Boil a portion of potatoes and when cool enough to handle chop/slice. Mix a portion of quark-linseed oil cream with the juice of a lemon and 1 tbsp of apple cider vinegar. Add a a finely sliced onion, chopped chives, parsley and/or dill, black pepper and a pinch of salt and enough skimmed milk to made a creamy consistency. Mix into the chopped potatoes and sprinkle with paprika and/or a little cayenne pepper and chopped dill pickles.
Waxy potatoes have smooth, dense flesh that holds their shape well when cooked. They work well in salads or simply boiled. Key waxy varieties include Charlotte and Jersey Royals but if you can’t get any of those, don’t worry, it’ll still be great with any potato.
The goodness of beetroot and the tang of horseradish combine to create a bright, spicy, pick-me-up salad or sandwich filling: what’s not to love!
400 g beetroot. You can either cook the beets, until soft, peel and slice or dice; or shred/grate/julienne the peeled raw beetroots through a mandolin or food grater/processor.
1 eating apple finely diced or grated
One portion of the quark-linseed oil cream
the juice of ½ lemon
2 tbs apple cider vinegar
a little extra lemon juice or milk if needed
a pinch of salt
1 tbsp grated fresh horseradish
a pinch of ground caraway and a teaspoon of whole caraway seeds (optional)
a sprinkle of cayenne or paprika
Mix all ingredients and serve with potato or leafy salad. It’s good in a sandwich too.
As an alternative make this with celeriac or carrot.
Combine quark-linseed oil cream with 1 mashed clove garlic, juice of approx ½ lemon or to taste, a pinch of smoked paprika or smoked chili (depending on how spicy-hot you like your food) and/or up to a tsp of ordinary sweet paprika and 150g mashed chickpeas. Add a little salt to taste. Use as a dip with raw veg or sandwich filling.
Tzatziki is from made from simple ingredients. This is a Budwig compliant version of the classic Indian side dish.
With a food-grater or food processor grate or finely chop a de-seeded cucumber, add ½ to 1 garlic mashed clove per helping, squeeze of lemon juice, a small handful of chopped dill or mint to taste, and combine with a roughly equal quantity quark-linseed oil cream. Season to taste with black pepper and chopped green or red chili (optional) sprinkle with cayenne pepper (also optional).
Serve with curries, cooked vegetables, dhall (curried lentils or chickpeas), rice or buckwheat or enjoy as a dip.
The quark-linseed oil cream makes an excellent base for a healthy mayonnaise that is every bit as good as the real thing.
This is the basic mayonnaise recipe from Dr Johanna Budwig’s Oil Protein Cookbook.
3 tbsp cold-pressed linseed oil
3 tbsp quark
3 tbsp milk (or 6 yoghurt)
1 tablespoon lemon juice
and/or 2 tbsp apple cider vinegar,
tbsp made mustard smooth or seeded,
Pinch salt.
Blend oil and quark very thoroughly then stir in the rest of the ingredients.
Use to top raw veggies or any salad, have on top a slice of bread or as a sandwich filling, use as a dip or as a relish or chutney with a bean dish or curry, use with a baked potato or mash – brilliant with salad potatoes.
Variations
Add in individually or any combination of the following:
Chopped cornichon/pickled gherkins/dill pickles
Chopped capers,
Finely chopped herbs; dill, marjoram, chives, thyme, coriander, parsley, mint
Chopped chillies
Mashed garlic
Soaked, chopped dried tomatoes
Chopped onions, celery, tomatoes, cucumber, courgette, apple
Soy sauce
Caraway seeds, ground and/or whole
2 tbs soft cheese, hard cheese, herbed cheese or even blue cheese.
Chopped walnut, pine nuts
Black pepper, white pepper
Olives
Green pepper corns
Sweet red and/or green peppers, chopped
Cayenne pepper
Saffron
Horseradish
"Let food be thy medicine and medicine be thy food" – Hippocrates
