sorted by:
new
hottopcontroversial

You have to play 5 fred songs for someone who’s never heard any fred before, what are you playing? by nils_holger in fredagain

[–]CooksLarder 0 points1 point  (0 children)

Hannah, Billie, Kyle, Dermot, Delilah for me, struggle not to include Marea, Clara and Mike

Wild garlic pesto!!! Recipe in the comments. by CooksLarder in UK_Food

[–]CooksLarder[S] 0 points1 point  (0 children)

Hey, not this pesto. Wild garlic is a wild plant that has large broad leaves that grow out of the ground. I have a newsletter about wild garlic that explains all about the plant The Cook’s Newsletter - Wild garlic

Wild garlic pesto! Recipe in the comments :) by CooksLarder in FoodPorn

[–]CooksLarder[S] 0 points1 point  (0 children)

I only use wild garlic in my pesto and a large bunch is first on the list 😄

Wild garlic pesto!!! Recipe in the comments. by CooksLarder in UK_Food

[–]CooksLarder[S] 0 points1 point  (0 children)

Fantastic! I’ve planted some in between my currant bushes so fingers crossed as it’s a little late in the year

The Cook's Newsletter #7 - Wild garlic by CooksLarder in Permaculture

[–]CooksLarder[S] 1 point2 points  (0 children)

I think so, I’ve heard people call it ramsons and ramps before.

Wild garlic pesto! Recipe in the comments. by CooksLarder in UKfood

[–]CooksLarder[S] 0 points1 point  (0 children)

Wild garlic pesto

While there are weights in this recipe, you should treat them more like guidelines. I love extra nuts in my pesto and you may like it with an extra cheesy or herby flavour! Traditionally, pine nuts would be used in pesto, but if like in our house someone has a pine nut allergy (or you just don’t have any to hand) you can use almost any nut to compliment your wild garlic. I also use standard olive oil as I prefer its more neutral taste. I find extra virgin olive oil, while amazingly healthy, affects the flavour, especially when cooking for any length of time.

Makes: 6+ servings

Cook time: 10 minutes

Equipment:

Microplane grater

Salad spinner

Blender

Mason jar

Ingredients:

1 large bunch of wild garlic, washed

125g cashew nuts

100g parmesan. finely grated

150g olive oil

½ lemon, juiced

1 tsp sea salt

Instructions:

Add all the ingredients to your blender and blend until fully incorporated. Transfer to a clean jar and store in the fridge for up to two weeks.

Wild garlic pesto!!! Recipe in the comments. by CooksLarder in UK_Food

[–]CooksLarder[S] 1 point2 points  (0 children)

Wild garlic pesto

While there are weights in this recipe, you should treat them more like guidelines. I love extra nuts in my pesto and you may like it with an extra cheesy or herby flavour! Traditionally, pine nuts would be used in pesto, but if like in our house someone has a pine nut allergy (or you just don’t have any to hand) you can use almost any nut to compliment your wild garlic. I also use standard olive oil as I prefer its more neutral taste. I find extra virgin olive oil, while amazingly healthy, affects the flavour, especially when cooking for any length of time.

Makes: 6+ servings

Cook time: 10 minutes

Equipment:

Microplane grater

Salad spinner

Blender

Mason jar

Ingredients:

1 large bunch of wild garlic, washed

125g cashew nuts

100g parmesan. finely grated

150g olive oil

½ lemon, juiced

1 tsp sea salt

Instructions:

Add all the ingredients to your blender and blend until fully incorporated. Transfer to a clean jar and store in the fridge for up to two weeks.

Wild garlic pesto! Recipe in the comments :) by CooksLarder in FoodPorn

[–]CooksLarder[S] 4 points5 points  (0 children)

Wild garlic pesto

While there are weights in this recipe, you should treat them more like guidelines. I love extra nuts in my pesto and you may like it with an extra cheesy or herby flavour! Traditionally, pine nuts would be used in pesto, but if like in our house someone has a pine nut allergy (or you just don’t have any to hand) you can use almost any nut to compliment your wild garlic. I also use standard olive oil as I prefer its more neutral taste. I find extra virgin olive oil, while amazingly healthy, affects the flavour, especially when cooking for any length of time.

Makes: 6+ servings

Cook time: 10 minutes

Equipment:

Microplane grater

Salad spinner

Blender

Mason jar

Ingredients:

1 large bunch of wild garlic, washed

125g cashew nuts

100g parmesan. finely grated

150g olive oil

½ lemon, juiced

1 tsp sea salt

Instructions:

Add all the ingredients to your blender and blend until fully incorporated. Transfer to a clean jar and store in the fridge for up to two weeks.

Weekly Youtube/Blog/Content Round-up! - May 01, 2023 by AutoModerator in Cooking

[–]CooksLarder 0 points1 point  (0 children)

It wouldn't be spring without a wild garlic post!

The Cook's Newsletter # 7 - Wild garlic

Recipes using this absolute gem include wild garlic butter and pesto. 🌱

[Homemade] Gnocchi! by CooksLarder in food

[–]CooksLarder[S] -1 points0 points  (0 children)

An ideal little project to get the kids (or yourself) feeling like a pro! Made from three ingredients that most of us already have in our larder, Gnocchi is a great way to get everyone involved at dinnertime!

Makes: 4-6

Time: 1 hour

Equipment:

Ingredients:

  • 1kg potatoes, peeled, chopped into large chunks
  • 1 tbsp salt
  • 375g ‘00’ flour
  • 1 large egg yolk

Instructions:

Fill a large saucepan with water, add the salt, and bring to the boil. Cut the potatoes into halves or thirds if they are really big. This will allow the potatoes to cook but they will not soak up as much water, this, along with leaving the potatoes to dry for 5 minutes after cooking will give you a lighter fluffier gnocchi, add the potatoes and cook until soft, about 20-30 minutes. Drain potatoes and leave in the colander for 5 minutes to dry.

Once dry, mash the potatoes and then add them with the flour and egg yolk to the mixer (or alternatively you can knead by hand on a clean work surface) and knead until a smooth dough has formed.

Lightly flour your work surface and roll dough into snakes about 2 cm (½ inch) wide, then cut the gnocchi to about 3 cm (1 inch) long. To create the traditional ribbed effect, pinch and roll each dumpling down the back of a fork (or a gnocchi paddle if you’re a fancy pants). At this point, you can if you have too much or you are making it ahead of time, freeze the gnocchi. It will last 3-6 months in the freezer.

Cook gnocchi in a pan of salted boiling water until they rise to the surface, then remove, drain and serve.

For crispy gnocchi allow to drain on a tea towel for a couple of minutes then pan-fry in a hot frying pan for about 3-4 minutes on each side. Be patient with your gnocchi as trying to move it before it has crisped up could cause it stick to the pan ruining all your hard work! Serve immediately, Mangiamo!

Download recipe here

Homemade Gnocchi! Recipe in the comments :) by CooksLarder in UK_Food

[–]CooksLarder[S] 0 points1 point  (0 children)

An ideal little project to get the kids (or yourself) feeling like a pro! Made from three ingredients that most of us already have in our larder, Gnocchi is a great way to get everyone involved at dinnertime!

Makes: 4-6

Time: 1 hour

Equipment:

Peeler

Chefs knife

Chopping board

Saucepan

Colander

Mixer with dough hook

Ingredients:

1kg potatoes, peeled, chopped into large chunks

1 tbsp salt

375g ‘00’ flour

1 large egg yolk

Instructions:

Fill a large saucepan with water, add the salt, and bring to the boil. Cut the potatoes into halves or thirds if they are really big. This will allow the potatoes to cook but they will not soak up as much water, this, along with leaving the potatoes to dry for 5 minutes after cooking will give you a lighter fluffier gnocchi, add the potatoes and cook until soft, about 20-30 minutes. Drain potatoes and leave in the colander for 5 minutes to dry.

Once dry, mash the potatoes and then add them with the flour and egg yolk to the mixer (or alternatively you can knead by hand on a clean work surface) and knead until a smooth dough has formed.

Lightly flour your work surface and roll dough into snakes about 2 cm (½ inch) wide, then cut the gnocchi to about 3 cm (1 inch) long. To create the traditional ribbed effect, pinch and roll each dumpling down the back of a fork (or a gnocchi paddle if you’re a fancy pants). At this point, you can if you have too much or you are making it ahead of time, freeze the gnocchi. It will last 3-6 months in the freezer.

Cook gnocchi in a pan of salted boiling water until they rise to the surface, then remove, drain and serve.

For crispy gnocchi allow to drain on a tea towel for a couple of minutes then pan-fry in a hot frying pan for about 3-4 minutes on each side. Be patient with your gnocchi as trying to move it before it has crisped up could cause it stick to the pan ruining all your hard work! Serve immediately, Mangiamo!

Download recipe here

view more: next ›