Ingredient list

Quail is a small game bird from the pheasant family, prized in cooking for its tender, mildly gamey flavour. These are small birds, one quail weighs around 100-150 g, so typically two are needed per serving. The meat is lean, delicate and cooks quickly. It is most often roasted whole, grilled or braised in wine with aromatic herbs. It pairs beautifully with fruit-based sauces, grapes or figs. Quail is a favourite in French, Italian and Mediterranean cuisines, where it is served as an elegant starter or main course at festive dinners.

Quail eggs are miniature eggs with a distinctive brown-speckled shell. A single quail egg weighs around 10-12 g, which is significantly smaller than hen eggs. In terms of taste, quail eggs are similar to chicken eggs, but have a creamier yolk and a more delicate white. In the kitchen, they are most commonly used as a decorative element in salads, starters and tapas. Hard-boiled, they make a great addition to vegetable platters or tangy mustard dressings. These eggs can also be fried, pickled in brine or served as a snack. Quail eggs contain a higher proportion of protein and vitamins B2 and B12 than hen eggs. This ingredient is popular in French and Asian cuisine.

Quark je čerstvý mléčný výrobek, který se vyrábí srážením mléka kyselinou nebo syřidlem a následným sceděním syrovátky. Tento produkt se široce využívá v kuchyních střední a východní Evropy jak v sladkých, tak slaných pokrmech. Slouží jako základ pro tvarohové koláče, knedlíky, palačinky a různé krémy a pomazánky. Je bohatý na bílkoviny a vápník, přičemž obsah tuku se liší podle typu, od nízkotučného po plnotučný. Hladký quark má krémovou strukturu, zatímco hrubší odrůdy jsou lépe vhodné pro použití v těstech a pečivu. Jeho přirozeně jemná, mírně kyselá chuť se skvěle kombinuje s ovocem, medem nebo čerstvými bylinkami.

Quark cheese is a fresh dairy product sitting between quark and cheese, made from skimmed or full-fat milk. It has a smooth, creamy texture and a mildly tangy flavour. Unlike regular quark, it tends to be more compact and shapeable. In the kitchen, it is used as a filling for desserts, cakes, and pancakes, as well as in savoury dishes such as stuffed peppers or various spreads. It also makes a light snack served with fruit or vegetables. It is a good source of protein, calcium, and B vitamins. It pairs excellently with herbs, garlic, or dried fruit.

Quince is an ancient fruit related to apples and pears, originating from the Caucasus and Middle East regions. The fruits have a distinctive golden-yellow colour, a pear or apple-like shape, and an intensely fragrant aroma. Raw quinces are hard and astringently tart, so they are almost always cooked before eating. In the kitchen, they are used to make jams, jellies, compotes, and the popular quince paste known as membrillo. They also pair beautifully with braised meats, especially lamb or pork, where their natural tartness creates a pleasant flavour balance. Quinces are rich in pectin, which helps jams and preserves set firmly without added gelling agents.

Quinoa (pronounced 'keen-wah') is a pseudocereal originating from the Andes in South America, where it was cultivated by the Incas. The seed of the plant Chenopodium quinoa is used in the kitchen as a grain. This food stands out for its nutritional profile, containing a complete set of essential amino acids, being gluten-free and rich in fibre, iron, magnesium and B vitamins. It has a delicate, slightly nutty flavour. Prepared by cooking in water or broth, it works well as a side dish, in salads, soups, risottos or breakfast porridge.