Also, too, you could like to try cooking some pasta and adding 3 or 4 heaped tablespoons of quark cheese once the cooked pasta is drained and still hot.

Stir it in gently and put 3 tablespoons of boiling water into a container mix into it a reduced salt vegetable stock cube, then break off a small piece from the previous suggestion or some days after from the remainder of the piece you put back into the freezer. Defrost it before adding to the pasta. Add some diced onions and gently stir them in too. If i say that this combination got me, would you know what i meant? It doesn't taste cheese and onionish at all which i don't mind anyway. But the combination, a rich creaminess and it actually achieved something you have to experience for yourselves as with many of the suggestions on this site. (3 servings).


This particular suggestion is delicious hot and with hidden depths and surprises too. Served cold it is deliciously creamy yummy yummy but without the conventional cream taste. It's creamy for sure and when i first tried quark cheese i wasn't too keen. Wow! Yum yum yum!


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Why not try it with a few segments of a tangerine and some chilled sparkling mineral water,

or some sliced soft pear. Prefer a banana?


If you weren't going to add the part from our former recipe and if you wanted to try quark cheese in a recipe/suggestion, you could try this with just no more than 3 or 4 capers and with chicken or one slice of ham but without the capers if a meat eater. Still add the quark cheese and the stock cube. Add the diced onions 'uncooked' after.


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