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Ground Elder Tarte – by no means weeds!

April 3rd, 2019 | main dishes

Ground elder, the weed known as “gardener’s fright”, is considered ineradicable. What can be done about it? Just eat it! Ground elder is delicious (and so healthy) in salads, as lemonade, pesto or – as in my recipe – as ground elder tarte.

Ground Elder Tarte – by no means weeds!

Once you have the ground elder in the garden, you will hardly get rid of it. With its underground offshoots it spreads rapidly. As a gardener you hardly have a chance against it. But if you know how good this wild vegetable tastes, you begin to reconcile with this herb. In addition, it is awarded a great healing power in rheumatism, arthritis and gout. That’s why ground elder is also commonly called “Zipperleinskraut” [gout’s herb] in Germany.

Ground elder can be prepared as a vegetable such as spinach and thus suits very well for tartes or as a filling for dumplings. As a substitute for parsley, it can be added to any food and the young, barely unfolded leaves are perfect addition to any salad. Of course, you can also dry it and use for tea or chop and freeze it. Then you have a supply for the winter, because experienced herbal women say you should eat ground elder daily…

Since we know how good it tastes, we look forward to the ground elder in spring as we do to wild garlic & Co. Now we just have to think about what to  do with the whole field horsetail in the garden. Any ideas?

Here is the recipe for my ground elder tarte. It tastes warm and cold alike.

Ground elder tarte

(4 portions – preheat the oven to 190° C)

350 g of flour
3 TS olive oil
about 150 ml of lukewarm water
use the dough hook or your hands to make a smooth dough, roll out and line a springform greased with olive oil (if you like, cut out strips out of the dough leftovers and decorate the tarte with it before baking)
150 g of streaky bacon, diced
1 TS olive oil
fry the bacon in the oil over a gentle heat
2 onions, diced
2 cloves of garlic, diced
add, sauté
salt, pepper from the mill
nutmeg from the mill
2 ts Niora (alternatively: 1 ts mild paprika)
spice up
200 g of ground elder leaves
wash, drain, put some leaves aside as decoration, chop the remaining leaves very roughly
add 2/3 of the leaves to the onion-bacon mixture, sauté briefly, remove from heat, leave to cool, then stir in the remaining chopped leaves
150 g of Parmesan, grated
stir in, spread the mixture on the tarte-bottom
2 eggs
100 g crème double
whisk and pour on the tarte
bake at 190° C for about 50 minutes

And this is how the wife of the captain does it

I swear by the spices and spice blends of „Altes Gewürzamt“ [Old Spice Office] of Ingo Holland in Klingenberg. Optimal for the ground elder tarte is Niora, a dried, mild paprika from Spain with pleasant earthy and sweet aromas. Niora has no sharpness, but amazing aroma!

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April 3rd, 2018 | on the road

At the kitchen table with Dirk Seiger

The captain had his birthday and invited his loved ones to a very special place: The kitchen of the star chef Dirk Seiger in the gourmet restaurant “Buddenbrooks” in Travemünde on the Baltic Sea. And it’s true, the most beautiful parties always take place in the kitchen!

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When I was a child I did not like kale. I qualified this statement when I travelled to Shanghai and tasted sea cucumbers. Today I eat kale, but I still don’t like our traditional German way to prepare kale. Too fat, too ugly, too heavy. And then this sausage called „Pinkel“?!? Last autumn I gave kale a second chance. I must admit it’s a very tasty vegetable. It’s only a matter of how to prepare it. Try this.

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