Ingredients for the wild garlic and curd cheese plants
- 1 handful of wild garlic (freshly harvested, washed)
- 100 g spicy mountain cheese
- 50 g diced toast
- approx. 2 tablespoons lukewarm milk
- ¼ medium sized onion
- 5 tbsp warm butter
- 400 g dry quark
- Breadcrumbs
- 2 egg yolks
- Sweet paprika, chilli powder, salt, pepper
- Clarified butter
Preparation of the wild garlic and curd plants
Puree or finely chop the wild garlic. Place the toast cubes in a bowl and soak in the milk. Add the butter, egg yolk, mountain cheese, wild garlic and quark and mix together. If the quark is too wet, simply wring it out in a tea towel. Finely dice the onion, sauté briefly in a pan and add to the mixture. Season carefully with salt, pepper, chilli and paprika to taste and mix the mixture well again. Bear in mind that the spices need a little time to develop.
Cover the bowl with a cloth and leave to rest for approx. 20 mins. Now mix the dough again and check whether the mixture is firm enough to form nice patties. If not, simply mix in a few breadcrumbs and leave to rest again.
Form nice little pancakes, roll in breadcrumbs and fry in hot clarified butter until they have a nice golden colour.
Dandelion salad
Ingredients for the dandelion salad
- 200 g dandelion (tender leaves)
- 1 clove garlic
- 3 tbsp oil
- 1 pinch of salt
- 1 tbsp lemon juice or wine vinegar
- 1 tbsp chopped parsley, chopped chives
Preparation of the dandelion salad
Place the dandelion leaves in salted water for a short time to clean them. Rub a bowl with the garlic clove. Mix the oil, salt and lemon juice or vinegar with the herbs to make a dressing, then add the dandelion leaves. Finish about 30 minutes before eating so that the leaves are a little crunchier.
Recipe from Tafernwirt Reutberg
