Polish
Gluten freeGzik (Poznań quark with radish and chives)
Gzik: Greater Poland's herby quark spread, served with potatoes in their jackets
Gzik is a Poznań favourite, so much a part of Greater Poland that the region's potato-and-quark supper, pyry z gzikiem, has its own festival. Soft white quark is beaten with sour cream, then mixed with chopped radish, onion and chives into a cool, tangy, crunchy spread that is spooned over hot boiled potatoes in their skins, or onto rye bread for breakfast. The most common mistake is using dry, crumbly quark without loosening it, which gives a pasty gzik; it should be smooth and just spoonable. Quark and sour cream are made without rennet, so this is a good vegetarian choice. Chef's tip: salt the chopped radish and onion only at the last minute, so they stay crisp instead of weeping into the cheese.
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
For the gzik
- 1 ⅛ lb quark (twaróg)full-fat or half-fat
- ¾ cup sour cream
- 8 radishesfinely diced
- ½ onionsmall, very finely chopped, or 3 spring onions
- 3 tbsp chivessnipped
- ½ tsp salt
- ¼ tsp black pepper
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/4 doneStep 2: Meanwhile, beat 1 ⅛ lb quark (twaróg) with ¾ cup sour cream in a bowl until smooth and soft enough to drop from a spoon. If your quark is very dry, add a splash of milk.
3 minStep 3: Stir in 8 radishes, ½ onion and most of 3 tbsp chives, then season with ½ tsp salt and ¼ tsp black pepper just before serving.
Step 4: Drain the potatoes, split them open and spoon gzik over, finishing with the rest of the chives.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 21 g
- Carbs
- 40 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gzik (Poznań quark with radish and chives) take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour cream?
- Greek yoghurt, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Green chilli chutney
The everyday Gujarati green chutney: fresh coriander, hot green chillies, raw mango and green pepper blended coarsely with fafadia gathia, which thickens it and stops it going watery. It's hot, tangy and a little sweet. Serve it with dhokla, khandvi, sandwiches and all kinds of farsan.
Indian
Kluski lanePoured egg noodles in broth
Kluski lane, 'poured dumplings', are the soft little egg noodles Polish grandmothers from Kraków to Gdańsk make in minutes by pouring a thin batter into simmering broth. This vegetable-broth version is a light, soothing supper or a quick meal for children, and in some homes the same noodles go into hot sweet milk instead. The common mistake is a batter that is too thick; it drops in lumps and turns into heavy, doughy dumplings. It should run off a spoon in a slow ribbon. Chef's tip: pour the batter from a jug in a thin stream from a little height while you stir the broth, so it sets into long, wavy threads.
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
