Fantastic foraging

Two weeks ago I had to go out on a field trip to collect some seeds for my experiments, and on our way, we found some delicious treats: Aspen boletes (mushrooms) and wild red gooseberries which turned into a delicious meal :)

With the boletes, I made a nice quiche. First I fried the mushrooms in some butter and then I used this recipie to make the quiche dough and egg-filling. I stuffed the quiche with onion, zucchini and mushrooms and used regular cheddar cheese.

 

With the gooseberries I decided to make a crumble, and since the harvest wasn’t quite enough for the glass baking pan, I added some frozen blueberries. For the crumble I mixed:

  • 125 g butter
  • 200 ml sugar (pour half on the berries and use half for the crumbles)
  • flour (add until the butter forms non-sticky crumbles
  • cinnamon
  • cardamom

Then I poured the crumbles on top of the berries and baked in the oven (200°C) for about 30 min (until it turns golden on top). Here’s the result:

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