Results tagged “nettles”

Travels in Blood & Honey: stories & cooking with a beekeeper from Kosovo, Thurs 5th May 2011

beekeeper E.jpgNettle pie, smoky red pepper relish, honey-drenched baklava, Kosovan wine and honey liqueur are just some of the treats in store for you at this special event to celebrate Elizabeth Gowing’s new book - Travels in Blood and Honey: Becoming a Beekeeper in Kosovo.  

smbaklavatest0020.JPGLike me, Elizabeth is fascinated by the stories surrounding food.  While I teach you how to make several of the delicious recipes featured in her book, Elizabeth will share tales of her remarkable food adventures in a beautiful country that most people know only as a war.  

Smborek0002.jpgIt's an auspicious evening for nettles too.  So while we munch on the nettle pie we've made, Elizabeth will explain how on 5th May in Kosovo people prepare to celebrate the Orthodox St George's Day, a celebration of the coming of summer and a time to ensure fertility and health in the year ahead, by gathering nettles to put under their pillow.  Come and celebrate with us!

bloodhoneyfrontcover.jpgTravels in Blood and Honey is out this month.  Get your signed copy at the class.

Date:  Thursday 5th May 2011

Time:  7pm - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £45, or
£80 for two

To book:  Email Anna
  Please read the booking terms & conditions before booking your place.  Thank you.

Nettle bake

Erhan Şeker is a talented Turkish chef who makes great use of wild greens and herbs.  He cooks all sorts of weird and wonderful leaves, shoots and tendrils, most of which I wouldn’t know how to find back at home in the UK.  But one thing we can definitely find at home is stinging nettles.  In many areas they’re abundant.  And of course they’re free, and very good for you.  

Smnettlebake0001.JPGThis dish, called ‘çırpma’ in Turkish (meaning ‘mixed’, as I guess you could mix up all sorts of greens in here if you wanted, wild or otherwise), was expertly made for us in Erhan’s kitchen by his assistant Nesrin, using Erhan’s homemade goat ricotta. It’s the kind of comfort food that feels like it should be bad for you it’s so satisfying, but is actually incredibly good for you.  Wild greens are more nutritious than cultivated ones as they’re higher in antioxidants and other goodies that the plants must have plenty of in order to defend themselves from pests.

As you will see, the ingredient quantities in the recipe need some refining, so let me know how it goes if you make it.


Culinary Anthropologist