Recipes

Garlic Butter

Cream the butter (125 g), add 4 cloves minced garlic. Season to taste, then form into a roll and chill. To serve cut into 1cm slices. Great for cold dishes or on grilled meats. Butter can be frozen.

Roasting cloves

Select fat large cloves. Prick each one with a skewer (otherwise they can explode). Leave skin on. Rub the cloves with olive oil and cook in a moderate oven with a bay leaf or sprig of thyme. Garlic is cooked when centres are soft. It will stay warm for up to 30 minutes out of the oven.

Garlic Oil

Get 15 cloves of garlic and blanch for a good minute. Drain, then pound in a mortar until they become a fine paste. Add one and a third cups of olive oil. Strain through a fine sieve or muslin cloth.

Garlic Powder

Put your peeled garlic cloves in an oven on low heat. When they are dry, pound them in a mortar and put back in the oven to dry again. Pound again until they are reduced to a fine powder. Pass through a sieve and then pound the pieces left in the sieve again and then sift again.