Cheese Bannock with wild herbs, olives, carrots and potatoes

Yet another bannock recipe... I really like Bannock, because it´s just so versatile... and the cost for this delicious dish is under 1 €, it is nourishing and does you good.

I took:

7 tablespoons wheat flour
1 teaspoon soda
1 teaspoon curcuma
1 teaspoon jeera
1 teaspoon fenugreek
1 handful nettle seeds
1 tablespoon lesser celandine, finely chopped
1 tablespoon lungwort
a slice of Gouda, one finger thick, finely rasped
two slices of gouda, ca. 1 cm thick per cake
1 teaspoon pepper
1 handful of green olives, finely chopped
2 medium-sized peeled raw potatoes, finely rasped
1 small onion, finely rasped
1 piece of garlic, finely rasped,
1 big carrot, peeled and finely rasped
Water
salt to your liking
Sunflower oil for frying

Mix flour, soda, potatoes, carrot, onion, olives, garlic and rasped Gouda with the spices and herbs. Season with salt to your liking. Mix with water until you have a thick, but even dough. In the meantime, heat an iron pan. Add oil generously, until sizzling hot. With a spoon make cakes and fry swimming in oil at medium temperature from one side. While doing so, add the gouda slices and smear uncooked dough over them until covered. Turn the cake and fry the other side, too, until golden brown.

Enjoy!

You can also prepare them and just warm them by the fireside.

A spring foraging ride

 The sun was shining, and birds were singing everywhere. It was warm and nice, and I felt that urge to get out. Only but recently I had rebuilt the drivetrain of my bike and repaired the brakes that alas where so neglected over the winter they made some funny noises but did not quite... well... brake?;-)

Anyway, after all this and some new handlebar grips it felt like a fresh bike and it is funny how these simple things can affect the fun one has riding so much. So, out with a bike it was, packing the old textile grocery bags, a hand drill, a plastic coke bottle and a tapping system.

Out into the hills pedalling, and even hammering, it was great to see my bike work properly, but I was also astonished to feel that my body, which has made some sissies recently, also worked like it should. It felt as if years fell off my back! I was hooting and hollering and celebrating a great, great ride along technical singletrack.

 No reason one could not have both, I also collected some lesser celandine (ranunculus ficaria, in German: Scharbockskraut) as spice, taking care to only collect the ones not yet blossoming.

 Just around the corner there was a right abundance of wild garlic (allium ursinum, in German: Bärlauch), and I got some for wild garlic oil, for salad, as spice and to put on a cheese sandwich fresh.

 On the trail went, gnarled and rooted it wound through the ancient forest. Up the hill across rocky sections, and when the trail tilted down, I simply had to scream out my joy into the mild and warm driving wind. The echoes in my mind were like the song of a buzzard´s cry. And thus I came to the birchtree grove. Out came the flask of tea, a blanket to sit on, and the hand drill and tapping system.

 So violently the sap rises at the moment that I got 0,7l of birch sap in half an hour! Please remember to always plug the tree after tapping!

 I just sat there and smelled the roses while the birch sap tap system drip-dripped the time away.

A steely blue sky above bore the songs of birds, and a buzzard was circling above.

Then I got a drink of fresh birch sap to go with my cuppa tea. I always love the first cup of sap in spring. It feels like a fountain of youth. It feels like you swallow spring´s essence itself, so refreshing after a long and cold winter that I felt like a bone - shiver this time.

Beech sprouts are delicious with their nutty flavour. I got them for salad...

...to go with wild garlic, jack-by-the hedge,

...and blanched nettle leaves.

Clover was in blossom. I like the fresh flavour, too.

...and the woods were enchanted by so many flowers... beautiful!

As the sun was sinking, I made for my trail home.

Those are maple leaves. You can use them to mend insect stings or ease blister pain. The sap makes for a delicious syrup. The young sprouting leaves can be eaten as salad.

Ground elder - good for tea, as spice or salad!

Violets (viola, in German: Veilchen) make for a delicious flower flavour in herbal syrup.

And, last but not least, sweet woodruff. (Galium odoratum, in German: Waldmeister). When used sparsely, you can make a delicious syrup or wine from it. But keep in mind woodruff is rich with cumarine inhibiting blood-clotting ability. So if you take Marcumar or other medication, please remember to use woodruff only after taking council with your doctor or apothecary.

I came home with quite a loot and the great feeling of spring and birdsong and warmth in my heart.

Spring is here!!!!

 These days I am outside whenever I can... which is not as much as I would like, but there´s little I can do about that. I have been doing a bit of foraging, too. For instance, the plant above is pulmonaria officinalis, i.e. lungwort (in German: Lungenkraut). Good against bronchitis, and will find its way into my cough syrup.

 This is Glechoma Hederacea, ground ivy (in German: Gundermann), a spicy herb, great as a spice, in salads and soups and even as a tea. I also put it in a herbal syrup and into my birch sap mead.

 Jack-by-the hedge or mustard garlic, rich with mustard oil, with a taste similar to wild garlic before blossom, and a taste like cresses afterwards. Good as a spice, on cheese sandwiches, and I put it in spiced oil. Recent studies also claim an anticarcinogenic effect of mustard oil, which also is summat;-) I daresay...;-) Of course, I like wild garlic better, but won´t shun it if I can´t have wild garlic*ggg*.

 Ranunculus ficaria, i.e. lesser celandine, a spicy, tasty herb before blossom. After blossom you should not take the leaves. Then you can harvest the roots which are rich with starch and make a saturating ingredient in wild soups and can be used for binding sauces and soups and even pudding,

 a sweet woodruff pudding, for instance? Just kidding, of course, for sweet woodruff should not be used in large quantities. Just take a handful of plants for about one litre of syrup. Sweet woodruff can induce headaches and impair blood clotting ability due to a high Cumarine content. If you take "blood-thinning" medicaments such as Marcumar or ACC, do not use it before consulting with your doctor.

 I could not resist posting this photo of an oak and a beech making love...

 Stinging nettle, great for soup and stews and spinache! Always pick them from bottom to top, to avoid burning...

 Sloe and wild plum are blossoming. The blossoms are tasty in a  herbal syrup and have a blood cleansing effect.

 I have no shop to date other than the smithy, so I took out my hadseax and the sgian achlais into the woods and worked on it sitting on a stump. It was a great experience, being out in the spring woods, with birds asinging wildly all around, sipping my tea and playing with my tools. The knife is the seax blade that did not want to be an elvish blade;-). Mokume Gane (silver, gold and nickel) bolster, reindeer antler and yew handle. The blade is a three layer laminate, wrought iron from an old villa in Bergisch Gladbach, and 1.2842. I have tested it severely, and bent it at nearly 90 degrees. Had to straighten it afterwards, but the blade came out unscathed other than that. It also chops antler and hardwood and takes a good and keen edge. And as I sat there, sitting at the root of an old oak, I thought that this knife deserved a name, but could not think of any that made sense. Silently the wind rustled in the dry leaves of the oak, left over from last autumn still. Then it was silent again. I sipped my tea and thought hard, when suddenly I started, for there was the stem of the oak I leant to creaking violently. I paused, and asked myself... what did that mean? And as if the tree wanted to make a statement, it creaked again, even louder and longer, and there was no wind then. I smiled. Then all was silent again, and no sound to be heard. And the windd began to blow again, singing a gentler song in the leaves around. And there it was - the name I wanted to find:

Eikinnsleikr.

(Oaken song)

 I admit I brought this socially abolutely inadequate knife with me;-), stashed away at the bottom of my rucksack, of course, and with a lock in the sheath. I could say I did it because I wanted to make a sheath and needed its length to baton through a suitable piece of wood. I could say I brought it with me to shoot photos, or for historical documentation purposes. But truth is, I just love to play with it. I forged it long ago, when Matthias Zwissler was still working at the Krenzer Hammer, together with Harald, from a piece of C 60 Harald gave to me, and it has a selective temper. And I still have to say it´s one of the best knives I have ever made. It´s about 250 mm long, with integral bolsters and a massive copper buttcap. The tang is some 20 mm thick, the handle is Sambar stag.

 It has a very good balance, and thusly it is suited for delicate work as well as hard chopping tasks. I have used it for brutally hard work, such as splitting, batoning, prying and all that fun stuff you should never do to a knife;-). I have to do some blade sports...;-)

 The wild pigs were enjoying the sun, and apparently quite fond of spring also... I like these animals very much. I can relate to them, if that makes any sense;-)...

 The wild sheep rams were out also, and cut a striking figure;-)

 More tree porn...;-)

A relaxing sunbath after the mudbath...

Spring is here! I love it... long was the winter, but nature finally awakens! Isn´t that great? To me, it´s the kindling of a new flame, of hope and of light.