Springtime Greenery & Aged Cheese

Springtime Greenery & Aged Cheese

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  • Medium

Ingredients

  • Cheese Cream

Directions

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The first leafy greens and weeds “gather enough flesh” by late spring. By then you have concluded your first harvest and preserved all the delicacies the early season provides. There’s nothing better to do now than to heat up the barbecue and start grilling all the fine greens you have picked in the forest and the meadows. Just combine them with some camelina oil and begin grilling. You don’t need much but this is the taste you must experience before the asparagus comes.

How to Make Springtime Greens:

  1. Clean the stalks and leaves and tie them with a butcher’s twine into nice bundles.
  2. Preheat the barbecue using birch charcoal.
  3. Drizzle the bundle with oil, add some black pepper and salt.
  4. Quick grilling will preserve the freshness of the greens.

How to Make Cheese Cream

  1. Grate the cheese and put it in the Thermomix bowl.
  2. Add eggs. Heat the mixture to 80 degrees C and add cold butter.
  3. Cool the mixture to 37 C.

How to Serve

Serve the bundle of grilled greens with cheese cream. Eat with fingers.

Springtime greens and aged cheese

Photo credit: Renee Altrov;

Peeter Pihel

Peeter Pihel is the Head Chef at Fotografiska Tallinn, a restaurant in an internationally recognized museum of photography in Tallinn, Estonia.

Peeter Pihel has a global experience from restaurants in Estonia, Sweden, and France such as Bloom in the Park in Malmö Sweden, Fäviken Magasinet in Jarpen Sweden, Fulgurances in Paris France. In 2017, Peeter was a chef for the Estonian Presidency of the Council of the EU.

Peeter Pihel  is making this world a better place, not only through fantastic cookery, but by also embracing sustainability and a zero-waste mentality. He was our Chef of the Week in June 2020.

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