Cauliflower, Mossfield Gouda & Leek Frittata
This creamy frittata was crafted for the Organic Trust Food Festival cookery stage, held in Merrion Park last weekend. Richard and I had an incredible
Garlic Purée
Garlic Purée
I always have a jar of this in the fridge. It saves me time in the kitchen, but mostly saves my sanity. Definitely on my top 10 list of kitchen hacks. Try it out and let me know how you get along :-)
Serves:
1
Diet Child Friendly, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Gut health, Low Carb, Sugar free, Vegan, Vegetarian
Servings 1 small jar
Ingredients
- 3-4 heads garlic
- Olive oil to blend
Method
- Separate the garlic bulbs into cloves and peel.
- Place the cloves and a little oil to a high-speed blender and process until it becomes a smooth paste. Stop the machine, using a spatula scrape down the sides of the blender bowl. Add a little more oil and repeat the above process. The processing should take between 30 - 45 sec in total.
- Spoon into a clean sterilised jar with a lid and store in fridge for up to 2 weeks. Alternatively, add to ice cube trays, cover and freeze for up to 6 months.
Maggie's Tips
- Sometimes you will come across a little green 'germ' within the centre of the individual garlic cloves. This is best removed as it will can give the garlic a bitter taste.
- How to freeze ice cubes: Spoon the purée into small ice-cube trays and place in the freezer until frozen, about 2 hours. After the cubes are frozen, add them to a freezer bag and store in your freezer for up to 6 months.
- Often the jar of garlic lives longer than just 2 weeks in my fridge, The oil helps to preserve it, so it is perfectly fine to use. The only obvious change will be its colour, but I have used it at the 4 week stage.
- A note on Taste: The garlic will lose some of its strength flavour wise. It will also gradually lose a bit of its nutritional value BUT the pro’s out weigh the con’s. It will help speed up your cooking prep MASSIVELY….
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