wild garlic – Page 2 – Scandelights

Spring is here!

Published on March 30, 2017 by HannaLeave a comment

Spring. Oh, how I love thee. If I feel tired and gloomy during the cold and dark winter months, I now feel awake again. It’s easier to get out of bed in the morning and being outside, even if it’s just walking to the tube, is a pleasure not torture. On Saturday I just walked around town for two hours because the sun was out and it was spring in the air.

Lots of the spring flowers are in full bloom, and the first British asparagus has arrived in some shops together with the wild garlic. This, my dear readers, is my favourite time of year. I love summer and warmer temperatures, but now before summer is here, we have it all in front of us and it feels like the best present ever. Then we blink and it’s September, but I really want to try and enjoy the little things every day between now and then. The taste of all the fresh produce; the asparagus, the jersey royals, the first British strawberries and so on. Sitting in the sun having a coffee or an ice cream, walking to work and hearing the birds chirping. All of that makes me so very happy.

And one of my favourite dishes this time of year, is a real celebration of spring. It’s fresh and simple but full of spring flavours. I’m talking about fresh local asparagus, homemade wild garlic mayonnaise that’s just divine and to top it all off, a drizzle of a nice olive or rapeseed oil and a scattering of parmesan shavings. I hope you enjoy it as much as I do!

Happy SPRING!!

Orzo pasta with wild garlic pesto, courgette and feta

Published on May 10, 2016 by Hanna1 Comment

I snapped this picture as I was throwing this pasta together for lunch the next day, but I must say it exceeded my expectations so much I wish I had allowed myself time to take a nicer picture.

This is another dish where the sum is (much) greater than the individual parts; it’s just a simple dish that works. I love every bite of the slightly al dente pasta coated in fresh wild garlic pesto, the crunch from the raw thinly sliced baby courgettes, the bigger bits of tender-but-not-too-tender broccoli and the slightly melted pieces of tangy feta. I urge you to try it for your next picnic, barbecue or quick weekday supper.

Orzo pasta with wild garlic pesto, courgettes and feta, serves 2

200 ml orzo

2-3 tbsp wild garlic pesto

1 baby courgette, thinly sliced

4 stems tenderstem broccoli

100 g feta

a little olive oil if needed

salt & pepper

Cook the pasta according to the instructions on the packet. Put the broccoli in boiling salted water and cook until a little tender but still al dente and cut each stem into four. Drain the pasta in a sieve and pour it back into the empty saucepan. Stir in the pesto and add a little olive oil if needed. Add the courgette slices and the broccoli. Mix together and season to taste. Add the crumbled feta and stir once more before serving.

Visiting home and wild garlic fever!

Published on April 28, 2016April 28, 2016 by HannaLeave a comment

After four days in Italy, I had six days back home in the south of Sweden. I tried to keep it low key and just spend time with the family, and as usual we enjoyed some wonderful food together.

Spring had arrived in Sweden too, even if it was a little behind the Italian version. But the wood anemones flowered and the wild garlic was ready to eat, so I was pretty happy!

The evening I came home my mum and I (dad doesn’t like wine as much as we do) shared a lovely bottle of Crèmant from Alsace, to celebrate we were together again!

Another evening we enjoyed a cheese board with my Italian favourite Erborinato, Brie de Maux and Saint Albray. We also had some biscuits, pear slices, honey, rose hip jam and port. So yummy!

I also picked wild garlic in the woods, as you can see it’s easy to forage; it’s everywhere!

I also picked some wood anemones. It’s a spring ritual for me.

We also cooked with wild garlic and one evening we had this great dish as a starter; asparagus (that I bought in Italy) with wild garlic mayo, parmesan and rapeseed oil.

Afterwards we had cod loin cooked in the oven with wine and dill, potato purée, peas and carrots. And browned butter. Just. Amazing.

One day we did a road trip to Höganäs and also stopped in Mölle by the sea to enjoy the view and the sunshine.

In Höganäs we found an amazing fishmonger who sold fresh Swedish bleak roe so we of course had to buy some.

We had it with rösti, creme fraiche and chopped red onions as a starter that evening.

The rest of our dinner that night was a bunch of nibbles: leftover asparagus and wild garlic mayo, serrano ham, smoked prawns, some smoked mussels, tomatoes and wild garlic bread.

One night we had friends over for a dinner of tried and tested recipes. We started the evening with champagne and Nigella’s prawn cocktail in lettuce leaves. Love this!

The main course was fillet of beef with hasselback potatoes, broccoli, carrots and two sauces: bearnaise and peppercorn. Delicious!

After a breather we enjoyed a rhubarb crumble with mum’s homemade custard. Such a wonderful evening!

My last evening in Sweden was on a Sunday, and for dinner we had wild garlic soup to start.

Followed by wonderfully tender pheasant with cream sauce, boiled potatoes, jelly, broccoli and carrots.

Thank you, Sweden, for a lovely time!

Fried gnocchi with wild garlic pesto and cherry tomatoes

Published on March 11, 2016March 11, 2016 by Hanna1 Comment

I received evidence from my mother last week that the wild garlic season has started in Sweden, and therefore probably in the UK as well. Hurrah!

I love these oniony garlicky green leaves so much, I keep a bundle of blanched ones in the freezer at all times. It feels comforting that I can make wild garlic mayo all year round. Or wild garlic pesto. It’s fab with fried gnocchi (it gives them a bit more texture), fresh cherry tomatoes and plenty of grated parmesan.

Fried gnocchi with wild garlic pesto and cherry tomatoes, serves 2

1 batch gnocchi

1 batch wild garlic pesto

150 g cherry tomatoes

finely grated parmesan

Make the pesto and put it aside. Make the gnocchi and cook them. Then fry in butter until golden. Mix with plenty of the pesto. Cut the cherry the tomatoes in half and mix with the gnocchi. Season to taste. Add olive oil if you want a looser consistency. Top with plenty of grated parmesan.

New potato salad with asparagus and wild garlic pesto

Published on June 17, 2015 by Hanna1 Comment

It’s not peak season for wild garlic anymore (sob) but I have been slightly too busy lately to be able to post on the blog regularly. I’m hoping to redeem myself with this delicious (and super easy) recipe and higher posting frequency going forward.

If you don’t happen to stumble on some fresh wild garlic in an usually shady part of the woods you can use blanched frozen wild garlic too, or bookmark the recipe for next year.

New potato salad with grilled asparagus and wild garlic pesto, serves 4

450 g new potatoes

200 g asparagus

1 batch wild garlic pesto

salt, black pepper

Make the pesto. Boil the new potatoes in salted water. Drain and leave while you fry the asparagus on a griddle pan until semi-soft. Cut each stalk into 3-4 pieces and cut the potatoes into chunks. Toss with pesto in a bowl and season to taste with salt and black pepper. Serve with various barbecued meats or this lovely pork fillet.

Wild garlic pesto

Published on May 20, 2015 by Hanna7 Comments

When I was in Sweden last my mother gave me a large bag of wild garlic she picked for me, so back in London I made a batch of lovely pesto that I’ve been eating lately. The same day I made it I just had it with spaghetti and (more) grated parmesan as a light lunch. Delicious!

Wild garlic pesto, approx 250 ml pesto

ca 50-70 g wild garlic (about a bunch as stick as a small banana)

30 g almonds

40 g parmesan

1/2 lemon, juice only

mild oil, approx 100-150 ml

salt & pepper

Mix wild garlic, almonds, lemon juice and parmesan with a bit of oil to a paste in a food processor or with a stick blender. Keep adding oil until you have the consistency you like. Season to taste with salt and pepper. Keeps in the fridge for 5-7 days.

Cooking is my yoga (and a three course dinner)

Published on April 9, 2014 by HannaLeave a comment

Sometimes I forget how much I love to cook. It’s true. When I have a busy work week and come home exhausted in the evenings and haven’t hatched a plan for what to cook for my evening meal I usually surrender to a cheese toastie or just toast with cheese and cucumber slices, which in my world does not constitute cooking.

On Friday I had promised to cook for my flatmate as it was one of those rare occasions when we were both spending a night in. Although I almost regretted my decision as I noticed how very tired I was when I was on the tube home.

But when I got home, put my pinny on and started prepping I got second wind. And it was so much fun! I wasn’t stressed because my flatmate Daisy was happily perched on the sofa in front of the TV with a glass of wine in hand and I let the cooking take its time. Because it’s usually the time aspect that is my downfall. I can be a bit of a time optimist and when I realise that I am running late I get stressed and become clumsy and a not-so-great cook. But when cooking without the time pressure I am truly happy. Cooking is my yoga. It relaxes me and keeps me sane.

What I cooked? My favourite spring time starter; steamed (British) asparagus with wild garlic mayonnaise and Parmesan shavings (and some watercress) followed by caramelised pork fillet, an amazing mushroom crème, roasted new potatoes and steamed purple sprouting broccoli. To finish vanilla icecream, chewy meringues, whipped cream and chocolate sauce.

Eating it would make anyone happy, so lucky me who got to cook it too.

Wild garlic stuffed mushrooms

Published on May 14, 2013 by Hanna3 Comments

I love a classic stuffed portobello mushroom for a starter in spring or autumn or as a light lunch or supper for myself any time of year.

It is so easy to make, yet very satisfying to eat. In the regular version I use garlic, of course, as mushrooms and garlic are a match made in heaven, but it works really well with the less pungent flavour of wild garlic too. The flavours are more subtle and it tastes more of spring.

Just make sure you season well so all the flavours come through.

Wild garlic stuffed mushrooms, serves 2 as a starter or light lunch

2 portobello mushrooms

6-8 wild garlic leaves

50 ml bread crumbs, ideally fresh

2-3 tbsp cream

50 ml grated sharp cheddar

salt, black pepper

butter for frying

oil for brushing

To serve:

rocket

balsamic glaze

extra virgin olive oil

Wash and dry the mushrooms. Yank the stems out of the mushrooms without breaking the hats. Chop the stems and wild garlic. Brush the mushroom hats with oil on both sides and place hollow side up on a baking tray. Add seasoning and bake in a 200C oven for 15 minutes while preparing the stuffing.

Fry the mushroom and wild garlic in some butter on medium heat until the mushroom pieces are golden brown. Lower the heat and add the breadcrumbs and cheddar. Add the cream and stir so the mixture just comes together. Season well. Divide the mixture on top of the mushrooms. Bake for another 5-10 minutes, until the stuffing is golden brown.

Serve on rocket with olive oil and balsamic glaze or a more substantial salad.

Nettles and wild garlic

Published on May 7, 2013 by HannaLeave a comment

The last five days I went back home to the south of Sweden to visit my parents and my friends. I had a lovely time seeing everyone and eating great food and even the weather was cooperating (we had the same glorious weather as in Britain, just a few degrees cooler)!

My parents live in the countryside, close to a lake and some woods and with plenty of fields in the near surroundings. It is just as idyllic as it seems and I have so many happy memories from the woods from my childhood. Now I enjoy more seldom, but it just brings back happy memories walking around there.

This time we stayed for quite a while, picking the first small nettles so I could bring them back with me, but also the wonderful wood anemones for pure decoration. There is also plenty of wild garlic, which I love and I picked plenty of that too before leaving.

I have quite a few recipe ideas using nettles and wild garlic, but before I post them I’d like to remind you of some wild garlic recipes already on the blog. I can highly recommend wild garlic mayo which I eat out of season too (just steam and freeze the wild garlic and use whenever), mother’s delicious wild garlic soup and it is always a good pairing with asparagus, like in this quiche.

Black salsify and feta fritters with wild garlic mayo

Published on February 5, 2013 by Hanna1 Comment

While preparing my supper quite late last night my flatmate asked me what I was making. He looked puzzled when I said I was cooking with salsify and showed him the long dark sticks. He still didn’t know what it was, and I realised then that it is a rather unusual vegetable.

But it shouldn’t be. It grows in Britain and similar climates (like Sweden and Southern Europe), it is nutrious and as it is a root vegetable it makes this time of year a whole lot more interesting (as it is mainly root vegetables and cabbage that grows locally in winter).

In Sweden it is knows as poor man’s asparagus as it is similar in taste, and I read that it is also said to taste similar to oysters.

In this recipe I paired it with feta and lemon juice and added the subtle garlic flavour of the wild garlic in the mayonnaise. The whole dish feels like a promise of spring. Utterly delicious! I had it as a light supper but it also works as a lunch, brunch or even breakfast.

PS. If you haven’t got flavoured oil at hand, you can make the mayonnaise from fresh wild garlic instead.

Black salsify and feta fritters with wild garlic mayo, serves 1

3 black salsify, peeled and coarsely grated

3 tbsp feta

1 egg white

4-5 tbsp plain flour

1 tsp lemon juice

salt, black pepper

butter and oil for frying

Fry the grated salsify in butter for a few minutes to soften. Then transfer to a mixing bowl. Add the crumbled feta, egg white (save the yolk for the mayo), flour, lemon juice and seasoning. Mix well. Heat up butter and oil in a frying pan on medium heat. Spoon the mixture into the pan shaping four fritters. Fry until golden brown on both sides.

Wild garlic mayonnaise, serves 1

1 egg yolk, at room temperature

ca 100 ml wild garlic flavoured oil

1 lemon wedge, the juice

salt, white pepper

Beat the egg yolk and add the oil drop by drop while whisking until you have a thick mayonnaise. Add lemon juice and seasoning.