Sunday 4.4.10
Garlic Pancakes With Savoury Filling
Select your wild garlic leaves and give them a wash and put them in the wizzer along with 2 cups of plain flour and enough water to give the consistency of single cream.
Just before cooking pancakes add seasoning and a scant t of baking powder.
For The Filling
Put knob of butter and a drizzle of oil into a pan and heat gently.
Add ingredients for filling, including wild garlic leaves and Jelly Ear fungi.
Make the 'batter' into pancakes. Mine were more like crepes than thick ones, but either would be OK.
Turn over when edges are firm and you see bubbles
Press gently to get the pancake to make contact with the heat.
Pile pancakes on a covered dish and put into a warm oven, makes about 12 thin ones.
Stuff your pancakes, grate a small amount of mature cheese on top, and roll up.
Same idea is good with spinach.
Sunday 4th and Monday 5th, 4.10
Sour Dough Rolls
Choose your favourite bread recipe (( normal, not sour dough).Make a simple dough using the water, flour and yeast from your chosen recipe. Put it into a covered bowl and leave to rise and then collapse: 5 - 24 hours.
Pull of a small ball of dough and put in the fridge. This will be the starter for the next loaf.
Add your other ingredients: salt, butter, oil, sugar etc. Knead well and form into rolls.
Cover and leave to rise. They will just about double in size.
Bake in a hot oven, 180 C, for 15 minutes. They will puff up really well.
Finished articles.
Yummy!! Warm, with yeast extract, they tasted like crumpets. Could've eaten a dozen.
Monday 5.4.10
Wild Garlic and Salmon Flan
Put spuds into oven to bake to have as an accompaniment.
Whizz a generous handful of wild garlic leaves.
Make pastry using 2 cups of flour, 2oz butter and 2oz, the whizzed leaves and enough water to bind.
Roll out , put it in a flan tin and bake 'blind' for about 15 minutes at 180C.
Make a tossed salad from whatever you've got hanging about.. Shred everything finely.
For crunch I added a few chopped mixed nuts.
For crunch I added a few chopped mixed nuts.
Beat 2 eggs with 100ml milk and the liquid from the tin of Salmon. Season. Stir in a couple of diced wild garlic leaves, will look pretty.
Shred Salmon onto the flan and pour over the egg mix.
Bake in the oven 180C until the egg is set.
Whip it and your jacketers out of the oven and serve with the tossed salad. Add salad dressing of your choice to the salad once it's on the plate. Any left over salad can then be saved to eat raw, or cooked, another day.
Wild Mushrooms - Jelly Ears
I Got an awful lot of these on yesterdays walk and need to preserve them. They have little flavour, but a great texture, even after drying. Fantastic in oriental cooking.
Wash
Compost all debris. At this time of year there's not too much wildlife or leaf litter, which is a bonus.
Strain, Use an old sieve to trawl for the last few handfuls.
Spread onto baking trays
Put into oven at about 130C, or under the grill, or on a trivet on top of the woodburner. Check regularly.
When shrivelled and crisp, allow to cool and seal into a jar. Soak in warm water to reconstitute prior to cooking.
Compost all debris. At this time of year there's not too much wildlife or leaf litter, which is a bonus.
Strain, Use an old sieve to trawl for the last few handfuls.
Spread onto baking trays
Put into oven at about 130C, or under the grill, or on a trivet on top of the woodburner. Check regularly.
When shrivelled and crisp, allow to cool and seal into a jar. Soak in warm water to reconstitute prior to cooking.
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