Bärlauch season is in full swing. It is widely known that I am a fan of all the members of the Allium family, and these delicate leaves are no exception. With a flavour between garlic and onion, they are very nice as an addition to sausages, but I like them best when their flavour gets a chance to shine. Here are two recipes that prominently feature Bärlauch: a pesto and some savoury muffins.
I adapted the recipe for pesto from here and I cobbled up the muffins recipe from various books I have lying around the house.
Bärlauch pesto
Ingredients
- 60 g Bärlauch, washed and dried
- 50 g pine nuts
- 55 g olive oil
- juice of one lemon
- 40 g Parmesan
- salt and pepper to taste
Instructions
Combine all the ingredients in a food processor or a grinder and blitz into a fine paste. Serve with pasta or as a spread on sourdough bread.
Bärlauch muffins
Ingredients
- 150 g flour
- 1/2 teaspoon baking powder
- 40 g butter
- 40 g Bärlauch, washed, dried, and chopped
- 100 g Parmesan, grated
- 1 egg
- 120 ml milk
Instructions
- Combine flour and baking powder, and rub in the butter.
- Combine Parmesan, egg, and milk, and add to the flour mixture.
- Add the Bärlauch.
- Distribute in 6 small silicone muffin moulds and bake at 200˚C for 20 min.