Caraway Potatoes with Quark

For the potatoes

• 1 kg of potatoes
• Caraway seeds
• Course salt
• 2 tablespoonfuls of sunflower oil

For the quark

• 250g of low fat soft cheese
• 3 tablespoonfuls of milk
• 2 tablespoonfuls of sunflower oil
• 1 spring onion
• a small bunch of parsley
• salt

Preheat the oven to 180° C - 350°F.

Wash the unpeeled potatoes and cut them in half. Press the cut sides into the coarse salt and caraway seeds.

Place the potatoes on a greased baking tray and brush them with oil.

Bake the Potatoes for about 40 min. (depends on the size of the spuds *smile*)

While they are baking, wash and finely chop the spring onion and parsley, (the amount of Parsley you use is a matter of taste).

Fold the soft Cheese, milk and oil into another and add the spring onion and parsley.

Season with salt and place in the fridge

Serve the hot potatoes with the quark on the side, (I usually grind a little Black Pepper over each portion of quark before serving.) and a large glass of chilled German beer.