Tomato-Rough Curd Cream

Name: Tomato-Rough Curd Cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 large potatoes (about 250 g each); 500 g Low-fat curd; 200 g Double cream cream cheese (60% fat in dry matter); 6-8 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 (approx. 1.2 kg) medium-sized tomatoes; 150 g Arugula (rocket); 7-10 Tbsp Oil; 20 g Pine nuts

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 large potatoes (about 250 g each)
500 g Low-fat curd
200 g Double cream cream cheese (60% fat in dry matter)
6-8 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 (approx. 1.2 kg) medium-sized tomatoes
150 g Arugula (rocket)
7-10 Tbsp Oil
20 g Pine nuts

Directions

1
Wash the potatoes and bring to the boil covered with water. Cook over medium heat for about 25 minutes. Stir curd, cream cheese and milk until smooth. Season to taste with salt and pepper. Clean and wash the tomatoes.
2
Cut 4 tomatoes into small cubes. Wash the rocket and cut into strips. Stir the tomatoes and rocket into the quark cream. Score the remaining tomatoes crosswise and brush with oil. Put the tomatoes under the hot grill and grill for about 8 minutes.
3
In the meantime, lightly roast the pine nuts in a pan without fat, remove them. Sprinkle tomatoes with pepper. Arrange potatoes, tomato quark and grilled tomatoes and serve sprinkled with pine nuts.