garlic

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...