Dandilion Tea (by sarah)

The tea appears to be working, mum even took Jean for a couple of walks up and down the drive which with gout should have been too painful. Then she decided she wouldnt drink anymore becuase it made her need the loo (somethingt dad suffered too but me and didnt?) as a result the next day she was in lots of pain 🙁 from her gout flaring up becuase she hadnt drunk the tea (edit to make things clear).

I found that the best tasting brew was created by chopping the dried roots up but leaving the eaves whole. The leaves were dried too. I put the eqivalent of a 5cm long by 5mm(sorry about the units) diameter root into a tea pot per person. This is 2/3rds of the mix the remaining third being the leaves.

It needs quiet alot of breing/steeping so a tea cosy is useful (I have a rasterfarian looking one that Als aunt gave us - I love it!) honey is also good as a sweetner in it. I only served small coffee cups of the stuff.

I now have awaiting list for the stuff!

I suppose I'd best dig up a lot more dandilions!

How far will one dish stretch? (by sarah)

I decided to make a huge rat-a-toeey so in went the six tins of chopped tomartoes, four cloves of garlic, four large oinions, four cougettes, an aubergine, two peppers and half a bottle of tomatoe suace. Slow cookers are so handy 🙂

Then I thought well I can use this as a base of other dishes instead of freezing it and lo!

First of all we were going to have tacos so in went in some of the rat-a into a frying pan followed by some canallini beans and a tin of re-fried beans. Add some fajita seasoning and away we go!!! This was tasty and was great cold the next day as an accompaniment to salad.

Second, I served it actually as ratatoee with some rice.

Third, I used it as a base for pasta bake - now I was also planning on turning it into a soup but we've had lots of guests including Als cousin Phillipa and her boyfriend and my mum and dad - so I sort of run out!

Radishes (by sarah)

Becca Radishes are mainly a salad thing.

All eats them by themselves but they can have a strong peppery taste so I would advise that you get some nice greens for a salad, like rocket, lettice maybe some cuccumber and peppers to eat with them.

You should wash them then 'top and tail' them - this means you cut off the spindle hair-like root bit and the bit where the leaves attach. Then you can leave whole or slice or if you are feeling really adventurous then you can cut a zing zag around the 'equator' of the radish creating to 'flowers' from the radish - my dad used to do this for my lunch all the time - places on a slice of cucumber it becomes a water lilly!

Dads other 'peice-de-la-resistonce' is where you slice half way into the radish and then 'wrap' the knife around it in a spiral as you go. Then place the radish which should still appear whole, into a glass of water where a) it will end up with amilder taste and b) the radish will open up into a lovely spiral.

Do not top and tail until just before eating as they can shrivel not being shop bough ones injected with water!

Hope that was helpful

I think the Japanese may do lots of other things with radishes but then they have lots of types of radish!

Wild Leaf Salad (by sarah)

Ingredients:

• Ransom Leaves
• Young fresh spinach
• Hawthorn leaves or leaf buds (though only in spring)
• Dandelion Leaves (small new leaves are best)
• Mint Leaves
• Chives
• Radishes (optional)
• Pine nuts

Dressing - Balsamic vingar and Hazelnut oil to taste

Make sure that the ransom (wild garlic) makes up just over two thirds of the salad greens, mint one sixth and the rest a mix of the remaining leaves. Radishs are a lovely addition though are not a wild leaf!
When picking the spinache make sure that you only pick the new/young leaves, same with the dandilions. Once the leaves are picked wash them then tear them wroughly and place in a bowl together, chives can be cut up as can the radishs. Add pine nuts and dressing then toss salad to get even coverage and serve.

We have served this up to people and they love it though no one has yet guessed whats in it even with hints!!!

The ransoms due give it a garlick flavour so if you dont like garlic this isnt the salad for you though it is a subtle flavour and not over powering, the mint makes a fresh contrast and the hawthorn a nutty one. This salad will also be full of nutrients.