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Pumpkin seed oil curd

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Ingredients for 1 servings:

  • 250 g low-fat curd cheese
  • 125 g yogurt, 1.8 or 3.8% fat
  • 2 tbsp pumpkin seed oil
  • 2 tbsp pumpkin seeds
  • 2 tbsp chives, cut into rolls
  • 1 tsp, leveled sea salt
  • some pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious with jacket potatoes, patties or raw vegetables

Roast the pumpkin seeds in a nonstick pan without fat. Stir the low-fat quark with the yogurt and pumpkin seed oil until smooth. Season with sea salt and a pinch of pepper. Stir the chives and pumpkin seeds into the quark. Season to taste with a pinch of sea salt and pepper, if desired. This dip tastes great with boiled potatoes, vegetarian patties, or raw vegetables like bell peppers, kohlrabi, carrots, or radishes. I use organic products for this dish.

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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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Pumpkin seed oil curd