Sunday, 19 April 2009

Wild Garlic Bread

I have a fondness for garlic bread shaped like a log and I've been making my own since university.

This recipe uses the prolific and seasonal Wild Garlic. It gives it a lighter taste than a bulb of garlic, definitely fresher and 'green' tasting. Although boyfriend claims it smells more.

Split a medium sized baguette in two or a giant French stick in three. If you are only using one part today prepare the rest along side and pop in the freezer in its foil. Use the leftover garlic butter in anyway you see fit.

  • about 6 wild garlic leaves
  • bread (see above)
  • 1/4 cup of margarine

1. Put the garlic leaves in a food processor until chopped

2. Add the marge and mix

3. Use a bread knife to slice the bread, making cuts 3/4 of the way down every half inch or so

4. Place a teaspoon full of the mixture in the slits

5. Wrap in foil

6. Bake at 220 c for 20 minutes

Alternatively use a clove of garlic and a teaspoon of parsley in the butter.

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