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

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Happy Easter!

Easter at my home is usually a quiet, relaxed affair.
There’s food, there’s a small easter egg hunt, there’s a bit more food and a ton of chocolate. It’s small, it’s easy, it’s perfect.Processed with VSCOcam with a6 presetProcessed with VSCOcam with m5 preset Processed with VSCOcam with a6 preset Processed with VSCOcam with a6 preset Processed with VSCOcam with a6 preset IMG_2662

(Skinny) Apricot Loaf Cake

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Apricots are in season once again. My mum brought home a bunch from a friend’s garden and I didn’t know what to do with them. All I knew was, that I  was sick and tired of the usual apricot cake recipes.
So I went over to Pinterest and looked around for a bit. Pinterest never fails to provide me with fun and easy recipes, today was no exception. After a while I found a recipe that sounded promising. I altered it a bit. You should know by now that I’m a lazy baker ;-)

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Ingredients

2 cups / 10,5 oz / 300g all purpose flour
1/2 cup / 3,5 oz / 100g brown sugar
2 eggs
3/4 cup / 6,7 oz / 190g greek yoghurt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1lb / 450g ripe apricots (cored and cut into small pieces)

Optional
1 tsp vanilla extract
1/2 tbsp fresh grated ginger
I imagine cinnamon would work too.

I didn’t use any of this and it still turned out really well.

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What to do

Pre-heat the oven to 360°F/180°C. Butter and flour a loaf pan.
Sift together the flour, baking soda, baking powder and salt. Set aside.
In a medium bowl beat sugar and eggs together. Gently mix in the yoghurt. Stir in the dry ingredients and fold in the apricot pieces. Make sure it’s all blended well together. I was a bit concerned at first because the batter was firmer than what I usually work with but don’t let this deter you, mine turned out really well and moist in the end.
Pour into the prepared pan and bake for about 50 minutes or until a skewer comes out clean. Mine was done after about 40 minutes.

Recipe Source (I altered it slightly)

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