I made bolognaise for dinner the other night, very tasty indeed, with lots of red wine and smoky bacon. Anyway, I have made bolognaise before and written about it before, this entry is all about the garlic bread that we had on the side! Stu made it from scratch, just banged out a quick batch of it; flour, water, salt, sugar, olive oil and yeast. The dough is slightly yellow from the oil which is nice. He lets it sit a while then freezes what he isn't using so yo can pull out little ready to use balls of it, very clever. He makes it on the bbq too, and keeps a tub of ready made garlic butter in the fridge for using on such occasions.
One was made with parm and the other with pesto. Interesting thing here in Oz, or I guess in W.A. as that is all we know really, but they are really anti importing so most things are local or extremely expensive. Pine nuts are very expensive so they actually make pesto with cashews instead.
I foresee lots of this bread in the near future...
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