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Tomato and curd dip

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Ingredients for 4 servings:

  • 500 g beefsteak tomatoes
  • 250 g quark
  • 150 g crème fraîche
  • 2 tsp peppercorns, crushed green

Instructions

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

Briefly place the beefsteak tomatoes in boiling water (do not boil), then rinse in cold water and peel. Cut out the stem ends, halve the tomatoes, remove the seeds, and dice the flesh. Mix the diced tomatoes with the quark, crème fraîche, and green peppercorns and place in a deep dish. Serve with celery and chicory, for example.

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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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