Cheesecake no1: chocolate base and orange-prune chunks

This must be the tenth cheesecake I've made but it's the first I took [acceptable] pictures of so I'm going to consider it as my first online cheesecake.

Recipe coming soon - I misplaced the paper where I wrote the quantities and it's a personalized recipe. Until I come back with the recipe, enjoy the pics!

Super foods: spring salad

Baby stinging nettle - we always eat baby stinging nettle stew when spring comes but I've never summoned enough curiosity to test the statement that it doesn't sting when you eat it raw.
Well this year I felt a closer connection to my planet and the forest that can feed me if I respect it - I foraged for baby stinging nettle and ramsons [wild garlic - lat. Allium ursinum, meaning bear's garlic]. So, feeling that much closer to nature, I figured I can try and eat the stinging nettle raw - and it worked! Didn't sting and had a seed-nutty favour.

This inspired me to compose a spring super-salad: baby stinging nettle - a bunch, half a leaf lettuce - rolled and thinly sliced and a pinch of sunflower raw unsalted seeds, vinaigrette (sunflower seed oil and apple-cider-and-honey vinegar).

As for the ramsons [wild garlic], I decided that I wouldn't combine it with any other leaf and just added vinegar and oil.

Savory egg pate with red garden orache

Blend hard-boiled eggs, natural mustard and dried condiments of your liking together until a smooth pate is obtained. Garnish with red garden orache. 

Another take on the cheese biscuits

Using the same recipe in this post, I made cheese biscuits/scones again. I had cow's and sheep's salty cheese and wondered if it would work. As you see, they came out a bit flat but were still tender inside and somewhat crisp on the outside. This time I washed the down with Carlsberg and got to share with friends.