John Myers
Dips, Creams & Sauces: Quark with Wild Garlic and Horseradish
The perfect dips, creams & sauces: quark with wild garlic and horseradish recipe with a picture and simple step-by-step instructions.
- 250 g Lowfat quark
- 2 teaspoon Wild garlic pesto
- 2 teaspoon Horseradish hot
- 3 tbsp Milk low in fat
- Iodized sea salt
- Colorful pepper from the mill
- Put the quark in a bowl, add the wild garlic pesto (homemade), the horseradish, the milk, the salt and the freshly ground colored pepper (Parisian pepper) and stir everything together well with a fork, so that a nice spreadable quark is created. Season again to taste and, if necessary, season with salt and pepper.
- It is best to let the quark soak in the refrigerator overnight so that the spices can really come into their own and develop.
- The quark can be used in many ways, for breakfast on bread or fresh bread, for lunch with a nice peel potato and linseed oil or on bread or bread for dinner
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