Wild Garlic update…

Lynne has sent me this great pic of her wild garlic spaghetti dish!

Wild garlic pesto spaghetti, roasted vegetables and parma ham by Lynne

She makes the pesto with no cheese…

take a few handfuls of wild garlic, a handful of pan roasted almonds, juice and rind of 2 lemons and a glug of olive oil and a teaspoon of salt…pulverize to within an inch of its life in the processor (otherwise it seems to be just too fiery) and keep in jar in the fridge.  Very hard to not just keep on eating it.

It looks delicious Lynne! Thanks for sharing the recipe and your photo.

I’m going back to the woods tomorrow to get some more… When I went today I noticed it was in full flower and the air was sweet and pungent with bluebells and garlic, what a great combination, an opportunity for an enterprising perfumist or a Heston Blumenthal icecream…..

It’s all flowering now so the season will be over soon!  Gather ye garlic while ye may…if you’re not sure what it looks like, here is my best close-up shot to help.

How much do I love this bread? – Nils’ 60/40 ryebread

A lot!  Thank you Nils and Ye Olde Breade Blogge for this wonderful formula!  When in doubt make this one….it always behaves beautifully and  boosts your rye bread making confidence.  It’s more rye than the light deli rye but not as seriously rye as some. Nils calls it ‘ze 60/40 rye’.  A great introduction to rye breads for people who want to try their hand at making it, but aren’t quite sure where to start…

I use half and half light and dark rye usually to approximate the German rye flour that Nils uses. Sometimes I make the starter with the light rye and add the dark rye to the dough or vice versa.  It works very well :)

Extra pic for Blue:  Here is the dough fully proved and turned out from its form and slashed, it was quite firm enough to hold its shape at this point in time, didn’t spread out or anything….

new theme…

Sorry if it looks a bit of a muddle. I am just trying out WordPress’s new theme….please let me know if there are any obvious things wrong :) I’m still new at this.

Jo