Take part in the ADELICIOUS 2 competition

Dear friends, until Thursday, July 25 at midnight, you still have the chance to take part in the competition for the best recipe and the prize draw for a 500 euro voucher for rehabilitation at ADELI.

You just need to cleverly incorporate two must-have ingredients into your recipe: Quark and apricots.

Here are our previous posts with recipes! Can you beat them?
Register and post your recipe with a photo here.

Semolina and quark heaps with apricot filling (6 portions) from the STEINER family

Recipe and preparation

Ingredients for the apricot garnish:

1. 300 g apricots (for the apricot mixture)
2. 3 apricots (cut into small cubes, set aside)
3. 1 tablespoon sugar
4. 1 teaspoon lemon juice
5. 1 sheet of gelatine

Preparation:

1. Soak the gelatine in cold water.
2. Cut the apricots, add the sugar and lemon juice and cook until soft, then puree.
3. Divide the mixture in half. Place one half in the fridge.
4. Add the squeezed out gelatine to the other half while still warm and stir well. Pour into 6 ramekins and leave to cool for at least
5. Leave to set in the fridge for 2 hours.

Ingredients for the semolina pile:

• 5 dl milk
• a pinch of salt
• 4 tablespoons honey
• 80 g semolina
• 150 g cream quark

Preparation:

1. Bring the milk, salt and honey to the boil. Add the semolina and cook over the lowest heat for about 10 minutes, stirring occasionally, until it thickens.
2. Leave the semolina to cool. Then mix well with the cream quark.
3. Half fill the ramekins into which we have placed the apricot mixture with the semolina mixture.
4. Add the diced apricots set aside and top up with the remaining semolina mixture. Chill for at least 3 hours.
5. Serve: Spoon the cold apricot mixture onto a plate and top with the semolina mound. Garnish as desired.

Apricot curd cream according to the Georgiev family

Ingredients:

• 1/2 kg quark
• 250 g yogurt
• 1 teaspoon vanilla
• 250 g cookies
• 300 g chocolate

Preparation:

1. Boil apricots without pits with one and a half cups of water and six tablespoons of sugar. Strain after cooking.
2. In a container, start layering: first crumbled cookies, then some of the cream, sliced apricots, cream again and finish with chocolate. Enjoy your meal!

Date and apricot muffins

Recipe and preparation

Ingredients for 8 muffins:

• 20 pitted dates
• 1 cup grated coconut
• 1/2 cup ground almonds
• 2 tablespoons almond butter
• 2 tablespoons melted coconut oil
• 1/2 teaspoon vanilla
• 5 apricots (or 3 tablespoons apricot kernel butter)
• a pinch of salt

Preparation:

1. Place all the ingredients in a food processor and blend until smooth and combined. If the mixture is too sticky, roll in ground almonds.
2. Shape into a loaf and refrigerate for at least two hours.

Filling and trimming:

• 3 tablespoons mascarpone
• 3 tablespoons quark
• 1/2 banana
• 2 egg yolks
• Cooking chocolate
• 6 apricots
• Blueberries/blackberries/currants to garnish

Preparation:

1. Prepare the filling by mixing the quark, mascarpone and banana, then add the egg yolks.
2. After two hours, remove the loaf and roll out. Cut out circles and fill into molds. Add the filling to 3/4 of the height of the tin and bake for 15 minutes at 180 °C.
3. Melt the chocolate in a bain-marie and pour over the baked muffins. Garnish with sliced apricots and fruit as desired.
4. You can also dip the edges of the muffins in chocolate and cover the top with a mascarpone, quark and banana/apricot garnish.
5. Muffins can also be prepared in an unbaked version (without eggs) and in the freezer.