Quark Spread and Herb Butter
- For the Quark spread
- 500 grams Quark
- 4 egg yolks (hard-boiled)
- ½ teaspoon ground paprika
- 200 milliliters Whipped cream
For the quark spread, crush the egg yolks with a fork, pass through a sieve and stir with 2 tablespoons of the quark until smooth and thick. Mix with the remaining quark and season with salt, pepper and paprika. Whip the cream, fold it into the quark mixture and refrigerate.
Allow the butter to come to room temperature. Meanwhile, peel the garlic and squeeze through a press. Rinse the chives and cut into thin rings. Mix the butter with garlic and season with salt and pepper. With cold, moistened hands, form the butter into 4 balls, then roll in chives, pressing onto the surface. Place the butter in the freezer for 5 minutes.
Rinse the peppers, cut in half, remove the seeds and ribs and cut into strips. Using 2 spoons, form the quark spread into oval shapes and arrange on 4 plates to resemple flower petals. Place the butter in the center of each flower. Garnish the quark with a piece of pepper. Serve with sliced bread.
The spread is also very good with vegetable sticks for dipping!