We are now at the very tail end of the wild garlic season, with it very quickly being crowded out by other plants, seeding and dying back for another year.
So while the opportunity is there, I'd like to show you another delicious recipe you can make with this wonderful plant.
The first step is to make the potato bread dough. Cook some potatoes until soft. But keep the water! Mix flour, salt and yeast. Mash the cooked potatoes into the flour. If you need to add some water to the mixture, use the water that the potatoes were cooked in. This will be warm and help the yeast to start to rise. When it is thoroughly mixed, cover the dough, and let it rise.
No comes the fun but messy part. Cover your board or work area surface with flour and as best possible spread and flatten the dough over the floured surface.
If you've made some Wild Garlic Pesto like I did in a previous post, generously spread that over the dough. Next add sliced mushrooms. Then add diced Greek cheese, or cottage cheese, whichever you prefer or have on hand. If you have some fresh wild garlic leaves, lay these on top.
As best you can, then roll the whole thing up into a nice bundle. Lay this out then on an oven tray covered with baking paper. Pop it in the oven at about 200c until the dough bakes a nice golden brown and you can smell the delicious aromas wafting from the oven.
The wild garlic bread is quite filling on its own and can make a complete meal itself. It's up to you if you'd like to serve something else with it, or enjoy it on it's own.
It also makes for a tasty snack the next day.
This looks tasty! Wild garlic is in season in Germany too. I must try it 😊
You should! It's delicious. 😀
But hurry, the season is almost over.