Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.home recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(home recipes?),it will help you,my kids.
any one got any recipes from wild plants such as nettles and elderflower etc.
Answers:
Fettuccine with Nettle & Ricotta Pesto
Created by: Armando "Tiny" Maes of Rose Pistola in San Francisco
serves 8
1# Fettuccine (Preferably Fresh)
1/2 pound Nettles
6 oz. Ricotta
5 oz. Pine Nuts
1/4 cup Pecorino
2 T Parmesan
3 T Green Garlic (Chopped)
1 ? cup Olive Oil
8 T Sea Salt
6T Butter
First you blanch the nettles in salted water. Bring 1 gal. of water and 4 T of sea salt to a boil. Then place the nettles into the boiling water, just blanching them for about 1 minute. Take them from the water and place them into a strainer so that the excess water can drain away and so they can cool down to room temperature. Then rough chop the nettles and squeeze them dry as best you can. Place the nettles into a blender or food processor; add your oil, 4 ounces of pine nuts(saving the rest as a garnish) and the Green Garlic. Blend until all ingredients are combined about 30 seconds to 1 minute. Place the combined ingredients into a bowl, add your pecorino, parmesan and ricotta. Finish the pesto by folding in the three cheeses just until it looks like everything has come together.
In a separate pot bring 2 qt. Water and 4 T sea salt to a boil to cook the pasta (you should be able to taste the salt in the water, if not add more). In a separate large sauce pan or large sauté pan place about just less then half of the pesto mixture, 6 T butter and about a ? cup of the pasta water, heat all ingredients just till hot but not boiling or popping. In the pot cook the pasta for approximately 2-4 minutes pull the pasta from the water and toss with the warmed pesto sauce, cook on medium heat for just about 2-3 minutes so that the sauce has time to infuse into the pasta.
Elderberry Jelly
from Alan Joellenbeck
2 quarts (1.9 litres) elderberries with stems removed
2 cups (500ml) water
1 box pectin
5 cups (1200ml) sugar
In a sauce pan simmer the elderberries in the water until berries are soft.
Strain through a cloth.
Be sure you have 3? cups of juice; if not, pour a little water through the crushed berries.
Return the 3? cups juice to pan.
Add pectin to the juice and bring to a boil.
Stir in the sugar and bring to a full rolling boil.
Boil for 1 minute.
Remove from heat, skim and pour into hot sterilized jars.
Seal with hot paraffin immediately.
Other Answers:
huclkeberry muffins just get a muffin mix and put huckleberries in it ( i just made that up right now it sounds good)
Yard Pot Stew
6 cups dandilion greens
3 cups lambs quarters
2 handfuls wild onions
2 cloves garlic, minced
2 cups pecans crushed, shelled and cleaned
2 tablespoons real butter
any wild vegetable (I usually find wild asparagus in the winter as well as crocus roots. In spring and summer wild garlic, wild carrot and sweet pea)
salt and pepper to taste
Your favorite herbs
4 chicken thighs
water
Begin by boiling your chicken thighs with salt, pepper and herbs in a big pot. Saute your onions, garlic anc pecans together to wilt them then add green vegetables. Wilt slightly and set aside. When chicken is cooked, debone and add meat back into the stock. Add wilted vegetables and any other wild vegetables. Reseason to taste and cook until vegetables reach the desired doneness (some people like there veggies very cooked - some no). Add more water if neccessary. Serve with rice or pasta.
NETTLE TEA
Pour boiling water over fresh (or dried) nettles.
Steep, strain, enjoy.
OR
Bring water and nettles to a boil. Simmer for a couple of minutes. Remove from heat. Strain, enjoy.
NETTLE SOUP
3 Tablespoons butter or olive oil
2 leeks, cut into rounds
1/2 pound wild nettle tops
1 quart filtered water
1 bouquet garni (little bundle of herbs tied with a string) containing any or all of these: a bay leaf, sprigs of thyme, parsley stems, and sage leaves.
2 egg yolks
1/2 cup crème fraiche, sweet cream, or half and half
Salt and pepper to taste
Nutmeg to taste
Sauté leeks in butter or olive oil. Add water and bring to a boil. Add nettles (being careful not to touch them with your bare hands!), bay leaf and water. Cover, bring to a boil, and simmer until the nettles are very soft.
Meanwhile, in a bowl, whisk together the egg yolks and the cream, crème fraiche or half and half. Remove the bouquet garni from the soup, turn the heat to low, and puree using an immersion blender, adding a generous pinch of salt and a grind of pepper. Take a ladleful of soup and stir it into the egg mixture. Return the egg-nettle mixture to the soup and stir gently over very low heat (do not let it boil again) Grate some fresh nutmeg into the soup, taste and add more salt as necessary to make it savory and delicious
Variation: add sorrel leaves towards end of cooking for a lemony soup.
Other possible garnishes: scallions, lovage, dill, chives, fresh mint, edible flowers
http://www.wisefoodways.com/recipes/nettles.html
http://www.prodigalgardens.info/nettles%20recipes.htm
Elder Flower Water
Elderflower Vinegar
Elderberry Ketchup
Elderberry Chutney
http://www.botanical.com/botanical/mgmh/e/elder-04.html#flo
Recipes
Nettle broth
250g young nettle tops (best from April-June)
1 medium onion
60g butter
30g flour
30g oatmeal
600ml milk
Salt & pepper to taste
Wash the nettles and remove the tougher stems. Boil gently in a little water with the lid on the pan for 15 minutes. Drain and then mash (or liquidise) the nettles. Melt the butter in a pan and fry the onion lightly. Stir in the flour and the oatmeal and cook on a low heat. Add the milk slowly, then the mashed nettles. Season to taste, simmer for a short while and serve.
Sloe gin
Pick the berries after the first frosts. Prick each with a fork and then half fill a bottle with them. Add a few spoonfuls of sugar and fill the bottle with gin. Agitate the bottle daily for the first week and then weekly for the next month or two. If you're strong-willed enough, leave it for another year. Otherwise drink it!
Rose-hip syrup
Collect the hips when they have just turned red. Mince 1kg in a coarse mincer and drop the mash into 1.7 litres of boiling water. Bring back to the boil and then leave to stand for 15 minutes. Strain through a jelly bag (this is important, as the irritant hairs must be filtered out). Return the residue to the pan, add 800ml of boiling water, stir and allow to stand for 10 minutes before straining as before. Put all the juice into a clean saucepan and boil down to about 800ml. Add 400g of sugar and boil for a further 5 minutes. Then pour into hot sterile bottles and seal at once. Store in a dark cupboard.
Elderflower champagne
4.5 litres of water
700g sugar
7 large elderflower heads (picked at the end of a sunny day)
2 lemons
2 tablespoons of white wine vinegar
Pour the boiling water over the sugar and leave to cool. Add the flowers, lemon juice, grated lemon zest and vinegar and cover with a thick cloth. Leave for 48 hours and then squeeze out the flowers and strain the mixture through a piece of muslin. Bottle it and leave for two to four weeks before drinking. Plastic fizzy drink bottles are best, as they are unlikely to explode if the mixture becomes too gassy.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.home recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(home recipes?),it will help you,my kids.
any one got any recipes from wild plants such as nettles and elderflower etc.
Answers:
Fettuccine with Nettle & Ricotta Pesto
Created by: Armando "Tiny" Maes of Rose Pistola in San Francisco
serves 8
1# Fettuccine (Preferably Fresh)
1/2 pound Nettles
6 oz. Ricotta
5 oz. Pine Nuts
1/4 cup Pecorino
2 T Parmesan
3 T Green Garlic (Chopped)
1 ? cup Olive Oil
8 T Sea Salt
6T Butter
First you blanch the nettles in salted water. Bring 1 gal. of water and 4 T of sea salt to a boil. Then place the nettles into the boiling water, just blanching them for about 1 minute. Take them from the water and place them into a strainer so that the excess water can drain away and so they can cool down to room temperature. Then rough chop the nettles and squeeze them dry as best you can. Place the nettles into a blender or food processor; add your oil, 4 ounces of pine nuts(saving the rest as a garnish) and the Green Garlic. Blend until all ingredients are combined about 30 seconds to 1 minute. Place the combined ingredients into a bowl, add your pecorino, parmesan and ricotta. Finish the pesto by folding in the three cheeses just until it looks like everything has come together.
In a separate pot bring 2 qt. Water and 4 T sea salt to a boil to cook the pasta (you should be able to taste the salt in the water, if not add more). In a separate large sauce pan or large sauté pan place about just less then half of the pesto mixture, 6 T butter and about a ? cup of the pasta water, heat all ingredients just till hot but not boiling or popping. In the pot cook the pasta for approximately 2-4 minutes pull the pasta from the water and toss with the warmed pesto sauce, cook on medium heat for just about 2-3 minutes so that the sauce has time to infuse into the pasta.
Elderberry Jelly
from Alan Joellenbeck
2 quarts (1.9 litres) elderberries with stems removed
2 cups (500ml) water
1 box pectin
5 cups (1200ml) sugar
In a sauce pan simmer the elderberries in the water until berries are soft.
Strain through a cloth.
Be sure you have 3? cups of juice; if not, pour a little water through the crushed berries.
Return the 3? cups juice to pan.
Add pectin to the juice and bring to a boil.
Stir in the sugar and bring to a full rolling boil.
Boil for 1 minute.
Remove from heat, skim and pour into hot sterilized jars.
Seal with hot paraffin immediately.
Other Answers:
huclkeberry muffins just get a muffin mix and put huckleberries in it ( i just made that up right now it sounds good)
Yard Pot Stew
6 cups dandilion greens
3 cups lambs quarters
2 handfuls wild onions
2 cloves garlic, minced
2 cups pecans crushed, shelled and cleaned
2 tablespoons real butter
any wild vegetable (I usually find wild asparagus in the winter as well as crocus roots. In spring and summer wild garlic, wild carrot and sweet pea)
salt and pepper to taste
Your favorite herbs
4 chicken thighs
water
Begin by boiling your chicken thighs with salt, pepper and herbs in a big pot. Saute your onions, garlic anc pecans together to wilt them then add green vegetables. Wilt slightly and set aside. When chicken is cooked, debone and add meat back into the stock. Add wilted vegetables and any other wild vegetables. Reseason to taste and cook until vegetables reach the desired doneness (some people like there veggies very cooked - some no). Add more water if neccessary. Serve with rice or pasta.
NETTLE TEA
Pour boiling water over fresh (or dried) nettles.
Steep, strain, enjoy.
OR
Bring water and nettles to a boil. Simmer for a couple of minutes. Remove from heat. Strain, enjoy.
NETTLE SOUP
3 Tablespoons butter or olive oil
2 leeks, cut into rounds
1/2 pound wild nettle tops
1 quart filtered water
1 bouquet garni (little bundle of herbs tied with a string) containing any or all of these: a bay leaf, sprigs of thyme, parsley stems, and sage leaves.
2 egg yolks
1/2 cup crème fraiche, sweet cream, or half and half
Salt and pepper to taste
Nutmeg to taste
Sauté leeks in butter or olive oil. Add water and bring to a boil. Add nettles (being careful not to touch them with your bare hands!), bay leaf and water. Cover, bring to a boil, and simmer until the nettles are very soft.
Meanwhile, in a bowl, whisk together the egg yolks and the cream, crème fraiche or half and half. Remove the bouquet garni from the soup, turn the heat to low, and puree using an immersion blender, adding a generous pinch of salt and a grind of pepper. Take a ladleful of soup and stir it into the egg mixture. Return the egg-nettle mixture to the soup and stir gently over very low heat (do not let it boil again) Grate some fresh nutmeg into the soup, taste and add more salt as necessary to make it savory and delicious
Variation: add sorrel leaves towards end of cooking for a lemony soup.
Other possible garnishes: scallions, lovage, dill, chives, fresh mint, edible flowers
http://www.wisefoodways.com/recipes/nettles.html
http://www.prodigalgardens.info/nettles%20recipes.htm
Elder Flower Water
Elderflower Vinegar
Elderberry Ketchup
Elderberry Chutney
http://www.botanical.com/botanical/mgmh/e/elder-04.html#flo
Recipes
Nettle broth
250g young nettle tops (best from April-June)
1 medium onion
60g butter
30g flour
30g oatmeal
600ml milk
Salt & pepper to taste
Wash the nettles and remove the tougher stems. Boil gently in a little water with the lid on the pan for 15 minutes. Drain and then mash (or liquidise) the nettles. Melt the butter in a pan and fry the onion lightly. Stir in the flour and the oatmeal and cook on a low heat. Add the milk slowly, then the mashed nettles. Season to taste, simmer for a short while and serve.
Sloe gin
Pick the berries after the first frosts. Prick each with a fork and then half fill a bottle with them. Add a few spoonfuls of sugar and fill the bottle with gin. Agitate the bottle daily for the first week and then weekly for the next month or two. If you're strong-willed enough, leave it for another year. Otherwise drink it!
Rose-hip syrup
Collect the hips when they have just turned red. Mince 1kg in a coarse mincer and drop the mash into 1.7 litres of boiling water. Bring back to the boil and then leave to stand for 15 minutes. Strain through a jelly bag (this is important, as the irritant hairs must be filtered out). Return the residue to the pan, add 800ml of boiling water, stir and allow to stand for 10 minutes before straining as before. Put all the juice into a clean saucepan and boil down to about 800ml. Add 400g of sugar and boil for a further 5 minutes. Then pour into hot sterile bottles and seal at once. Store in a dark cupboard.
Elderflower champagne
4.5 litres of water
700g sugar
7 large elderflower heads (picked at the end of a sunny day)
2 lemons
2 tablespoons of white wine vinegar
Pour the boiling water over the sugar and leave to cool. Add the flowers, lemon juice, grated lemon zest and vinegar and cover with a thick cloth. Leave for 48 hours and then squeeze out the flowers and strain the mixture through a piece of muslin. Bottle it and leave for two to four weeks before drinking. Plastic fizzy drink bottles are best, as they are unlikely to explode if the mixture becomes too gassy.
correctness,It's Non-profit and only for informational purposes.
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