Baking Garlic is simple and delectable, during Garlic season it's enjoyed most dinners here at Elmswood Farm. Click here for recipe.
This soup is actually better than it sounds. If you like garlic, almonds, cold soup or dips the chances are you’ll love it. Click here for recipe.
This book is so full of brilliant garlic and olive oil ideas…..do yourself a favour and buy a copy!
We eat a lot of lentils here.
In soups, dahl, as side orders with roast lamb, osso bucco, lamb shanks, and when it’s hot in salads.
I always have some cooked on hand, or in a jar sprouting. Click here for recipe.
Click here for recipe
“I can't wait for the new crop to be harvested. This recipe celebrates Patrice Newell's fresh garlic in a delicious, traditional Provencale soup.” Tony Bilson
Garlic soup can be made in the same way as leek soup. However, garlic has some strange qualities. If you saute chopped garlic you will highlight those qualities that are most unattractive. If, however, you boil whole cloves of garlic you may eat it in copious quantities without any unpleasant effect. The following recipe is deceptively simple but the result is a soup of great finesse.
Click here for the recipe
While some may think it’s easy to buy this middle eastern dip in a tub at the supermarket…believe me, freshly made is a zillion times better! Click here for recipe.
The below recipe was taught to Carli during a trip to Sri Lanka by Executive Chef Umesh Dhwark of AmanGalla, Galle, on the country's west coast. Click here for recipe.
How I keep garlic out here is to peel it and put in wine. It preserves them, keeps their flavour and the wine can be used in the cooking as well. Melise