Manawatu Standard

Go wild and forage

Chef and forager shares a couple of the recipes from her book, How Wild Things Are.

- Gregory Analiese

I’ve been experiment­ing with taking processed sugar out of some of my recipes, and replacing it with more natural alternativ­es, such as honey and malt syrups. This is one of the recipes that adapted exceptiona­lly well to honey, and I love the flavour the madeleines get from intense ones such as ma¯ nuka.

For me, these cakes are best served straight from the oven. They don’t benefit from being kept for too long.

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