Untested - Basil and Cheese Ravioli

http://www.redmonkeyfoods.com/Basil-and-Cheese-Ravioli-Recipe-s/2216.htm

1/2 cup walnut pieces, chopped coarsely
Filling
1 egg
1 cup + more to garnish of fresh grated Parmesan cheese
1 1/2 cups shredded provolone fine grated mozzarella (gruyere?)
1 tbs dry Basil (??fresh??)
ground pepper (to taste)
2 pinches nutmeg
1/4 cup 1-3 tsps of milk (add gradually and just enough to moisten and make the mix easier to combine)
Pasta dough
2 cups flour (or try 3 oz flour per egg)
3 eggs
pinch salt
Sauce
2 tbs unsalted butter
1 cup heavy cream
Red Monkey sea salt

1. On a board or the counter, make a mound of flour, sprinkle on the salt, create a bowl in the centre of the flour mound, crack in the eggs and start combining with your fingers. You should end up with a very dry dough, almost cracking. Cover and allow to rest for 1 hour. 
2. Preheat the oven to 325F. Spread the walnuts evenly on a baking sheet; bake until they begin to change color and are fragrant, about 10 minutes; do not allow them to brown too much. Remove them from the oven and allow them to cool off.
3. In a small bowl, thoroughly beat the egg. Add the Parmesan cheese, the mozzarella provolone cheese, basil, pepper, and nutmeg. Mix until well blended. 
4. Gradually add the milk. (TIP - the mixture should be pretty dry; if it's too wet that'll transfer to the pasta when you're making the ravioli and you'll have a tough time. To dry the mixture, line a colander with cheese cloth, dump in the mixture and weight it down with a few plates to help press out the excess liquid.)
5. After the hour of rest, knead the dough for about 10 minutes before running it through the pasta machine.
6. Divide the dough into two balls and roll as thin as you can (1/8" or thinner) or run through the pasta machine up to the thinnest setting. If the dough is sticky when you're rolling it, there isn't enough flour, so sprinkle some on, fold, and run it through again until it becomes a nice smooth sheet.
7. To stuff the ravioli, lay out one sheet. Evenly space out small lumps of the filling allowing plenty of room of virgin dough to make a good seal. Brush around the filling with water.
8. Lay the second sheet on top, smoothing out and pressing gently to make the two sheets touch around the stuffing and seal with the help of the dampened bottom sheet (this last bit can also be done after cutting the shapes).
9. Cut out the ravioli in circles or squares with a knife or pasta cutter. Press out any remaining air bubbles and be OCD about pressing the edges a lot.
10. While bringing a large pot of salted water to a simmer, prepare the sauce.
11. Melt the butter in a large frying pan over medium heat. Add the cream and stir constantly until slightly thickened. Season to taste with salt and ground pepper. Set aside and cover to keep warm.
12. Reduce the heat under the boiling water and let it slow to a gentle simmer. Carefully drop in the ravioli and cook until they rise to the surface and puff up (3-4 minutes). 
13. With a slotted spoon remove the ravioli and put directly in the sauce. 
14. Cook together on medium heat, until the sauce is thickened. Without stirring, spoon the sauce over the ravioli while it's cooking, making sure to cover them well. 
15. Sprinkle with the toasted walnuts to serve and dust with more fresh parmesan. 

Untested - Rose Water

http://www.care2.com/greenliving/rose-water-how-to-make-your-own.html
http://timesofindia.indiatimes.com/life-style/beauty/How-to-make-rose-water-at-home/articleshow/14024475.cms

"This recipe is the more traditional way to prepare rose water. Though it’s a little more involved, its fun to do and the results are outstanding. You can make a quart of excellent-quality rose water in about 40 minutes. However, if you simmer the water too long, you will continue to produce distilled water but the rose essence will become diluted. Your rose water will smell more like plain distilled water, rather than the heavenly scent of roses.

Be sure you have a brick and heat-safe stainless steel or glass quart bowl ready before you begin.

Ingredients:
2-3 quarts fresh roses or rose petals
Water
Ice cubes or crushed ice

1. In the center of a large pot (the speckled blue canning pots are ideal) with an inverted lid (a rounded lid), place a fireplace brick. On top of the brick place the bowl. Put the roses in the pot; add enough flowers to reach the top of the brick. Pour in just enough water to cover the roses. The water should be just above the top of the brick.

2. Place the lid upside down on the pot. Turn on the stove and bring the water to a rolling boil, then lower heat to a slow steady simmer. As soon as the water begins to boil, toss two or three trays of ice cubes (or a bag of ice) on top of the lid.

3. You’ve now created a home still! As the water boils the steam rises, hits the top of the cold lid, and condenses. As it condenses it flows to the center of the lid and drops into the bowl. Every 20 minutes, quickly lift the lid and take out a tablespoon or two of the rose water. It’s time to stop when you have between a pint and a quart of water that smells and tastes strongly like roses."

Untested - Nettle Ravioli with Sage Butter

http://latavolamarche.blogspot.ca/2011/04/tongue-tingling-pasta-stinging-nettle.html

1 cup cooked stinging nettle
1/2 cup of sheep’s milk ricotta (you can try other cheeses you like as well.)
Pinch of salt and pepper
1/4 cup of grated Parmesan
1 tsp lemon juice
Pasta Dough
2 cups flour (or try 3oz flour per egg)
3 eggs
pinch salt
Sauce
2-3 Tbsps butter
Handful fresh sage leaves, stems removed

1. Bring salted water to a boil and cook the nettles. Drain and squeeze to thoroughly dry.
2. Roughly chop nettles and put in a bowl along with salt, pepper and cheeses and mix thoroughly. TIP - the mixture should be pretty dry; if it's too wet that'll transfer to the pasta when you're making the ravioli and you'll have a tough time. To dry the mixture, line a colander with cheese cloth, dump in the mixture and weight it down with a few plates to help press out the excess liquid.
3. Before making the pasta dough, mix in the lemon juice and set aside.
4. On a board or the counter, make a mound of flour, sprinkle on the salt, create a bowl in the centre of the flour mound, crack in the eggs and start combining with your fingers. You should end up with a very dry dough, almost cracking. Cover and allow to rest for 1 hour. After an hour, knead for about 10 minutes before running it through the pasta machine.
5. Divide the dough into two balls and roll as thin as you can (1/8" or thinner) or run through the pasta machine up to the thinnest setting. If the dough is sticky when you're rolling it, there isn't enough flour, so sprinkle some on, fold, and run it through again until it becomes a nice smooth sheet.
6. To stuff the ravioli, lay out one sheet. Evenly space out small lumps of the filling allowing plenty of room of virgin dough to make a good seal. Brush around the filling with water.
7. Lay the second sheet on top, smoothing out and pressing gently to make the two sheets touch around the stuffing and seal with the help of the dampened bottom sheet (this last bit can also be done after cutting the shapes).
8. Cut out the ravioli in circles or squares with a knife or pasta cutter. Press out any remaining air bubbles and be OCD about pressing the edges a lot.
9. Put a large pot filled with salted water to boil and bring it to a simmer. Throw in the ravioli and cook until they float to the top - test one to make sure it's cooked and drain.
10. In a pan melt the butter and gently fry the save leaves for about a minute. Allow to cool a bit before very gently frying the ravioli.
11. Raise the heat and throw in the cooked pasta with a bit of pasta water.
12. Season with salt and pepper and serve!
13. If making some to freeze, cook ravioli for about 4 minutes, throw into an ice bath and then to drain and dry on towels before laying on parchment paper over a cookie sheet to freeze.

Test 1 - Bread and Sausage Pudding

http://www.food.com/recipe/sausage-gruyere-and-onion-strata-100415

1 - A new comfort food! I've made substantial changes to the original recipe.

8 ozItalian sausage, casings removed
1 Tbsp olive oil
1⁄2 cup 1 onion, chopped
1⁄2 cup chopped red bell pepper
1 clove garlic, minced
2 Tbsps fresh flat-leaf parsley,chopped (optional)
1 tsp kosher salt, plus
additional kosher salt, to taste
fresh ground black pepper
5 large eggs
2 1⁄2 cups milk
6-8 slices (depending on diameter) of day-old crusty bread cut 1⁄2 - 1⁄4  inch-thick Italian bread or 6 -8 slices French bread
6 oz gruyère cheese, grated

1. In a large bowl, thoroughly whisk eggs and milk together. Add the salt and pepper.
2. In a flat container layer the bread and pour the egg and milk mixture as evenly as possible over this. Cover and refrigerate for at least 4 hours or overnight.
3. Once the egg and bread has finished soaking, cook the sausage by heating the oil in a large pan, break up the sausage and fry, until it starts to brown. Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
4. Strain sausage of fat, and set aside.
5. Return skillet to medium heat; Add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes. soft.
6. Add garlic and cook for another minute.
7. Stir in parsley (if using). , salt, and a good grind of black pepper.
8. Add sausage and stir to combine; set aside.
9. In a large bowl, whisk eggs until foamy.
10. Add milk and blend.
11. Add 1 teaspoon salt and a grind of black pepper.
12. In a greased To assemble: lightly coat a 2 quart shallow baking dish with oil.
13. When ready to assemble the dish, preheat oven to 350F.
14. Grease a 2 quart shallow baking dish, and lay enough slices of bread to loosely cover the bottom. Add a layer meat and then a layer of cheese with a good grind of pepper, and alternate ingredients in this fashion, but keep enough bread and cheese to make up the top two layers. (For the bread I use, which is usually my Wonder Bread, two slices suffice, which means that I will create 3 - 4 layers of bread and cheese, and 2-3 layers of meat). of er the bread. remove the soaked bread slices and egg liquid to Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
15. Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
16. Make a second layer of bread, and pour the egg mixture evenly across, using a spatula to press down on the bread for even absorption.
17. Top with remaining cheese.
18. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
19. Pour the remaining egg-and-milk mixture over all and put in the oven, baking for about 45 minutes. Preheat oven to 350-degrees.
20. Uncover strata and bake until puffed and browned, about 45 minutes.

Stinging Nettle Tart - Testing

http://reciperelay.com/seasonal-eating-nettle-goat-cheese-tart/
https://www.quickes.co.uk/blogs/recipes/nettle-bacon-and-smoked-goats-cheese-tart

1 - Interesting but I'm not really attracted to it.

For the tart crust:

2 cups (8.8 oz) whole wheat flour
1 teaspoon fine grain sea salt
1 Tablespoon chopped chives
1/4 cup extra virgin olive oil
1/2 cup very cold water
For the filling:

100-125gr lardons

1/2 cup crème fraiche

1/2 cup milk
2 3 eggs, lightly beaten
1/2 teaspoon black pepper
1 teaspoon fine grain sea salt
1 Tablespoon chives
4 handfuls nettle (200gr?)
1 garlic clove
1 Tablespoon extra virgin olive oil
 1/2 cup sliced or crumbled goat cheese (I used half of a Chabichou)

1. In a large bowl, combine flour with salt and chives. Add the oil and mix with a wooden spoon to incorporate, then add the water little by little and keep mixing with the spoon and then with your hands until the dough comes together. Shape into a ball, cover with clean film and store in the fridge for 30 minutes.
2. In the meantime, rinse and drain the nettle.
3. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and cook for a few minutes, until golden. Add the nettle, reduce the heat to low and cover with a lid. Mix with a wood spoon every now and then, until nettle is tender and cooked, about 4 minutes.
4. Remove the garlic clove and set aside.
5. Prepare the filling: in a medium bowl, lightly beat the eggs with the crème fraiche. Add salt, pepper and chives to the egg mixture. Set aside.
6. Preheat the oven to 375° F.
7. Take the dough out of the fridge. On a lightly floured surface, roll the dough using a rolling pin. Give it a round shape and roll it until it is about 3mm thick.
8. Grease a 10-inch tart pan with some olive oil or butter. Transfer the rolled dough into the pan and press to let the dough adhere to the edges and the corners. Remove any exceding dough.
9. Fill the shell with the cooked nettle, then pour the egg mixture evenly on the whole surface. Move the pan to spread around. Top with goat cheese slices or crumbles.
10. Fold the edges of the tart shell toward the center.
11. Bake for about 40 minutes, until the shell is crisp and the filling settled.
12. Remove and let cool 10-15 minutes before serving.

Untested - Stinging Nettle Tortellini

http://www.emikodavies.com/blog/stinging-nettle-tortellini/

Untested - Stinging Nettle Soup

http://allrecipes.com/recipe/165071/stinging-nettle-soup/

https://food52.com/recipes/11672-stinging-nettle-and-sour-sorrel-soup?utm_source=cj&affil=cj&utm_medium=affiliate&utm_campaign=Food52+Outdoor+Goods+Page&company=Skimlinks&website=8248019

https://veghotpot.wordpress.com/2012/06/18/foraging-in-france-nettle-soup-recipe-guest-post-from-my-mum/

Untested - Nettle and Lemon Cake with Lemon Icing and Blackberries

https://veggiedesserts.co.uk/nettle-and-lemon-cake-with-lemon-icing-and-blackberries/

Author: Kate @ Veggie Desserts
Serves: 10
INGREDIENTS
For the Nettle and Lemon Cake:
100g (2 cups, packed) raw young nettle leaves (use the top 4-6 leaves)
200g (3/4 cup) unsalted butter, softened
150g (3/4 cup) granulated sugar
3 eggs
2 teaspoons vanilla extract
zest and juice of ½ lemon
250g (2 cups) plain flour
2 teaspoons baking powder
½ teaspoon salt
For the Lemon Buttercream:
150g (2/3 cup) unsalted butter, softened
300g (2 ½ cups) powdered icing sugar
Zest and juice of ½ a lemon
To finish:
blackberries (optional)
lemon zest (optional)

1. Preheat oven to 170C/325F. Grease and line two 7” round cake tins.
2. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Refresh under cold water, drain and puree. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the nettles, vanilla, zest and lemon juice.
4. Sift in the flour, baking powder and salt and stir to gently combine.
5. Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
6. For the icing:
7. In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.
8. To assemble:
9. Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.

Savory Nettle Cake - testing

http://forestgreengirl.com/nettle-cake/

50 gr cooked nettle or nettle flour

5 eggs

200 gr / 7 oz grated cheese of your choice
200 gr / 7 oz high fat yogurt or Crème fraîche
300 gr / 11 oz all purpose flour
2 tsp baking powder
1 tsp salt

(seasonings of your choice)

1. Cook your nettle and cut it in small pieces (skip this if you’re using nettle flour). 
2. Preheat the oven to 350 F. 
3. In a large bowl whisk the eggs until just frothy.
4. Mix in the cheese and the yogurt/crème fraîche. 
5. Add the baking powder, the flour and the nettle. Season with what you like and give the mixture a good stir. If it looks too diluted, add some more flour. The thickness should be as if you are baking brownies.
6. Line a deep tin(?spring form?) with baking paper and pour the mixture in.
7. Bake for 45-50 minutes until nicely golden brown on top. Let it cool and take it out of the dish. Cut in pieces and enjoy anytime of the day. It is very good with yogurt sauce or with cauliflower cream soup.

Untested - Nettle Pesto

https://kelliesfoodtoglow.com/2015/05/12/3-easy-wild-garlic-recipes-pizza-pasta-pesto/

? garlic or ? garlic scapes
2 oz nettles
2 oz parmesan of choice, fine grate
2.5 oz walnuts or pine nuts
Juice and zest of 1/2 lemon
Salt and pepper, to taste
3.5 fl. oz extra virgin olive oil

1. First, blanch the nettles - Bring a pot of water to full boil. Have a bowl or sink full of ice water ready. Dunk the nettles in the boiling water for 30 seconds - remove and immediately dunk in the ice water. Put on cloth, fold over and press to remove extra water.
2. Put everything in a blender except for the oil and the lemon.
3. Turn on the blender and slowly drizzle in the oil, stopping to scrape the sides every so often. 
4. Blend until you get your desired consistency - rough chop or smooth paste.
5. Mix in by hand the lemon juice and rind. 
6. Pop the stuff into a sterilised jar or into bags for the freezer.

Untested - Nettle Pasta

http://honest-food.net/nettle-pasta/

8 PEOPLE

AUTHOR:HANK SHAW

1HOUR HOUR 30MINUTES MINUTES

10 ounces all-purpose flour, about 2 heaping cups

4 1/2 ounces blanched nettles or spinach, about a cup

1. Depending on how old your nettles are, you will need two or three big tong-fulls of fresh nettles to get your 4 ounces. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a huge pot of water boiling and add a handful of salt. Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 1 to 3 minutes, depending on how old they are. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to strain.
2. Remove any thick stems. Chop the nettles roughly. Puree the nettles with a little water in a blender. When you are done, add a little water into the bowl of the blender to help clean it out, but save the water -- you might need this "nettle water" if your dough is not moist enough.
3. Put the flour in a large bowl and make a well in the center. Add the nettle puree and gradually incorporate it into the flour until you get a shaggy mass. If it's too stiff add a little of the nettle water. Start folding the dough over itself until it comes together, then begin kneading. This is a medium strength dough, so you’ll need to knead for 5 to 8 minutes.
4. Cover the dough with a thin film of olive oil and wrap in plastic. Let it sit for an hour.
5. Cut off a piece of the dough and roll it out in a pasta machine. How thick? Your choice. But the traditional width for strettine is relatively thick, about a little less than 1/8 inch. This corresponds to No. 5 on my machine, which is an Atlas.
6. Once you have your sheet of pasta, you can cut it with the wide tines on your pasta cutter. That’s easy, but the real noodles are a little narrower. To hand cut your noodles, make sure the sheet is supple and cool, not sticky. If it is sticky, dust with a little flour and smooth it over the surface with your hand. Loosely roll the dough sheet up so that the slices you are about to make form long pasta. Using a sharp (it must be sharp, or you will be in trouble!) chef’s knife, cleaver or other large blade, slice the loose roll at intervals somewhere between 1/8 and 1/4 inches. Lay the pasta on the counter or board with some flour dusted on them. Repeat with the rest of the dough.
7. After every little batch, pick up the previous one that had been drying and give it a slight twist, making it into a loose nest. This makes for easier storage. The strettine will sit like this for up to a day. Boil in lots of salty water until they float, and then for another minute or two.

Baked Gruyere and Sausage Omelet - PUBLISHED

http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-gruyere-and-sausage-omelet-recipe/

2 - I used 1lb of sausage and finally used the parsley. The quantity of sausage meat can be optional, it appears, and parsley really does finish the dish.
3 - Simple and quick, it also would do well with a vegetable side dish.

1 - Probably this should be called a frittata? Anyway, it's too salty, so I reduced the salt by 1/4. I also used lovage instead of parsley, which was lovely.

Butter, for greasing baking dish
2 Tbsps olive oil
1 small onion, diced
1/2 to 1lb pound mild Italian sausage, casings removed
8 large eggs
1/2 cup whole milk
1/2 to 3/4 tsp salt
Freshly ground black pepper
1 + 1/2 cup (4 ounces) grated Gruyere cheese
1/4 cup chopped fresh parsley (optional: + 2 tablespoons to sprinkle on top) OR lovage

1. Preheat the oven to 425F. Lightly butter an 8 by 8-inch baking dish.
2. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until soft. Add the sausage and cook until starting to brown. Set aside to cool.
3. In a large bowl, whisk together the eggs, milk, salt and pepper. Add 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
4. Sprinkle with remaining parsley before serving.

Testing - Candied Acorn Squash Rings

https://www.popsugar.com/food/Candied-Acorn-Squash-Rings-35936526

I have a taste for squash that has a bit of crunchy crust. I think it's a matter of playing with temperatures and sugar and cooking pan (glass, metal, tole, cast-iron etc?)
It looks like the recipe can be multiplied by the number of squash you want to prepare.

1 acorn squash, sliced and insides scooped out
2 tsps olive oil
1/4 cup brown sugar
Optional - 1 Tbsp whiskey if not using, use water instead
Salt
Pepper

1. Preheat the oven to 400°F. Line a cookie sheet with parchment paper.
2. Arrange the acorn squash rings in a single layer.
3. Mix together the olive oil, brown sugar, and whiskey in a small bowl. Evenly distribute half the mixture over the squash rings.
4. Bake for 15 minutes, and then flip. Distribute the remaining glaze on the squash, and then bake an additional 15 minutes.
5. Serve while hot.