John Myers
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White Cheese with Linseed Oil and Jacket Potatoes
The perfect white cheese with linseed oil and jacket potatoes recipe with a picture and simple step-by-step instructions.
- 500 g White cheese = quark 40% fat with cream
- 20 ml Cream 30% fat
- 1 tsp Sweet paprika
- 1 Msp Wild garlic Kalahari salt
- 1 Msp Sea salt from the mill
- 1 Msp Black pepper from the mill
- 1 Msp Red chilli flakes, freshly ground
- 2 tbsp Spring onion white, fine slices
- 2 tbsp Spring onion leek, small rolls
- 2 tbsp Red pointed peppers, finely diced
- 2 tbsp Cold-Pressed edible linseed oil
- 300 g Small new potatoes
preparation
- Bring white cheese, pointed peppers and 3 young spring onions to room temperature. Remove the core from the peppers, rinse the peppers, pat dry and finely dice a corresponding section. Clean the spring onions, remove the roots, rinse, spin dry, cut the white into thin slices, cut the leek (only the thin young shoots) into small rolls. Prepare the remaining ingredients.
preparation
- Mix the white cheese with the cream in a suitable bowl until smooth, add the spices and stir, fold in the diced paprika and prepared spring onions. Season again to taste and let it steep for at least 20 minutes at room temperature. Incidentally, cook the small new potatoes in salted water for about 15 minutes until they are firm to the bite, then drain and allow to evaporate.
Serving
- Arrange the white cheese with the young jacket potatoes (can be eaten with the skin on) decoratively on dinner plates, make a well in the white cheese, pour the linseed oil into it and now just enjoy.
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