garlic

Aubergines with garlic 1 aubergine 15g fresh ginger ½ cup coriander 2 tablespoons of light soya sauce 2 spring onions 3 cloves garlic Peel the aubergine and cut into long strips. Cut the ginger into long, thin slices and chop the coriander coarsely. Chop the garlic into small cubes and cut the...

Ingredient amounts optional: Roasted garlic Cream Milk Egg yolks Sugar/honey Vanilla essence 1) Simmer the garlic and cream, then bung them into a blender. 2) Mix the other stuff in a bowl 3) Add the cream mixture and simmer until thickened. 4) Freeze. Additional ingredients, such as stout...

This is a very simple recipe. It would be silly to post exact quantities of ingredients. Its down to common sense and individual taste as to how much garlic you like. I made this last night to accompany roast lamb and brussels sprouts. Garlic and thyme potatoes Ingredients: Cooked potatoes...

“And you’ll miss me more as the narrowing weeks wing by. Someday duly, oneday truly, twosday newly, till whensday.” James Joyce, Finnegans Wake Ingredients 3 ounces salt pork* 1 lb diced onion 3 tablespoons garlic (diced) 2 lbs dried great northern beans(Or any other white bean) 3 (14 1/2...

Ingredients: 4-5 large garlic cloves, finely minced 1 heaping tablespoon minced ginger root 2 Tsp olive oil 1 red bell pepper, cut into thin strips 1 lb. thin French-style green beans, ends trimmed and cut in half salt and fresh-ground black pepper to taste Instructions: Preheat oven to...

I'm not a great fan of sweet potatoes (too sweet for me), but this recipe achieves a perfect balance of sweet and savoury, with the spicy aromatic beurre noisette adding an unusual robust earthy note. If you don't eat butter you could substitute a 1 Tbsp of good olive oil, but you'll miss out on...

Yesterday was the day when my 3 sourdough starters all needed replenishing at the same time. I have a windowsill starter and 2 ones in the fridge at the moment. One of the ones in the fridge I am suspect about, I don't like its smell and it was meant to be replacing the old one in the fridge...

We used to cook this quite a lot when I could have dairy. I have yet to find a suitable alternative that will work, but I thought I would post it up for others to enjoy. We first came across the recipe decades ago. I think it was in the BBC Good Food magazine or possibly the BBC Vegetarian...

I there an easy way to deal with preparing fresh garlic, without using one of those fancy contractions, which I do not have available. I seem to struggle with chopping up the garlic, yet, I like fresh much better than the powder. Also, should I peel the whole clove first (which I find a pain...

I made this the other day by complete accident when trying to make cheesy garlic bread. I burnt the bread but it tasted so much like a crouton, that I plan on using it forevermore with salads. Here's what you'll need: a loaf of potato bread (or however many slices you need) some mozzeralla...

I am expecting a lot of garlic through in the spring, and I'm wondering how I can preserve some of it so that it doesn't go to waste. A friend has suggested freezing it - which I will try - and one of the preserving books I have has a recipe for pickling it. Not sure about the picking, but...

I made a chickpea pistou last night which was excellent. possibly not the 'pulse' you were thinking on but I can't see why other pulses could not be used. Ingredients 225g dried weight of chickpeas soaked overnight 8 cloves of garlic 50ml olive oil 2 onions chopped 2 large carrots chopped 2...

I tried doing a method I saw on TV once of roasting the garlic so I don't need to peel them. Basically, you cut the top of a whole bulb of garlic, then put it in the oven with some olive oil and/or salt then allow it to roast. As the garlic softens, you will be able to just squeeze the whole...

I wouldn't normally rave about a garlic press/crusher except that we use a lot of garlic in our cooking and when we went off to cycle around the world, one of the kitchen items that was claimed by friends was an old failthful garlic crusher which I had had for decades. At the time, I thought to...