A jar of this in the fridge and suddenly every cheese sandwich tastes like a little delicacy. Homemade bell pepper and onion chutney combines sweet bell peppers with soft, caramelized onions to create a spicy-fruity blend that’s simply perfect with cheese, meat, and grilled food. Once cooked, you’ll have authentic flavor on hand for months. One spoonful and you’ll never open a store-bought one again.

Ingredients: 500g quark (or farmer’s cheese), 1 packet vanilla pudding powder, 3 eggs, 150g sugar, 1 packet vanilla sugar, 200ml heavy cream, 100ml milk, 2 tbsp cornstarch, 1-2 tsp lemon zest (optional), and a dusting of powdered sugar.

Preheat the oven to 170°C (340°F). Grease a springform pan or line it with parchment paper.

Combine the quark, pudding powder, eggs, sugar, vanilla sugar, heavy cream, milk, and cornstarch in a large bowl. Add a little lemon zest, if desired, and mix until smooth and creamy.

Pour the quark mixture into the prepared pan and smooth the surface. Bake for about 50-60 minutes, until the top is golden brown and the center is set. If it starts to brown too much, loosely cover it with parchment paper.

After baking, turn off the oven and let the cake rest for about 15 minutes with the door slightly ajar. Allow to cool completely and then refrigerate for several hours.

Dust with powdered sugar before serving. Enjoy!