Wednesday 17 April 2019

Curried Chickweed, dandelion fritters and basmati rice

Today we had a large group who went on a little foraging expedition. We were on the hunt for dandelions and chickweed.

Before we set off, David made some vegannaise using aquafaba, which we used as a dip for the Dandelion Fritters as well as a topping for the Chickweed curry.


The chickpeas that were left were used in the Curried Chickweed recipe which we had with a carrot and cumin seed salad

A hive of activity in this kitchen, when we prepared the carrot salad

The Dandelions were turned into some delicate Dandelion fritters.

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