You can give a tasteless oil many special flavours by mixing at a higher temperature with a thermoblender. This is a machine that mixes and heats at the same time, which caramelises the onion. To dry the onion rings in advance, we use a food dehydrator, but you can also leave the oven ajar at 100 degrees at home. This way, we make leek oil from the green top of the leek (you don't have to dry it). And you can also make sea buckthorn berry oil this way. Or pine oil, but don't put the thermoblender above 70 degrees.
Mix the ingredients in a thermoblender at 90 degrees for 10 minutes.
Leave the oil to cool overnight in the fridge.
Strain the oil.
Want to know when you can pick some wild plants? Many of our recipes are based on wild plants. Be sure to read up before you pick to make sure you're picking the right thing. We use the book Eetbare wilde planten (available at your local bookstore) and Wildpluk Wiki. If you're not sure what something is, don't pick it.
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