#ramsoms — Public Fediverse posts on home.social

Lutz Teßmer @[email protected] · 2025-05-04 · 19:51 UTC

Best Pizza, in my eyes/mouth!
wheat/spelt/semolina-dough
Salted caper, rinsed
Ramsoms
#pizza #pizzalove #pizzaddict #ramsoms
#garlicmustard #Epilobium are the "herbs" you see!
Delicious

#pizza #pizzalove #pizzaddict #ramsoms #garlicmustard #epilobium

Yvan @[email protected] · 2025-04-19 · 13:50 UTC

That's yesterday's wild garlic harvest processed... soaked for a bit, rinsed twice, lightly spun, chopped roughly, and spun harder... after that we got 352 grammes of slightly damp leaf, plus a few flower buds. We split the leaf 50/50 and did one 176g of leaves with 250g of salted butter, and the other 176g of leaf with 200g of local extra-virgin-rapeseed-oil. Now in an ice-cube tray to freeze.

Mostly we like to use this in a simple pasta, just melt one or two "cubes" into the pasta and add a bit of black pepper and some fresh parsley or basil. But a buttery one is also excellent melted on top of a grilled steak.

The wild garlic flower buds have been put into a small bottle of white wine vinegar.

#WildGarlic #Ramsoms #Food #Cooking #Foraging

#wildgarlic #ramsoms #food #cooking #foraging

Yvan @[email protected] · 2025-04-19 · 13:50 UTC

That's yesterday's wild garlic harvest processed... soaked for a bit, rinsed twice, lightly spun, chopped roughly, and spun harder... after that we got 352 grammes of slightly damp leaf, plus a few flower buds. We split the leaf 50/50 and did one 176g of leaves with 250g of salted butter, and the other 176g of leaf with 200g of local extra-virgin-rapeseed-oil. Now in an ice-cube tray to freeze.

Mostly we like to use this in a simple pasta, just melt one or two "cubes" into the pasta and add a bit of black pepper and some fresh parsley or basil. But a buttery one is also excellent melted on top of a grilled steak.

The wild garlic flower buds have been put into a small bottle of white wine vinegar.

#WildGarlic #Ramsoms #Food #Cooking #Foraging

#wildgarlic #ramsoms #food #cooking #foraging

Yvan @[email protected] · 2025-04-19 · 13:50 UTC

That's yesterday's wild garlic harvest processed... soaked for a bit, rinsed twice, lightly spun, chopped roughly, and spun harder... after that we got 352 grammes of slightly damp leaf, plus a few flower buds. We split the leaf 50/50 and did one 176g of leaves with 250g of salted butter, and the other 176g of leaf with 200g of local extra-virgin-rapeseed-oil. Now in an ice-cube tray to freeze.

Mostly we like to use this in a simple pasta, just melt one or two "cubes" into the pasta and add a bit of black pepper and some fresh parsley or basil. But a buttery one is also excellent melted on top of a grilled steak.

The wild garlic flower buds have been put into a small bottle of white wine vinegar.

#WildGarlic #Ramsoms #Food #Cooking #Foraging

#wildgarlic #ramsoms #food #cooking #foraging

Yvan @[email protected] · 2025-04-19 · 13:50 UTC

That's yesterday's wild garlic harvest processed... soaked for a bit, rinsed twice, lightly spun, chopped roughly, and spun harder... after that we got 352 grammes of slightly damp leaf, plus a few flower buds. We split the leaf 50/50 and did one 176g of leaves with 250g of salted butter, and the other 176g of leaf with 200g of local extra-virgin-rapeseed-oil. Now in an ice-cube tray to freeze.

Mostly we like to use this in a simple pasta, just melt one or two "cubes" into the pasta and add a bit of black pepper and some fresh parsley or basil. But a buttery one is also excellent melted on top of a grilled steak.

The wild garlic flower buds have been put into a small bottle of white wine vinegar.

#WildGarlic #Ramsoms #Food #Cooking #Foraging

#foraging #cooking #food #ramsoms #wildgarlic

Yvan @[email protected] · 2025-04-19 · 13:50 UTC

That's yesterday's wild garlic harvest processed... soaked for a bit, rinsed twice, lightly spun, chopped roughly, and spun harder... after that we got 352 grammes of slightly damp leaf, plus a few flower buds. We split the leaf 50/50 and did one 176g of leaves with 250g of salted butter, and the other 176g of leaf with 200g of local extra-virgin-rapeseed-oil. Now in an ice-cube tray to freeze.

Mostly we like to use this in a simple pasta, just melt one or two "cubes" into the pasta and add a bit of black pepper and some fresh parsley or basil. But a buttery one is also excellent melted on top of a grilled steak.

The wild garlic flower buds have been put into a small bottle of white wine vinegar.

#WildGarlic #Ramsoms #Food #Cooking #Foraging