Summary

Ingredients

Ingredients for the floor:

• 200 g flour
• 1 teaspoon salt
• 1 egg yolk
• 1 tablespoon water, cold
• 100 g butter, cold
• 10 g mustard seeds, round in a mortar
• 50 g pumpkin seeds, chopped
• Fat for the shape

Ingredients for the cheese mass:

• 100 g Gruyère, rated
• 4 egg (s)
• 3 tablespoon mustard
• 1 pinch (s) turmeric powder
• 400 g cream cheese
• 200 g quark
• 50 g soft wheat semolina
• salt and pepper

Ingredients for the chutney:

• 500 g quince (s) (apple quince)
• 500 g apples
• 130 g suar
• 150 ml apple juice
• 100 ml apple cider vinegar
• 3 onion (s), red
• 2 piece (s) ginger, the size a thumb
• 2 small chilli pepper (s)
• 0.5 teaspoon ½ salt
• 1 cinnamon stick (s)
• 1 teaspoon cardamom powder
• 4 tablespoon preserving sugar 2: 1

Ingredients for the salad:

• 1 packet bacon
• 1 onion (s), possibly 2
• some powdered sugar
• watercress, 300 - 500 g
• 60 ml oil
• 40 ml apple cider vinegar, naturally cloudy
• 1 teaspoon honey
• 1 teaspoon beet syrup
• salt and pepper

Ingredients for the potato ring:

• 4 large potato (s)
• 1 liter sunflower oil

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Instructions

1. For the base, put the flour, salt, egg yolk and 1 tablespoon of cold water in a bowl. Add the butter in small pieces and knead everything with your hands to form a smooth dough. Wrap in foil and put in the refrigerator for 30 minutes.
2. Roll out the dough to the size of a 26 cm springform pan, place in the greased form and prick several times with a fork. Preheat the oven to 200 ° C top / bottom heat and blindly bake the base for 10 minutes.
3. Mix all ingredients for the cheese mixture. Put the cheese mixture on the prepared base. Bake the cake for about 45 minutes.
4. For the chutney, peel the apples and quinces and dice them finely. Sprinkle with 2/3 of the sugar and let stand so that the juice comes out.
5. In the meantime, sweat the onions and caramelize them with the rest of the sugar. Deglaze with juice and vinegar and add the spices. Ideally in a tea bag or sieve, this makes it easier to remove later.
6. Put the quince and apples in the pot and cook until soft for about 15-20 minutes, stirring occasionally on medium heat. Season to taste with salt and pepper and, for the desired consistency, also work with preserving sugar, if necessary.
7. Pour hot into clean, boiled glasses and close tightly. The chutney can be kept for approx. 4 - 6 weeks.
8. For the salad, fry the bacon in the pan, let it cool and cut into small cubes. Sweat 1 - 2 onions in a pan and caramelize with a little powdered sugar.
9. For the vinaigrette, stir together the remaining ingredients, except for the watercress. Wash the watercress and serve on the plate with the vinaigrette, bacon and onions.
10. For the potato ring as a decoration, peel the potatoes and cut into approx. 1 cm thick slices. Cut down thin ribbon noodle-like potato rings with the peeler. Then fry them in hot oil at 175 ° C.
11. Karo prepared this recipe as a starter in the program “The Perfect Dinner” - Day 1 from Erfurt - on Monday, March 1st, 21st.