Wild garlic madeleines – spring time !!
Updated: Apr 23
For a long time, I did not really know what to do with the herb and was very skeptical about the plant. In addition, there were the warnings: Not to confuse them with lily of the valley (their leaves are more shiny), until last summer I discovered a huge field of wild garlic during a walk nearby. This bloom already and thus I knew exactly that I had to do here with the right herb. I remembered the place and went there again this year. And there it was: fresh and green!
You can also eat the flowers but from the flowering period it loses more and more its characterful light garlic flavor.
In the past, the herb was important for vitamin supply as one of the first suppliers of energy after the long winters. Overall, it is said to invigorate the metabolism and give us renewed vigor - so that we have bear powers!
There are countless ways to use wild garlic. Besides a spring soup, you can make pesto from it or simply sprinkle it over dishes as a fresh herb.
I have developed a delicious cookie recipe for you:
Wild Garlic Madeleines
First, I washed the herb thoroughly. Here please be really thorough, so that no more eggs of the fox tapeworm are on it. To do this, it is best to rinse the leaves individually under running water.
For our recipe we need about 20-30 leaves of wild garlic, which we cut very small.
Here now the exact instructions:
· Preparation time: 15 min.
· Resting time: 30 min.
· Baking time: 4 min. at 425° F and 6 min. at 350 °F = 10 min.
· Quantity: 24 pieces
· 20-30 leaves of wild garlic, finely chopped
· 1 cup flour
· 3 tsp baking powder
· 2 eggs (size M)
· 2 tbsp olive oil
· 4 tbsp. milk
· 1/8 cup liquid butter
· 2 tbsp grated Parmesan cheese
· A pinch each of salt and pepper
Put all the ingredients, except for the wild garlic, in a bowl and whisk to a smooth batter. Make sure that no lumps of flour form. Stir accordingly until they are all gone.
Now stir in the wild garlic and put everything in the fridge for 30 minutes.
Preheat the oven to 425°F (top/bottom heat). Butter the madeleine molds if necessary (not necessary with silicone) and place a teaspoon of the batter in each mold.
Now bake the cakes at 425° F for 4 minutes, then turn the oven down to 350 °F and leave them in for another 6 minutes.
You can serve the madeleines wonderfully lukewarm, but also cold to the aperitif.
Now add a delicious spring wine - yum!
And if you want to know even more about wild garlic, go to Oberharmersbach in the Black Forest for the wild garlic weeks. These always take place at the end of March: