After my first successful experience of cooking with quark, I thought I’d try a different recipe…
I got the basics from The Lake District Dairy Co and made the ingredients fit my requirements…
For instance their recipe uses 500g of quark, I had a 250g tub which, as it was, made enough for 2 meals so I adjusted the other quantities. I may make a bigger one and see how it freezes, I don’t mind having the same meal 2 nights in a row, but, 4 might be pushing it!
100g of Tesco Free From Penne Pasta
150ml of A2 milk
A tablespoon of cornflour
250g of quark
100g of Lactofree mature cheddar (for the sauce) + 30g for the topping
100g of cherry tomatoes
I didn’t have any mustard and I’m not a fan of pepper so I used garlic granules and celery salt to season.
I boiled the pasta as per instructions and then made the cheese sauce. Bearing in mind you can count the times I’ve made cheese sauce from scratch on one finger*, I was expecting lumps and gloop, but, it actually turned out really well!
*not even joking.
Put everything into a glass ovenproof dish then halved the tomatoes and scattered the remaining cheese on top ready to go under the grill.
My grill is bit on the pathetic side, power wise, and the Lactofree cheese doesn’t go as brown and bubbly as proper cheese so my finished version was still a bit pale, yours won’t be
I wish I’d known about the low-fat non-tummy-irritant properties of quark before…next step…puddings!