Switzerland: Speculoos, Quark and Summer Fruit Pie

By Wednesday, June 24, 2015 Permalink 1

Swiss Recipe: Quick, No-bake Summer Fruit Cheesecake

by Jonell Galloway

Ingredients

11 x 7 x 2 in. (28 x 18 x 5 cm) baking dish or deep pie tin
1 box Speculoos ginger cookies
Mixed summer fruit, washed and chopped into fat chunks such as apricots and blueberries + banana
Cinnamon to taste
1 1/2T – 2 T. dark brown cane sugar
1 1/2 – 2 T. maple syrup, depending on sweetness of fruit
Dried chili pepper flakes
500 g Quark* or Séré cheese

Line baking dish with Speculoos to form a crust, covering sides as well as bottom of pan.

 

coop organic quark séré

 

 

 

 

 

 

 

Chop apricots, blueberries and banana into large bite-size pieces. Place in a bowl. Sprinkle generously with cinnamon. Add 1 1/2 – 2 T. of dark brown sugar, 1 1/2 – 2 T. of maple syrup and a sprinkle of dried chili peppers. Mix well. Marinate for 30 minutes, stirring from time to time.

Mix fruit with one large yogurt-size tub Quark (500 g). Leave to marinate for 30 minutes, stirring from time to time.

coop organic quark séré

 

 

 

 

 

 

 

 

Pour quark and fruit mixture into pie pan. Refrigerate for at least 2 hours before serving.

 

*Quark is a fresh cheese made in the Germanic countries. It is not the same as cottage cheese or cream cheese, since it is made by warming soured milk fermented with mesophile bacteria until it coagulates. It can be replaced by labneh, ricotta, mascarpone, thick fromage blanc or strained yogurt, although the flavor and texture will not be exactly the same.

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Food Art: Blueberries and Friends, by Meeta Khurana Wolff

By Wednesday, November 23, 2011 Permalink 0

See more beautiful photo compositions at Meeta K. Wolff.

Meeta introduces herself

Meeta — that’s the name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I was practically delivered in a hotel! My father has worked most of his life in the hotel business, and that’s  what injected the hotelier’s blood into my veins. This hotel lifestyle enabled me to travel the world, get close to many cultures, learn a few languages and experience many great adventures.

Knowing only the hotel life, I decided to follow my dad’s footsteps and studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.

I now have settled down in Germany, with the two men I adore, Tom my loving partner for almost 10 years and Soeren my adorable son of 7 years.

Hotels are not a part of my life in Germany. After graduating, I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about — it just happened. Glad it did too because along this path I bumped into and fell in love with Tom.

We are now in Weimar and you’ll laugh when I tell you this: my traveling feet have begun to itch again! Let’s see where life takes us.

I love photography, always have, but it was with the start of my What’s For Lunch Honey! blog that I discovered the world of Foodography. From that moment on, my passion for photography has taken up a large part of my life, and down a new road, with a completely new angle; it has opened so many exciting doors. I try to capture shots that speak a thousand words, that make one feel as if they were a part of the scene and experience the photo with their senses.

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Food Art: Plums and Blueberries, by Meeta Khurana Wolff

By Monday, April 4, 2011 Permalink 0

See more food photo compositions at Meeta K. Wolff.

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