Spring Bounty

I have been spending much of these last days roaming the mountains around Sarajevo. M. keeps me company. Actually, he is quite a sweetheart about it, understanding how much I've missed the mountains after spending months in Lund and Chicago, both of which are fairly flat (but not without their own charms). So, he's game wherever and whenever I want to go. 

We've been enjoying nettle throughout April, mainly by purchasing it or from family members bringing it over to share. There is also a man that comes to our neighborhood on Tuesdays and Fridays, parks his yellow van in the parking lot, and sets up a stand below a nearby tree. While chatting with the 'locals', he sells fresh eggs, milk, vegetables, and, occasionally, nettle. M. has been shopping there very often (eggs are always superb!). He's built a rapport with the man, and usually comes home quoting something funny or interesting he heard from him (e.g., he calls his scale soulless). 

This time around, I wanted to include nettle-picking in our, almost daily, outings in the mountains. And get the freshest nettle possible. We hiked in the nearby mountain of Trebevic - the air was so light and fresh, and often it felt like we were the only people in the world. We sought birds in the trees (he always spots them first), I chose the nettle leaves I wanted and snipped them off with my gardening scissors; he held the paper bag, making sure the leaves do not get squished.

I may be boring you to death with this, but really, making an effort in obtaining the ingredients (slightly larger than, say, going to the market), really rounds off the entire experience and makes it more than just about cooking or eating. We discovered a horse grazing in the middle of the woods, a most beautiful tree in blossom, actually ran into some friends even, and got the fresh nettle. When we came home, I made the soup, crackers, and the tart, and we had them with roasted potatoes (they were a very refreshing addition). Even the meal had a sense of adventure about it.

You'll find the recipes below. What do you like to make with fresh nettle?  

Stinging Nettle Cottage Cheese Tart

Crust

Ingredients

70 g (5 tbsp) unsalted butter, room temperature
3 egg yolks
210 g (1,5 cup) all-purpose flour
1 tsp dried oregano
pinch salt
1/4 cup cold water

Filling

Ingredients

500 g (1 lb) fresh nettle, leaves/soft parts only
1 egg
3 egg whites (what's left from the crust)
2 tbsp olive oil
6 tbsp cottage cheese
2 tbsp feta cheese
1 tsp sea salt
1/2 tsp mixed pepper

Method

Using a mixer, whip butter until it is light and airy. Add egg yolks one by one while whipping. Switch to a dough hook, add flour, sea salt, and oregano, and keep mixing until the mixture becomes crumbly. Slowly add the water and mix until the dough comes together. Shape into a disc with your hands, wrap in plastic foil and refrigerate for one hour.

Roll the dough on a flat, cool, and lightly floured surface, to a size that fits your preferred pie pan. Poke the dough here and there with a fork, lay with parchment paper and fill it with pie weights or dry beans. Bake for 15-20 minutes until firm and lightly golden. Remove the weights/beans and parchment paper. Let cool slightly while you prepare the filling. Preheat the oven to 180 C (350 F).

To prepare the filling, start by chopping the nettle leaves. Whisk the egg with the egg whites, and add to the leaves. Add cheeses and mix together. Season with oil, salt and pepper, and stir gently until combined. Fill the crust and bake for about 30-40 minutes, or until the filling is set and the crust is golden brown. Sprinkle with red pepper flakes and fresh thyme. 

Any leftover dough can be used to make crackers. Roll the dough to about 2 cm (little less than 1 in), cut into small squares and season with salt and sesame. Poke each a few times with a fork so that they don't rise when baking. Bake for 15 minutes or until golden at 150 C (300 F).

Simple Stinging Nettle Soup

Ingredients

500 g (1 lb) stinging nettle leaves
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2-3 medium potatoes, cut
1 l vegetable stock (I used plain water)
1 tsp sea salt
1/2 tsp pepper

Method

Lightly heat the oil in a large sauce pan over medium heat. Add onion, carrots, and potatoes, and cook for 5-10 minutes, until vegetables are soft. Add vegetable stock/water. Season with salt and pepper. Cook for 15 minutes on medium to low heat, until potatoes are soft. 

Add the nettle leaves and leave them in warm soup for a minute to wilt. Blend the soup with the mixer or a blender. You can add butter or cream to taste, but I think they make the soup a little heavy, so I just serve it as is, with crackers.

Enjoy!

Sweet Sweet Breakfast

       The idea for this post came from wondering every morning what we will have for breakfast that day. I don't know about you, but very often I find myself struggling with ideas on what to eat. And we eat breakfast. Every morning. As I researched for the post, I found that many people (friends and family), simply skip it. I have to admit that I was more or less the same before I got married. In the last (almost five) years, breakfasts have come to last as long as an hour, and they are the main grounds from which we plan our day and discuss the yesterdays. Now I don't know how I would function if I skipped my breakfast. Come to think of it, I cannot remember even the last time I did so! Who is this person I've become?

       This time around, I wanted to give you three breakfast suggestions. So, let's start with the recipe for homemade granola - I prefer it because I can make it just the way I like. The ready-made ones from the store are often too sweet for my taste. Only after I tasted the homemade granola did I understand what I was missing all this time. I dare you to try and see for yourself. This one is also delicious as a snack on its own. I am thinking about making it into granola bars - it would be perfect!

Homemade Fruit and Nut Granola

Ingredients

500 g rolled oats
2 cups nuts and seeds - you can use whatever you have at hand (this time I used almonds, hazelnuts, walnuts, flaxseeds, pumpkin seeds, and sunflower seeds)
3 tbsp large coconut flakes
1/2 cup apple juice
2 tbsp raw honey
2 tbsp coconut butter/oil
1/2 tsp cinnamon
1/4 tsp black pepper
1/2 tsp sea salt

1 cup dried fruits - I used cranberries, raisins, and chopped apricots

Preheat the oven to 160 C (320 F). Mix together nuts and seeds in a large bowl. Chop larger pieces to medium size.

Combine apple juice, honey, coconut butter or oil, cinnamon, black pepper, and sea salt in a small pan, and heat up over low heat until they are completely combined. Slowly pour over the nut and seed mixture and stir so that it is evenly coated. Line the baking sheet with baking paper and spread the mixture evenly. Bake for 30 minutes or until golden. Stir the mixture every ten minutes or so to prevent burning. Cool completely. Combine with dried fruits and store in an airtight container.

Serve with milk or plain (or vanilla) yoghurt. Garnish with fresh fruits and/or chopped, raw pistachios.

Banana Vanilla Smoothie 

       As I was putting this post together, I realized that all the breakfast suggestions are on the sweet side (even though only one recipe actually calls for sugar). Well, that just means that soon I will have to make up for that by concocting more breakfast alternatives. 

       Some time ago, I read about the nutritional benefits of banana (even that it can serve as a substitute for a small meal). Armed with that knowledge I am suggesting a quick and nutritious smoothie to mix and drink on the go. This is for those of us that run around the house in the morning getting ready, and who knows, perhaps your little ones will enjoy it too. 

       The recipe is below. You can also add a squeeze or two of lemon, to keep it from oxidizing too quickly (and losing it bright yellow color) and to add a zesty touch. The recipe below uses oat milk which is already beige. If you use plain milk, the smoothie will be a lighter color.

Apple, Raisin and Cinnamon Toast - A Sunday Brunch Thought

        I am a big fan of toast, especially when made with brioche and fried with butter. It is my Sunday guilty pleasure. Cinnamon makes it very aromatic, while apples take the edge off the sugary coating. A glass of cold milk and I am sold. You will find the recipe below.    

       Lastly, on our Facebook page we have announced that Layla Says is collaborating with a very talented lady to make our blog page prettier and more functional. We hope that the new layout will be up and running really soon. 

       I am very excited.