Faisselle, this fresh and creamy cheese, is far more versatile than just a simple dessert with sugar or jam. As an experienced forager and home cook, I've developed three easy recipes that take you from starter to dessert, all costing no more than €2. Follow along!
- 1 goat cheese faisselle (0€70)
- 2 handfuls of young nettle shoots
- 1 small cup of flowering ground ivy
- 1 small cup of Cardamine
- 1 small cup of maceron
- 2 handfuls of fragrant violet flowers
- olive oil, salt, and for crunch (optional) some walnuts (0€40)
* Clean and finely chop all small plants (except violets).
* Add a little olive oil, sometimes a few drops of lemon.
* Mix in chopped walnuts and violet flowers.
* Season with salt and pepper, then decorate with violets and ivy.
* Reserve in the fridge.
Serve with lightly toasted bread and crunchy seasonal vegetables for a complete, original aperitif. Forage the plants yourself, and it costs about 1€10 per faisselle. Buying edible flowers from a herbalist? Add 0€90 for a mixed tray to use across dishes.
Perfect alongside oven-baked or barbecued potatoes, this simple recipe shines:
- 500g faisselle (0€73)
- olive oil and vinegar
- shallot, basil, parsley, coriander, salt, pepper (0€50)
Chop and mix everything, season to taste. Ready in minutes and far superior to mayo or ketchup! Total: 1€23.
A simple floral twist for dessert:
- 1 faisselle (0€70)
- 20 dandelion flowers
- 400g brown sugar (0€60)
- 500ml water
- 4g agar-agar (0€30)
Boil flowers in water with sugar for 30 minutes. Add agar-agar and simmer 5 more minutes. Drizzle over faisselle. Foraged dandelions keep it at 1€60!
These fresh, original recipes deliver big flavor for €2 or less. Got other faisselle ideas with wild plants? Share in the comments!
