Brünch

brünch goes Berlin!

It is official! brünch will be leaving The Taproom this summer, setting out on new exciting adventures across the Pond.

After 15 years away from home, seven years in London, two years of brünch and seven months at The Taproom, Berlin is calling!

In November last year I got the amazing opportunity to set up my very own cafe at The Taproom, London Fields in collaboration with London Fields Brewery. After two years of running many sold-out popups and events around London, taking brünch to festivals around the UK and working with some truly amazing brands, I launched a Kickstarter campaign and went all out to try my hands at a permanent brünch home.

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Within 20 days, 62 backers supporting my vision and plans I was able to raise £10,169. (Thank you mum for topping up so I would not lose what has already been raised … <3)

In just seven weeks we then redesigned The Taproom and opened our doors on 17 November 2016. We put our heart and soul into it and created a menu of our favourite brünch dishes as well as Berlin drinks and brünch cocktails to match. We sourced the best Berlin coffee and worked with local artists and suppliers to make our home cosy and welcoming.

Being at The Taproom has been a great experience and learning curve for us. We made lots of new friends and met some beautiful people. It was our first time opening our own cafe and brünch has become a destination in its own right with people travelling from across town to visit us. We are overwhelmed by the positive feedback we have been receiving and leave with lots of warm feelings.

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Farewell London Fields, hallo Berlin!

It has not been an easy decision and we are sad to say goodbye to all our friends and customers who come every day, but we are excited about what’s ahead. We will be taking a little break to work on our next brünch projects and our next exciting adventure in Berlin. And who knows where it will take us next 🙂 Brünch is a free spirit at heart and we will continue to spread the brünchlove for sure.

Of course we won’t go without a proper Berlin leaving brünch!

Sunday, 04 June 2017 | 12pm until 4pm | Tickets here

I hope to see many of you there or at the cafe in the meantime! Our last day at The Taproom is 04 June 2017.

Lots of BrünchLove

Noemi x

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brünch Festival Season 2016

A whole summer of fun ahead with our mobile Berlin Brünch Bar!

I am super excited to announce that brünch will be at three of the best UK festivals this summer bringing you some healthy Berlin brünch treats to kick start your day.

You’ll be able to find us at Wilderness Festival (4-7 August), The Big Feastival (26-28 August) and together with Jägermeister we will be serving up a proper Berlin brünch in the Jägerhouse at Bestival (8-11 September).

We want to make a change in the Festival breakfast scene this year. 

Breakfast seems to be an afterthought at many festivals but we believe it’s time for change. We often find ourselves wandering around in the morning looking for something nutritious and healthy after a long night of dancing and probably a few too many drinks. I am usually starving in the mornings and a croissant or a pulled pork burger is just not going to cut it for me.

That is why I brought to life my mobile Berlin Brünch Bar. Together with my amazing brünch team, we will be touring some of the best festivals in the UK for the very first time this year. And who knows, if you like what we do perhaps we can come back next year 🙂

Our menu will be filled with wholesome, healthy breakie and brunch options that will make sure you start the day the best way possible. Most of the menu is vegetarian and vegan friendly though there will also be some typical Berlin sausages for those of you who like it a bit more meaty. We will confirm our final menu closer to the date but here a little sneak preview 😉

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The design of my Berlin Brünch Bar is in keeping with the look and feel of my brünch popups. It has taken me a few good months to design my stall and think it all through thoroughly. I hope you will like it. It will be rustic in design with lots of wood and greenery. The food will be vibrant and colourful and we are hoping to have a little picnic corner attached too for you to hang out with us.

Make sure to look out for us when you are there 🙂

Here is where you will find us

WILDERNESS

Exact location to be confirmed

Kicking off in August we’ll be leaving the bustle of London for Wilderness. The festival is located in the rolling Oxfordshire countryside on a stunning private estate.

‘Busyness is everywhere, in your morning, at your desk, in your home and even in your thoughts. We’re always doing and always planning: ‘more forwards’ as the saying goes. Come summer time, we feel a little time in the wilderness helps correct the balance of the busyness. Four days in a nature reserve to meet new people, new ideas and new experiences. If Wilderness had a saying, it would probably be ‘meet the world’: a world of creativity and culture, of festival and flora, of ideas and identity. Wilderness aims to slip off your shoes, settle you down and then showcase the best of who we are, where we belong and what we create. As our unofficial saying goes, come to the wilderness to meet the world.’

– Source – www.wildernessfestival.com

We love their ethos and the way they bring people together to celebrate nature, creativity, music, arts, food and life! Wilderness is really known for its quality food offering. Their feasts are amazing and include some of the biggest names in the UK – Hix, Raymond Blanc, Robin Gill, Virgilio Martinez and many more.

It is a massive honour for us to be part of Wilderness for the very first time this year and we are very excited to see you there

Jamie Oliver’s The Big Feastival

Location – Stall CS05, Gate 25

Over the August Bank Holiday weekend we will be trading at Jamie Oliver’s The Big Feastival at Alex James’ farm in Chipping Norton in the idyllic Cotswolds countryside. It is a unique weekend celebration of music, food and fun for the whole family. The programme will be packed with cookery classes and demonstrations by top chefs, a fantastic line up, lots of local producer stands, arts & crafts workshop, vintage funfair, food feasts, a Wellness Kitchen and brünch! 🙂

Based on a farm, it’s the perfect festival for laid back fun with friends and family. We love the mix of music, good food and activities for everyone to enjoy. There is a real community feel to this festival which is why we’re excited to be part of it in 2016.

Bestival at the Isle of Wright

The Jägerhaus

We’re going to be ending the UK summer festival season on a high!

We’ll be joining our friends at Jägermeister in their infamous re-vamped Jägerhaus to bring some proper Berlin vibes to Bestival. We will be serving up the best of Berlin brünch in The Loft alongside some hot DJ lineup and lots of amazing Jäger cocktails. We are seriously excited about this one and hope to see many of you there.

Bestival is a four-day boutique music festival which takes place at Robin Hill Country Park, on the Isle Of Wight. From the massive music stages to the Ambient Forest to the fancy dress en-masse, the unique world of Bestival is meant to ‘inspire peace, love and dancing’.

We definitely like the sound of that! There is even a festival within the festival – Slow Motion. It is a tranquil place set at the top of the hill and a realm of calm with views across the whole festival. We know it’s going to be an wicked 4 days!

We can’t wait to begin our summer adventure. We want to bring you healthy, hearty and nutritious breakfasts to power you through glorious festival days.

I hope to see you all over the course of the summer!

Noemi x

Order brünch online!

How about a long lazy Sunday brünch in bed?

I have thought about how to deliver brünch to your home on a Sunday morning so you can enjoy my Berlin breakfast in bed, or at work during the week, your friends’ place as a surprise and the parents’ house for their birthday.

I wanted to make brünch available to anyone anywhere alongside my popups. I put my ideas on paper but I quickly realised that a project like this would be more than I could chew at the moment. Logistically it is quite a big undertaking. So I postponed my idea for the time being…until I got a call one day!

Pete, Marketing Manager at EatFirst rang me up asking if I’d be interested in a collaboration for a few months with this new online restaurant that is originally from Berlin but has recently launched in London.

Erm….yes?!

I met up with their whole team in their production kitchen and offices in Limehouse. I tried some of their food and I loved it – real flavours, quality ingredients, all freshly made and looking great! Not like some other take aways that you need to eat with your eyes closed. All their chefs cook the food fresh every day in EatFirst’s own production kitchens!! I was impressed when I saw it. Even their juices are pressed fresh to order and they are working with some really good drink brands too.

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So I said yes and soon enough I spent a lot more time with Benn Hodges and his team in the kitchen. I got my  kitchen uniform back from my attic where it was stored since University and we started developing a lovely brünch menu that I think you will really like.

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Picture by Catherine Jeffries

When I was asked to cook my menu in their kitchen so that everyone can try it, it was quite nerve wracking actually. It is always weird to work in someone else’s kitchen for the first time and this time it was a proper commercial kitchen. But the team was great and I had a great time cooking away. They gave me loads of space, everything I needed and I just did my thing until I was ready to serve my menu.

Luckily they were all really happy and we took it to the next level.

The first stage was the tasting and evaluation, then we came up with  menu and I developed all recipes for that. We sourced suppliers, worked out costings and I showed the team how to prepare my food when I am not around. We developed the marketing campaign and planned the launch. We worked out the look and feel of the packaging and finally the photoshoot. It’s amazing to see how everything comes together after you put your heart and soul into something. It was a great feeling and a lot of fun 🙂

Our menu will go live via EatFirst on May 9th and I am super excited to have you try my EatFirst brünch menu soon (see the full menu below).

A little bit about EatFirst

EatFirst is essentially an online restaurant idea, which was brought to life in 2014.

All EatFirst chefs come from top restaurants around the world; Jane Tran was trained at the Bar Boulud in New York and London,Benn Hodges brings his culinary magic from London’s infamous Roka restaurant and Fanny who joined recently comes from the legendary Michelin-starred Benoit in Paris so there is a real power team behind the brand.

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The chefs – Fanny (left, obvs), erm…me and Benn 🙂

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Two Proseccos down! Not sure Fanny is impressed!

 On the menu

‘The Berliner’ (dish in the middle iof the picture)

Sliced smoked cheeses, tasty French Brie, Cumin Gouda, German pepper salami, tender smoked pork loin (Kassler), Berlin fleischsalat, topless egg, celeriac remoulade accompanied by fresh fruits, pickles as well as a selection of artisan sourdough and bread rolls.

EatFirst Berlin Brunch Complete Table

Smoked Mackerel Pâté

Smoked mackerel pâté with grated gala apples, fresh horseradish, crème fraiche and lemon juice. Served with a celeriac remoulade on a bed of mixed leaves and artisan rye bread.

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Avocado & Beetroot Slider (Vegan)

Served on a thick slice of rustic sourdough, generous layers of avocado atop beetroot hummus and spinach leaves. Sprinkled with sea salt, toasted sesame seeds, micro greens, lemon zest and organic honey.

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Goats Cheese & Strawberry Slider (V)

A thick slice of rustic sourdough with lamb’s lettuce, sliced honeyed goat’s cheese, fresh strawberries topped with crushed hazelnuts and wild thyme.

EatFirst Berlin Brunch Goast Cheese and Sourdough Slider

Roasted Butternut Squash & Feta Slider (V)

Roasted and rosemary-infused butternut squash on a rustic slice of sourdough, sprinkled with toasted pumpkin seeds, crumbled feta, organic honey, pomegranate seeds and hand-picked garden cress.

EatFirst Berlin Brunch Roast Squash Sourdough

Almond Butter, Banana, Quark Sourdough (V)

Fresh made almond butter smothered on a thick slice of sourdough with sliced banana, thick churned quark, amaranth and chia granola topped with organic honey and thyme.

EatFirst Berlin Brunch Almond Sourdough

Rote Grütze – German Red Fruit Compote (V)

A red fruit compote including sour cherries, strawberries, blueberries, blackberries and raspberries spiced with cinnamon and served with fresh vanilla custard and sliced fruit topping.

EatFirst Berlin Brunch Rote Grutze and Bloody Mary

Our suggestions how to serve brünch

In bed  – my personal favourite!

With all your friends – Sharing is caring ❤

At work – make the Boots Sarni blush!

In the park – perfect picnic!

Brünch for one – treat yourself. 

 

Anything goes! 🙂 

You can order via web or app from EatFirst and choose a 30-minute delivery slot between 11.30am to 2pm and 6pm to 10pm. Orders are delivered by a team of EatFirst motorcycle drivers.

The minimum order £12.50 including £1.95 for delivery anywhere in Zones 1, 2 and 3.

My brünch menu will be available to pre-order for a limited time only from May, 8 throughout June and July.

Enjoy and let us know what you think!

Noemi x

brünch – testbed for new Berlin brands & passionate people like us

brünch is not only about our amazing Berlin brunch spread. It is also a testbed for new brands and like-minded passionate people that want to trial their ideas and products, gain exposure and get feedback – from you.

This can be anything and anyone ranging from new Berlin (or German) drink brands to independent cool coffee suppliers, up-and-coming DJs, small artisan bread bakeries, local suppliers and independent venues. I want to give you all the chance to try something new and enjoy some proper Berlin vibes at my events. Therefore, whenever you come to my pop ups, please be open minded, try whatever is on the menu, ask us questions and let us know what you think.

In the past we have been working closely with hard-to-come-by German drink brands and small-batch speciality coffee roasters based in London. Some of our partners include(d) Club Mate, fritz-kola, Belsazar Vermouth, Volcano Coffee Works, Assembly Coffee and lots of other lovely independent producers and suppliers.

So for our next event in February, I will be working with Bauhaus Coffee.

Bauhaus Coffee is super new in London’s coffee scene (website coming soon). It was launched by Max and his uni mate Ted. I met Max for the first time when I was just about to leave my corporate job. He and his two uni mates Gabe and Eirik had just launched Blacksheep Coffee and I was able to help them out a bit and learn about coffee and the art of roasting and brewing.

Over time, Max started to challenge the speciality coffee scene’s over-complication and pretension though. He and Ted got together to develop a  ‘no nonsense coffee’ as they say … bold words but we like that!

Bauhaus Coffee was born.

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It is inspired by the principles of Bauhaus production – roasted combining the love of the craftsman with the consistency of modern techniques. All their coffee is ethically sourced from single farms, estates and cooperatives as it says in their sales brochure.

We are curious and will give them a try on 28 February at the Brewer’s Bar in Dalston. Tickets out now via www.bruench.com

Future collaborations are in the planning and whilst I cannot say too much yet, I can guarantee you don’t want to miss this. So keep your ears and eyes peeled for my next events including Berlin supper clubs and Berlin film nights with some of the best Berlin cocktails you’ll ever have in London.

I am excited to see you soon.

x

 

Heard of ‘BrotZeit’ yet? Brünch has got a little sister :)

Have I introduced you to BrotZeit yet?

After a year of successful brünch events held all across London, I have recently launched a new mobile Berlin breakfast bar called ‘BrotZeit‘ – brünch’s little sister 🙂 The German phrase is a combination of ‘Brot’ meaning bread and ‘Zeit’ meaning time.

BrotZeit is based on the Berliner ‘Stulle’, which is Berlin slang for an open sandwich and an extremely popular breakfast, lunch and dinner snack. So popular there is even a Stulle or ‘Butterbrot’ (another word for it..) day in September every year! Berliners love their bread and their Stulle!

But what is it exactly!?

BrotZeit serves this moreish Berlin Kult snack but with a twist – healthy & wholesome toppings on thick slices of rustic sourdough bread from small local artisan bread bakeries of the likes of E5 Bakehouse, The Dusty Knuckle Bakery, Brickhouse Bread and Elephant Bakehouse.

Sometimes pictures say more than words…

I change my menu whenever I have a new idea. I try to source locally where possible so my menu is very seasonal.

In the past, my menu looked something like this

Thick Slices of Rustic Sourdough with

 Goats Cheese, Fresh Strawberries/Fresh Figs, Basli & Honey

Beetroot, Avocado, toasted Sesame & wild Thyme (vegan)

Butternut Squash, Feta Cheese, Pomegranate & Rosemary

 Home-made Almond Butter, Banana, Yoghurt & home-made Granola (vegan)

Home-made Hummus, sun-dried tomatoes, toasted seeds & Thyme (vegan)

For those with a sweet tooth, I also alternate between my brünch signature amaranth & chia granola with german quark, homemade banana bread with warm Nutella and toasted coconut, fresh Buckwheat waffles and Rote Grütze, a typical German dessert.

With BrotZeit I am bringing the mobile breakfast to life – colourful and vibrant, it is definitely an eye catcher wherever it goes.

Where can you find us? 

I am working with Morning Gloryville East London at their East London after parties at Number 90 in Hackney Wick from 11am until about 3pm whenever I can. For future dates, check out my Facebook page @bruench or Twitter @bruench_popup next dates on their website.

Exciting plans ahead! I am applying to trade at festivals this summer in the UK. There is definitely a lack of healthy food options, not to mention breakfast options at festivals, and I want to change that. It’s quite a lot of paper work but I am working through them as we speak. Fingers crossed. And perhaps will see each other for a dance or two and breakfast after soon 🙂 I will keep you posted.

If you have an event and would like to get BrotZeit involved, please don’t hesitate to drop me a line at bruench@gmail.com. Would love to hear from you.

Lots of brünchlove.

Noemi x

brünch – 2015 in review

Wow! Time flies when you’re having fun.

2015 was a fantastic and certainly eventful year for me. I am so very grateful for all the experiences I have made and people I have crossed paths with.

As you know, in October 2014 I left my corporate city job to launch brünch – London’s first and only Berlin pop up, bringing people together in London’s quirkiest venues to enjoy some proper Berlin vibes.

I quit my job because I did not want to wake up one day and regret not having tried. I wanted to follow my passion and live my ideas and dreams. But I also left my corporate job to change my lifestyle, find more balance and appreciate the small things in life that we often take for granted.

I would like to take this opportunity to thank everyone who has supported me along the way, who has come to my events and who has chosen to become and stay part of my journey. You know who you are and you are amazing – thank you.

Since I launched brünch in February 2015, my pop ups have grown from ‘bread brunch booze’ Berlin style to a platform for collaboration, up-and-coming DJs showcasing their talent, meeting new people, discovering London’s hidden and unusual spaces and bringing new small-batch German drink brands to London. You might have seen it already – I also launched BrotZeit in 2015 – my new mobile Berlin breakfast bar concept ideal for markets, corporate events, festivals and small cafes.

Our Berlin brünch community is growing and we (yes, the royal ‘we’ for now) have lots of exciting plans for the New Year – come along and join us! 🙂

brünch – 2015 in review

In 2015 I hosted ten Berlin pop ups and two BrotZeit events where I welcomed over 600 guests in 11 different venues. brünch was named ‘one of London’s most active pop ups in 2015‘ by London Pop Ups , ‘one of the capital’s most exciting pop ups this summer’ by STYLISTand ‘one of London’s prettiest breakfasts’ by About Time Magazine. brünch was also featured in Time Out London, the Evening Standard and my face even made it into Germany’s top newspapers such as Der Tagespiegel with an article on ‘Berlin, London und das ‘brünch’ – Wie sich das Frühstück ändert.‘ I still can’t quite believe it all and my heart still jumps with joy :)))

Last year, I took my pop ups to converted warehouses, rooftops, antique salvage shops, railway arches and craft beer breweries all across the city. In memory of a great year, here a little snapshot of my events in chronological order:

My very first pop up took place at Salon, Brixton in February 2015. Tickets were sold out almost a week before the event with around 40 people attending. Salon is such a beautiful venue owned and run by Nick Balfe, former head chef of Jackson Boxer’s Brunswick House and Frank’s Campari Bar. I can only recommend visiting his restaurant in Brixton Market Row for breakfast, lunch or dinner.

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My second pop up took place at The Doodle Bar in Battersea in March. With 50 people attending, it was another sell out event. The vibe was fantastic and I met lots of lovely people and like-minded foodies including Spooncereals, the GrubClub, The Brick BoxSnactThe Social PantryCulinary Canvas and many more. DJ Dirk from Germany put on some hot electro sounds to get into Berlin mood.

In April, I hosted a Berlin Easter brünch at Brixton East 1871 – a converted 19th-century furniture warehouse just off Coldharbour Lane. The venue is stunning and has retained much of its original character and charm. It was a lovely event where about 40 guests attended with their families, friends, dates and partners.

A week later, we went the extra mile and took brünch to East London for the first time. Stage 3 in Hackney Central is part of the Hackney Empire building and with the help of DJ Dirk on the decks, we converted the venue into a little bit of Berlin that day.

In June I was asked to participate in the Streatham Food Festival with my pop up. I felt very honoured and excited to host a German-inspired Summer Dinner at Boyce da Roca, a small neighbourhood cafe in the heart of Streatham. I cooked for four days straight and even my mum arrived from Berlin to help me. It was beautiful ❤ I worked with Axiom brands and mixologist Fliss together to design some amazing cocktails to pair each dish on my menu.

Then it was time for a little Summer break. I went travelling in France for two weeks after reminding myself that leaving my office job also meant more time for myself, work-life balance and adventure. I went into the mountains in Provence and it was beautiful – a peaceful village tucked away from city life – so much beauty and time to let go and appreciate.

When I returned from holidays, I started spending more and more time up east. I explored Hackney Wick, London Fields and Clapton on my bike. Hackney reminds me a lot of Berlin – the vibe, the sense of space, the people…On one of my exploration tours, I came across the CRATE Brewery and in June I hosted my Berlin brunch pop up in their ‘Brew Shed’ – such a special setting. DJ Mo with his own label Homage Records on the decks – amazing vibes, amazing people.

Having been a few times to Maltby Street Market for food, drink and shopping, I inevitably fell in love with the most amazing antique salvage shop in London – Lassco Ropewalk. And so it happened that I managed to convince the owners to bring a little bit of Berlin to their shop in July. On a rainy Sunday morning my team and I converted this beautiful space into a buzzing Berlin den with fresh waffle and Nutella smells running through the shop and gorgeous bread from St John Bakery on offer. I love this venue.

I had been invited to the launch party of The NINES in Peckham in February which was run by two girls who were friend of someone I had met through another friend (this is basically how I find my venues ;)) The NINES is a converted garage bar hidden behind the Bussey Building and exactly what I was after for brünch. It took six months until we finally met up to discuss hosting an event together. In August, 40 people came to enjoy a long lazy Sunday brünch with proper Berlin electro tunes from Moody Pat, a young cutting-edge DJ from the French Caribbean who is definitely one to watch.

To take advantage of the warm summer months, my next event brought me back East to London Fields where I stumbled upon a new quirky venue with probably the best views overlooking London Fields (apart from Netil House perhaps). Playground & Proof had only just opened and it was a pleasure to be the first pop up to host an event up on their roof terrace – a hidden gem you should definitely go and check out if you are in the area.

In the whole month of October I then worked with Streetfeast on the opening of their new Hawker House in Canada Water – a 2,500 people venue with 14 street food vendors and nine bars – and project manage Oktoberfest, which welcomed approximately 5,500 people over two days. We ate, we drank, we danced – such an amazing experience and project to work on 🙂

November was another eventful month for me. I left Brixton after six years and moved to East London – it felt like the end of an era… I also celebrated my 30th birthday in November in Berlin and I launched BrotZeit at the Morning Glorville afterparty! In the meantime I was hatching plans and getting everything ready for my Berlin Winter brünch the following month.

I had visited Palm 2 in Clapton, a lovely venue tucked away above a cute local gourmet deli shop, back in the summer. I fell in love with the venue straight away and having moved close by now, my heart was set on hosting my last event of 2015 here. I welcomed about 40 people for a cosy Berlin Winter brünch in December with lots of German spiced Glühwein, fresh cinnamon waffles and delicious Berlin cocktails.

What a year!

I am seriously excited about 2016 and no doubt Berlin is here to stay 🙂

I am also incredibly proud to have worked with some of these amazing suppliers in 2015:

Berlin/German Drink Brands (among others)

Local Food Suppliers

Coffee Suppliers

Special thanks go to my fantastic friends and family for all your support and help – Sarah, Jamie, Pete, Esther, Roman, Lucy, Kaia, Rocio, Bill, Vicky, Sophie and Christie.

See you in 2016!

Lots of brünch love,

Noemi xx

Quark – The Guilt Free Ingredient and next Big Thing in Nutrition

I love Quark (‘kvarg’)

.. and I don’t mean the type of matter particle you find in your physics books.

No, I am talking about the Quark that is lovely and creamy, very easy to work with and super healthy too.

Quark is very popular in German-speaking countries and I am really surprised why Quark is still not very common in the UK. But what is it? Quark is a fresh curd cheese made from pasteurized cow’s milk. You can easily miss it among of all the cottage cheeses, cream cheeses and ricottas. From a nutritional standpoint, I would go for Quark over Greek yoghurt, normal yoghurts and other soft cheeses any day.

Here a little comparison to give you the full picture

 

Lake District

Fat Free Quark

Total 0% Fat Greek Yoghurt Onken Natural Yogurt Low Fat
Energy             63kcal          96 kcal              46kcal
Fat              0.4 g           5.0 g               0.1g
of which saturates              0.2 g           3.6 g               0.1g
Carbohydrate              3.4 g           3.8 g               4.3g
of which sugars              3.4 g           3.8 g               4.3g
Protein              11.6 g           9.0 g               5.4g
Salt

             0.1 g

           0.1g               0.2 g

 

As you can see, it is a great source of protein, naturally fat free and low in salt and sugar – perfect if you are in training mode or simply like to eat healthy and look after yourself.

I use a lot of Quark in my daily cooking and Berlin brünch popups. It is such a versatile dairy ingredient perfect for mixing and baking, in savoury and sweet dishes. At my pop ups many of my guests ask me  where they can buy Quark.

Unfortunately, you cannot get Quark everywhere but don’t despair. The Lake District Dairy Co. Quark, which I personally really like comes in three varieties – ‘Original’, ‘Lemon’ and ‘Vanilla’ and you can get your hands on a 250g pot at a larger Sainsbury’s (the smaller stores often don’t have it). They usually put it separate from the yoghurts and close to the Mascarpone and Ricotta. A pot at the supermarket costs you £1.25 but Sainsbury’s house brand Quark is pretty good too and costs £1.

Here some interesting facts about Quark

  • Quark originated in Europe and is very populat in the northern countries
  • Quark accounts for about half of the total cheese consumption in Germany
  • It has double the amount of protein content than common yoghurts
  • It is the perfect healthy alternative to ricotta, mascarpone and cottage cheese
  • Unlike most commercial cheeses, quark contains neither rennet nor added salt

Now then, I hope this gives you a bit of an idea what I am on about. All I can say is give it a go, taste it and experiment with it. Below a few inspirations and recipes which I love and which are easy for you to try at home.

One of my own signature brünch dishes is Vanilla Quark with home-made Amaranth & Chia Granola. If this sounds too complicated, come along to one of my brünches and I walk you through it.

Tip – Don’t buy the ready-made Vanilla Quark but add fresh vanilla beans or vanilla bean paste and some icing sugar to the ‘Original’ version. If you don’t have Granola at hand, top it up with some fresh fruit and nuts and et voilà 🙂

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Or how about a German Quark Cheesecake with poppy seeds?

 

Quark Cheesecake by Essen und Trinken

 

 

 

 

 

 

 

 

Picture & Recipe from ‘Essen und Trinken‘

Tip – Always drain the Quark in a towel before adding it to the mix, otherwise the cake becomes too wet.

Or, if you like it savoury, try out this delicious herb quark (German – Kräuterquark) on rye bread

Krauterquark

 

 

 

 

 

 

Picture by Eatsmarter.de

Tip – I like to add chives, parsley, garlic and onion but you can add any herb you like really. Add the Herb Quark to your tortillas, sandwiches, on boiled potatoes (typical German dish) or Sweet Potato Wedges instead of sour cream and Mayonnaise.

Or Waffles with Quark?

Tip – Best with fresh fruit, icing sugar and perhaps some golden syrup

 

 Waffles with Quark

 

 

 

 

 

 

 

Picture by brünch 

RECIPE FOR YOU TO TRY AT HOME

So here it comes – one of my favourite Quark recipes is QUARK ICE CREAM

IMG_20150603_105323

 

 

 

 

 

 

 

 

Picture by brünch 

I can eat ice cream any day of the year and any time of the day.

I love a proper gelato – creamy and rich in a fresh home-made waffle. So GOOD! My friend Michael, who is possibly the best chocolatier in London and also a passionate cook, made a fantastic ice cream at one of his dinner parties and I got very excited. Weeks after I was still thinking about it and had so many ideas of what type of ice creams I could make. So I borrowed his ice cream machine and tried a few things out. It is brilliant – you can literally add anything you like ie Molasses, dry sourdough bread (yes, it’s amazing), earl grey tea, Nutella, your favourite chocolate bar, fresh fruit and QUARK.

I was designing my menu for my German-inspired Summer Dinner Pop Up and I decided to serve Quark Ice Cream with Rote Grütze, a German fruit compote which I serve at my Sunday Berlin brünches. A few days later, Michael, his girlfriend Alex and their little daughter Augustine witnessed the making of the best Quark ice cream I have ever tasted (well, it was kind of the first one I tasted..)

Making ice cream is so easy and done within only one hour – perfect for when you have friends spontaneously showing up for dinner. This one is definitely a winner. We tried a few versions until we were happy with the texture, flavour and looks of my frozen desert.

Here is how it goes:

Ingredients

  • 150 gr of sugar
  • 3 egg yolks
  • 200 ml double cream
  • 300 gr natural quark (The Original Dairy Farm Quark from Sainsbury works well)
  • 2 vanilla beans OR 2 tablespoons pure vanilla bean paste

Method

takes 20 mins to make and 30 mins in the ice cream machine

makes about 500 ml of ice cream

 

  • Add the sugar with a little bit of water (3-4 table spoons) into a sauce pan until dissolved.
  • Beat the egg yolks in a separate bowl and slowly whisk in the sugar syrup until pale and creamy and tripling in volume.
  • Whisk together the cream and quark with a hand-held whisk until it becomes creamy and smooth. Add the vanilla and stir.
  • Fold in the egg mixture and blend with a baking spatula until fully combined.
  • Add the smooth cream into the bucket of the ice cream machine (¾ full) and set the timer for 30 minutes. If you don’t use a machine, fill the cream into a Tupper Ware Box and put into the freezer overnight. Blitz the frozen mix in the morning and back into the freezer for an hour. The latter takes longer but tastes equally delicious.

Ready!

The ice cream maker is definitely on my birthday wish list. Mum I hope you are reading this..:)

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