Quark is a sort of curd cheese or cottage cheese from Germanic countries, Eastern European countries and Scandinavia. It is simply curdled milk with and acid component such as vinegar or lemon. It is then strained and used in different degrees of creaminess. This type of cheese doesn’t use rennet.
You can also buy cottage cheese or Eastern European cheese (at Cyril’s in Sydney) in French we have “fromage frais” or faisselle.
This recipe or lunch idea is pretty simple. Toast some home-made bread if possible or good sour-dough bread, pour very good and nutty olive oil on it. Cut slices of quark and put them on the slices. Give it a generous sprinkle of “fleur de sel” fine organic sea salt (or any salt ;), chop chives, crack good black pepper or a pepper medley. Give them another dash of olive oil and enjoy.
Adjust salt if needs be.
Turn them Mediterranean by rubbing a garlic clove on the bread when it comes out of the toaster (well, wait a bit, don’t burn yourself). Add a bit of fresh oregano.
Let your imagination play here, add: pink peppercorn, or pickled chilli or even fresh or dry chilli, Vietnamese mint or perilla, anything really…
These delicious toasts make a fantastic lunch with a green salad.