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Dandelion Cookies – The Flowery Biscuit!

Our garden is a little bit of a dandelion farm, so it got me thinking, what could I make with these golden flowers, other than fairy potions and posies!!  So we tried to make biscuits with them, and it worked!  This recipe makes 12-15 dandelion cookies, and as usual I have had to make three batches (having three children), so have a plentiful supply!! If the thought of eating dandelions makes you feel a little eugh, you only need to consider their health benefits and you might be swayed.  Bear in mind these are the health benefits for only the flowers, the rest of the plant has even more health benefits to it!  They are a great source of antioxidants, they can help relieve aches and pains (more specifically from headaches, backaches, and menstruation), the can help tummy aches, they contain vitamin A and B12, and have antibacterial effects in the pollen 🙂

 

So what ingredients do you need for your dandelion biscuits?

Pick 15 dandelion flower heads.

100g butter

80g sugar

1 egg

1 lemon, zest and juice

150g plain flour

20g cornflour

and a pinch of baking powder.

Wash the dandelion heads, and then pluck off all the petals into a bowl

Cream the butter and sugar together

Add in the egg, stirring well

Add the plain flour, the cornflour, and the baking powder

Add the zest of the lemon, the juice of the lemon, and the dandelion petals and stir well

Place overloaded teaspoon sized dollops onto baking paper, and spread out well.

Bake at 180 degrees Celsius for 12-15 mins

…..then tuck into your dandelion cookies!!!

Dandelion Cookies, foraged food, cooking with dandelions, dandelion food, www.mammasschool.co.uk

 

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Tuna and Chive Burgers – A Family Friendly Outdoor Treat.

Tuna and chive burgers outdoor cooking www.mammasschool.co.ukThese tuna and chive burgers are the first of my outdoor cooking recipes that feature foraged food!  We have now got an abundance of chives popping up all over the forest and wood floors, so it was time to make something delicious to eat with this versatile herb.  This is a meal that can be prepared and taken out, or easily made by the camp fire.  We had got very gusty winds the day we ate this, so I made them at home, and parcelled them all up ready for placing on the fire.

 

The ingredients required are:

Foraged/fresh chives

Tuna fish

Flour

Eggs

Baps (for putting them in after cooking)

I used two tins of tuna fish, 2 eggs, and 2 desert spoons of flour.  Mix it all in a bowl.  Then snip the chives finely into the mix.  This is based on personal preference, so snip as much or as little as your taste buds will like.  Then stir away.  I then rolled the mix into balls and flattened into a burger shape.  This mix made 6 burgers.  I would advise cooking these in a pan.  However, I knew that the fire pit we were going to had no grill over it, and also the extreme wind would make any pan cooking very difficult today.  Therefore ours were placed on the fire wrapped in tin foil.  It worked, but you need to remember to turn the foil packet over to cook them on both sides, and not leave them on too long as they are easy to char in foil.  Remove from the foil once cooked (ours took around 10 minutes), and then place in a bap.  My trio squirted salad cream onto theirs for a topping.

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