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Wild Concoctions

An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, June 19, 2009. Wild Herb Spread (based on traditional pesto). 2 big pinches salt. 2 cups foraged greens, torn up and loosely packed *. 1/4 cup olive oil. 1/2 cup cashew nuts. 1/3 cup grated parmesan cheese. Pound garlic and salt in a mortar. Gradually add greens, continuing to pound. Gradually add oil and nuts, until you have a smooth, thick paste. Melt the chocolate ...

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Wild Concoctions | wildconcoctions.blogspot.com Reviews
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An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, June 19, 2009. Wild Herb Spread (based on traditional pesto). 2 big pinches salt. 2 cups foraged greens, torn up and loosely packed *. 1/4 cup olive oil. 1/2 cup cashew nuts. 1/3 cup grated parmesan cheese. Pound garlic and salt in a mortar. Gradually add greens, continuing to pound. Gradually add oil and nuts, until you have a smooth, thick paste. Melt the chocolate ...
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1 wild concoctions
2 you need
3 1 clove garlic
4 to make
5 stir in parmesan
6 notes
7 posted by
8 johanna knox
9 4 comments
10 labels foraged recipes
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Wild Concoctions | wildconcoctions.blogspot.com Reviews

https://wildconcoctions.blogspot.com

An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, June 19, 2009. Wild Herb Spread (based on traditional pesto). 2 big pinches salt. 2 cups foraged greens, torn up and loosely packed *. 1/4 cup olive oil. 1/2 cup cashew nuts. 1/3 cup grated parmesan cheese. Pound garlic and salt in a mortar. Gradually add greens, continuing to pound. Gradually add oil and nuts, until you have a smooth, thick paste. Melt the chocolate ...

INTERNAL PAGES

wildconcoctions.blogspot.com wildconcoctions.blogspot.com
1

Wild Concoctions: October 2008

http://wildconcoctions.blogspot.com/2008_10_01_archive.html

An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Tuesday, October 21, 2008. This has been a big hit in our family. The helping below looks sparser than I would have liked. Stealthy fingers got to the plate before I managed to take a photo . 1 cup standard grade flour. Salt to taste (anything from a pinch to a teaspoonful). Cooking oil (I like olive oil, but whatever you normally use). As much as you feel like. When a batter...

2

Wild Concoctions: November 2008

http://wildconcoctions.blogspot.com/2008_11_01_archive.html

An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Saturday, November 29, 2008. How to get those little black bugs out of flowers without washing. It's not a recipe, but I stumbled on this idea while tearing my hair out over the hordes of little critters in our elderflowers the other day. I've since used this method with roses as well. 4 reasons not to wash flowers that destined for culinary or medicinal use. Now pick up the ...

3

Wild Concoctions: Puha Pakoras

http://wildconcoctions.blogspot.com/2009/01/puha-pakoras.html

An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, January 23, 2009. Actually you can make these from any foraged greens, but puha. Lends itself especially well. (And I like the alliteration.) If you are using big stalks of puha, while you wash it, bruise the stalks a bit to let the bitter white sap out. 1 cup chana (chickpea) flour. 15 tsp curry powder or cumin. 189; tsp baking powder. 189; tsp salt, or to taste.

4

Wild Concoctions: Sugared rose junket

http://wildconcoctions.blogspot.com/2008/12/sugared-rose-junket.html

An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, December 19, 2008. As with the basic junket recipe. Below, you can of course use a different kind of rennet, and adapt the temperatures and quantities to that. A small handful of fragrant rose petals (if in doubt, try less rather than more, to start with). Curds and Whey vege rennet. Take it off the heat, cover it, and let it cool to 31 degrees. The sugar is the reaso...

5

Wild Concoctions: December 2008

http://wildconcoctions.blogspot.com/2008_12_01_archive.html

An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, December 19, 2008. As with the basic junket recipe. Below, you can of course use a different kind of rennet, and adapt the temperatures and quantities to that. A small handful of fragrant rose petals (if in doubt, try less rather than more, to start with). Curds and Whey vege rennet. Take it off the heat, cover it, and let it cool to 31 degrees. The sugar is the reaso...

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Wild Picnic: Kawakawa (Macropiper excelsum)

http://wildpicnic.blogspot.com/2009/12/kawakawa-macropiper-excelsum.html

A gallery of edible and useful wild plants, in Wellington and the Wairarapa (NZ). Friday, December 4, 2009. Reposted from 2008 - with some changes and additions:. Kawakawa leaves bring delicious flavours to both sweet and savoury dishes. Choose the leaves that have been eaten by bugs. Kawakawa has various powerful medicinal properties. It contains painkilling compounds, and is a mild sedative. It belongs to the same family as kava and black pepper. More on kawakawa from Martin Nicholls. And get stuck int...

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An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, June 19, 2009. Wild Herb Spread (based on traditional pesto). 2 big pinches salt. 2 cups foraged greens, torn up and loosely packed *. 1/4 cup olive oil. 1/2 cup cashew nuts. 1/3 cup grated parmesan cheese. Pound garlic and salt in a mortar. Gradually add greens, continuing to pound. Gradually add oil and nuts, until you have a smooth, thick paste. Melt the chocolate ...

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