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Post by cupcake on Dec 17, 2006 19:02:44 GMT 10
www.edibleweeds.com/generic.html?pid=2I love these in salads. Can you believe they sell bags of already cut up salads here in France with pieces of dandelion leaves inside? Can you imagine paying for something that grows in your garden for free?
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Post by braided-rug on Dec 17, 2006 20:04:29 GMT 10
What an amazing site.  I think it is wonderful in some ways. It makes them acceptable. Then people have the option of finding their own I guess. |
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Post by braided-rug on Dec 17, 2006 20:05:49 GMT 10
I don't think I have had honey mustard dressing, sounds nice though.
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Post by braided-rug on Dec 17, 2006 20:09:08 GMT 10
This recipe sounds gorgeous. Use for the prize winning recipe on cupcakes link if they don't provide their own honey mustard dressing recipe.
Honey and mustard dressing Serves 6 Preparation time less than 30 mins Ingredients 1 tbsp French mustard 1 tbsp honey 1 clove garlic, peeled and crushed 1 tsp balsamic vinegar 2 tbsp cider vinegar 6 tbsp sunflower oil salt and pepper, to taste Method 1. Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and whiz together. 2. With the motor still running, pour the oil in through a funnel. 3. Season with salt and pepper and serve. www.bbc.co.uk/food/recipes/database/honeyandmustarddress_1317.shtml |
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Post by braided-rug on Dec 17, 2006 20:13:08 GMT 10
Ravioli with WeedsServes 4 Ingredients Pasta Ingredients 4 cups flour 4 eggs Method Mix the flour and eggs. Add a bit of water, if required to make stiff dough. Roll out very thinly with a rolling pin (takes a while), or use a pasta machine to make two equal size sheets. Put blobs of weed mixture (large teaspoons) on one sheet, cover with other sheet, and cut around each blob with a pastry cutter. Should be about 4-5cm across round or square. Boil them until they float, drain. Filling Ingredients Silver beet, beet leaves, chicory leaves, borage, dandelion leaves, nasturtium leaves, any edible week, parsley, chervil (optional), sorrell, all or any of the above, any green thing - a bundle rather than a bunch. 400g Ricotta cheese (or cottage cheese) Pepper and nutmeg - lots! Grated parmesan Discard the tough part of the leaves and then blanch. Chop it all up very small, and mix with ricotta. Add a handful of grated parmesan, and the pepper and nutmeg, Ingredients Sauce Ingredients 150g Butter Handful of sage leaves A little olive oil Method Melt butter with sage leaves and oil, let it burn slightly so leaves are a bit crispy. Pour over the ravioli (with leaves). Serve www.abc.net.au/passions/current/cp07w033.htm
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Post by braided-rug on Dec 17, 2006 20:15:21 GMT 10
I found this about Australian dandelions, but I don't know if it is true. Maybe you could find a pic of yours please cupcake. cunnan.sca.org.au/wiki/DandelionMy uncle used to eat them alot. I know ours here are fairly large. |
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Post by braided-rug on Dec 17, 2006 21:03:43 GMT 10
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Post by cupcake on Dec 18, 2006 16:00:28 GMT 10
Thank you for the sites Braided rug, I am going to check them out. Well we have no dandelions right now, so I found a pic on the net of what we have in our garden. They grow rather tall here with pretty large flowers. Is this what you have there in Australia? www.danish-schnapps-recipes.com/images/dandelion.jpgIt comes from a schnapps making site ;D |
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Post by braided-rug on Dec 18, 2006 20:16:34 GMT 10
Yes, I think they are the same.  |
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Post by braided-rug on Apr 13, 2007 19:44:42 GMT 10
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Post by braided-rug on Jun 24, 2007 17:02:07 GMT 10
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Post by braided-rug on Jul 18, 2008 16:17:27 GMT 10
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