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Quark and Semolina Casserole

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Quark and Semolina Casserole

The perfect quark and semolina casserole recipe with a picture and simple step-by-step instructions.

  • 500 ml Milk
  • 1 pinch Salt
  • 100 g Semolina
  • 250 g Lowfat quark
  • 3 Eggs separated
  • 60 g Butter
  • 60 g Sugar
  • 1 Grated lemon peel
  • 1 Lemon juice
  • 20 g Ground almonds
  1. Bring the milk to the boil with a pinch of salt, sprinkle in the semolina and let it swell over a low flame for about 5 minutes. Let the semolina cool down.
  2. Quark with egg yolk, 40g butter, sugar and the zest and juice of 1 lemon mix and stir well. Stir in the cooled semolina.
  3. Beat the egg whites until stiff, fold into the quark and semolina mass and pour into a greased baking dish. Now decorate with ground almonds and flakes of butter (remaining 20g butter) and bake for about 50 minutes at 180 ° C.
Dinner
European
quark and semolina casserole

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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