*** recipes ***

* NETTLE PESTO*

*4oz pine nuts
*4oz grated parmesan cheese
*2 crushed garlic cloves (or a large bunch of wild garlic leaves and flowers
* Enough nettle leaves to fill a 1 pint saucepan.
* 8 fl oz extra virgin olive oil
* a handful of fresh basil leaves
Blanch nettles and garlic leaves for one minute in boiling water
.Drain.
Transfer leaves, pine nuts, and cheese into a liquidiser and keep adding olive oil until the mixture blends easily.
Spoon into jars:cover the mixture with a little olive oil, then store in the fridge. spread on toast or add to pasta...... delicious



*NETTLE SOUP*

*carrier bagful of nettle tops.
*1 large onion.
*2 cloves of garlic
*2-3 potatoes
*olive oil.
*knob of butter
*veg stock cube
*cream (optional)


Wash and drain the nettles (wear gloves for this). separate the leaves from the stalks. Chop the potatoes, onions and garlic and fry them with a splash of olive oil and a knob of butter.When the onion starts to soften and the potato forms a slight crust, add the nettles and stir. Add a litre of boiled water and stock cube and simmer for 10 mins or until the potatoes are soft. Blitz in a blender then return to the pan to warm. Pour into bowls and add a swirl of cream on top.




* ELDERFLOWER CORDIAL*


*25 heads of elderflowers (rinse them well first)
*2kg sugar
*2ltrs water
*2 large sliced lemons


Put the sugar, water and lemon in a pan and heat gently, stirring continuously.
until the sugar has dissolved. Allow to cool then pour over elderflowers. Leave to stand in a covered container for 2 days then strain and bottle (seal loosely in case of fermentation- bottles with corks are the safest!). Store in a cool, dark place.To drink, dilute with 3 parts chilled mineral water to one part cordial. Use sparkling water if you prefer for elderflower champagne....... refreshing and good for hayfever sufferers ..

*thanks to our dear friend Christine for these lovely recipes* find her at
www.Purplesage.com

AVOID PICKING CLOSE TO ROADS OR WHERE WEED KILLERS ARE BEING USED.
~~~~~~~~~~~~~~~~~~~~~~~


*CHOCOLATE AND BEETROOT MUFFINS*

INGREDIENTS:

* 200g self raising flour
* 75g Fairtrade coco powder
* 225g unrefined caster sugar
* 2 eggs
* 200ml corn oil
* 250g pureed cooked beetroot ( about 4 cooked beetroots)


WHAT TO DO:
Preheat the oven to 375f 190c gas mark 5
1.LIne a 12 mould muffin tray with muffin cases.
2. Sift the flour and cocco powder into a bowl. Add sugar and mix all the
dry ingredients together.
3.Break the eggs into a bowl and use a fork to whisk well.
4.Add the beetroot ( liquid)mixture to the dry ingredients and mix everything together.
5. Spoon the mixture into muffin cases and bake for 20-25 mins or
until the muffins are well risen.
6. remove the muffins from the tin and put on a wire rack to cool
Mmmmm..... Yummy!

** HEALTHY BEETROOT:
one of the many benefits of beetroot are its high levels of potassium
beetroot helps regulate the heartbeat and helps lower high blood
pressure.




****SWEDE CHIPS****

PRE THE THE OVEN TO 200*c/400*F/gas 6

1, Peel swede and cut into chips.
2, Cook in pan of boiling water for 5 mins, then drain.
3, In a jar with a tight fitting lid, combine 1 tbsp paprika,1tsp rock salt
and 4 tbsp sunflower oil, then shake shake shake..
4, Drizzle over the chips and toss to coat.
5,Spread out onto a non-stick baking sheet and roast for 35 mins.

serve with ketchup or mayo ....or both!! lovely...

* ALL THESE INGREDIENTS ARE AVAILABLE FROM US*



****POTATO AND WATERCRESS MASH****

500gm potatoes, peeled and chopped.
300gm watercress.
1 tbsp butter or single cream
Large pinch of nutmeg
salt and pepper to taste

1, Cook the potatoes in boiling,salted water.
2,Drain and return to a low heat to drive off excess moisture.
3,In a food processor, blend the watercress with the butter or cream.
4,Add the potato,and use the masher to make a smoothe puree.
5,Stir in the nutmeg and salt and pepper.



****JERUSALEM ARTICHOKE SOUP*****


100g butter
1 medium onion chopped
2 cloves of garlic chopped
2 sticks celery chopped
500g jerusalem artichoke
1 glass of white wine or cider
1.5 litres of veg stock
1 tbsp walnut oil,or 3 tbsp double cream and finely chopped parsley to
serve
freshly ground black pepper


Melt butter in heavy- based pan and add the onion, celery and garlic.
Sweat on a low heat,stirring occasionally,untill softened but not coloured about 10 mins.
Then add the artichokes and wine or cider and raise the heat to cook off the alcohol.

When the liquid has all but evaporated add the stock, bring to the boil,season and simmer, uncovered, untill the veg is tender.
Puree the soup.