Oxeye Daisy Raita

Oxeye Daisy has a unique taste, and is considered by many to be one of the best wild edible greens. This Oxeye Daisy recipe is a perfect accompaniment for spicy foods like curry.

Ingredients

20g Oxeye Daisy leaves
150ml coconut milk
150g natural yoghurt
½ a lime (juiced)

Instructions

Roughly chop the Oxeye Daisy leaves.
Put in a bowl and then add the yoghurt, coconut milk and lime juice.
Mix thoroughly and allow to sit at room temperature for 10 minutes before serving..

Serves: 2

This is from www.eatweeds.co.uk -"Wild food guide to the edible plants of Britain". Apparently Alexanders are pretty tasty things, too.

Comments

Jamie Oliver's Green Goddess Salad Dressing

Handful of basil (reserve the endmost small leaves for later) 2-3 tbsp olive oil garlic clove, crushed half a tin of anchovies (4 plus the oil) 2-3 tblsp white wine vinegar 2 tbsp yoghurt 1 tsp Dijon mustard Liquidise, taste, make sure the vinegar is just too much and there is enough salt.

Wisley cafe's Banana Cake

Rich topping: Beating 75g softened butter and 125g full-fat soft cheese with 200g sifted icing sugar and a dash of vanilla extract Makes 1 x 900g loaf Preparation time: 30 minutes Cooking time: 40-45 minutes * 2 ripe bananas (about 400g) * 150g softened butter * 150g soft brown sugar * 80g sultanas * 300g plain flour * 2 tsp baking powder * 1/2 tsp bicarbonate of soda * 2 eggs, lightly beaten * 100ml vegetable oil Instructions Preheat the oven to 180°C/gas 4. Butter a 900g loaf tin and line the bottom and sides with non-stick baking parchment Peel and mash the bananas. Put the butter and sugar into a mixing bowl and cream together until light and fluffy. Stir in the bananas and sultanas. Sift together the flour, baking powder and bicarbonate of soda. Add the flour mix and the beaten egg, each about a third at a time, to the banana mix, beating well between each addition. Finally, stir in the oil. Pour into the loaf tin and bake for 40-45 minutes unti...

Sherry's Food

Search This Blog