These delicious salmon rillettes can be prepared in just 20 minutes, or in advance if you prefer. One of my favorite dip for special occasions!

Simple yet delicious gluten-free French crepes recipe that delivers the same delicate texture. This blender crepe recipe is made with only 5 ingredients and no special pan required!

Fiskars pour moi depuis très très longtemps ce sont de drôles de ciseaux oranges qui peuplent toujours les trousses de Marie et qu'elle appelle régulièrement en disant sont où mes ciseaux ! où qui sont !!! Parce que forcément tout le monde lui pique à la maison… Mais depuis ce très longtemps Fiskars est passé en cuisine et propose une gamme beaucoup beaucoup plus étendue que ces inévitables ciseaux, une gamme que vous pouvez retrouver sur leur site : Fiskars Et demain nous allons donc découvrir cette gamme lors d'un atelier en compagnie de la bande des 750g à l'atelier avec quelques blogueuses et blogueurs prêts à découdre avec tartare et carpaccio ! Et en attendant les résultats de cet atelier j'ai eu envie d'un petit tartare très sauvage ! Tartare sauvage Ingrédients pour deux : 200g de steak haché au couteau – ½ avocat – 2càs de graine de grenade – 1 petit piment oiseau - de l'huile d'olive – de la sauce soja – de la Worcestershire sauce – de la coriandre fraîche – sel et poivre Mettez la viande dans un saladier et ajoutez 1 beau trait de d'huile d'olive, de sauce soja et de Worcestershire sauce, ajoutez un peu de piment haché très très fin, pas trop ! et de la coriandre hachée grossièrement à votre goût, salez légèrement et poivrez. Laissez mariner le temps de préparer les autres ingrédients. Coupez en tout petits cubes l'avocat puis citronnez-le avec un trait de citron vert. Mélangez-le avec la grenade et de la coriandre hachée à votre goût. Montez le tartare. Utilisez un rond ou alors une boîte de conserve vide ouverte des deux côtés. Tassez dans le fond la moitié de la viande. Tassez par dessus le mélange avocat et grenade et terminez par la viande restante. Décorez le tartare sauvage avec de la coriandre, quelques graines de grenades et terminez en salant, poivrant et versant un filet d'huile d'olive. Article sponsorisé Wild tartare Ingredients for 2: 200g beef steak (you will mince yourself, cutting it into small dice) - 1/2 avocado - 2 Tbsp pomegranate seeds - 1 small hot chili pepper - olive oil - soy sauce - Worcestershire sauce - fresh coriander - salt & pepper Place the meat in a large bowl with a good dollop of olive oil, soy sauce, Worcestershire sauce and a tiny bit of chili, very finely chopped. Add coriander to your taste - coarsely chopped - as well as salt and pepper. Leave aside to marinate while you prepare the rest. Cut the avocado into small dice and slightly add lime juice. Mix in pomegranate and coriander to your taste. Assemble your tartare using a ring or a can opened on both sides. Press in the bottom, half of the meat. Press on top of it the avocado-pomegranate mix and put the rest of the meat on top of it all. Decorate with some coriander, pomegranate. Finish with salt, pepper and a little of olive oil. Mais pourquoi, d'ailleurs sont où les ciseaux… est-ce que je vous raconte ça…

Introducing, tomato kasundi. Packed with Indian spices, you will want to make it.

Easy homemade lilac lemonade recipe with fresh lilacs

Mughlai chicken is the perfect creamy curry recipe. Made with almonds, spices and aromatics, this curry is a guaranteed crowd favorite.

Pitas à la salade de poulet et au riz sauvage

Le houmous est le plat convivial par excellence pour lancer la soirée. Il permet plein de variations. Au poivron rôti, aux oignons caramélisés, aux amandes, à l’orange…

When elderflowers are in season make these great elderflower recipes! Includes elderflower cordial, liqueur, tea, jelly, cake, and more!

[Updated from May, 2019] I began making pine cone jam in May 2019 (I posted about it @66squarefeet on Instagram) after a wonderful shoreli...

Use the gorgeous and edible blooms of spring in a tasty and comforting dessert with this delicious and beautiful lilac rice pudding.

I may receive a commission if you purchase something mentioned in this post. More details here. The appearance of stinging nettles in my neighborhood is exciting, because it marks the beginning of the foraging season! Last year, spring came in so late that we were desperate enough to go collect nettles that had just barely […]

The wild garlic season has began here in Estonia. For almost a fortnight I see people foraging for the pungent wild leaves in a nearby forest, and I've been picking a small brown paper bag full of leaves twice myself. The other day I was browsing on Pinterest for lovely wild garlic ideas, and came across this lovely recipe for wild garlic hummus on Shaheen's blog Allotment2Kitchen. I used my regular hummus recipe and simply added a generous handful of wild garlic leaves. The result was a vibrant green dip/spread, that had a wonderful garlicky element, but its Lebanese/Israeli heritage was still there. Note that wild garlic is also known as ramson (Allium ursinum). It's closely related to wild leeks or ramps (Allium tricoccum). Very generally speaking, the first is common in Europe and the latter in North America. You can easily substitute one for the other in this (and other Nami-Nami's wild garlic recipes). Wild Garlic Hummus (Karulauguhummus) Serves four 400 g canned chickpeas, rinsed and drained 1 handful fresh wild garlic leaves, rinsed couple of spoonfuls of water 4 Tbsp extra-virgin olive oil 2 Tbsp freshly squeezed lemon juice salt and freshly ground black pepper Drain the chickpeas and place to the food processor with the rest of the ingredients. Blend until you've got a smooth paste (or slightly coarse, if that's how you prefer your houmous). Taste for seasoning - if you wish, add some more lemon juice or salt. Excellent with toasted pita bread, or on a slice of toast, or spread on crispy crostini or as a dipping sauce with some crudités. We enjoyed ours with some Georgian bread, pictured. More Wild Garlic recipes: Wild Garlic Pesto with Almonds @ Nami-Nami Wild Garlic Pesto with Pinenuts @ Nami-Nami Wild Garlic Tzatziki @ Nami-Nami Mashed Potatoes with Wild Garlic @ Nami-Nami Wild Garlic Butter @ Nami-Nami Ramson-Almond-Pesto @ Küchenlatein Creamy Wild Garlic Soup @ Cinnamon and Thyme Wild garlic, courgette and mint soup by Angela Hartnett More hummus recipes: Harissa-spiked hummus @ Nami-Nami Beetroot Hummus @ Nami-Nami Hommus with pomegranate syrup and tahini @ Anissa Helou Basil hummus @ Simply Recipes Hummus en fuego @ 101 Cookbooks Roasted jalapeno and lime hummus @ The Kitchn Beet Hummus @ Chocolate & Zucchini

Nothing makes a house — or meal — feel more bright and cheerful than fresh flowers, and these recipes prove it.

Keep lilac season going all year long with this floral liqueur!

Ce plat s’accorde parfaitement avec du riz sauvage.

Shortly after I posted about fläderblomssaft (elderflower cordial) last June, I learned that you can also make a drink out of lilacs, but it was too late. The lilacs were gone. So I have been waiti…

En Géorgie, le gozinaki est généralement préparé à l’occasion du Nouvel An. Il en existe différentes recettes, parfois à base de noisettes ou d’amandes. Les meilleurs gozinakis sont faits à base de miel des montagnes; choisissez un miel bien parfumé de fleurs sauvages si possible. Le croquant se conserve plusieurs jours dans un contenant étanche… s’il est bien caché!

The fresh needles and buds of Pine, picked in the springtime, are called “pine tops.” These are boiled in water, and the tea is consumed for fevers, coughs, and colds. The needles are also diuretic, helping to increase urination. This recipe combines pine tops with dried peppermint and catnip for relief from sinus and lung congestion.

Une recette de crumb bars (carrés crumble) aux fruits rouges adaptée de Linda Lomelino. Si simple et tellement bon !

Mushroom ketchup was something I've been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.

Learn how to identify, harvest, and prepare the most delicious, abundant, and nourishing plants around—edible wild weeds and invasives. These wild herbs pack a medicinal punch and make for tasty, sustainable nutrient-dense dishes.

In the fridge were two jars of coconut curd that he wouldn't go near because they weren't yet labelled (I made them in a hurry). I was once served a coconut curd in New Zealand at Breckenridge Lodge. The curd was made by the owner and chef Malcolm Redmond and was so wonderfully good that it stuck in my mind for years to come.

Make the BEST homemade vanilla extract with more flavor than store-bought!  It will enhance your baking and it also makes the perfect gifts!

Réinventez la recette traditionnelle du sabayon en l'aromatisant aux amandes. Ce dessert ultra-facile et élégant est sans produits laitiers.

The Handcrafted Herbalism Mini-Course includes 3 FREE lessons on: Foraging • Botany • Medicine Making

Chances are, you've seen cattails growing on the edge of your local lake or stream at least once or twice. Instead of just passing these plants, try foraging for and cooking them to create delicious seasonal dishes! The following excerpt is from The New Wildcrafted Cuisine by Pascal Baudar. It has been adapted for the

Something different to our usual elderflower cordial and champagne that’s a gnat’s heavier on the alcohol.

The habit of making a big plate of dandelion fritters in the spring must be left over from my hippie days in college, but it is still a favorite.

Cleavers, Galium aparine, are not exactly what you would immediately think of as good food. The leaves are thin and sticky. However, they do grow in abundance right now and are edible. When you find a patch, it would take you less than five minutes to pick enough for this recipe. They are particularly good for the lymphatic system as they are an anti-inflammatory and diuretic. They are also supposed to be good for arthritis. When you cut them, the best description of the scent that I can use is that they smell green and fruity at the same time. Though they are edible, they do have a texture issue which is why this recipe is excellent for their use. I was hesitant at first to try it, but I would definitely make it again. It is very tasty, though the color leaves something to be desired! Goosegrass (Cleavers) Soup Recipe from Britain Ingredients: 3 handfuls goosegrass (cleavers) leaves and young tip, chopped 2 handfuls mixed wild greens (eg ground elder, ribwort plantain, dandelion, garlic mustard, comfrey, deadnettle (any of henbit deadnettle, white deadnettle and red deadnettle [or a mix] will work), clover, oxeye daisy greens, chopped wild greens for seasoning (eg ground ivy, wild garlic, lady's smock, pepper dulse, Large Bittercress), chopped herbs for seasoning (eg thyme, lovage, marjoram, lemon balm, mint, dill, parsley, chives, yarrow), chopped 1 onion, chopped 2 garlic cloves, chopped 4 tbsp oil for frying 2 tbsp flour 4 cups vegetable or chicken stock freshly-ground black pepper crème fraîche Directions: Wash all the wild greens and herbs then chop coarsely. Heat the oil in a pan, add the onion and garlic and fry for about 4 minutes, or until tender but not colored. Scatter the flour over the top and stir to combine and form a smooth roux. Whisk in the vegetable stock until the soup base is smooth. Add the wild greens and herbs then bring the mixture to a simmer and cook for 15 minutes. Take off the heat and allow to cool slightly before pouring into a blender. Liquidize until smooth then return to the pan. Season with pepper, to taste and allow to heat through. Ladle into warmed soup bowls, garnish with a tablespoon of crème fraîche and serve.

This unusual elderflower dessert recipe is a sweet twist on the classic Japanese dish. A lovely way to end a dinner party. Or, if you got carried away with your elderflower picking, give our elderflower cordial recipe a whirl.

Pork “Creton” (Meat Spread)

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Carré de veau, sauce aux champignons sauvages

Vor einigen Wochen habe ich einen Tag bei einem Backkurs von Pablo (PPG Baker) verbracht. Es war ein wirklich schöner und sehr eindrucksvoller Tag, ich habe viel Neues gelernt und viele Ideen für neue Brote mit nach Hause gebracht! Pablo ist ein super netter Bäckermeister, der für die Vollkornbäckerei brennt! Er hat […]

Step-by-step method for making Tomato and nasturtium salad with elderflower dressing yourself.

The recipe for this traditional Italian walnut liqueur, nocino, is full of sweet spiced flavors like cinnamon, vanilla, clove, anise, nutmeg and lemon zest.

Dandelions are one of the easiest wild flowers to identify, so why not forage some and try our wonderful Dandelion and Lemon Biscuits recipe.