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Herb curd with linseed and olive oil

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Ingredients for 2 servings:

  • 500 g low-fat curd cheese
  • 2 tsp linseed oil
  • 1 tsp olive oil, cold squeezed
  • 1 garlic clove(s)
  • 3 tbsp parsley, chopped
  • 1 ½ tbsp chives
  • 1 shallot(s)
  • 4 tbsp milk
  • 1 pinch(s) of sugar
  • drops of lemon juice
  • salt and pepper
  • some chili powder
  • some lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the oils and press in the garlic, stirring until smooth. Chop or slice the herbs and finely dice the shallot. Add the quark, milk, and sugar to the oil and stir to combine. Adjust the consistency by adding more milk, if desired. Season with salt, pepper, chili powder, and a little lemon juice. Stir in the herbs and shallots. Tip: Tastes best after a day in the refrigerator. Pairs well with potato pancakes, fresh bread, boiled potatoes, or tomatoes.

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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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