Taste the Wild Blog

September 11, 2017

Sea Buckthorn Sauce can be used on its own or as an ingredient for other recipes…the creamy Sea Buckthorn Posset below is delicious.

This unusual sauce has the flavour of lemon, passionfruit and peach all rolled in to one. It is sweet, sour and tart lending its self to creamy desserts or to rich savoury dishes.

Sea Buckthorn Sauce – makes approximately 180ml • 125g Sea Buckthorn berries • 1tsp maple syrup or sugar syrup • 120g sugar Put the berries in to a small pan with a teaspoonful of maple syrup or sugar syrup, cook gently for half an hour until the berries are very soft and pulpy. Press the … Continued

Sea Buckthorn Sauce can be used on its own or as an ingredient for other recipes…the creamy Sea Buckthorn Posset below is delicious.
Read More
March 7, 2016

Rhubarb, Gorse Flower and Mascarpone Cake

If you’ve never tasted Gorse flowers and you see some, pick a couple of handfuls and celebrate Spring with this fabulous cake This is a Victoria sponge made extra special by the addition of fruit, flowers and cream cheese. A decadent indulgence for a special occasion. Gorse flowers have a fragrant, almost tropical taste that … Continued

Read More
December 24, 2015

Mushroom macaroons with truffled ganache filling.

I had a chocolate covered cep lollipop as a pre-dessert a few weeks ago. It was really good! Chocolate with mushroom turns out to be a great, though unusual food combination. Apparently science backs this up, “both mushrooms and chocolate contain aldehydes (a compound that imparts nuttiness) and pyrazines (which enhance roasted flavours), says Bernard Lahousse, … Continued

Read More
Load More