April 4, 2018

The winter did not want to let go of this country for the longest time this year. After a few attempts at spring that all ended in frozen flowers, it finally looks like spring is winning.
Perfectly timed for easter the first green leaves made their way through the frozen ground. Wearing a thick winter coat my mother and I spend the weekend gathering wild garlic, water cress and lamb’s lettuce.


  • small handful wild garlic leaves
  • 250g quark [Magertopfen]
  • 2 tablespoons olive oil
  • ½ lemon [juice + zest]
  • pinch salt
  • pinch pepper

_ wash wild garlic and pad dry
_ roughly chop ¾ of the wild garlic and combine with quark, olive oil, lemon juice and zest
_ use a blender to create a smooth, chunk free cream
_ finely chop remaining wild garlic and mix in with the quark
_ season with salt and pepper [and more lemon juice if needed]
_ cover and refrigerate until use

The spread gets more potent with time. So if you know that you won’t eat the spread until a day later you might want to wait with the final seasoning until then.

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