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Autumn quark

updated

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Ingredients for 2 servings:

  • 250 g quark
  • 250 g pumpkin(s)
  • 1 handful of lamb’s lettuce
  • 1 tsp balsamic vinegar
  • salt and pepper
  • curry powder
  • chili flakes
  • nutmeg
  • n. B. Pumpkin seeds, roasted, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Counterpart to spring quark

Peel the pumpkin (except for Hokkaido), cut it into pieces, and place it on a baking sheet lined with parchment paper. Bake in the oven at approximately 200°C (top/bottom heat) for about 20-30 minutes, until it is nice and soft. Then mash it with a fork or puree it, whichever you prefer. Cut the lamb’s lettuce into fine strips. Mix the quark with the pumpkin puree and balsamic vinegar, season with spices, and finally fold in the lamb’s lettuce and pumpkin seeds. If you want to use salted pumpkin seeds, take this into account and, of course, add less salt. It goes great with potatoes, for example.

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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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