Carrot waffles with cucumber quark

Name: Carrot waffles with cucumber quark
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 125 g soft butter or margarine; 4 Eggs (size M); 250 g Flour; 2 coated Tsp Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Carrots; 1 collar Chives; 1 (approx. 450 g) Cucumber; 500 g Edible quark (40 % fat in dry matter); 7-10 Tbsp Oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

125 g soft butter or margarine
4 Eggs (size M)
250 g Flour
2 coated Tsp Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Carrots
1 collar Chives
1 (approx. 450 g) Cucumber
500 g Edible quark (40 % fat in dry matter)
7-10 Tbsp Oil

Directions

1
Cream the fat with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and sieve on top. Add 1/8 litre lukewarm water and whisk smooth with the whisks of the hand mixer.
2
Season with salt and pepper. Cover the dough and let it rest for about 15 minutes. Peel, wash and grate carrots. Fold 3/4 of the carrots into the dough. Wash chives, shake dry and cut into fine rolls.
3
Wash and clean the cucumber. Grate half roughly. Cut the rest of the cucumber into slices. Mix quark, chives, up to 1 tablespoon for garnishing, and grated cucumber. Season with salt and pepper. Heat up waffle makers, spread thinly with oil.
4
Put approx. 2 tbsp. of dough per wafer in the waffle iron and bake for 2-3 minutes until golden brown. Take out and let cool down a little. Divide waffles into individual hearts and arrange on plates with quark and cucumber slices.
5
Sprinkle with some chives and grated carrots. Add the remaining quark in a small bowl.