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    • moggins
    • By moggins 20th Apr 05, 9:33 AM
    • 5,177 Posts
    • 10,159 Thanks
    moggins
    • #2
    • 20th Apr 05, 9:33 AM
    • #2
    • 20th Apr 05, 9:33 AM
    Dips! I love this stuff and make my own dips from it all the time, I do a tuna one where I just whizz a tub of this, a tin of tuna, half a carton of sour cream, some garlic and fresh herbs all together in the blender and contentedly park myself in front of the telly with a plate of julienned carrots
    Organised people are just too lazy to look for things

    F U Fund currently at 250
    • Flimber
    • By Flimber 20th Apr 05, 9:54 AM
    • 726 Posts
    • 213 Thanks
    Flimber
    • #3
    • 20th Apr 05, 9:54 AM
    • #3
    • 20th Apr 05, 9:54 AM
    Makes nice baked cheesecake !
  • ET03
    • #4
    • 20th Apr 05, 10:16 AM
    • #4
    • 20th Apr 05, 10:16 AM
    Makes nice baked cheesecake !
    by Flimber
    ooh have you got a recipe for that
    • Chris25
    • By Chris25 20th Apr 05, 5:25 PM
    • 12,776 Posts
    • 12,609 Thanks
    Chris25
    • #5
    • 20th Apr 05, 5:25 PM
    1oz not 10oz sugar
    • #5
    • 20th Apr 05, 5:25 PM
    baked cheesecake
    4oz quark
    4oz ricotta
    3 med eggs, beaten
    1oz caster sugar
    8oz blueberries OR raspberries OR strawberries
    whatever base you normally use in an 8in tin - pref loose bottom

    Preheat oven to 180C - sorry don't know F equiv.
    Beat cheeses together, stir in eggs and sugar, fold in fruit.
    Pour into tin and bake for 35 mins.
    Turn off oven but don't take out tin for 20 mins.
    Then serve or leave till cold and chill in fridge until req'd.
    Last edited by Chris25; 21-04-2005 at 7:12 AM. Reason: amount of sugar not clear
    • jazzyjustlaw
    • By jazzyjustlaw 20th Apr 05, 5:43 PM
    • 1,342 Posts
    • 1,889 Thanks
    jazzyjustlaw
    • #6
    • 20th Apr 05, 5:43 PM
    • #6
    • 20th Apr 05, 5:43 PM
    I use this cheese sometimes in cooking, but recipes only often need half the tub,
    anyone got any ideas what I could do with the rest or can i freeze it?
    by ET03

    I use mine for curried quorn sandwiches - not sure whether you fancy that but with some salad it is quite tasty. You could use some chikdren pieces instead. I get a handful of quorn and put in 1 tablespoon of quark and then a teaspoon of curry powder.
    All my views are just that and do not constitute legal advice in any way, shape or form.2.00 savers club - 20.00 saved and banked (got a 2.00 pig and not counted the rest)Joined Store Cupboard Challenge]
  • furrypig
    • #7
    • 20th Apr 05, 5:44 PM
    • #7
    • 20th Apr 05, 5:44 PM
    Dips! I love this stuff and make my own dips from it all the time, I do a tuna one where I just whizz a tub of this, a tin of tuna, half a carton of sour cream, some garlic and fresh herbs all together in the blender and contentedly park myself in front of the telly with a plate of julienned carrots
    by moggins
    Yum YUm YUMMY!

    Sounds devine! I suspect the shares in Quark might go up if this thread continues!

    ps like the addition of healthy carrots!
    • maryb
    • By maryb 20th Apr 05, 7:06 PM
    • 3,991 Posts
    • 49,551 Thanks
    maryb
    • #8
    • 20th Apr 05, 7:06 PM
    • #8
    • 20th Apr 05, 7:06 PM
    when i worked in Germany we used to eat this for breakfast thinned down a bit with some milk and with a big dollop of jam. tastes creamier than yogurt
    • Chris25
    • By Chris25 21st Apr 05, 7:09 AM
    • 12,776 Posts
    • 12,609 Thanks
    Chris25
    • #9
    • 21st Apr 05, 7:09 AM
    • #9
    • 21st Apr 05, 7:09 AM


    baked cheesecake
    4oz quark
    4oz ricotta
    3 med eggs, beaten
    10z caster sugar
    8oz blueberries OR raspberries OR strawberries
    whatever base you normally use in an 8in tin - pref loose bottom

    Preheat oven to 180C - sorry don't know F equiv.
    Beat cheeses together, stir in eggs and sugar, fold in fruit.
    Pour into tin and bake for 35 mins.
    Turn off oven but don't take out tin for 20 mins.
    Then serve or leave till cold and chill in fridge until req'd.
    by Chris25
    I re-read this and it looks like 10oz sugar - it's 1oz sugar. It's quite sweet from the fruit.
    Apologies if I confused anyone
    • tiff
    • By tiff 21st Apr 05, 9:17 AM
    • 6,551 Posts
    • 8,597 Thanks
    tiff
    If you just cream it with sugar it makes a lovely topping for fresh or tinned fruit. Slimming world recipes use it a lot as it is fat free.
    • Flimber
    • By Flimber 21st Apr 05, 9:36 AM
    • 726 Posts
    • 213 Thanks
    Flimber
    ooh have you got a recipe for that
    by ET03
    Actually, I've just found any recipe I fancied and substituted for whatever it used. There's a great Lemon Cheesecake recipe on the BBC site somewhere. That was gorgeous but I also used crumbled ginger biscuits/wholemeal digestives as the base. Slurp...

    Mike.
    • Curry Queen
    • By Curry Queen 21st Apr 05, 10:19 AM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Is Quark similar to marscapone then? ... and is it less fattening? ... never tried it before.
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • Chris25
    • By Chris25 21st Apr 05, 11:18 AM
    • 12,776 Posts
    • 12,609 Thanks
    Chris25
    Is Quark similar to marscapone then? ... and is it less fattening? ... never tried it before.
    by Curry_Queen
    There's a huge difference in the fat content but not sure how much as I think you can get low-fat and 0% fat Quark. It doesn't have the creaminess of mascapone and is very bland - like low-fat Philly cheese. It is great as a mixer though and as someone else said Slimming World use it in their recipes a lot.
    • tiff
    • By tiff 21st Apr 05, 11:22 AM
    • 6,551 Posts
    • 8,597 Thanks
    tiff
    Some people at Slimming world spread it on their sandwiches instead of flora.
    • foreverskint
    • By foreverskint 21st Apr 05, 11:45 AM
    • 1,003 Posts
    • 919 Thanks
    foreverskint
    Spread thickly on toast, then top with strawberry or cherry jam. Breakfast cheesecake. yum yum
    • Curry Queen
    • By Curry Queen 21st Apr 05, 11:58 AM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    I absolutely adore mascarpone but unfortunately it loves me more and sticks to the hips so I only have it occassionally now but I might give this quark a try and see what it's like
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • Murtle
    • By Murtle 21st Apr 05, 12:23 PM
    • 4,024 Posts
    • 2,576 Thanks
    Murtle
    what it is made from? and where can i find it??!! never heard of it before, and i don't frequent slimmers clubs - or capital letters on this message!!!!
    • tiff
    • By tiff 21st Apr 05, 12:33 PM
    • 6,551 Posts
    • 8,597 Thanks
    tiff
    Its in the chilled section, I cant remember exactly where but its in a tub like cottage cheese.
    • BountyHunter
    • By BountyHunter 22nd Apr 05, 6:37 AM
    • 74 Posts
    • 96 Thanks
    BountyHunter
    You can make a lower fat cheese spread with it too (a tip from slimming world). Mix some mature grated cheese into it and leave overnight in the fridge. By the next day the quark will have taken on all the flavour of the mature cheese.
    • Chris25
    • By Chris25 22nd Apr 05, 7:01 AM
    • 12,776 Posts
    • 12,609 Thanks
    Chris25
    http://www.oakdalecheese.com/recipes.html

    Have a look at these
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