Nettle casserole

2 onions
1 tbsp butter or oil
2 garlic cloves
1 ½ dl blanched nettles
¼ tsp salt
¼ tsp white pepper
150 g feta cheese (crumbled)
3 dl milk
4 eggs

Finely chop the onions and garlic. Simmer briefly in butter or oil. Add the rest of the ingredients. Pour the mixture into a buttered baking tray and bake at 175°C for approximately 1 hour. Make sure the mixture has sufficiently solidified. Serve with a green salad.

Dandelion leaf pesto

3 dl young dandelion leaves
2 tbsp grated parmesan cheese
2 tbsp pine nuts
1 small clove of garlic
½  dl rapeseed oil
Salt and coarsely ground black pepper

The dandelion leaves should be collected before the flowers bloom. The thick mid-veins of the leaves are not used, and the stalks of even the smallest leaves can be discarded. Blend the dandelion leaves, pine nuts, peeled garlic clove, grated cheese and some of the oil in a blender. Keep adding the rest of the oil until you have a smooth sauce. Add salt and pepper to taste.

Tips! Spread the pesto onto the surfaces of the rye. Cut the bread either lengthwise or diagonally into 1.5 cm wide strips. Place the bread strips onto a baking tray with the pesto side facing upwards and bake at 225°C for 5–8 minutes. Serve with mushroom soup.

Lady’s mantle-vegetable meatballs

3 dl grated carrot and turnip
1 dl finely chopped lady’s mantle
2 dl mashed boiled potatoes
1 dl cooked rice or barley
1 dl grated cheese
1 egg
1 dl bread crumbs
½  dl olive oil

Oregano, rosemary, herb salt
Mix all the ingredients well and shape into balls. Bake at 225°C for approximately 30 minutes.

Fireweed and carrot soup

½  dl oil
200 g grated carrot
1 onion
200 g fireweed, boiled or frozen
2 tbsp wheat flour
4 dl water
8 dl milk
1 tsp sugar
2 tsp herbsalt

Sweat oil, grated carrot and onion in a kettle. Stew the mixture for a while and add chopped fireweed. Add wheat flour in the stew. Add water little by little stirring and stew for about 15 minutes. Add milk and salt. Stew until the soup is well done.