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Pumpkin and quark spread

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Ingredients for 1 servings:

  • 250 g Hokkaido pumpkin(s)
  • 250 g quark
  • 200 g sour cream
  • 1 bed of cress
  • 1 shallot(s)
  • ½ tsp Ras el Hanout
  • 2 tsp white balsamic vinegar
  • 1 tsp lemon juice
  • 2 tbsp pumpkin seeds
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

With Ras el Hanout

Deseed the Hokkaido pumpkin, cut into wedges, and roast in the oven at 200°C for about 25 minutes until soft. Meanwhile, finely dice the shallot, chop the cress from the bed, and mix both with the quark and sour cream. Season with salt and pepper. Once the pumpkin is soft, roughly puree it and season with the Ras el Hanout, balsamic vinegar, lemon juice, and salt. Roughly mix everything together, preferably with a fork. Sprinkle the pumpkin quark with pumpkin seeds and serve. Tastes delicious on fresh bread or with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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