Quark lentils with compote and poppy seed butter
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 3/8 l Milk
- 100 g Round grain rice
- 1 package Vanillin sugar
- 100 g Low-fat curd
- 1 glass (720 ml; separation weight: 460 g) Morello cherries
- 7-10 Tbsp Juice of 1 lemon
- 1 Cinnamon stick
- 50 g Sugar
- 1-2 TABLESPOONS Cornstarch
- 1 package (300 g) frozen blueberries
- 2 Eggs
- 4 TABLESPOONS Oil
- 4 TABLESPOONS Butter or margarine
- 4 TABLESPOONS ground poppy seed
- 7-10 Tbsp Melissa
Directions
- 1
Boil up the milk. Add rice. Leave to swell on low heat for about 45 minutes. Add vanillin sugar. Drain curd and cherries. Collect cherry juice, add 1/8 litre water, lemon juice, cinnamon stick and sugar and bring to the boil. Stir cornflour in a little water until smooth, use to thicken the juice. Fold in cherries and blueberries. Separate the eggs. Mix egg yolk and quark with the rice. Beat egg whites until stiff, fold in. Fry in hot oil by the spoonful. Heat the fat and stir in the poppy seeds. Arrange lentils with compote and poppy butter on plates. Serve garnished with lemon balm
- 2
Plate: Eschenbach
- 3
Fork: Boda Nova
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