“What are you making?”
“The house smells of garlic?”
The smell must have surprised my husband; he knows I do not enjoy garlic as much as he does.
He can live with garlic day in and out. Me I just tolerate the thing.
Ok it gives flavours, that are good but there is only so much of good a person can take.
Anyway coming to the husband’s question I roasted garlic for him and was he thrilled. We kept it in a container and he enjoyed it in his daily food.
You can use it as a spread on bread or crackers, mashed into salad dressing, mashed into hummus, baba ganoush, or other spreads, in place of raw garlic in soups, casseroles, and sauces. Or like hubby spread on every surface he found he could spread it on.
This time I used the oven specially to roast the garlic but next time when I #FireUpYourOven baking this is one that will go with the bakes, only the savoury bakes mind you.
Recipe Source: The Kitchn
- 1 or more heads of garlic
- Olive oil
- Heat the oven to 200° C / 400°F.
- Peel most of the dry skin off the garlic leaving the head and all the cloves connected.
- With a sharp knife cut off about ¼ inch off the top of the head of garlic. This will expose the tops of the garlic cloves.
- Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic let the oil sink down into the cloves.
- Wrap the garlic aluminium foil and roast in the oven for 40 minutes. The garlic is done when a center clove is completely soft when pierced with a paring knife.
- Let the garlic cool slightly and serve.
- If you have questions as to how to get it out of the peel then tell them,” Press on the bottom of a clove” the garlic will come out.
- Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.
- Pressed for time? Then you can separate the head of garlic into individual cloves. Leave the cloves intact and covered with their skin, toss with olive oil, and roast in a foil packet until soft.
- The garlic head gets done in 40 minutes; you can continue roasting until deeply golden for a more caramelized flavour — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
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