New potatoes with two types of quark cream

Name: New potatoes with two types of quark cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.2-1.4 kg new potatoes; 75 g dried tomatoes in oil; 1 small red chili pepper; 500 g Low-fat curd; 250 g Schmand; 2 TABLESPOONS Tomato ketchup; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1/4 Pot of chervil; 5 Stem(s) Parsley; 1/4 collar Chives; 1/2 Bed garden cress; 50 g Sheep's cheese; 250 g Whole milk yoghurt; 7-10 Tbsp Lemon juice; 7-10 Tbsp coarse sea salt

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1.2-1.4 kg new potatoes
75 g dried tomatoes in oil
1 small red chili pepper
500 g Low-fat curd
250 g Schmand
2 TABLESPOONS Tomato ketchup
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1/4 Pot of chervil
5 Stem(s) Parsley
1/4 collar Chives
1/2 Bed garden cress
50 g Sheep's cheese
250 g Whole milk yoghurt
7-10 Tbsp Lemon juice
7-10 Tbsp coarse sea salt

Directions

1
Wash potatoes thoroughly and boil in water for 20-25 minutes. For the tomato quark, dab the tomatoes dry and cut them into small pieces. Halve chillies lengthwise, remove seeds and chop finely. Mix 250 g quark, chilli, tomatoes, sour cream, ketchup and tomato paste and season to taste with salt, pepper and paprika.
2
For the herb curd, wash the herbs and pat dry. Cut the chives into thin rolls, setting aside 3 tips for garnishing. Finely chop chervil and parsley leaves. Cut the cress from the bed.
3
Finely mash the sheep's cheese with a fork. Mix cheese, 250 g quark, yoghurt, herbs and cress and season with salt, pepper and possibly some lemon juice. Drain the potatoes, rinse briefly in cold water and sprinkle with coarse sea salt.
4
Serve with the dips.