This is a cold beetroot soup inspired by the Baltic's. It’s great for hot summer days.
• 200g of boiled and cooled beetroot (about two medium beets)
• 1 cucumber
• 6 spring onions or 10 green spring onion leaves
• ½ pot of plain nutrii
• ½ dl milk
• Hand full of fresh dill
• 1 tablespoon lemon juice
• Salt and pepper according to taste
First cook the beetroot and let it cool completely
Mix the quark and milk with the cold beetroot together with a blender until the mixture becomes smooth. Pour mixture into a bowl.
Cut up the cucumber, dill and onions and mix them into the soup.
Add lemon juice, salt and pepper according to your taste.
A delicious tzatziki is quick and easy to make with nutrii plain quark. This tsatziki dip works wonders with almost any dish. Try it with fish, potatoes, baked beans or even just as a dip for vegetable sticks.
• 1 cucumber
• 2 garlic cloves, crushed
• 350g of nutrii plain quark
• 2 tbsps chopped fresh mint
• Squeeze of lemon juice
• Sea salt and freshly ground black pepper
Peel the cucumber and dice or grate it finely. Mix the cucumber in a bowl with the garlic, quark, mint and lemon juice. Season to taste with salt and black pepper. Chill in the refrigerator for at least 1 hour before serving.
Asparagus salmon pie
- 4 dl whole wheat flour
- 150 g butter
- ½ dl cold water
- pinch of salt
- 1 pot of nutrii
- 4 x eggs
- black pepper
- smoked salmon
- feta cheese
- mixed salad
Preheat your oven to 200°C.
Mix the flour and butter together, add water and salt and mix all together to make a smooth dough.
Wipe your pie casserole with butter and spread your pie dough on it. Pre bake the crust in the oven for 5 minutes.
Peel all you asparagus' and cook them for 3 minutes (add a pinch of sugar and a few drops of lemon juice into the water).
Mix your quark mix together until it's smooth.
Take your crust out of the oven and add your pie toppings. Everything except the salad. Then pour your quark mix onto the toppings and put pie back in the oven to bake for 25 to 30 minutes.
When baked add the salad as topping.