Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.

X

Navigate / search

Eat weed!

As all over the world up here in Scandinavia, we have weeds. They are stubborn as sin and make your otherwise lovely garden life into a small hell. With its long roots and the ability to spread like … weed, I and a lot of gardeners with me, have a constant battle against the anoying leaves, but why not bring them into the kitchen instead, kiss and make up?

Right now the New Nordic Cuisine is flooded with weeds, herbs and other greens from the nature, but many top restaurants over here have forgotten the weeds.

Many of our most common weeds are incredible vitamin bombs and perfect for cooking. Nettles, ground elder, dandelion leaves. All works perfect in pies, bread, stews, and salads.

Ground elder for example. It is the king of weeds and I have sworn many times over the long-rooted green plants … until now. They are perfect for cooking and you treat them just like spinach.

Good for pies, muffins, omelets or just tossed in butter as an accompaniment to fish and poultry. So next time you get angry and annoyed at the weeds in your garden – do as I instead …Harvest!

Swedish recipe for nettles muffins HERE

GROUND ELDER AND RED ONION PIE WITH GOAT CHEESE AND ROASTED WALNUTS

Approximately 10 to 12 pers
About 1.5 hours + a few hours or overnight in the fridge for the dough

250 g of wheat flour
125 g butter
a pinch of salt flakes
1 egg
6 tablespoons ice water

about 60 g ground elder leaves
2 red onions
4 eggs
1,5 cups milk
0,5 cup double cream
salt
Black Pepper
1 teaspoon lemon juice from a lemon
180 g goat cheese
1 cup walnuts
honey

WHAT TO DO
1.Mix flour, butter and salt to a crumbly mass. Add the egg and water and mix to a dough by hand or in food processor running fast just enough time so the dough goes together.
2.Flatten the dough, wrap it with plastic wrap and let it rest in the fridge for a few hours. Preferably overnight for best results.
3. Preheat the oven to 180/356 degrees and roll out the dough to a 0.5 cm thick plate covering a large pie dish. Grease pie pan with butter and dust with a little flour so that the dough does not stick.
4. Place dough sheet into the pan and cut off any excess dough. Dot the bottom with a fork and add a piece of baking paper in the bottom of the dough and uncooked beans or peas to weigh down the bottom.
5 lLet it rest for ten minutes in the freezer. Bake it in the oven for about 10-15 min.

FILLING
1. Peel and slice the onions and let it sweat in butter until soft.
2. Rinse the ground elder leaves properly and coarsely chop it.
3. Whisk together eggs, milk, cream, salt and black pepper.
4. Cut goat cheese into small pieces and add it to the eggs. Mix in ground elder and red onion into egg mixture. Season with a little lemon juice.
5. Pour the filling into the pie shell and bake for about 40-45 minutes.
6. Coarsely chop the walnuts and toast them in a dry hot skillet.
7. Top the pie with toasted walnuts and drizzle with honey.

HejHej
Pernilla

Print Friendly

Pernilla Elmquist

Leave a comment

name

email (not published)

website