Some Of Our Favorites
Garlic Butter
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1. Soften the butter:
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Take 1 stick (1/2 cup) of butter and let it sit at room temperature until softened, or briefly soften it in the microwave.
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2. Add garlic:
Finely mince 1-2 fresh garlic cloves or use 1-2 teaspoons of garlic powder, depending on your preference for garlic intensity.
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3. Add seasonings (optional):
Stir in a pinch of salt, freshly ground black pepper, and/or finely chopped fresh herbs like parsley or chives
Fermented Honey Garlic
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fill a jar about 1/2-3/4 full of peeled garlic
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Add the HoneyOnce you have enough garlic in your jar, pour in some raw honey to cover it.
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Cover the jar loosely with a lid to let the gasses escape, and put it in a dark place to ferment.In a few days to a week you will notice some bubbles forming on the surface of the honey.
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The honey garlic will ferment for about a month, but you can eat it at any time during the process.
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The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier.Honey garlic will store well in a cool place for many months, or even a year or longer! I’ve kept some for over two years and it is still good.
This is great for an immune booster or if you feel a cold or flu coming on. Pop a whole garlic clove, or take a spoonful of honey. Makes a really tasty glaze for meats or veggies.
Buttery Garlic Confit
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10 heads of garlic cloves peeled, around 2 3/4 cups
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1 tbsp. black peppercorns
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2 1/2 cups pure olive oil
To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
Garlic & Potato Soup
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2 bulbs garlic, cloves peeled and chopped
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1 onion finely chopped
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2 tbsp olive oil - plus extra to serve
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40g butter
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600g potatoes
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1 litre stock - chicken or vegetable stock both work well
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50g Greek yoghurt
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Fresh thyme leaves
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Freshly ground black pepper
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Sea-salt to taste
Garlic Bread Grilled Cheese
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4 slices sandwich bread - I use sourdough with soft crust
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4 tablespoon softened unsalted butter
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1 tablespoon mayonnaise
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3 cloves garlic, very finely minced
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1 tablespoons finely chopped Italian parsley
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Salt and pepper - to taste
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1 cup freshly shredded cheese
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In a bowl, mix the softened butter, mayonnaise, garlic, and parsley until evenly combined. Season with a pinch of salt and pepper to taste.
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Spread the garlic butter mixture on the bread on one side only. Top with shredded cheese and cover with the second slice, buttered side up.
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Heat a skillet over medium low heat. Medium-low heat allows the cheese to fully melt in the center before the crust turns too browned.
Garlic scape pesto
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400g Scapes cut into pieces
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100g grated parmesan
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250ml Extra virgin Olive oil
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1 tablespoon Lemon Juice
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Salt & black pepper to taste Throw all ingredients in a blender until smooth. Add more olive oil if required and season to taste. Stir through pasta, use to top roasted meats or add to sandwiches.
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ingredients
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1egg white
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1⁄4 teaspoon salt
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1⁄4 teaspoon pepper
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1⁄4 teaspoon sugar
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3⁄4 cup vegetable oil, divided
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1⁄4 cup red wine vinegar
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1 lemon, juice of
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2 tablespoons Worcestershire sauce
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2 garlic cloves, peeled
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1⁄2cup parmesan cheese, grated
In a blender beat egg white, salt, pepper and sugar till frothy (about 20-30 seconds).
While the blender is still on open the hole in the blender lid, slowly drizzle in 1/2 of the vegetable oil (mixture will become much thicker). With blender still on slowly add the rest of the ingredients blend until smooth.
