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If you want to shine in front of your family and prepare a really original, interesting and, above all, he althy dish, use wild herbs collected in the meadow. We recommend recipes for dandelion salad, scrambled eggs with chanterelles and shish kebabs with nettle. Why not serve a piece of meat in a daisy sauce?
Recipes for dishes with herbsbreak records of popularity: dandelion salad, scrambled eggs with chanterelles, nettle skewers or a piece of meat in a daisy sauce are the hits of summer parties. For their preparation, you can use herbs collected during a walk in the forest and meadow. All you need is a good, proven idea.
Milk Salad
Dandelion , popularly known asdandelion(Taraxacum officinale), we all know. But not all of us appreciate the taste of this plant. It is perfect for a spring salad. However, if your household is conservative in terms of nutrition, it is worth deceiving them for a start by adding fresh dandelion leaves to your regular lettuce. And once they get a taste of this plant, make them a milk salad.
Recipe:Pick whole plants close to the ground. It's best to collect young dandelions before they even bloom, as they become a bit bitter afterwards. However, you can also handle it - just soak the leaves of older plants for half an hour in s alted water, and they will get rid of the sharp taste. Now all you need to do is sprinkle them with vinaigrette sauce (you can make it with olive oil, wine vinegar, pepper and granulated garlic), s alt it to taste and serve it on the weekend table. or chickpeas and cheese (feta or diced blue cheese), or a hard-boiled chopped egg.
This will be useful to youHare sorrel leaves are also a great addition to salads
Hare oxalis (Oxalis acetosella) grows in forests, often over small streams. Its leaves are somewhat reminiscent of clover and are definitely sour. You can nibble them while wandering on a trip, they give the injured tourist a feeling of refreshment. However, you should not overdo it, because similarly to the sorrel, which we usually use in the kitchen, it contains oxalates, which are especially harmful to people who have problems withkidneys.
Scrambled eggs with chanterelles
Bluszczyk kurdybanek (Glechoma hederacea) is a common plant throughout the country. It appears in spring, blooms from April to May, and in June it disappears in a thicket of other plants. Collect young juicy leaves, or even whole young plants.
Recipe:Make scrambled eggs using only butter. Adding, for example, sausage or bacon due to the dominant flavor will kill the uniqueness of the herbal scrambled eggs. In the last stage of frying, add the finely chopped curdy leaves to the eggs. S alt to taste.
Pancakes with cake
Plantain (Plantago) grows in meadows, on roadside fallow lands, on the edges of forests. We use its properties traditionally to stop blood from minor cuts, but it is also perfect for a tourist kitchen.
Recipe:Prepare the pancake cake like spinach: finely chop it, overcook it, season to taste with s alt and lots of granulated garlic. Add a mild cheese, such as Parmesan, and let it cool down. Fry the pancakes, wrap them with a cupcake filling. Before serving, sauté gently in a pan.
Shashlik with nettle
Wear gloves before you go harvesting (Urtica dioica). Tear off only the upper parts of the shoots, tear off the leaves.
Recipe:Dice the chicken breast fillets into small cubes and stuff them onto skewers, arranging generously with curled nettle leaves. You can pour boiling water over the nettle leaves before doing this, but it is not necessary. The skewers should be s alt only, do not add any other spices so that they do not kill the delicate taste of the nettle. Serve with new potatoes.
Piece of meat in daisy sauce
Daisies (Bellis perennis) can be found in every meadow. In old Polish cuisine, as hardly anyone remembers, the flower buds of daisies were a substitute for the expensive capers imported from Mediterranean countries. They were marinated in a mixture of olive oil and vinegar and added to sauces which were poured over cooked poultry and fish meats. And you can use them like capers.
Recipe:Prepare the sauce like a stew sauce: fry a tablespoon of flour on a tablespoon of butter, add a glass of broth, lemon juice, a little s alt and sugar. Add the yolk and add the daisy buds sprinkled with vinegar and bring to a boil. Pour over the cooked meat (fish, poultry) with daisy sauce and decorate with young (also edible) leaves of this plant.