In the kitchen | Quark bread and coloured walls

 Kitchen work-in-progress

Bread-making work-in-progress.

Illustration by Heather Gatley in this book, which has nothing to do with the bread and which I feel ambivalent about.

One of the things I wanted to get back into this year was making my own bread. Ideally sourdough, but I haven't started the starter yet. I used to make wholemeal spelt bread all the time and have stocked up on spelt flour, but I wanted to try some new recipes as well.

The other day I had to use up some quark that was past its use-by date. I always pick up quark when I see it in the shop, as it is a German staple, but then I never know what to do with it apart from eating it like yogurt or the two ways our family used it - German cheesecake, and potatoes served with quark whipped up with sparkling water and chopped chives and seasoned with pepper and salt.

A quick search online yielded quark oil dough, which apparently is a well-known substitute for yeast dough. In Ireland you cannot buy fresh yeast in the shop, only from bakeries on request, if they are happy to give it to you, and I prefer not to eat too much food containing yeast and haven't bought any dry yeast in years, so I was interested in how the quark oil dough would turn out.

There are various recipes, all very similar, but I didn't follow any particular one - I used around 180g quark, 4 tablespoons milk, 8 tablespoons oil (rapeseed), 1 egg, 350g flour, 3 teaspoons baking powder and 1 teaspoon salt to make a braided bread (updated to add: I bake it at around 160 degrees celcius for about 20 minutes, though it might take longer, depending on the oven; with our oven, if you followed the recommended time, you would burn everything). You can add some sugar and raisins to make it sweet. It was so quick to make - no waiting, unlike with yeast - and came out well, despite my half-a***d kneading and braiding (hence the rustic look). It took only a few minutes to put together, still tasted fresh the following day, and we loved it, so this is where any leftover quark will end up from now on, and it will be great for making pizza. It is fluffy and moist, and I can imagine substituting kefir for the milk (inspired by my sister).

In August it will be two years since we moved into this house, and we still have a lot of work to do. The kitchen is one of two rooms where we left the old floor, and we also kept the kitchen that was there, but painted it (as well as the airing cupboard, on the left in the photo) and took out all the hanging cupboards. It is the only room that has colour on two small areas of wall (everywhere else is some shade of white, pale grey or charcoal, or - half the house - still unpainted). A few weeks ago, with the help of John's brother-in-law, we finally connected a lamp to the cable that was awkwardly sticking out of the corner between the blue wall and ceiling. Usually there is a small armchair in that corner by the stove - currently in the sitting room, as we had visitors and not enough seats -, so it is now a reading corner.