Quark is a European <\/span>naturally fermented<\/span> cottage cheese that can be used in cheesecakes, baking, dips or simply spread on bread<\/a>. Kefir is fermented milk and an amazing source of probiotics. Blue Bay Quark and Kefir from Mornington, Victoria<\/a> are award-winning and made using family recipes that have been passed down through four generations.<\/span><\/p>\n Quark is one of the most nutritious and easily digested foods and is relatively low in fat. It contains valuable proteins, vitamins and minerals and is full of omega-3 fatty acids. <\/span><\/p>\n Because it is acidic kefir can be used in recipes where cultured buttermilk is called for. The lactic acid activates baking soda, making for fluffy pancakes and delicate cr\u00eapes<\/a>. <\/span><\/p>\n Breakfast Quark<\/p>\n <\/strong>Serves 2-4<\/p>\n 500g blue bay quark To Serve<\/strong><\/p>\n Mix 125g of Blue Bay Quark with Blue Bay European-style light sour cream and spoon onto a serving plate. Top with blueberries, Chunky loganberry and blueberry sauce and a drizzle of honey.<\/p>\n Chunky Loganberry and Blueberry Sauce<\/strong><\/p>\n 500g fresh or frozen mixed berries; we used last season\u2019s frozen loganberries and blueberries Method<\/strong><\/p>\n 1. Place berries in a small saucepan on low heat to thaw and cook down for approximately 5 minutes.<\/p>\n 2. Add the lemon juice, sugar, Chambord, nutmeg, cinnamon and lemon zest. Reduce heat and continue cooking<\/a> for a further 10 minutes to infuse flavours.<\/p>\n 3. Remove from heat and allow to cool before serving.<\/p>\n
\nBlue Bay European-style light sour cream, 2 tablespoons per plate
\nfresh blueberries, 5-8 per plate
\nChunky loganberry and blueberry sauce (see recipe below) to garnish
\nBeechworth<\/a> single origin honey, to drizzle<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/essentialsmagazine.com.au\/wp-content\/uploads\/2018\/12\/Chunky-Loganberry-and-Blueberry-Sauce.jpg?resize=770%2C658&ssl=1\")
\nJuice of half a lemon
\n4 tsp sugar
\n\u00bd tsp cinnamon
\nPinch nutmeg
\n10 2cm x 2mm strips of lemon zest
\n1 tbsp Chambord liqueur<\/p>\n