Tag Archives: curd cheese

Topfen-Porridge (curd cheese-porridge)

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Finding an apt translation for Topfen (or Quark) is harder than one might think.
Here’s what Wikipedia has to say about this, just to clear things up.

Moving on. It had never occured to me to add curd cheese to my porridge, until my Instagram feed was suddenly swamped with it.
So I thought “Heck, why not give it a try?”
And I did.
And it was glorious.

Curd Cheese Porridge (of your choice)
Ingredients
1 portion of the porridge of your choice
Milk
Curd Cheese (I added about 1 table spoon per portion)
Fruit (I used one half of a Granny Smith apple)

What to do

Make the porridge as instructed. If you don’t have a ready made one you can always make it yourself by cooking up oatmeal and adding whatever fruit or dried berries you have. Nuts or coconut are also a nice addition.
Personally, I love the combination of coconut flakes, some ground nuts (almonds or hazelnuts), and dried cranberries.
You can cook it either with water or with milk. Personally I prefer milk, but that’s completely up to you (some recipes also say you can mix and add in water and milk. I haven’t tried that yet.)

Let the porridge cook until it reaches the desired texture. I made mine a bit thicker than usual because the curd cheese I add softens it up again.
Then add the curd cheese, stir until well combined and top of with the fruits of your choice.

Tip:
I like to add a little bit of sugar.

It’s as easy as that and gives your regular porridge a totally new kick of flavour. I’m in love. Very much so.Processed with VSCOcam with 5 preset

Plundergebäck (Danish Pastry)

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The other day I still had some apples from our tree and I was slowly running out of ideas what to make with them. There are only so many apple pies you can bake, you know? So I thought I’d try something new and then I found ready-made dough for Danish pastry. I had no recipe so I just grabbed random ingredients which I thought could taste nice and oh my God, they did.

This is of course, no professional recipe, but if you’re willing to experiment, maybe it can be some sort of inspiration for you :)

Ingredients
1 package of curd cheese
1 cup of vanilla yoghurt
1 tsp cinnamon
1-2 tbsp lemon juice
sugar or vanilla extract (depending on how sweet you want the filling to be)
some honey
Apples and/or peaches
Ready made dough for Danish pastry

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What to do
Okay, so since I didn’t have a recipe for this and did most by taste this is what you’ll have to do as well.

Pre-heat the oven to the temperature needed for the dough.

Peel and cut one apple in small slices. I added lemon juice, honey and cinnamon for taste and cooked it for a few minutes. Take care that the fruit doesn’t get too soft.
Then I did pretty much the same with the peaches, but left out the cinnamon.

Mix together the curd cheese and some of the vanilla yoghurt (again, just as much as you think tastes nice). Add vanilla extract (syrup or whatever else you have). Add sugar if you want to (I didn’t. Mostly because I’m trying to reduce my intake of sugar when it’s not absolutely necessary, like in coffee or tea :)).

Cut and fold the dough. I found this tutorial and it worked really well! Put the curd cheese – yoghurt mixture on it and top it off with the apples or peaches. Then put it in the oven and bake it for the required time.

If you want to you can coat the pastry with an egg/milk mix before you bake it as well.

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Rhubarb – Curd Cheese Cake

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I’ve already told you about my obsession with rhubarb. I love it so much. I obviously also really love curd cheese, so here’s another recipe. Super quick and easy and yummy.
Let’s get started, shall we?

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Ingredients
170g butter (unsalted)
170g sugar
a pinch of salt
1 packet of vanilla sugar
lemon zest of 1 lemon
5 eggs
250g curd cheese (20%)
2 tbsp sour cream
60g raisins
a bit of rum
250g all purpose flour
1 packet of baking powder (this seemed a bit much to me so I added baking powder by touch)
60g fine sugar

butter for the baking form

500g rhubarb
100g sugar

What to do

Pre-heat the oven to 175°C.
Put raisins in the rum and let them soak for a while.

Cream together Butter, sugar, salt, vanilla sugar, lemon zest and egg yolks. Add curd cheese, sour cream, raisins, flour and baking powder. Whisk the egg whites and fine sugar until stiff, then carefully fold into the batter. Pour the batter in a greased baking form.

Wash, peel and cut the rhubarb in small pieces. Then cook it with a bit of water and the sugar for a short time. Put the rhubarb on the batter and then bake for 30minutes.

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Merry Christm… I mean Easter!

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(Or for the German speaking folks: FROSTERN!)

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Happy Easter to everyone who celebrates it.

We’ve been kinda snowed in here – it’s pretty insane to be honest, but I don’t even have an opinion on this anymore to be honest. Spring will come… some time (soon, I hope).

I started my day with a delicious breakfast in bed, then went to hunt for easter eggs at my grandparent’s house before we had them over for lunch. It was super, super yummy. In my family we love to entertain and cook for guests, so that’s a huge plus.
We enjoy simple, good food. High quality food that you don’t haveto do much with. Something that’s easy and quick to prepare but pretends to be really lavish. Maybe you could say that we just like to cheat ;)

/snowed in in April? I’m so done.
/successful easter egg hunt.
/drinks (strawberry punch).
/fried eggs with red beet.
/lamb with chard and fried polenta.
/brioche with orange-curd cheese and orange slices on top.