The Fabulous Baker Brothers - Recipes 2d6d31

It's possible to give sausage tagliatelle a rich creamy sauce without loading on the calories [PH]

SAUSAGE AND PEPPER RAGU WITH QUARK AND TAGLIATELLE “Tasty sausages, fiery peppers, creamy quark, served with pasta, STOP IT, we give in! This dish is stupidly easy to make and soooo tasty it needs a warning.” Serves 4 Prep time: 15 mins

Cook time: 20 mins 6 herby sausages 1 red onion 2 cloves garlic 2 red peppers Pinch of dried chilli 150ml white wine 250g quark 50g grated parmesan Olive oil 600g tagliatelle Bunch parsley Method: First chop all the veg, dice the onion and garlic. Slice the peppers thinly and chop the parsley Heat a frying pan and add the oil. Split the sausage skins and remove the meat. Add to the pan and start to fry. When it starts to take on colour add the dried chilli. Frying the spices releases the oil and fragrance. Add the onion and garlic and continue to fry until all is starting to crisp up. Add the peppers and shizzle it around the pan. The peppers will take around 15 minutes to cook so turn the heat down slightly Meanwhile, cook the pasta according to packet instructions and to season the water. Pour the wine into the sausage pan. Bring to the boil and reduce the liquid down. Drain the pasta and add to the frying pan. Add the quark, parmesan and chopped parsley. Season with salt and pepper and give it a good mix before serving.

Feed your family with a stack of American-style pancakes [PH]

AMERICAN STYLE QUARK PANCAKES “Everyone loves pancakes, whatever the time of year. The sneaky addition of quark makes these pancakes the juiciest flippin pancakes in town. You’d better make a stack because everyone’s going to want just one more.”

Serves 6 Prep time: 10 mins Cook time: 10 mins 2 eggs separated 1 tsp icing sugar Pinch of salt 50g quark 80ml of milk 100g plus of plain flour (extra if needed) 1/4tsp baking powder Tray blueberries Extra quark for topping Method: In a bowl whisk the egg yolks. Add the milk and quark and mix. Add the sugar, baking powder and salt. Slowly sprinkle in the flour whilst whisking (you want it to be the consistency of thickened cream). In a separate bowl whisk the egg whites for a few minutes until you have thick peaks. Carefully fold into the other mixture, trying not to knock the air out. A metal spoon is the best thing for the job as it cuts through the mixture without knocking the air out. Heat a frying pan and add some butter, then dollop in a large spoonful of the mixture. Fry for two minutes, turn over when golden and crispy and cook for a further minute. Cook the rest of the mixture in the same way and serve straight away with a dollop of quark, a drizzle of maple syrup and a few blueberries.

Cheese on toast doesn't have to be a heart-stopper, this version uses quark and mushrooms [PH]

MUSHROOMS AND QUARK ON TOAST “Whether it’s breakfast, brunch, lunch, or snack time, everyone’ll be hungry when they smell and see the wonder that is beautiful fried mushrooms and warm melted quark oozing between the toast. Quark is the guilt-free and delicious alternative to cheese in this recipe.”

Serves: 1 - 2 Prep time: 10 mins Cook time: 10 mins 2 slices of good country white bread 2 large flat cap mushrooms or 200g wild mushrooms 2 cloves of garlic, sliced Pinch of thyme 20g butter 2tbsp olive oil 100g quark 100g rocket Big pinch of chopped parsley Beef steak (optional) Method: Toast the bread. Heat a frying pan and add the butter and oil, when frothing add the sliced mushrooms. Cook for three minutes until brown. Now add the garlic, thyme and season. When it is all cooking nicely add the rocket, quark and parsley. Toss together and spoon on to the toast. These mushrooms would be lovely with a nice juicy steak!

This classic Greek dish is transformed into hearty comfort food with fewer calories [PH]

QUARK MOUSSAKA “Who doesn’t love moussaka? Made with quark this classic dish is transformed into something beautiful, with depth of flavour and none of the 'lifetime on the hips' consequences.” Serves: 4-6

Prep time: 25 mins Cook time: 25 mins Mince 200g lamb mince 1 onion diced 2 garlic cloves crushed 1 green chilli 1 tsp of coriander, cumin seeds 100ml red wine 1 tin tomatoes 1 tbsp Worcester sauce 1 big pinch of smoked paprika Salt and pepper Olive oil Layers 1 aubergine Olive oil Salt and pepper White sauce 30g butter 25g flour 200ml milk 200g quark Salt and pepper 1 bay leaf 50g grated cheddar Method:

To make the mince: In a saucepan fry the mince in hot oil. When it's browned add the diced onion and garlic and chilli. Fry for five minutes and keep stirring so it doesn't burn. Add the spices, red wine and boil the wine down. Add the tin of tomatoes, Worcester sauce and gently simmer for 30 mins or until it is nice and saucy like a ragu. Set to one side. Heat the oven to 200°c /gas mark 6 slice the aubergine into 1cm cubes and season and oil. Place in the oven and roast for 10 to 15 mins until soft and golden. Remove and set to one side. To make the white sauce: Melt the butter in a small pan. Stir in the flour and mix until smooth. Add the bay leaf and the milk a little at a time. Keep stirring on the heat so it thickens. When all the milk is added add the quark and season. You should have a thick creamy sauce. If it’s a little tight add a splash more milk. Take a suitable oven dish and add half the mince on the bottom, then a layer of aubergines and a layer of white sauce. Repeat the layers. Top with grated cheese and bake for 25 mins at 200°c/gas mark 6 until lush and crispy.

Mix flour and quark to make your own tasty pita bread, ideal with lamb [PH]

SPICE LAMB AND QUARK FLATBREADS “Super quick and easy, delicious flat breads made with only three ingredients - flour, The Lake District Dairy Co. Quark and a pinch of salt. These doughy disks are a joy to make and with spiced lamb, a tasty sauce and a bit of salad, BOOM! You’ve got a totally awesome meal in your hands.”

Serves: 4 Prep time: 30 mins Cook time: 10 mins 4 lamb leg steaks (200g) 1 tbsp coriander seeds crushed Salt and pepper Olive oil Flatbreads 250g quark 200g strong white flour Pinch of salt Small bag of salad leaves 1 jar sweet red peppers 1 peeled large carrot Small bunch of mint 1 lemon Olive oil Quark sauce 100g quark 1 clove of garlic Small bunch of mint Salt and pepper Method: Mix the coriander seeds, salt and pepper. Rub all over the lamb with a little olive oil. Leave to marinade for 30 mins in the fridge. Make the pitas by mixing the flour and quark together. It should be soft not sticky, so add a pinch more flour if needed. Knead for 10 minutes in a mixer or for 15 mins by hand until nice and stretchy. Divide into golf size balls and roll round

Heat your oven to the max 250°c / gas mark 9/10 with an oven tray or baking stone. Roll the balls out flat, around 3mm thick. Place directly on to the tray or stone and shut the door. They should take around three mins to rise. Remove and carefully cut open to eat. For the sauce, crush the garlic and chop the mint. Stir through the quark and season. This will keep for a week in the fridge and is delicious with lots of things. To make the salad. Slice the peppers, grate the carrot, chop the mint and mix the leaves in. Dress with lemon and oil just before serving. Heat a pan and fry the lamb steaks for about three minutes on each side for just pink steaks. Do for longer if you prefer more well done. Take out of the pan and rest for a few minutes before slicing. Split the pitas, load with salad and lamb. Drizzle on quark sauce and eat quickly.

Quark is a substitute for butter and cream in the Fabulous Baker Boys' version of carrot cake [PH]

QUARK CARROT CAKE TRAY BAKE “Carrot cake is one of the nation’s favorites, dark, moist, a hint of spice and bite from the carrot. This great traditional cake is taken to the next level with luscious quark replacing the butter, making this perfect afternoon treat even more delicious and healthier than the original.” Serves: 1 cake or 18 muffins

Prep time: 25 mins Cook time: 40 mins The cake 125g muscovado sugar 125ml sunflower oil 250g quark 2 eggs 250g spelt flour 2tsp baking powder 1tsp bicarbonate soda Pinch of vanilla salt 100g raisins 3 medium grated carrots 50g desiccated coconut The icing 300g icing sugar 100g unsalted butter 50g quark 1tbs honey Make in either a small deep roasting tin or 18 muffin cases Method: Preheat the oven to 180C/160C fan/ gas mark 4. Whisk together the sugar and sunflower oil, add to this the eggs then quark. Next add all the other dry ingredients followed by the raisins, carrot and coconut. Stir well and pour into a small, deep lined roasting tray, or cased muffin tin. Place on the middle shelf of the preheated oven for 30 to 40 mins until golden and a wooden skewer inserted into the middle of the cake comes out clean.

Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add the quark, butter and honey and mix well until smooth. Top your cake or muffins with the icing

The Fabulous Baker Brothers have created an alternative to the traditional Italian panna cotta [PH]

QUAKING QUARK PUDDING

“Similar to panna cotta but so much better, quark just gives this little pud a tasty edge.” Serves: 12 Prep time: 30 mins Cook time: set overnight 600ml The Lake District Dairy Co. Quark 400ml double cream 400ml milk 7 bronze gelatine leaves 200g sugar 1 vanilla pod Lemon juice splash Method: In a large pan heat milk, cream and vanilla, when it’s near the boil remove from the heat and leave to infuse. Fill a bowl with cold water and leaf by leaf add the gelatine, this softens the gelatine. Remove from the water and squeeze the excess water off. When the milk has cooled slightly stir in the sugar followed by the gelatine, if the gelatine goes in too hot it can affect its setting properties, too cold and it won't melt properly. When the mixture is room temperature, stir in quark and lemon juice. Divide the mixture into 12 small moulds, place in the fridge and leave over night to set. They will last for five days, but tend to get tougher the longer they’re left. To un-mould, dip the base in a pot of hot water for 20 secs, turn over and shake on to a plate Give the plate a little shake and watch with joy as the little orbs wobble and wobble.

London Pea Souper

Ingredients for bread 5g dried yeast (or 10g fresh) 300ml tepid water 560g strong white flour 10g sea salt 20 ml rapeseed oil, plus extra for rubbing on dough Ingredients for Pea Soup 1 knob of butter 3 tbsp good quality olive oil 1 onion, diced 1 garlic clove, chopped Pinch of paprika plus extra to serve Pinch of cayenne pepper Pinch of smoked sea salt 500g frozen garden peas 400ml hot chicken stock 4 tbsp crème fraiche with 2 tsp horseradish cream mixed in Small bunch of mint roughly chopped (12-18 small leaves reserved) Juice of 1 lemon, zest of half 200g smoked eel fillets, to serve.

Step 1 Stir the yeast into the water with a fork. Weigh the flour and salt into a bowl and add the oil. Pour in the dissolved yeast and stir. Once it comes together into a dough, turn it out and knead for 15 minutes (10 minutes for machines) until smooth and elastic. Put back in the bowl, cover in cling film and leave in a warm place to double in size or for 1 hour (whichever is first). Step 2 Heat the oven to 240 degrees/ gas 9, and put in a baking sheet or stone to heat up. Divide the dough into 6 balls, roll under the palm of your hand into a good round shape, then cover with rapeseed oil and place in a baking tray. Cover the tin and leave it in a warm place to double in size or for 30 minutes (whichever is first). Step 3 Place a dish of water on the oven floor for the perfect crust. Bake the rolls for 10 minutes, then turn the temperature down to 230 degrees/ gas 8 and bake for a final 10 minutes until golden.

Step 4 To make the soup, heat the butter and oil in a large pan over medium heat. Add the onion and garlic and fry for 3 minutes or until soft and just colouring. Stir in the paprika, cayenne and smoked sea salt, then add the frozen peas and the hot chicken stock and bring to the boil. Cover and simmer for about 6 minutes or until the peas are just cooked. Take off the heat. Step 5 Slice the tops off the rolls and remove the inner crumb to make a bowl for the soup. Add the crumb to the soup with the crème fraiche, mint and lemon zest and juice. Blitz with a hand held blender or add to a liquidizer and blend until smooth. Step 6 Pour a little oil inside the bread rolls and season them. Return to the oven for another 5 minutes to harden slightly. Pour the soup into the bread rolls and flake the smoked eek over the top. Serve with a dusting of paprika and the reserved mint leaves on top.

The Melter Belter

Ingredients 1.5kg piece of beef brisket Ingredients for Marinade 150g brown sugar 50ml Worcestershire sauce 1tsp salt 2tsp black peppercorns crushed 1 tbsp juniper berries 1 tsp whole allspice Ingredients for Worcestershire onions 1 tbsp butter 2 tbsp olive oil 8 onions, sliced 3 tbsp Worcestershire sauce 50g brown sugar Ingredients to assemble 8 slices of spelt bread Butter English mustard Red Leicester cheese, sliced.

Step 1 To make the marinade, put all the ingredients into a bowl and mix together; then rub all over the beef brisket and leave to marinate overnight. Step 2 The next day, heat the oven to 150 degrees/ gas 2. Put the brisket in a large roasting tin, cover the tray with foil and roast for 3 hours, basting from time to time. Remove the foil and cook for a further 30 minutes to give it some colour. Step 3 To make the onions, heat the butter and olive oil in a large pan on a low heat, add the onions and cook for 5 minutes until softened. Add the Worcestershire sauce and sugar and continue to cook over a low heat for 10-15 minutes or until syrupy. Step 4 To assemble the sandwich, butter the bread on both sides. Spread over English mustard, followed by the sliced beef, some of the onions and slices of cheese. Panfry the sandwich until the bread has a nice browned colour and is crispy, then finish

in the oven at 200 degrees/ gas 6 for 5 minutes till the cheese is melting. Serve warm.