Spring elf canapes

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The saying goes ‘you eat with your eyes’ and this is very true of the bright Scarlet Elf Cup. This stunning little fungus is the perfect ingredient to surprise your guests and create simple, yet mouth-watering hors d’oeuvres full of colour contrast. They can make the perfect gourmet woodland snack because the ‘basket shape’ allows … Read more

Acorn pancakes

Acorn pancake

Acorns are rarely used as ingredient in Britain but are very versatile. This year I won my battle against squirrels and picked plenty of acorns, which I wanted to use to make bread. I was also suggested I could make pancakes as well so I did not hesitate. They were sublime! The acorn flour adds … Read more

Acorn bread

Often overlooked, acorns can make one of the finest flours. In a series of experiments, I made this huge bread with a whole-wheat appearance. It tasted very nutty and went very well with olive oil and prosciutto. Acorn flour is not something you can buy in the shops, so you will have to make your … Read more

Acorn flour

Despite oak trees are very common in Britain, not many people have considered to use their nuts as an edible resource. They cannot be eaten straight from the tree, as they taste very bitter due to the high content in tannins and therefore are considered poisonous. However, a bit of processing can reward you with … Read more