John Myers
Garlic mustard – a recipe for the little hunger
The baguette with shrimp, egg, and garlic mustard is a sophisticated appetizer or a tasty snack in between meals. For 4 people you need about 80-100g of garlic mustard leaves and young shoots of the plant, 8 eggs, 1 baguette, a little milk, olive oil, salt, pepper, and 200 grams of shrimp.
- Wash the garlic mustard and let it drain. Cut about ⅔ of it into small pieces.
- Halve a baguette lengthwise and crosswise. Brush the four halves with olive oil, sprinkle with a little salt, and toast in a preheated oven at 180°C for a few minutes until the baguette is lightly browned.
- In the meantime, put 8 eggs and half a glass of milk in a bowl, beat the mixture lightly, and season with salt and pepper.
- Put 2 tablespoons of oil in a pan and cook the egg mixture in it until it sets. Add 200 grams of shrimp and cook the mixture through. Only then fold in the chopped garlic mustard.
- Divide the scrambled eggs between the baguette halves and garnish with the remaining garlic mustard leaves.
Spicy country salad with garlic herb
In England, garlic mustard is popular in salads. There the herb is also known as ‘sauce alone’. For a side salad for 4 people you need 1 cucumber, a few tomatoes depending on their size, 2 spring onions, some diced feta, and one or two handfuls of garlic mustard leaves or young shoots.
- For the marinade use 1 lemon, 3 tablespoons of oil, some salt, pepper, and sugar.
- Wash and drain all ingredients and herbs.
- Cut the cucumber and tomato into small cubes and the spring onion into rings. Put everything in a salad bowl along with the feta.
- Squeeze the lemon and stir the juice into 3 tablespoons of oil.
- Add the finely chopped garlic mustard.
- Season the marinade with salt, pepper, and sugar and pour it over the salad.
- Good to know: In spring, the taste of the plant is reminiscent of wild garlic. Later in the year, you taste the contained mustard oils stronger. This aroma is similar to that of garden cress, which is related to garlic mustard.
Mediterranean vegetable pan – a recipe with garlic mustard and mushrooms
Garlic mustard is added raw at the end of the dish as the flavors dissipate with heat. For the vegetable pan, you need 3 zucchini, 3 red peppers, 3 onions, 200 grams (brown) mushrooms, 500 grams potatoes (waxy), 100 grams garlic mustard, thyme, salt, pepper, and olive oil. The information is for 4 people.
- First, peel the potatoes and cut them in half. Boil the potatoes in lightly salted water and drain. Leave the potatoes uncovered to allow any remaining moisture to evaporate.
- In the meantime, wash the courgettes, cut them in half, and cut them into thick slices. Sprinkle some salt on the flat slices and leave the courgettes to stand for about 15 minutes.
- Wash and deseed the peppers and cut them into bite-sized cubes. Chop the onions and the garlic mustard.
- Rub 200 grams of fresh mushrooms – for example, brown mushrooms – with a dry cloth and remove the stem ends. Then quarter the mushrooms. Fry the mushroom pieces in 2 tablespoons of olive oil very hot and set them aside.
- Fry the onions in a little oil along with the zucchini and pepper pieces and set the finished vegetables aside.
- Then fry the potatoes, add the vegetables and mushrooms, and season with thyme, salt, and pepper.
- Finally, sprinkle the garlic mustard on top. Enjoy your Mediterranean stir-fry.
