Coconut & Vanilla

Bread Dumplings with Wild Garlic

for 4 people

Ingredients:

• 8 stale rolls
• 400 ml milk
• 100 g wild garlic
• 1 onion
• salt, pepper, nutmeg
• 3 eggs
• butter

Slice the rolls thinly and place them in a large bowl.

Warm the milk until lukewarm and pour over the rolls. Turn the rolls around with a wooden spoon and let it rest for about 15 minutes, until the rolls soaked up the milk.

Rinse, dry and chop the wild garlic. Peel and chop the onion finely.

Add the wild garlic, onion, eggs, salt, pepper and nutmeg to the rolls and knead with your hands until you have a tight dough (if the dough is too runny add some flour or breadcrumbs).

I use to cook the bread dumplings in aluminium foil to prevent them to dissolve in the water and to keep them together nicely. But you can also form dumplings with your hands and cook them in simmering salted water for 15-20 minutes.

For cooking the in aluminium foil. Place two pieces of foil (about 40 cm width each) on the counter and butter them generously (to prevent the dumplings from sticking to the foil afterwards). You are making two logs, keep in mind that the logs are shorter than the pot is broad in diameter (otherwise they won’t fit into the pot). Part the dough into two and form two long logs onto the foil. Roll the log and twist the ends, so you end having two large bonbons. 

Bring a large pot with water to the boil.

Place the dumplings into the water and turn the heat down. Place a lid onto the pot. The water should just simmer. Cook the bread dumplings for 35 minutes.

Remove the bread dumplings from the water, unwrap and cut them in slices.

Tip: The mushroom sauce taste also fabulous with pasta or polenta.

Mushroom sauce

Ingredients:

• 400 g mushrooms
• 1 onion
• 1 Tbsp clarified butter
• 50 ml white wine
• 250 ml vegetable broth
• 150 ml cream
• salt, pepper
• 1 tsp corn starch

Clean the mushrooms and cut them into quarters. Chop the onion finely.

Melt the butter in a saucepan or frying pan on middle heat. Braise the onion lightly, then add the mushrooms and roast them gently. When the mushrooms are losing water, turn up the heat and wait until the water has evaporated. Add the white wine and let it reduce. Turn the heat to middle-low and add the vegetable broth and cream. Let simmer for about 5 minutes.

Dissolve the corn starch in 2 Tbsp of water and stir in the sauce to thicken it. Season with salt and pepper.

Serve with the bread dumplings (or pasta or polenta or anything you want).