I've had this wonderful sounding spinach dip in my bookmarks, waiting for me to do it with fresh nettle. There are some new shoots growing now, but since I have a lot of kale and green fava beans waiting I thought I'd try something similar with them instead. I did add some dry nettle from last year though.
The amounts in the original recipe are in those archaic measures that are a pain to convert into SI-system (I know, you doing the conversions the other way around end up with just as cumbersome fractions). Since this type of dish doesn't really call for specific amounts like, say, cookies would, I just added things with a freehand style. This base I developed would call for more liquid, but I have absolutely no complaints about the taste. It goes best together with rye crisps, corn snacks, veggie sticks or other such stuff with a more flavour and toughness than your average potato chip does.
- 200 g kale
- 200 g soy cheese
- 3 dl cooked fava beans
- 2 dl cashew nuts
- 0.5 dl lemon juice
- 0.5 dl dried nettle
- 0.5 dl nutritional yeast
- 3 garlic cloves
- 1 tbsp rape oil
- 1 tbsp pesto
- salt and pepper
Soak the nuts overnight or boil for about 20 minutes (this "quick-soaking" must be among the best kitchen tips I've heard for a while) to soften them up. Blend all the ingredients together, but save some of the cheese to sprinkle on top.
Bake for 15 minutes in a temperature of 175°C. Serve as a hot dip sauce or use between sandwiches.
Nutritional values / 969 g:
energy 2105 kcal
fat 139 g
protein 94 g
carbohydrates 119 g
fiber 32 g
Ooo, fava and nettles, amazing!
ReplyDeleteDid you dry the nettles yourself? Are they still sting-y? I only started cooking fresh nettles the last few years and have been handling them like tiny angry hedgehogs.
Yeah, they're probably my favourite wild veggies. :) You better handle them like angry hedgehog babies when they're fresh! But that feature luckily vanishes when drying. And usually I preserve them by boiling couple of minutes and then moving into fridge.
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