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As mentioned last week, I wasn't quite sure when wild garlic would emerge in our area. I was hopeful it wouldn't be too long. And hooray! Both the wild garlic and nettles are now up and I've been foraging. After all the winter stodge, I start craving wild greens at this time of year. So what did I do with this first harvest of the season? Why, I made green flatbreads of course. Why wouldn't I? Not only are the flatbreads super nutritious and a glorious green, but they're easy to make and vegan into the bargain. If you can't access wild garlic or nettles, any soft leaved greens would do the trick. Spinach is always a good standby. We rolled ours up with some very thin (and not very vegan) omelettes and a good dollop of tomato chilli chutney. Pure bliss. In other news, I shall be back to my other job by the time you read this. And I still haven't managed to sort out my newsletter subscription problem, which is frustrating. Despite craving healthy food, I haven't let go of the comfort factor quite yet. I had to make this cream marmalade cake, so I could update the rather atrocious photos that I took a decade ago. That's my excuse and I'm sticking to it. The post now has a proper recipe card and pin as well as new photos. And what a delicious cake it is. Great for using up some of last year's marmalade if you're a marmalade maker. I've also updated a rather decadent post for chocolate and lime cheesecake surprise. It's a gorgeous recipe and great for entertaining - whenever we're able to do that again. Weirdly my wholemeal clotted cream shortbread recipe is proving to be popular this week. Not sure why. The other one is its polar opposite, kohlrabi carrot slaw. Please do let me know if you make any of my recipes and don't forget to rate them. Questions or feedback on the blog posts are always appreciated.
Keep cooking and stay safe.
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