Boiled potatoes with herb cream cheese and onion-curd
Season 500g cream cheese or cottage cheese with salt, pepper and add 4 tablespoons of canola or sunflower oil. Divide the cream cheese into two portions. Mix one with the finely chopped small onion and the other one with chives, dill, thyme and garlic.
When the curd or cream cheese is too tight, thin it with cold tap water and whisk slightly. Serve the curd with small, floury boiling potatoes and you have a simple but healthy and absolutely delicious lunch for 2-3 people.
500g cream cheese or cottage cheese
Salt and pepper
4 tablespoons canola or sunflower oil
1 small onion
Chives, dill, thyme, garlic