While it wasn’t quite as hard work as Ellis was making out in the first picture, I did recruit him on my seasonal foraging duties. There is a hill near our old house where it is plentiful, but we struggled to find it in our new area. A few patches here and there on one of our favourite walks was all, andI was worried we hadn’t brought home enough Wild Garlic. But 2 large pots of pesto and a massive batch of cheese and wild garlic biscuits/scones later, I am confident we will have our fill…and that we will repel any Vampires from the entirety of Central Scotland.
I didn’t use any recipes…the pesto is cashews, parmesean, olive oil and a ton of wild garlic (maybe too much, it is POTENT) and the scones are just my standard American biscuit recipe that I use for everything and can’t remember where I know it from:
500g/4 cups of flour
3t of bicarb (baking soda)
125g/8T of cold butter
250g/ 1cup of grated strong cheddar cheese (the eye-wateringly strong the better)
100g/1/4 cup of wild garlic pesto
200g/ 2 cups of chopped wild garlic leaves
120ml/ 1/2 cup of milk
Mix flour and baking soda. Chop butter into small pieces and work with fingers into flour until it becomes crumbly. Mix cheese into the dry mix, leaving a bit aside to sprinkle later. Add milk and wild garlic. Work with hands until it forms a dough, adding a bit more milk or flour if needed. Roll or pat out onto a lightly floured surface and cut out circles.
Sprinkle with a bit of left over cheese and bake at 180C/ 360F for 8-10 minutes. Makes 24.
Although I am quite severely dairy intolerant, these were simply too good to pass up with tomato and butter bean soup.
So, here is the thing – I feel posts like this MAY give you a false impression of me. Yes, it used to be that I spent a lot of time cooking, foraging, growing my own veg, but since I started my business, this has happend:
(today’s Knitting and Crochet Blogging Week Challenge is to make an infographic)
As time has gone on, the amount of time I spent cooking has decreased in direct proportion to the amount of time I have spent crocheting. In fact, I forget to make dinner at least 3 times a week and we eat peanut butter toast with apples or bananas. Ellis regularly tells me, “You used to be such a good cook, mom.” or “Remember when you used to make x, y, z?”
Yes, I remember. But who wants to cook when I can have yarn and hook in hand? And so this week, we have eaten pasta with bacon and wild garlic pesto 3 times…and its only Wednesday. Sigh.
I am not quite sure what came over me, but on Christmas Eve, I was gripped with the burning need to make egg nog. Not being generally picky, I would have been happy to buy some at the store, but any eggnog, let alone the non-dairy variety, is non-existant this side of the pond.
And so began the search, for a decent recipe that was both thick and rich, but also had the ingredients we had to hand (Scotch, not Burbon) as the stores began to close for the holidays and also cooked as raw eggs gross me out. I read a bunch of recipes, and then decided that I would just throw things together in the general principle of egg nog and see what happened.
The answer is – I drank a lot and decided that if my life as a designer and photographer doesn’t work out, I have a credible back up plan as the official Scottish Nogmaker.
Warning: this egg nog is lethal, but delicious.
Easily made with cow’s milk and cream – but please top with whipped cream and tell me about how delicious it is – I miss whipped cream!!
6 eggs – separated. Store whites for later.
1 litre (4cups) soy milk
250ml (1 cup) soy cream
100g (1/2 cup) powdered sugar
2T plus a little for sprinking ground nutmeg
250ml (1/2cup) rum
500ml (1 cup) whisky
mix egg yolks, soy milk, soy cream, 2T of the nutmeg and sugar in a heavy bottomed sauce pan. Heat until just before boiling, make sure to stir constantly so you don’t scramble the eggs.
Add the alcohol and leave to cool, first on the counter, then in the fridge.
Just before serving, whisk the egg whites into stiff peaks and mix thoroughly into the egg nog. This really makes it nice and creamy without the addition of much cow-based cream.
Aren’t my birdie cups sweet? They are from here.