When it’s warm enough to roll down the windows as I drive around the island and I smell the feint hint of garlic in the air, I know it’s wild garlic season and time for wild garlic capers. We’re pretty lucky to have a huge amount of wild garlic on the Island, so we can …
Permanent link to this article: https://www.keeperofthekitchen.com/2021/04/28/wild-garlic-capers-antics/
Wild garlic fills my head with romantic images of rolling hills, blue skies and sparkling oceans – probably because of the two places I’ve found it growing in the wild. It’s a beautiful herb or plant or whatever it is. It is pungent, and fills the air with the smell of delicious food, but sweet… …
Permanent link to this article: https://www.keeperofthekitchen.com/2014/05/16/wild-garlic-and-cashew-dip/
Where my inlaws live, the public bridleway is lined with wild garlic on one side and dandelions on the other. It’s a foragers feast! Last year I picked a shopping bag full of wild garlic, brought it home, cooked with it and stuck a two plants in a pot. They looked as though they were …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/18/wild-garlic-and-cashew-pesto/
Here’s a simple little recipe to try with your Ramsons and a few bits and pieces from the fridge. It’s a great starting place if you’re not used to cooking with foraged food. Ramsons are a great source of Vitamin C and iron, and their pungent garlic smell makes them really easy to identify in the wild. …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/01/ramson-wild-garlic-omelette-recipe/
I love Alexanders – smyrnium olusatrum. They are one of my favourite spring foragables. Driving around the countryside here on the Isle of Wight they suddenly pop up, lining the streets of parts of the Island from early March. We use the thin stems for a sautéed snack or side, the thicker stems for candying, …
Permanent link to this article: https://www.keeperofthekitchen.com/2023/04/24/candied-alexander-stems/
We’ve all seen the jokes and heard the warnings about buying kitchen goodies for Christmas presents and yet here I am, suggesting kitchen gadgets for Christmas presents! These aren’t irons and toasters though – we’re talking technology that makes life a little bit easier, while also making cooking fun! Herb shredder bowl – £25 First …
Permanent link to this article: https://www.keeperofthekitchen.com/2022/12/05/christmas-gifts-for-foodies/
Permanent link to this article: https://www.keeperofthekitchen.com/2021/03/15/keto-low-carb-three-cornered-leek-cheese-scones/
These are such lovely crackers. You can vary the flavour to suite your tastes and the dip you’re using. This one as written is exquisite with Wild Garlic Dip. Keep them in the freezer and use as required, or keep them in an airtight container and use in a day or two. You’ll find them …
Permanent link to this article: https://www.keeperofthekitchen.com/2014/05/17/grain-free-gluten-free-almond-black-onion-seed-crackers/
Scones are so quick to make, and they are a great lazy morning breakfast, or tummy filler for toddlers and kids. Getting them to forage for the greens and help in the mixing makes the food a lot more appealing to eat too, so this is a great recipe for getting some greens into little …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/02/ramson-and-cheese-scones/
It sounds a bit odd – making cheese on the campfire. You probably want to manage your expectations on this one – you’re not making a fine camembert, but it’s still a brilliant activity and a tasty spreading cheese to have on crackers or toast. Campfire cheese uses a basic chemistry concept: irreversable changes. You …
Permanent link to this article: https://www.keeperofthekitchen.com/2022/04/10/campfire-cheese-foraged-herbs/
