Bart's Recipes
Heat a dry frying pan over medium-high heat. Add the sixty grams of mixed unsalted nuts to the pan and toast them for three to five minutes. Shake the pan regularly to prevent burning. Once the nuts turn light golden brown, remove them from the pan and let them cool completely on a plate. Then coarsely chop the cooled nuts with a knife, but set aside a few whole ones for later.
Scoop the four hundred grams of full-fat, creamy quark into a bowl and stir briefly until it has a smooth consistency. Add the coarsely chopped nuts to the bowl. Gently fold the nut pieces through the quark so the whole remains firm and the texture is preserved.
Distribute the quark mixture over one or more serving bowls. Garnish the portions by sprinkling the reserved whole nuts on top. Serve immediately so the quark is nice and cold and the nuts retain their crispy bite.
