Family Devriel
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Recipes for Baerlauch ( Wild Garlic )

Baerlauch Pesto a la Family Devriel :  <== please click ( from harvest until the pesto ( images ))
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0,5 litre cold pressed virgin olive oil ( medium ), 250 grams Baerlauch, 50 grams dry roasted ( no fat ) pine seeds, 50 grams Parmesan cheese, salt and pepper. Blend the olive oil and the Baerlauch together, add the grated Parmesan cheese and the salt  and pepper to taste. Now, gently mix the cracked pine seeds into the Pesto and fill into a glass. In order to prevent spoilage, cover with some additional olive oil and store in a cool, dark place. This way the Pesto will keep for a long time. When preparing larger amounts, it is better to fill the Pesto into smaller glasses. Opening a new, fresh glass guarantees the unspoiled, fresh Baerlauch flavour.
Baerlauch Mustard:
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Grind up and mix together 250 grams yello and 250 grams black mustard seeds. Cut 3 bundles Baerlauch leafs into fine strips. Measure and mix one tea spoon of powdered Ginger, 125 grams sugar and one tea spoon of salt. Add and mix everything together. Bring 300 ml white wine vinegar and 200 ml  white wine to a brief boil and, while stirring slowly, add to the mixture. Let the resulting mustard cool off, fill into jars and seal immediately. Baerlauch mustard requires two full weeks to achieve its delicious flavour.
Used in soup, with Canneloni, meat or fish; freshly chopped up Baerlauch imparts a delicious, garlic like flavour without causing " bad breath ".
Baerlauch Vinegar:
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Chop up 8 Baerlauch leafs and add one litre of white wine vinegar. Seal the container and let it soak for at least one week before use.
Baerlauch Pesto #2:
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Mix 100 grams finely chopped Baerlauch leafs, 5 finely chopped Baerlauch bulbs, 20 grams sunflower seeds, some grated Parmesan cheese and 150 ml cold pressed virgin olive oil together. Add salt and lemon juice to taste.
Baerlauch Oil:
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Deposit 150 grams washed Baerlauch leafs into a jar or wide mouth bottle. Cover the leafs with 750 ml sunflower oil. Cap the bottle and let it rest for 3 weeks in a well lit spot. Later, pour the flavour enriched oil through a very fine sieve into another clean bottle. Add more fresh Baerlauch leafs and seal tightly.
Baerlauch Butter :
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Sprinle herb salt over finely chopped Baerlauch leafs, stemps or bulbs. Let it rest in order to free the plants aroma. After a couple of hours mix the paste with some soft butter, from into a roll and store in the refrigerator or deep freeze. Baerlauch butter goes very well with all sorts of bread, soup, noodles, rice, potatoes and stir fried meat.
Baerlauch Soup:
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Use a soup pot to melt some butter and sauté a few Baerlauch bulbs. Add a bunch of cut up Baerlauch leafs, 500 ml broth and slowly cook for 10 minutes. Use a hand blender to pureé the soup and add 150 ml cream. Bring to a slow boil and add salt and pepper to taste. Serve with shredded cheese and decorate the top with a couple of freshly picked Baerlauch blossoms.
Baerlauch Appetizers:
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Sauteé 100 grams of finely chopped Champignons, 100 grams of fresh goad cheese and five hand full of finely cut tender Baerlauch leafs in olive oil. Add to taste: Salt, Pepper, Numeg, Cardamom and Oregano. Using 500 grams of ready to use Phyllo dough from the deep freeze, roll out rectangular pieces, spread the prepared mix evenly on top, roll each piece up and brush the outside with egg yolk. Place the appetizers on a cold, rinsed cookie sheet, let sit for 15 minutes and then bake for 20 minutes at 200 degree Celsius.
And, last but not least !
Baerlauchsoup with smoked Salmon strips ( 4 people ):
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Ingredients: 800 ml vegetable broth, 200 grams cream, salt, coarse pepper, Cayenne pepper, 75 grams young, fresh Baerlauch leafs, 1 Garlic clove, 2 slices cracked wheat bread, 4 slices of smoked Salmon, 2 table spoons sour cream.
Preparation:  Bring the vegetable broth and the cream to a boil. Add salt, peppper and Cayenne pepper to taste. Wash the Baerlauch leafs and shake dry. Save 4 leafs and cut up the rest into fine strips. Remove the heat from the spiced broth / cream liquid and add the leaf strips. Let the liquid rest for about 5 minutes ( do not cook any further !). Toast the bread slices and rib the garlic into the hot, rough surfaces. Cube the Garlic toast into croutons and slice the salmon and the remaining 4 Baerlauch leafs into strips.
To serve: Sprinkle the croutons, the sliced Salmon and the Baerlauch leafs on top of the individual portions of soup. For decoration as well as for improved taste add a dab of sour cream into the centre of the soup.
Collected prescriptions from the Internet, transleatet by Peter Dumlich (C) 2011