recipes
Angled Onion Pikelets
Makes about 16 pikelets 2 cups plain flour2 teaspoons baking powder2 teaspoons bicarb soda½ teaspoon saltBig pinch of pepper2 eggs2 cups milk4 tablespoons apple cider
Serves 6
2 tablespoons good olive oil, plus extra for drizzling
1 medium onion, chopped small
4 garlic cloves, thinly sliced
1 teaspoon thyme leaves
1 bay leaf
8 small zucchinis (about 1 ¼ kgs), thinly sliced
2 cups purslane (discard any large, tough stems – they can be pickled if you like)
Salt to taste
5 cups water
4 tablespoons chopped basil
Freshly ground pepper
1. In a large saucepan, heat the olive oil. Add the onion and garlic and salt and cook over moderate heat until soft and translucent. Stir in the thyme and bay leaf and cook until fragrant; about 1 minute. Add the sliced zucchini and the purslane, season with salt, and cook, stirring occasionally, until just tender; about 8 minutes.
2. Add 3 cups of the water and bring to a boil, then remove the saucepan from the heat. Discard the bay leaf and stir in the basil. Add 2 cups of cold water, then allow the soup to cool a little further.
3. Puree the soup until very smooth. Refrigerate for at least 3 hours, until thoroughly chilled.
4. Season the soup with salt and pepper to taste. Ladle into shallow bowls and decorate with a few purslane sprigs and zucchini shavings if you like. Add a drizzle of olive oil and some cracked pepper and serve.
Makes about 16 pikelets 2 cups plain flour2 teaspoons baking powder2 teaspoons bicarb soda½ teaspoon saltBig pinch of pepper2 eggs2 cups milk4 tablespoons apple cider
Serves 4 as a starter 2 large onions3 cups of firmly-compressed mallow leaves2 cups gently-compressed coriander leaves2 cups chicken or vegetable stock3 tablespoons fresh lemon
Serves 2 1 cup of gently-compressed dandelion greens4 eggs, hardboiled until yolks are firm but still tender2 thick slices of good quality bread – stale