Tuesday, February 15

Hello Moravia!

Moravian buns Posted by Hello

Have you heard of 'quark' before?
If not, it is a kind of soft cheese made of soured(curdled) milk by cooking and forming into cheese lumps, which after straining the liquid, comes into a soft ball. It has a soury taste, but is usually mixed with sugar and used in cakes, strudels, etc. as a filling.

In England, you can easily get it in larger supermarkets in dairy section in small tubs. They come in a very soft, smooth, creamy texture and they are virtually fat free too!

The reason why I so busily keep forcing this 'quark' on you is - it is an ancient ingredient newly discovered(so you'll be chic), it is virtually fat free (so you'll keep stream-lined), it is cheap and available in every supermarket (at least in England, so you won't break the bank) and it tastes fantastic (so that speaks for itself).

My mum and before my mum, my grandma had the most wonderful recipe to make this not so tasteful 'quark' into the most luscious, creamy, mascarpone-like filling with even better and refreshing taste.
Take a look at this:

1 tub of quark
1 egg yolks
1 egg white (whipped with dash of fresh lemon juice and 1tbsp of sugar)
handful of raisins
lemon rind
1/2 a cup of brown sugar

In a small mixing bowl, combine quark, egg yolk, rasins, lemon rind and sugar. Mix well and set aside.
In a small glass bowl, whip the egg white as described above until it is firm.
Add the beaten egg white into the quark mixture and mix in lightly, making sure you mix gently right from the bottom up.
For extra taste, you can add chopped dried apricots.

This type of dough is quite light.
It can be hand-made or put in a bread-maker(you must add the ingredients into your breadmaker in the following order):

3 dcl warm milk
1 egg
2 tbsp sunflower oil(or vegetable, or margarine)
1/2 tsp salt
2-3 tbsp sugar
500 g plain flour
1 1/2 tsp dried yeast (or 20g of fresh yeast)

If you decided for sticky fingers, here is the order for hand-made dough:

1. prepare the yeast
Place the yeast into a jug with warm milk, sugar and salt, mix in slightly and leave to rest in a
warm place until it bubbles and grows. It should look bubbly and fluffy when it is ready.
Give it about 20 min.
2. In a large bowl, sift in the flour, make a well in the middle and add the whole egg and yeast.
Start mixing the dough. After a while, it is easier to use your hands. Add the oil and work it
into the dough. It will be sticky for a while but keep working until it's smooth. If it is still very
sticky, sprinkle the dough with a little flour and repeat if necessary.
Once you have the dough ready and smooth, cover the bowl with a warm moist tea-towel and
leave to rest for nearly 45 min. in a warm place.
It should have grown in size. Take it out on a well floured surface and sprinkle the dough
with flour again before rolling.

Roll the dough to a 1 cm thickness, then cut into big squares(definitely bigger
then your palm if you have small hands, and no bigger than your palm if you have large
manly hands).
Spoon the quark filling into the middle and fold int two opposite corners of the square and join
on the top and do the same with the other two corners and join them all together. Then stick
together the sides, so that the filling does not come out when baking. Once done, turn the
ready cake up-side down onto an oily baking tray. Push it lightly in the middle to make a well
for a spoonful of jam.

Once you have done all the cakes, put jam in the middle and brush the cakes with a beaten
egg. Leave them to rest for 15 minutes whilst you are heating up the oven to 180 degrees.
After that, put in the oven and bake until golden brown.


Blogger aude said...

hello Dreska,
we can find quark in Germany, but I'm not sure France has discovered it yet !

1:20 pm  
Blogger Dreska said...

Thank you for your post.
I am a little surprised they don't know it in France, having such a developed cheese industry.
I must admit, it took me a while to find it here in England and then find out, it was very smooth.
Whereas, the one in Slovakia(sold fresh, or made at home)is quite lumpy and dry. Hence the recipe to make it smooth & creamy.

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It looks really delicious and many many thanks for the recipe. I shall try it once. Waiting for more recipes.

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mmmmmmm. Delicious Moravian buns !! I am loving it . Thanks for the recipe .

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It went all tooo quickly (one of these flying visits) but it left me with a new inspiration for vegetarian meals.

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They come in a very soft, smooth, creamy texture and they are virtually fat free too!

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I hope to visit Germany one day because i heard its a veruy nice and clean country. And people are not so cold as many told me.

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they were crispy and bowl-shaped, and put the banana mix inside.

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