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Quick spring quark

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Ingredients for 1 servings:

  • 250 g yogurt, 3.8% fat
  • 250 g quark
  • ½ small bunch of arugula
  • 3 spring onions
  • ½ small bunch of chives
  • 1 clove(s) garlic
  • some salt and pepper
  • some herbs of Provence

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Mix the yogurt with the quark. Then chop the spring onions, arugula, chives, and garlic very finely and mix into the mixture. The quantities can be varied. I love chives and arugula, for example, and therefore like to add more. The spring onions should always predominate in terms of quantity. Finally, season with a little salt, pepper, and Provençal herbs. Spring quark tastes best when left to soak overnight, but if you’re in a hurry, it’s also delicious fresh. It goes well with potatoes or baked vegetables, etc. Tip: Instead of quark, I always use whatever I have in the fridge (crème fraîche, sour cream).

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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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