Topic
Found food: Cooking in nature
You've probably already made the acquaintance of wild garlic. And what about samphire or sea mustard? We have found a book that makes you want to collect wild ingredients and prepare them. Here's a taste of GREEN GAZPACHO for all forest adventurers and beach collectors and those who want to become one this summer. Plus lots of accessories for outdoor cooking.
COOKBOOK
Found food
The three Hamburg friends Jan Hrdlicka, Fabio Haebel and Olaf Deharde are looking for adventure on their doorstep and show us how we can find, recognize, collect and simply prepare wild ingredients in the forest, river, meadow and by the wayside at any time of year.
Helpers for collecting and preparing
GREEN GAZPACHO WITH CITY PLANTS
The plants used here almost certainly grow on your doorstep. There is always something to pick in the garden, in the park or along the path. The cold soup is not only extremely tasty, but also really healthy and puts you in a good mood. Ingredients for 4 people** 200 g chickweed 200 g chickweed 100 g sorrel 100 g nettles 300 g cucumber 2 tbsp olive oil 1 tsp chili flakes 1 tsp lemon zest 1 tsp salt 3-4 ice cubes chili and lemon zest to garnish 1. Wash the wild plants well. Be careful - the stinging nettle likes to fight back! Kitchen gloves help against this. Leave a few leaves of sorrel and French herb for decoration. 2. Puree the wild plants, cucumber, oil, chili flakes, lemon zest, salt and ice cubes with a kitchen blender and serve immediately. Looks particularly good garnished with a little chili and lemon zest and the leaves set aside!