Potatoes with tomato and rocket quark

Name: Potatoes with tomato and rocket quark
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Potatoes (about 200 g each); 2-3 TABLESPOONS Pine nuts; 500 g Low-fat curd; 200 g double cream cream cheese, 6-8 tablespoons milk; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Cayenne pepper; 1 small onion; 1 Garlic clove; 8 (approx. 500 g) medium-sized tomatoes; 125 g Rocket (arugula); 1 TEASPOON Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Potatoes (about 200 g each)
2-3 TABLESPOONS Pine nuts
500 g Low-fat curd
200 g double cream cream cheese, 6-8 tablespoons milk
7-10 Tbsp salt, white pepper
7-10 Tbsp Cayenne pepper
1 small onion
1 Garlic clove
8 (approx. 500 g) medium-sized tomatoes
125 g Rocket (arugula)
1 TEASPOON Oil

Directions

1
Wash potatoes thoroughly and boil in water for 35-40 minutes. Roast the pine nuts in a pan without fat, take them out. Stir curd cheese, cream cheese and milk until smooth. Season with salt, pepper and possibly cayenne pepper
2
Peel and finely dice the onion and garlic. Wash the tomatoes. Cut 4 tomatoes into quarters, remove seeds if necessary and dice finely. Wash the rocket, shake dry and cut into strips, except for something to garnish. Stir onion, garlic, rocket and diced tomatoes into the quark
3
Carve the rest of the tomatoes crosswise and brush with oil. Grill under the hot grill or in the oven at high top heat for 8-10 minutes. Season with salt and pepper. Drain the potatoes, cut them open and fill them with some curd cheese. Sprinkle with pine nuts and the rest of the rocket. Serve with grilled tomatoes and the rest of the quark