Persian Kuku with Spinach and Wild Ramps – Ku Ku Spinach Lunch

Recipe serves 10


700 g Coarsely chopped spinach

300 g Coarsely chopped wild ramps (alternatively use 3 garlic cloves and 1 kg spinach)

5 Tbl spoons flour

5 Eggs

Salt and pepper

Squeeze excess water from spinach (if bought frozen). Mix spinach wild ramps and eggs in a bowl and add salt and pepper. Prepare in pan with oil until golden brown and firm. Flip kuku omelette to cook on both sides.

For a herb version of kuku add a combination of cinnamon, walnuts and blueberries or parsley, cilantro, dill, and scallions.

Pakistani Vegetable Curry with Wild Ramp Garnish and Green Pea Palo Rice – Samtalekøkken

Mixed vegetable curry ingredients:


3 Tomatoes sliced.

1 Onion Chopped.

1 Cauliflower Chopped.

1 Broccoli Chopped.

½ kilo Peas pleaded.

½ kilo Carrots Chopped.

½ kilo Potatoes Diced.


Ghee (clarified butter) or canola oil.

Little less than ½ a cup.


1 Tablespoon of Ginger & Garlic paste

½ Teaspoon Red Chilli Powder.

½ Teaspoon Garam Masala.

½ Teaspoon Coriander powder

½ Teaspoon Turmeric

Salt to taste.


Chopped wild ramps.

Method Of Cooking:

Add oil to hot pot after 30 seconds add chopped onion. Let the onion sweat. Then add garlic & ginger paste and stir for 2 minutes till paste turns light brown. Add all garam masala and salt cook for 1 minute on low heat. Once the masala turns RED add tomatoes and cook till tomatoes are dissolved and your curry is formed. Then add vegetables and stir for 2 minutes. Once the vegetables are covered well in the curry add ½ cup water and cover and cook for 35 to 45 minutes till potatoes turn tender.


Once cooked you can add chopped fresh ramps to taste. Serve with hot Pakistani green pea palo.

Green Pea Palo ingredients:

3 cups of rice

1 cup green peas

1 large onion sliced

1 tablespoon garam masala

1 teaspoon coriander powder

5 black cardamom pods

1 medium size cinnamon stick

2 cubes of chicken stock

Oil as needed

Salt to taste

Method of Cooking:

Add little more than half a cup of oil in pot and heat well. Add garam masala. Cook till you get the aroma of the masala. Add diced onion and cook until soft Add salt, chicken stock cubes, green peas and stir for 2 min. Add rice and stir an additional 2 mins. Add water just about an inch above the rice and stir well for a couple of seconds for good mix. Take a normal plastic bag and wrap it over the cover properly so no steam escapes. Once the rice comes to boil cover the pot and put something heavy on top and lower the heat and let cook for about 45 minutes. Add herbs when finished cooking.

Birch Brew – Samtalekøkken

What You Need:

Power drill and drill bit for wood

1 ft of garden hose

1 roll of sturdy sting or shoe laces tied together

1 plastic bottle (2 liters)

1  duct tape roll

When to collect:

March-April. Tapping season ends once leaves begin to appear. Collecting juice after tapping season will damage/kill the tree.

How to collect it:
Find mature tree and drill a 45 deg. angle hole in tree trunk, depth approximately 6-10 cm. Make sure to use a drill bit with same diameter as garden hose. Insert hose and note where it sticks out. Wrap duct tape around hose where it exits trunk to get a tight fit. Tie plastic bottle to tree with string. Insert garden hose in plastic bottle and wait 2-4 hrs for bottle to fill. Important: when done collecting juice, remove garden hose and plug hole with branch from tree so it doesn’t bleed to ‘death’.