Black chia and nori 'caviar' (vegan caviar)

 

This is probably my preferred way to use chia seeds:

Black chia seeds, about 2tbsp, ground nori seaweed (two sheets, you can grind them with a blender), one or two tbsp if Japanese soy sauce, 2 tbsp olive oil. Mix in a jar and add water to cover plus a little (for the chia to soak). Let it rest overnight. It lasts for at least two weeks in the fridge, possibly more.

Don't ask me if it tastes like the real caviar because I have never ate it and I wouldn't know, but it does taste good :-). Perfect for parties!

  Photos and Recipes by Alessandra Zecchini ©

Marigold Vinegar

 

Pick the marigolds and shake them well into the garden to save all the insect. Pick a few little tender leaves too.

Next rinse the flowers well: fill the sink with waters and wash the flowers, then repeat several times, until you are sure that there clean. Place them on a clean tea towel to drip and then gently remove all the petals and put them in a clean sterilised mason jar. Add some leaves too and press down well. 

Cover with white wine vinegar and close. Store in a dark place for a few weeks before using. Use as regular aromatic vinegar, for dressing salads etc.

Photos and Recipes by Alessandra Zecchini ©

Onion weed and Parmigiano fritters

 

Yeah onion weed time again!! Pick some fat one, as many as you can, wash well the juicy bulbs and chop finely, adding some green stalks and a few flowers. Mix three eggs with 2 tbsp of self raising flour and 3 of grated Parmigiano, add salt and pepper to taste and then the chopped onion weed. Fry in olive oil until golden and crispy. So yum!

 Photos and Recipes by Alessandra Zecchini ©