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GARLIC

Garlic is my favourite so when I spotted these recipes I'd thought I would share.

Artichoke & garlic soup

1-2 whole bulbs garlic
6tbsp olive oil
1 onion, chopped
150g Antipasti chargrilled Artichokes,chopped
600ml veg stock
2tsp chopped fresh thyme leaves,plus extra to serve
cayenne pepper,to serve

Preheat the oven to 200c/180c fan/gas 6.Halve the garlic bulbs horizontally.Drizzle 2tbsp of the oil onto the cut sides.Roast,cut sides up,on a baking try for 40mins.Cook the onion in the remaining oil in a pan for 5mins.Add the artichokes and cook for 5mins.Squeeze the cloves from the roasted bulbs into the pan.Add the stock and thyme.Simmer for 10mins.Blitz with a hand-held blender until smooth.Top with thyme and cayenne.

Garlic naans

100ml milk
2tbsp veg oil
225g plain flour,plus extra for kneading
1/2 tsp baking powder
2tsp sugar
2tbsp garlic-infused oil
Mix the milk and veg oil together and set aside.Sift the flour and baking powder into a separate bowl.Add the sugar and a pinch of salt,then gradually mix in the milk and oil mixture.Knead the dough on a lightly floured work surface for 8mins until smooth,adding extra flour if the dough is sticky.Heat the grill to medium and preheat a baking tray.Divide the dough into 6 balls.Roll each one out into a teardrop shape the thickness of a £1 coin.Brush the naan breads with garlic oil.Grill on the tray for 1-2mins on each side until browned.Serve

Garlic-studded Camembert

Preheat the oven to 200c/180c fan/gas 6.Remove the plastic wrapper from a camembert and return the cheese to its box.Slice 1 large clove garlic.With a sharpe knife,make slits in the top of the cheese and insert the garlic slices and 10 sprigs fresh thyme.Drizzle with 1tsp olive oil and put the box lid back on.Put on a baking tray and bake for 10-12mins until cheese is melted.Serve.

Garlic breadsticks

Preheat oven to 200c/180c fan/gas 6.Put a Asda chosen by you easy share pizza base in a bowl.Add  2 cloves garlic,crushed,and 1tsp dried rosmary.Knead together.Divide into 24 and roll each into a breadstick.Put on a lined baking tray and bake for 8mins.

 
                                                                                                                                                                      

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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.