It’s wild garlic season, here are some health-conscious recipes

– Wild garlic is becoming increasingly popular, especially in season. We can buy it at markets, greengrocers or even collect it ourselves in forests where it is permitted, such as in Mecsek or Bakony. However, it is very important to be careful when picking it, because its leaves can easily be confused with the poisonous lily of the valley. It can be kept fresh in the refrigerator, wrapped in a damp kitchen towel, for a few days. For longer periods, it can be preserved best by freezing, preserving in oil or drying. However, if we don’t do this, it’s not a problem, it can also be purchased in processed form out of season, for example as pesto, cream or dried spice in specialist stores – said Dr. Csaba Németh, food engineer, professor.

Creamy wild garlic chicken breast

Ingredients:

2 whole boneless chicken breasts; 20 dkg ToTu cream; 6-8 wild garlic leaves; 2 dkg grated, aged parmesan; 2-3 tablespoons fat; a few drops of lemon juice; cracked pepper; salt

for the garnish:

4 small beets; arugula; balsamic vinegar

For the garnish, wrap the beets and roast them in the oven. Clean them. Cut them into cubes. Blend the ToTu cream with the wild garlic with a hand blender. Season with the parmesan, lemon juice, cracked pepper and salt. Butterfly the chicken breasts. Season with salt and pepper. Brush with the wild garlic cream. Roll them up like a roulade, or just fold them in half with the creamy side inwards. Prick them with a skewer, then fry them on all sides in the heated fat. Served with arugula drizzled with balsamic vinegar and roasted beets.

Bacon with wild garlic noodles

Ingredients:

70 dkg chicken breast; 50 dkg mushrooms; 1 red onion; 2-3 tablespoons fat (any kind); 1 teaspoon ground red pepper; 1 tomato; 1 bell pepper; 2-3 cloves garlic; 10 dkg ToTu extra creamy; 2-3 tablespoons lemon juice; 1-2 tablespoons water; cracked pepper; salt

For the green noodles per person:

10 dkg boiled egg white bars; 1 egg; 2 dkg fat (any kind); 4 dkg arrowroot flour; 2.5 dkg wild garlic (green chives or spring onions); 1 teaspoon salt

Dice the meat. Season with salt and pepper, then fry in hot oil until white. Remove to a plate and set aside until ready to use. Fry the finely chopped red onion in the remaining fat from frying with a pinch of salt until translucent. Remove from the heat, sprinkle with the red pepper, and pour in a little water. Add the diced pepper, tomatoes, and crushed garlic, then return to the heat and fry in its fat. Add the mushrooms. Season with salt and cracked pepper, and simmer until the mushrooms release their juices and become soft. Then add the extra creamy ToTu mixed with lemon juice, salt, and a little water. If necessary, dilute with a little water. Finally, add the chicken breast pieces and bring to a boil. Serve with noodles, for which all the ingredients are processed into a homogeneous mass by putting them in a blender. Cook them in salted, hot, but not boiling water for 2-3 minutes (if they rise to the surface of the water, they really only need 1-2 minutes). Drain and rinse with cold water.

Scallion cream

Ingredients:

20 dkg ToTu cream; 20 dkg ToTu lumps; 10 dkg liquid coconut oil; 2-3 tablespoons finely chopped shallots; 1-2 teaspoons lemon juice; cracked pepper; salt

Mix the ToTu cream with the coconut oil until smooth. Stir in the ToTu nougat and shallots. Season with salt, lemon juice, cracked pepper, and spread on your favorite savory pastries.