From page 23

If you eat prepared frozen desseris
that fist baker's cheese as an ingredt-
ent, you have already eaten this sof t.
‘unripened cheese.

Quark is a dish of great antiquity
— Wi indering nomadic peoples car-
ried quark in a very dry form in
order to have food along the way as
they travelled through poor agriculu-

“tural regions. Quark (German for
curd) can be substituted with good
results for high-fat, high calorie
cream cheese and sour cream, ft also
has enough flavor to be enjoyable on
its own,

Like buttermilk and yogurt, quark
is a cultured product — the kinds
sold in Canada are made with rennet
and hacteria! culture. Many dairies
sell it a5 baking cheese.

Quark can be salted, sweetened.

| {ox ONEQQe

. Child Sweat .
- SHIRTS & white
DRESSES only

P

St

hot and spicy, eaten with lish or
fruit, used as adip oras a filing for
dumptings.

Depending on the type, the tex-
ture of quark ranges from a creainy
semi-solid to a fairly dry, pressed
block. The taste is similar to cottage
cheese, but more angy.

And while there is no guarantee’

that quark will work as well as
cream cheese or sour cream in all
your favorite recipes. you should
experiment. It does, however, suc-
ceed in the following:
* For a creamy frosting suitable for
use with carrot cake and othe? sturdy
cakes, beat 7 cups quark with 4 cup
icing sugar,.! ‘Thsp.. grated. orange
rind and } tsp. vanilla: Add 2.10 4
Tbsp. plain yogurt or miik unt} it
reaches the desired consistency.

This low-calorie, conscience-cas-
ing icing can be spread on graham

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wafers or crispbread for the kids.
Thinned a lide more, it's a good dip
for strawberries or chunks of apple
and banana.

* Fora. pungent dip for raw veg-
etabies or a spread for crackers and
bread, blend 7 cups quark with
enough yogurt or mayonnaise to
moisten, Add chopped fresh herbs,
perhaps same minced garlic, and salt
and pepper to taste. Stuff celery
sticks, hollowed out cucumbers and
tomatoes with the mixture, Thin the
above dip further: and use as a salad
dressing. ;

* Mix quark with shredded cheddar or
crumbled blue cheese and season
with herbs for a cheese spread. Or
splica baked potato and pour some of

» the mixture ever it.

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pie Cae

* Spread crepes with lighly sweetened
quark, roll up and top with siightly
crushed fruit, Quark flavoured with
fresh, chopped herbs makes u savoury
filling for main-course crepes.

Spinach and Cheese Pie

Ith, fresh spinach, chopped
4c. chopped onion

1c. quark cheese

1c. shredded Edam cheese
4c. grated parmesan cheese
4c. skim milk

2 eggs

2 egg whites

4c. whole wheat flour
Lisp. baking powder

% tsp. basil

pinch pepper

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PA esd ERE ARLE i hie SON LTE PATIL

r creal

4 tsp. Dijon mustard .

Grease a 9-inch pie plat

Combine spinach, onion and
cheeses, Spread in prepared pie plate.

In blender or food processor,
blend miik, eggs egg whites, flour,
baking powder, basil, pepper and
mustard at high speed for | minute _
or whisk vigorously in bowl.

Pour over vegetable mixture in
pie plate. Bake in 325° oven for 45
minutes or until knife insened in
centre comes out clean. Let stand 5 |”
minutes before serving.

Makes 8 servings.

Kasey Wilson is a food, wine and
travel writer, restaurant reyiewer and
British  Colunbia contributor to
Pacific Northwest’ T! hey Beautiful
Cookbook.

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