Caraway Potatoes with Quark

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

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

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.

Quail with Savoy Cabbage

• 750 g savoy cabbage
• 1 medium onion
• 1 tablespoonful of sunflower oil
• 150 ml of crème fraiche
• Caraway seeds
• Freshly ground black pepper

• 4 quail (I buy oven ready quail, it's easier)
• 3 tablespoonfuls of sunflower oil
• 100g of bacon rashers (remove the rinds)

Clean and cut the cabbage into strips. Blanche in boiling salted water, then drain. Peel and dice the onion. Heat the oil and lightly braze the onion. Add the cabbage and crème fraiche. Season with the caraway seeds and ground pepper. Place it into a shallow oven proof dish.

Rinse the Quail and pat them dry. Tie the wings under the body, and tie the legs together. Heat the oil in a frying pan and brown the birds all over. Season them with salt and pepper, place them on top of the cabbage and bake for about 15 to 20 min.

Serve with boiled new potatoes. ( I find it looks better, when the Potatoes are small and all the same size) and a glass of chilled, medium to dry, red wine.