Kitchen gone wild
In this section, find some of the recipes we designed using wild edible herbs and fruits...
01
Cleavers tonic
Gallium aparin
(vegan, gluten-free)
Ingredients:
20 young tips of clevers (sticky weed)
½ lemon
1 cucumber
2 liters of spring water
Wash the cleavers under running water, cut the lemon and cucumber into slices, put everything in a large jar and cover with water. Leave in a cool place or in the refrigerator overnight. Drink the next day as a refreshing spring tonic.
02
Wild garlic pesto
Allium ursinum
(vegetarian, gluten-free)
For a 150ml jar you will need:
50 grams of chopped leaves of wild garlic
20 grams of grated hard cheese, I used old Livanjski cheese
20 g of fried ground walnuts
50 ml of virgin olive oil
Zest and juice of half a lemon
Salt, if the cheese is not salty enough
Put all the ingredients in a multipurpose mixer and combine. Transfer to a jar and store in the refrigerator.
03
Stinging nettle soup
Nettle part
(vegetarian, gluten-free)
Ingredients:
A bowl of young nettle tips
2-3 young onions
¼ celery root
1 large potato
Salt, pepper
A spoonful of butter
Water (if you have the opportunity while you are in nature, pour spring water)
Wash the nettle well and cut it (if it's young whole, and if it's a bit older, remove only the leaves). Cut the onion, celery and potatoes into cubes. Heat the oil, then fry the pepper and chopped vegetables on it. Cook until the potatoes are soft, then add the nettles and some of the water in which they were cooked and cook everything together a little longer. At the end, blend it all and the soup is ready. You can also season it with 2-3 drops of lemon juice or some seeds you like, maybe with a little homemade cream... or a cube of toasted bread.
However she is perfect!
04
Risotto with Bladder campion shoots
Silene vulgaris
(vegetarian, gluten-free)
Ingredients for 2 servings:
1 small onion
2 handfuls of young Bladder campion shoots
2 tablespoons of butter
½ glass of white wine
150 grams of rice
Salt, pepper, herbs
Wash the young shoots or leaves under running water, then chop.
Chop the onion, then saute in butter, add herbs, salt, pepper and paprika, saute, then add the washed rice. Pour white wine over it, then stir all the time, adding water slowly, until the rice is cooked. Season with a spoonful of young homemade cream.
05
Crackers with thyme
Thymus serpillium
(vegan, gluten-free)
Ingredients:
2 spoons of ground flax
1 tablespoon of chopped sunflower seeds
1 tablespoon of crushed pumpkin seeds
1 tablespoon g-free oatmeal
2 tablespoons of rice flour (and a little more for sprinkling)
cup of olive oil
a teaspoon of salt
teaspoon of baking soda
cap of apple cider vinegar
listici m. chives (1 tablespoon fresh or 1/5 tablespoon dried leaves)
A couple of hours (or the evening) before, soak the flax seeds in lukewarm water to swell and form a sticky mass.
Heat the oven to 200°C, and combine all the ingredients, it doesn't matter in which order, mix them in, then roll out to a thickness of about 4 mm.
You can additionally decorate the rolled dough with turkey seeds, sprinkle them on the rolled dough, then roll it over with a rolling pin once more and gently press it into the dough. Cut into the desired sizes or shape the crackers with prayer beads. Transfer to a pan lined with baking paper and bake. Immediately reduce the temperature to 140°C with a fan and bake for about 30 minutes.