoury or sweet. The most important thing is that it needs to be whipped with milk to make a thick cream-like mixture before adding any extras.
Personally, I love quark with fresh mixed herbs, baby new potatoes in their skins and green salad.