Nature’s pantry

There are plenty of healthy and edible delicacies growing everywhere in the wild. They will give your cooking a fresh boost, and they are completely free too! Besides, taking a walk through the pantry of nature is good for the soul.

One of the passions of Anette Eckmann is to go outside to collect edible plants, herbs, berries, roots, nuts, mushrooms, bark and so on; and with that cook up the most beautiful chutneys, marmalades, lemonades, flavoured butter, herbal teas and soups.

The book “Nature’s pantry” is all about edible things that are easy to find in many places, and that can’t be mistaken for poisonous or inedible plants. This book is an encyclopaedia, that runs from birch and blackberries, via elder and angelica to wood sorrel and violets. The comprehensive calendar explains when all the gastronomical goodies in nature are in season; and the book also contains advice on how to pick, pluck and store them.the g

The book has been translated into German and Norwegian. It has beautiful illustrations, and lovely photos, taken by Bjarni B. Jacobsen. It is a different and inspiring cook book with tons of exciting and well tested recipes. The author Anette Eckmann is a stylist, blogger and trendspotter. She has been the stylist for Nordal since many years.

Be adventurous today and try out some of the recipes from the book:

Sea kale

Sea kale grows by the seashore, in amongst the stone, sand and flushed up seaweed. Try and collect some of the sea kale to replant it in your own garden. The taste of the sea kale is quite refined.

Sea kale with curry beurre blanc

Starter for 4 people

12 stems of sea kale, with the leaves intact

2 tbsp sea salt

 

Beurre blanc:
3 tbsp white wine vinegar

3 tbsp dry white wine

1 shallot

½ tsp salt

5 peppercorns

1 tsp curry powder

250 gr cold butter

Rinse the sea kale thoroughly several times in cold water. Boil it in salted water, until crisp or about 10 minutes all depending on how thick the stems are. You can try the kale by piercing it with a knife, if the knife comes out easily, the kale is done.

Boil the white wine vinegar, white wine, chopped shallot, salt and peppercorns together, until the liquid is reduced to about 2 table spoons. Sieve out the shallot from the liquid and put the sauce back in the pot together with the curry powder. Let it heat up gently on the lowest heat and add the butter in small chunks, all whilst stirring continuously.

Small-leaved Lime

The large lime tree is a very Danish tree that grows here and there in the woods. You can use the flowers to make both lemonade and syrup, and thick also schnapps or sweet liquor.

Pannacotta with lime flowers

4-6 portions

3 leaves of gelatine

500 ml whipping cream

2 handfuls of lime flowers, shaken free of creepy crawlies

50 gr sugar

1 vanilla pod

syrup for serving, can be excluded

Put the gelatine into cold water.

Use a heavy-bottomed pot and add the cream, lime flowers, suger and the vanilla pod. Bring the mixture slowly to a boil and let it boil gently for about 5 minutes. Turn off the heat and let it rest for another 15 minutes.
Sieve the mixture through once and then bring it to a boil again. Finally remove it from the heat and add the gelatine, stir until the gelatine has dissolved.
Pour the pannacotta into four or six serving glasses and let it set in the fridge for at least four hours, preferably overnight.

Written 8/07/2016 by Nordal