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Potatoes with curd cheese, grandma's style

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Ingredients for 4 servings:

  • 12 m.-sized potatoes
  • 1 large cucumber(s)
  • 4 m.-sized tomatoes
  • 4 eggs
  • 750 g quark
  • e.g. whipped cream or condensed milk
  • n. B. Oil
  • Salt
  • Caraway seeds
  • Chives, in rolls
  • Parsley, chopped

Instructions

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

a fresh recipe, tastes especially delicious on sunny, warm days

Peel the potatoes and boil in salted water. Hard-boil the eggs. Peel the cucumber and dice the cucumber and tomatoes. Mix the quark in a large bowl and thin with heavy cream and oil until the quark reaches a creamy consistency. Stir in the vegetables, peel and slice the eggs, and add them. Season the quark generously with salt, caraway seeds, chives, and parsley to taste and serve with the hot potatoes. Tip: Linseed oil gives the quark a unique flavor.

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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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