Ingredients
For 4 portions
For the courgette puffers
125g
QimiQ Sauce Base, room temperature
1small
Zucchini, finely diced
25g
Butter
200g
Low fat quark [cream cheese]
150g
Wheat semolina, fine
2
Egg yolk(s)
1pinch(es)
Salt and pepper
1pinch(es)
Nutmeg
g
Sunflower oil, to fry
For the bell pepper sauce
125g
QimiQ Sauce Base, chilled
1pcs
Onion(s), finely diced
1tbsp
Butter
150ml
Vegetable stock
1tsp
Paprika powder
1pinch(es)
Salt and pepper
2pcs
Bell pepper(s), finely diced
Preparation
- For the courgette puffers: cook the courgettes in the butter until firm to the bite and allow to cool.
- Whisk the unchilled QimiQ Classic smooth. Add the quark, semolina, egg yolk and seasoning and mix well.
- Knead the courgettes into the dough, season to taste and allow to rest over night.
- Form puffers and fry on both sides until golden brown.
- For the bell pepper sauce: fry the onion in butter. Add the vegetable stock, bell pepper powder and spices and bring to a boil. Add the bell peppers, bind with the corn starch and bring back to a boil.
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