Quark for Breakfast

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A few months ago, whilst trawling my instagram feed (which largely consists of pictures from English farmers and Nordic fellow breakfast lovers), I came across an unfamiliar food. It looked like a dairy product, a yoghurt of sorts, with a comical name that made me think of ducks…Quark.

This name stuck with me, though I didn’t actively pursue it. I’m only mildly fond of duck (unless it’s confit duck, come on…) and I suppose that influenced my nonchalance. This is how my brain works. Though last week, while shopping for cheese, I came across a tub of Shulz’s Organic Quark and quite literally quacked with delight.

Have you tried quark before? I mentioned my discovery to my Dietitian friends and they assured me they had indeed heard of this mysterious, European product, so perhaps I was simply out of the loop. Either way, my first bite was an exciting adventure into a land of thick and smooth milk mounds, which was certainly not sweet but only slightly tart.

My initial reaction was to drizzle the quark generously with local honey and top with rough, toasted almonds and sliced sweet Summer plums. And that’s just what I did this morning for Wednesday Breakfast Club.

 

What did you have for breakfast today?

 

Heidi xo

 

 

 

Post a comment (and why not post a letter to a friend, too?)
  1. Christa says:

    hi from Switzerland,
    Quark is not only for Breakfast, here in the middle of Europe, Quark is almost a daily enjoyment for lots of people. Cakes are made with Quark, one can find it in every shop..
    Have a great day, Christa..from Switzerland…

    Reply
  2. Terry Turtle says:

    QUARK! What a funny name!! hehehe
    I must try this!

    Reply
  3. cheri says:

    Sounds very interesting!

    Reply
  4. Hannah says:

    Oh how I love quark! I remember falling in love with it back in 2007 – so creamy and filling and dense. Must track it down again :)

    Reply
  5. Cilla says:

    I’ve heard of quark, when I was in the Netherlands years ago.
    Kind of like a thick greek yoghurt/cottage cheese…

    Reply
  6. This is the first I’ve heard of quark. I’m intrigued now though!
    x

    Reply
  7. I love quark, I use it to make pastry which I then fill with jam and bake. Mmmm, thinking about it I might just make those on the weekend.

    Reply
  8. Lyf says:

    I love quark too, reminds me of Greek yogurt but more satisfying. It’s not that easy to track down in Oz though. More quark recipes please Heidi. As well as pancakes. I love pancakes as much as you but lately plain old buttermilk just doesn’t cut it for me.

    Reply