This fresh puree is a useful and tasty addition to soups, stews, sauces, salad dressings - especially bought or home-made mayonnaise - and as a relish with cold meat. The cooking takes away any acrid flavors and the puree is far less crude and bitter than the commercially-produced version. It is also delicious spread on toast under poached or scrambled eggs.
Ingredients:
About 50 cloves garlic
2 tablespoons olive oil
Salt and pepper
Method:
1. Simmer the unpeeled garlic cloves in lightly salted water for about 20 to 25 minutes, until soft. Drain and cool.
2. Peel the garlic cloves, cutting off the tough root end and any discolored patches.
3. Mash to a smooth, sticky paste with a fork.
4. Stir in the oil, and season with salt and pepper to taste.
5. Pack into a glass jar and cover securely.
This puree will keep in the fridge for 4 or 5 days, and can be frozen in cubes, using an ice-cube tray reserved for this purpose.
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These recipes are for people who enjoy cooking good food and feeling good about it. They will provide new ideas for healthy eating and show you how to prepare and cook old favorites in a healthier way. The recipes encourage the use of fresh ingredients wherever possible - but if any may be difficult to find, substitutes are suggested. Each recipe is written in easy-to-follow stages; serving suggestions and advice on which accompaniments go particularly well with a dish are also given.
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