Wild garlic madeleines – spring time !!
Updated: Apr 27, 2022
For a long time, I didn´t really know what to do with this herb and was very skeptical about it. In addition there were the warnings: not to confuse them with lily of the valley (their leaves are shinier). But then last summer I discovered a huge field of wild garlic during a walk nearby. It was already blooming and so I knew exactly that I had the right herb here. I remembered this spot and went back there this year. And there it was: fresh and green!
The flowers are also edible, but from the flowering period on it loses more and more of its characteristic light garlic flavor.
In the past, the herb was important for supplying vitamins, as one of the first energy boosters after the long winters. Overall, it is said to invigorate the metabolism and give us renewed vigor - so that we have the power of bears!
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.
For you today I have developed a delicious cookie recipe from it:
Wild Garlic Madeleines
First, I washed the leaves thoroughly. Please be really thorough here, to make sure that no eggs of the fox tapeworm are on them. 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 will be finely chopped.
Here the exact instructions:
· Preparation : 15 min.
· Resting: 30 min.
· Baking: 4 min. at 220°C and 6 min. at 180 °C = 10 min.
· Quantity: 24 pieces
· 20 g wild garlic finely chopped
· 100 g flour
· 3 tsp baking powder
· 2 eggs (size M)
· 2 tablespoons olive oil
· 4 tablespoons milk
· 20 g liquid butter
· 2 tablespoons grated Parmesan cheese
· A pinch each of salt and pepper
Place all ingredients except the wild garlic, in a bowl and whisk until smooth. Make sure that no lumps of flour form. Stir accordingly until all are gone.
Now stir in the wild garlic and put everything in the refrigerator 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 well.
Now bake the cakes at 425°F for 4 minutes, then turn the oven down to 350°C and leave them in for another 6 minutes.
The madeleines are wonderful served lukewarm, but also taste lovely served cold with an aperitif.
Now add a delicious spring wine - yum!
And if you want to know even more about this herb, go to Oberharmersbach in the Black Forest for the wild garlic weeks. These take place every year at the end of March: