Saturday, May 30, 2020
WILD GARLIC PESTO WITH RADISH LEAVES
This recipe should be called Anna's pesto, because she gave me the green ingredients and I made the pesto. Besides, this is my first wild garlic dish and I know it won't last. Amazing taste. It also turned out that in Norway, wild garlic grows almost on every corner! How could I have missed it?
When I need to "recharge" myself during the day, I choose sometimes a ginger shot instead of a coffee. Ginger shots are very common in Norway and available in almost every store. Only three ingredients mixed thoroughly and you have big drive for the rest of the day. I've tested it many times and believe me - it works!
Why do I use sourdough in bread? Sourdough bread has a completely different taste than those from the store bought bread. I eat it with appetite and taste. Therefore, the whole bread "ceremony" is worth the effort. It takes me 5 days to prepare the sourdough. After this time, I can use it for any bread recipe. What kind of flour will be the best for sourdough? I always use rye flour. Can sourdough expire? I have to admit that this has happened to me a few times. I did not have time to cook then and the sourdough was left in the fridge for a few months. When I looked at it, it didn't look good. It's just a shame I didn't take care of it. If I'm going to take a break from baking bread for a while, I have to remember to take out the sourdough once a week. I wait 2 hours for it to warm up and then feed it with 50-100 g of flour and the same amount of water. When it becomes active, meaning it grows visibly, I put it in the refrigerator. And that's what I do eve...
