Quark Dumplings on Paprika Vegetable

Ingredients

• 0.5 tsp Pickled Green Peppercorns (Jar)
• 250 g low-fat quark
• 10 g semolina (1 tbsp)
• 20 g ground almonds (2 heaping tbsp)
• Salt
• 400 g bell peppers (one red and two yellow)
• 1 clove garlic
• 1 small onion
• 4 sprigs lemon thyme
• 100 ml classic vegetable broth
• 1 Egg white
• 70 g cherry tomatoes
• Pepper

Instructions

1. 1.

   Drain peppercorns and finely chop. Mix quark with semolina, almonds, and chopped peppercorns. Season with salt and let rest for 10 minutes.

2. 2.

   Meanwhile quarter bell peppers lengthwise, deseed, wash, and slice into thin strips along the length.

3. 3.

   Peel garlic and onion; cut into strips. Wash lemon thyme, shake dry, set aside two sprigs. Remove thyme leaves.

4. 4.

   Add vegetable broth, paprika, garlic, onion strips, and thyme leaves to a pot. Bring to a boil, then cover and simmer over low heat for 10 minutes.

5. 5.

   Separate the egg; beat the white until stiff peaks form and fold into the quark mixture with a rubber spatula (reserve yolk elsewhere).

6. 6.

   Using two cold rinsed tablespoons, shape eight elongated dumplings from the quark mixture. Drop dumplings into boiling salted water and simmer gently for 10 minutes: the water should move lightly, not bubble vigorously.

7. 7.

   Meanwhile wash cherry tomatoes, drain, halve them, and add to the paprika vegetable; heat together for about 5 minutes. Season paprika vegetable with salt and pepper.

8. 8.

   Lift quark dumplings with a slotted spoon, arrange on top of the paprika vegetable, and garnish with reserved thyme sprigs.