Tag Archives: Chili

Noxious pizza

I’m still alive and well after last night’s noxious pizza. I’ll explain. I used pea shoots from the living room, onion, Allium cernuum shoots harvested from the garden (I forgot to include Hablitzia shoots), garlic and chili…on top of the pizza, I added seed of Himalayan balsam (Impatiens glandulifera), one of the “worst” noxious (invasive) species…

 

Thanksgiving Quiche

I contributed this quiche for the Thanksgiving dinner in Hurdal, you might be able to see the word “Takk” (Thanks) written in seeds; T – alpine bistort / harerug bulbils (brown) and AKK – dark poppy seeds; with 100% coarse whole grain emmer wheat / naked barley / rye pastry, with swiss chard, chicory, spring onions, onion, garlic, chantarelle, chili, blue cheese, 5 tomatoes, Begonia and common mallow flowers +++

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Skirret-chufa stir-fry

Tonight’s dinner, skirret-chufa stir-fry.

Celebrating chili diversity at Chelsea

Mainly for my friend the Extreme Chili Guy, Chris Fowler, who reportedly maintains a collection of over 1,000 chilis in South Wales, here’s an album of pictures from a little exhibition showing off the diversity of chilis at Chelsea Physic Garden this autumn!

Lily-chufa-parsley stir fry

Tonight’s dinner was a lily – chufa – parsley stir-fry (chinese style) with buckwheat noodles…

Lily = bulbs of Lilium martagon (Martagon lily), an important forest garden source of carbohydrate, liking the shady conditions of deciduous woodlands

Chufa – the delicious tubers of the grass Cyperus esculentus

Curry on the stove

I like to cook on the wood burning stove in winter…here’s a scene from the preparation of last night’s home grown veggie curry with Basella, Swiss chard, the two leeks I managed to dig up from the frozen ground, onion, garlic, dried chantarelles and winter chantarelles, apple, chili, coriander, golpar (Heracleum persicum spice) served with onion bhaji and rye (svedjerug) “rice”…it doesn’t get much better  

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Invasive Moonglow Quiche

As I suggested earlier today, veggie quiche would be tonight’s dinner (as two years ago on this day) now that I’m back here in Malvik :)
With cold weather getting colder and the forecast insulating snow not happening, I spent the day harvesting before it’s impossible to dig the soil!
The quiche turned into an invasive (svartelistet) quiche as it contains giant hogweed (Tromsøpalme) seed spice (golpar) and this year it is topped with dried Himalayan Balsam (kjempespringfrø) seed, two of the “worst” invasive species here in Norway and other parts of Europe :)  Other veg includes leek, parsley, garlic and chili.
The pie crust was made of whole grain fine naked barley flour (Hordeum vulgare var. nudum).
The tomato is a variety called “Moonglow”!P1680238P1680239 
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