Hello lovelies!

I know that the wild garlic season is already coming to an end and this makes me very sad, because I love wild garlic… Therefore, I already revealed the recipe for my Mum’s gorgeous wild garlic pesto a while ago. Today, I have a more neutral and variable version of preserving wild garlic: a simple wild garlic paste. You can use it to make wild garlic butter, herb marinades for barbecues, salad dressings or my delicious wild garlic stick bread.

Wild Garlic Paste And A Delicious Stick Bread

For one glass you need:

  • 250g wild garlic
  • 25g salt
  • 3-5 tbsp. olive oil

Preparation:

First, you wash and dry the wild garlic. I use a salad spinner to dry it and then I tap dry it with a kitchen towel. Then you put it into a blender with the salt and three tablespoons of olive oil and blend it to a creamy paste. Add more olive oil if necessary.

Then you sterilize a glass with boiling water, fill in the paste and cover it with some more olive oil. Close the lid and put it in the fridge. It will last up to two years. Each time you take something out, make sure to use a clean spoon and to cover the paste with olive oil again.

For the stick bread you need:

  • 250g white spelt flour
  • 21g fresh yeast
  • 125ml lukewarm water
  • 2 tbsp. wild garlic paste

Preparation:

Dissolve the yeast in lukewarm water and pour the mixture into a big bowl with flour and the wild garlic paste. Then you work everything with the dough hook and your hands until a smooth dough forms. Let it rest for one hour at room temperature. Then you knead it again and divide it into four pieces. Wrap the dough pieces around sticks or skewers and grill them over a fire or bake them at 200°C for 15 minutes in the oven.

I tried to make them on the barbecue which works fine, if your barbecue has a lid. The next time, I made them in the oven, because there was no space left on the barbecue and that worked out fine, too. I hope that I will have the possibility to make a classic sick bread sitting by a campfire soon 🙂

 

Have fun!

XOXO, Stef

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *