r/foragedmeals

Before things start piling up I wanted to clear out my freezer a bit. I had some chestnuts that I foraged last fall and wanted to finally use them. So I made a chestnut filling for cinnamon rolls. I topped them with cream cheese frosting (a bit too much but that’s my personal preference), and some dried magnolia powder I made this year. Overall satisfying!

I've been making these for the longest time but they don't have an interesting presentation. They just look like regular shortbread, so you'll have to "trust me bro" on this one. (Especially because the root goes from chewy (raw) to crunchy and similar in texture to the shortbread (baked) so it's hard to see or feel texture-wise). The taste is lovely and slightly herbal though.

What I do is I add 1 tbsp of dandelion root, washed and peeled and sliced into little pieces, for each 100gr normal shortbread dough.

Have fun. It's apparently great for the liver and it tastes so much better than the "coffee" foragers normally make.

I inherited this very simple recipe from the Swedish side of my family: salmon, potatoes, saffron, and cream. I tend to skip the cream as I'm not a fan of thick soups, so that's what I did there.

The foraged greens are:

*Three-cornered leeks (Allium triquetrum). Invasive here in Ireland so no one cares lol

*Gorse flowers

*Fennel or dill. This time I found fennel.