THE RECIPE
So I am not the first to have combined chocolate with nuts and dried fruit. I had some chocolate and a bag of trail mix lying around and this recipe for simple treats are particularly good. You don't have to use a bag of trail mix, you can add nuts/seeds and dried fruit (or not) of your choice. Whatever you have to hand. So go ahead and give it a try!
INGREDIENTS:
175g Milk chocolate
25g Dark chocolate
100g Trail mix or (50g Nuts/seeds and 50g dried fruit of your choice)
Sea Salt (optional)
THE RECIPE
Wild garlic – known as ramsons, broad-leaved garlic or wood garlic is a wild relative of chives. It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions. It flowers before deciduous trees leaf in the spring, filling the air with their characteristic garlic-like scent. Wild garlic grow plentifully especially in ancient woodland all over Ireland. Wild garlic pesto has appeared everywhere in recent years, so I decided to try and make some for myself. Making your own is easy and it is a wonderful alternative to the often dull shop bought jar of generic basil pesto. So go ahead and give it a try!
INGREDIENTS:
75g Wild garlic leaves
25g Pine nuts
1 Garlic clove, crushed and peeled
175ml Olive oil
40g Parmesan cheese, finely grated
Salt
THE RECIPE
I am a big fan of celeriac, the unsung hero of the vegetable world, knobbly, odd-shaped, it has a subtle, celery-like flavour, with nutty overtones. Celeriac is available year round but is at its best from September to April. Choose a firm root that feels heavy for its size. Avoid those that are discoloured. This is a very comforting dish that can be eaten on its own as a lunch, or feel free to pair it with something else to make a more substantial meal.
INGREDIENTS:
1 Celeriac, peeled and cut into chunks
125g Butter or so
Leaves of head of celery, chopped
4 eggs
Salt and black pepper
