Wild Garlic

Wild garlic may be harvested from mid March to mid May.

It can be found in forests and fields. It`s got broad, dark green leaves and white flowers similar to the violet ones of chives. It announces itself through a punget odour of garlic, but if you are still not sure about whether to pick it, just tear off a bit of one leaf to smell and taste. Voila!

Last year, we made soup (recipe courtsey of organic box scheme), but we didn`t like it that much, so I`ve been browsing the net, combined two recipes found there and preserved the wild garlic in olive oil: simply wash and cut the leaves and blend with sufficient olive oil. I`ve added mustard and black pepper.


Excellent with smoked or graved lax, hard boiled eggs, cold beef and potatoes.

Raw Kelp Noodles with Peanut Sauce

Recipe Cheesecake

Ingredients for dough:
250g flour
125g sugar
125g butter (plus a little more for form)
1tbsp vanilla sugar
1 egg yolk
peel of 1/2 unwaxed lemon
a little semolina

Ingredients for filling:
1kg quark
125g soft butter
250g sugar
4 eggs, 1 egg white
1tbsp vanila sugar
peel of 1/2 unwaxed lemon
2tbsp semolina

Instructions:

• Swiftly mix all dough ingredients and rub between two fingers to lilttle crumbles.
• Pre heat oven to 200C, generously butter a spring form and coat with semolina.
• fill the bottom of the form with 2/3 of your crumbles (push them firmly into the form for an even coating) and cool the rest of the crumbles.
• For the filling, drain the quark.
• Meanwhile, mix butter with sugar.
• Separate eggs, add egg yolks to butter mix and beat egg whites (add the remaining egg white left from dough mix) until stiff.
• Add vanilla sugar, lemon peel, quark and semolina to butter mix and add egg white mix last.
• Add quark mix into cake form and cover with the remaining crumbles.
• Bake for one hour.

cheese crumble cake

From a German Recipe.

I think it`s a shame that I can`t /don`t really bake and want to change this...