Saxon Quark Dumplings

The potatoes are cooked with the skin on, peeled off while still hot and immediately pressed through a sieve (or the potato press). Then let it cool down. The quark is then also passed through a sieve and mixed with the potato mixture.

Depending on your taste, you can now season the mixture with a little sugar, lemon flavor, nutmeg and a pinch of salt. Now you add the eggs and the flour and finally the raisins. (I make the little cows for me without it, though. I think there is nothing more scary than raisins in there somewhere)

The whole mass is now worked through well. On a floured board, you form flat cowslips (diameter: 8cm, thickness: 1 1/2 cm). These caterpillars are then roasted golden-yellow on both sides in hot oil.

When they are ready, sprinkle them with cinnamon and sugar and eat them warm with applesauce, cranberries or other compote. Daisies wish you good appetite.