Lunch to fix and Quark cheese on hand ? Open your fridge and let your imagination go wild ! Here are a few ideas:
The Classic : Spread Plain Quark on a baguette, add smoked salmon, fresh coriander, thinly sliced cucumber and radish, lettuce leaves. The Veggie : Spread Herbs Quark on a baguette, garnish with baby spinach, sliced tomatoes and a hint of Dijon mustard. The Surprise : Blend chopped fresh mint and Plain Quark; spread generously over a baguette; top with onion cranberry confit, Parma ham, spears of romaine heart.
Ingredients : Faisselle, mesclun greens, balsamic vinegar + olive oil vinaigrette, toasted pine nuts or hemp seeds, fresh herbs, maple syrup or honey.
Preheat oven to 180 °C (350 °F). Slice the Faisselle horizontally in two or in three; transfer discs to a baking sheet lined with parchment paper. If you prefer, place discs on sliced baguette rounds. Bake 12 minutes in the oven. The cheese should be warm but not runny. Dress the plate with mesclun and top with warm cheese. Add vinaigrette, fresh herbs, toasted pine nuts and a drizzle of maple syrup or honey. Serve immediately !
Looking for a new dessert, snack or brunch idea ? Do you have a Faisselle in the fridge ? Slice it and serve it with sea-buckthorn berry jelly, a drizzle of maple syrup, chopped hazelnuts and almonds. Savour it by the teaspoonful, sitting on the patio…Variations on the theme include apple butter, raspberry coulis, fresh seasonal fruit or any other jelly.
Last minute guests ? Create a tasty, casual easy to make Faisselle salad. Pull out your best olive oil, a pinch of fleur de sel, your pepper mill, chopped garden-fresh herbs (basil, chives or whatever inspires you), sun-kissed tomatoes and mixed greens. Slice the Faisselle and alternating with sliced tomatoes, arrange it atop the mesclun. Sprinkle with salt and pepper, add a drizzle of olive oil and your chopped herbs. Serve with baguette.
Ingredients : 150 g graham cracker crumbs or digestive cookies crushed into bits, 50 g butter at room temperature, 250 g Quark cheese, 200 g whipping cream, juice of 1 lemon, 6 tbsp sugar, 1 envelope Knox Gelatine.
Mix cookie crumbs and butter until blended. Spread mixture in bottom of 8" springform pan and press down firmly to form an even crust. Chill 15 minutes in refrigerator. Whip quark cheese, cream, lemon juice and sugar until smooth. Add gelatine, prepared according to packet instructions. Pour cheese mix on crust, smooth surface with a spatula and refrigerate 3 hours until set, or overnight. Garnish with fresh fruit.
Ingredients (yields 2 or 3 servings) : ¾ cup flour, pinch of salt, 1 beaten egg, 1 cup milk, 1 tbsp oil, butter, sliced Galarneau cheese.
Sift flour and salt in medium-sized bowl. Make a well in centre of dry ingredients; add beaten egg. Whisk together, adding milk and oil gradually until batter is smooth. Heat oven to 150 °C (300 °F). Melt a dollop of butter in frying pan. Ladle just enough batter to cover the pan, spreading it out evenly. Cook crêpe until golden; flip over. Place 2 or 3 slices of Galarneau on one half of crêpe; cook until bottom is golden, about 30 seconds. Fold in two; transfer to warming oven. Cheese will continue to melt while remaining crêpes are being prepared. Serve hot, with maple syrup...