Paprika curd

Ingredients for 5 servings:

• 500 g quark (low-fat quark)
• 1 cup of cream
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 3 tbsp paprika paste
• 1 tsp garlic salt
• 1 small onion(s)
• ½ tsp paprika powder, hot
• 1 pinch(s) of sugar
• 1 tsp lemon juice
• Salt
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

ideal with jacket potatoes and as a side dish during the barbecue season

Mix the low-fat quark with the sweet cream until smooth. Wash, deseed, and dice the bell peppers (reserve a few for garnish). Finely dice the onions and stir them into the quark along with the diced bell peppers. Then season the quark with the paprika and spices (we like it a bit spicier). Let it sit for at least 2-3 hours. I usually prepare the quark in the morning and then serve it at a barbecue in the evening. It’s perfect with boiled potatoes, potatoes in foil, etc., or simply as a side dish at a barbecue.