Switzerland: Speculoos, Quark and Summer Fruit Pie

Published 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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Switzerland: Fresh-fruit Marmalade and Meringue Recipe

Published by Sunday, August 18, 2013 Permalink 0

Switzerland: Fresh-fruit Marmalade and Meringue Recipe

Spontaneous Cuisine, by Jonell Galloway

From the archives

We often think of traditional Swiss meringue as winter food, but it can also be great with summer fruit, such as plums, berries, apricots, etc., either mixed or on their own.

This recipe can also be appropriate to make with children. They will especially love using the pastry sleeve to decorate the marmalade.

Recipe

Click here for metric recipe converter

Marmalade

1 kg fruit
Approx. 1 dl water
Sugar to taste
  1. Wash fruit. If it has stones, cut in half and remove stones.
  2. Place fruit in a saucepan, preferably copper or stainless steel.
  3. Add water. Cover.
  4. Cook on medium until the fruit starts to “melt” and lose its shape.
  5. Add sugar and mix well.
  6. Set aside to cool.

Note: If you want it to be smooth like a coulis, run it through a chinois or fine colander or sieve.

Meringues

3 egg whites (large free-range or organic eggs give a lot better taste and result)
100 g white castor sugar
  1. Put egg whites in a large mixing bowl. Beat until they form stiff peaks.
  2. Little by little, fold in sugar until the mixtures forms a very stiff paste.

Assembly

  1. Preheat oven to 175° C.
  2. Butter an oblong baking dish.
  3. Evenly spread marmalade in baking dish.
  4. Use a rubber spatula to spread egg white mixture evenly over marmalade or use a pastry bag to spread it in a decorative manner.
  5. Lightly sprinkle with sugar.
  6. Bake in oven for about 10 minutes or until lightly golden.

 

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Food Art: Berries, a Summer Delight, a food photography exhibit by Jenn Oliver

Published by Wednesday, August 1, 2012 Permalink 0

 

Jenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.

 

 

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Food Art: Summer Water, food photography by Sandeea

Published by Wednesday, August 3, 2011 Permalink 0

Sandeea is our latest food photography discovery. A woman of many talents, she is also author of the Food Play column. She writes in both English and Spanish.

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