Herb curd bread

Name: Herb curd bread
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g edible curd preparation (0,2 % fat); 1 tablespoon (10 g) Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Parsley; 1/2 Beet Cress; 125 g Cucumber; 1 washer (35 g) Wholemeal bread

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g edible curd preparation (0,2 % fat)
1 tablespoon (10 g) Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Parsley
1/2 Beet Cress
125 g Cucumber
1 washer (35 g) Wholemeal bread

Directions

1
Mix the quark preparation and lemon juice. Season with salt and pepper. Wash the parsley, dab dry and pluck the leaves from the stalks, except for some for garnishing. Roughly chop the parsley.
2
Cut cress, up to 1/3, from the bed. Fold parsley and cress into the quark. Peel and halve the cucumber and scrape out the seeds with a spoon. Grate cucumber roughly. Squeeze the grated cucumber well with your hands, add to the quark and mix.
3
Spread bread with curd cheese. Fill the remaining quark into a small bowl. Cut the remaining cress from the bed and sprinkle it on the quark.