Ingredients
- Styrofoam cups 4
- coffee filter papers 4
- quark 130g
- soft cheese 130g
- blue cheese 100g
- pilsner beer 125ml
- garlic 2-4 cloves, crushed (depending on how garlicky you like it)
- paprika
- toasted rye bread (not dark) to serve veggie crudités to serve
Method
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Step 1
To make cheese moulds use a small sharp knife to pierce holes in the base and sides of 4 styrofoam cups, spacing the holes about 2.5 cm apart. Dampen the coffee filter papers and line each cup with a filter.
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Step 2
Leave all the cheeses at room temperature for about an hour.
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Step 3
Warm the beer in a small pan then take off the heat. Put the cheeses, beer, 1 tsp salt, garlic and a hefty pinch of paprika in a food processor. Blend to smooth, stopping to scrape down the bowl as needed.
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Step 4
Divide the cheese mix between the 4 lined cups. Put the cups on a small rack over a tray or large plate and put in the fridge overnight. the excess liquid will drain out of the moulds.
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Step 5
To serve, unmould each cheese onto a plate, sprinkle with a little more paprika and serve with toasted rye bread and crudités.
Nutritional Information
- Kcals 249
- Fat 19g
- Carbs 2.4g
- Fibre 0.1g
- Protein 13.4g
- Salt 2g
