It’s not often the wildlife leaves us any edibles unless the plants are covered with a net or wire cage. However, this year the abundant crop blackcurrants was an exception.
Usually the wallabies and potoroos eat leaves as well as fruit. Therefore I’m determined to make the most of every possible edible part of the plants.
I’ve read a lot about blackcurrant leaves, very nutritious apparently, and for years have had my eyes on a recipe for blackcurrant sorbet.
With considerable skepticism I made it a couple of days ago. It is beyond delicious. I used limes instead of lemons and cut the sugar back a bit.Everyone who has tasted it can’t believe the flavour – sherbety and slightly herbal.
It’s a recipe that simply has to be shared, so I will put it up on in another post within the next couple of days.
There’s still loads of blackcurrants too.
It’s funny how things work out. This morning while having our morning coffee and perusing an old cookbook a kind person had sent me, I saw a hint that one small carrot, finely grated, is a substitute for 2 eggs. Interesting, a tip to salt away.
However, our lovely vegan daughter-in-law called in for a visit. Perfect time to try this out then.
Combine the two notions – 1. make muffins, using freshly picked blackcurrants instead of the usual blueberries and 2. substitute grated carrot for the eggs. Highly experimental but it worked.
The muffins had a lovely tang, courtesy of the blackcurrants, now ripe but still a little tart, and you surely wouldn’t know that carrot had been used instead of eggs.
Could the same be done with savoury muffins we wondered? Why not try it out and see?
I did get a bit carried away with adding vegetables from the garden, homemade semi dried tomatoes plus olives and capsicum. We also threw in about 3 tablespoons of the vegan Parmesan I ‘d made a few days ago.
They tasted good, but I should have added a little salt and maybe cut back the amount of vegetables, they were a bit overloaded.
Also note to self, spray the inside of the muffin papers with oil so they come out easily.
Some of them were topped with vegan camembert and a dab of kasoundi. Actually in the end we found the muffins were much improved by a teaspoonful of kasoundi drizzled over each one at serving time.
Although I’m not vegan myself, there is an ever-growing movement towards eating more plant based foods. It’s endlessly intriguing and I’m finding that there are all sorts of innovative, tasty ways of adding more vegetables to everyday meals.
I’m always happy to share a recipe should anyone want them by the way.In fact I’ve had many requests for a class on cooking vegan food. I’ve done this in the past but there are so many new options on the (literal) menu now.
Email me (email@example.com) if you are interested and I will see about setting one up in the near future.