Last weekend my mom gave me a bag of wildgarlic that she picked in the woods and I immediately decided that I will use it in recipes, which I would post on the blog
It has good energy, everything is green, peaceful, quiet, clean air. Most of you already know hummus, I like to spread it on bread, and in fact I've never eaten it with anything else
As a huge fan of cooking seasonal, wildgarlic soup is on my menu often in spring. The original recipe uses wildgarlic, potatoes and double cream as main ingredients and is therefore very filling
Just go wildand use the ones which tickle your taste buds. Like this Roasted Hassleback Potatoes spiced with piri piri seasoning, garlic powder, freshly ground pepper, sea salt and aromatic fresh rosemary and topped with a spoonful of creamy and delicious garlic flavoured yogurt dip
Add leeks andgarlic. Wild Mushroom and Leek Stuffing. * Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets
And I found in the supermarket this WildGarlicPesto, which worked with this bread amazingly well. For the third rise and for the baking I used a loaf pan to make sure that the pesto stays insides
Remove the lid, add the chopped nettles and chopped wildgarlic. Add the stock and bring to boil. Season with more salt and pepper (remember that olives are salty too)
Jamie, however, wasn't too crazy about it since he was expecting it to taste like guacamole and the hummus-like texture (it is hummus, after all) threw him off a little
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