WHB # 74: Bärlauch * Bear´s Garlic

  • Gastgeberin diese Woche beim Weekend Herb Blogging ist Becky von Key Lime & Coconut.
    Host of this weeks weekend herb blogging is Becky from Key Lime & Coconut.Text
    Bärlauch Allium ursinum not ramp but similar to it
  • verwendete Teile: junge Blätter
    Geschmack: etwas an Knoblauch und Schnittlauch erinnernd, vertäglicher als Knoblauch und Zwiebeln.
    Bestandteile: Divinylslfid, Dimethylthiosulfonat, Methylcysteinsulfoxid, Methylallythiosulfonat, Methaniol
    Herkunft: West- und Mitteleuropa, in den USA wird das verwandte ramp, Allium tricocum, ähnlich verwendet.
    In allen europäischen Sprachen ist er als Lauch oder Zwiebel der Bären bekannt.
  • TextBear´s garlic
    used parts: young leaves
    Taste: somehow between garlic and cive, but easier to digest than garlic or onions.
    Ingredients: Divinylslfid, Dimethylthiosulfonat, Methylcysteinsulfoxid, Methylallythiosulfonat, Methaniol
    Origin: West- and Middle Europe; in the US a wild variety is called ramp, Allium tricocum, is used similarly.
    In all European languages it is known as bear´s garlic or onion.


Amaranth Kräcker
Zutaten:
1 Tasse Amaranth
2 Eier kann auf 1 Ei oder nur Eiweiß reduziert werden
1 Blatt Bärlauch
1 Stengel Dill
In einem Topf Wasser erhitzen und aufkochen, Amaranth zufügen und bei geringer Hitze quellen lassen.
Dill und Bärlauch klein schneiden, Ei in eine Schüssel geben und mit den Kräutern verquirlen. Wenn der Amaranth zu Grütze gekocht ist, abschrecken und zur Eimischung geben. Alles vermengen. Nach Bedarf salzen und pfeffern. Ein Backblech mit Backpapier auslegen, die Masse löffelweise darauf verteilen, Abstand halten, da sie noch auseinanderfließt. Den Backofen auf 175° vorheizen und 20 Minuten backen.
Guten Appetit!
Inspiriert hat mich Ilvas Rezept bei Lucullian Delight. Sie hat Quinoa verwandt, das ich nicht im Haus hatte, also habe ich Amaranth genommen. Beide sind glutenfrei. Und Mandira hat mich auf ihr grünes Projekt aufmerksam gemacht. Mitmachen!!
Amaranth Crackers
Ingredients:
1 cup of Amaranth
2 Eggs to be reduced to one or just the white of it
1 bear´s garlic leave
1 risp of river
Heat water in a pot till it´s boiling, pour amaranth into it and lower heat to cook smoothly. When it turns to porridge, cool with water.
Mix eggs and tinly chopped herbs add amaranth and mix thoroughly. Add salt and pepper , if you like. Put them using a spoon on baking sheet paper, not to neat, they will enlarge. Bake in a preheated oven at 347°F for about 20 minutes.
Enjoy!
For my inspiration have a look at a similar recipe at Ilva´s Lucullian Delight. She used Quinoa which I didn´t have at hands, but both are glutenfree. And Mandira told me of her green project, so join in!!
My must trys of this week:
red lentils and cauliflower
lebanese salad
superspark.wordpress.com/2007/03/14/spinach-and-tofu-paneer/
nettle soup
tumeric

sweet potato soup
spinach soup
springtime veggies
annato chicken
annato
cauliflower salad
falafel bliss
yogurt bread
pickled fish
penne with pumpkin and ham
buttermilk rosemary bread

11 Responses to “WHB # 74: Bärlauch * Bear´s Garlic”

  1. Becky Says:

    Hi Helene, I’m sorry you had a problem with my email address, but I’ve added your post to the round-up. Thanks!

  2. Helene Says:

    Thanks a lot Becky! You´re so kind to give me a hand. Hope you enjoy it. :))

  3. Mandira Says:

    Helene – The plant looks wonderful. I hope you will enter in Green Blog Project too that I’m hosting. Send me a photo of your plant and a recipe with your home grown plant by April 10.

  4. Helene Says:

    @mandira
    thanks for looking in. Yes true I´m with your project.:)

  5. astrid Says:

    Mit Bärlauch koch ich auch gerne.
    Amaranth kannte ich als Pflanze aber dass man damit auch kochen kann wusste ich nicht, die Kräcker sehen lecker aus :o)

  6. Kalyn Says:

    Very interesting how things have different names all over the world. I just heard of ramps last year and I don’t know that I’ve seen them yet. Love learning about these new things.

  7. Helene Says:

    @ Astrid,
    you can buy pops and corns in reform house stores.
    @ Kalyn,
    always a pleasure to enlight you.

  8. sher Says:

    This was very interesting. And the recipe looks great!

  9. Katie Says:

    An herb I’m not familiar with. I’m going to have to find it for my herb garden.
    I see by a comment that ones gets corms – I’m off to the greenhouse later this week to look.
    The recipe sounds good, too.

  10. Creativecook Says:

    Hi Helene,

    Thanks for stopping by. I love this post and your bilingual bloggin. Of course, I cannot really follow the german but think it is fun to see it.

    Rinku

  11. Helene Says:

    @ sher,
    well it tastes like it looks!🙂
    @ katie,
    of course you can plant them in your garden, but they are springtime plants only, so they last till about May.
    @ Rinku
    thanks for dropping in. Well if you enjoy our funny words from time to time it´s a pleasure.


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