Low-Fat Tomato and Garlic Dressing

Recipe serves 4.

Ingredients:

2 tomatoes, roughly chopped
1 clove garlic, crushed
1 tablespoon olive oil
2 tablespoons white vinegar

Method:

1. Process all ingredients until smooth.

Zucchini and Garlic Sauce

This sauce is a quick and easy topping for cooked pasta. Recipe serves 4.

Ingredients:

11 ounces (350 g) zucchini
2 cloves garlic, crushed
1 tablespoon olive oil
Black pepper, ground

Method:

1. Slice the zucchini finely. Brush a pan with the oil and slowly cook the zucchini slices until soft. Add the garlic after a couple of minutes and stir the mixture to prevent sticking. Season with pepper to taste.
2. Serve with cooked pasta and Parmesan cheese.

Cheese, Garlic and Herb Bread

Liven up everyday sandwiches with this tasty loaf, inspired by the flavors of Italy. Recipe makes 1 loaf.

Ingredients:

4 cups strong all-purpose (plain) flour
1/2 teaspoon salt
2 sachets rapid-rise dried yeast
4 ounces (125 g) cottage cheese
1 egg, beaten
2 tablespoons chopped fresh basil
4 teaspoons olive oil
2 cloves garlic, crushed
4-6 sun-died tomatoes in oil, drained and chopped
1/4 cup grated Parmesan cheese

Method:

1. Sift the flour and salt into a large mixing bowl. Stir in the yeast. Make a well in the center; gradually stir in 1/4 pint (150 ml) lukewarm water, or enough to form a dough. Add the cottage cheese, egg, basil, oil, garlic, tomatoes and Parmesan. Beat well, until dough leaves sides of the bowl clean.
2. Transfer the dough to a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
3. Put the dough into a lightly oiled bowl and cover with clear plastic wrap and a tea towel. Leave to rise in a warm place for 45 minutes to 1 hour, or until the dough has doubled in size.
4. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a baking tray.
5. Knead the dough gently on a floured surface for 2-3 minutes. Shape into an oval and transfer to the baking tray.
6. Bake for 15 minutes, then reduce temperature to 400 degrees F (200 degrees C) and bake for 10-15 minutes, or until golden brown and the bread sounds hollow when tapped. Cool on a wire rack.

Cooks Tip: If the dough seems slightly sticky when kneading, add a little flour, then knead until a smooth dough forms.

Lamb Hotpot

What could be more delicious than a dinner of lamb fillets with rosemary and garlic, topped with crispy potato slices? Serve with a light red wine for a perfect springtime dish. Recipe serves 6.

Ingredients:

2 fillets of lamb, thickly sliced
1 clove of garlic, peeled and thinly sliced
6 lambs' kidneys
1 1/2 pound (750 g) potatoes, peeled and thickly sliced
Salt and ground black pepper
2 tablespoons chopped rosemary
1 large onion, peeled and thinly sliced
4 fl oz (125 ml) chicken stock
4 fl oz (125 ml) white wine
3/4 ounce (20 g) butter, plus extra for greasing
Sprig of fresh rosemary, to garnish

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Trim any excess fat from the lamb and cut into 1 inch (2.5 cm) slices. Lay a sliver of garlic on each slice. Cut the kidneys in half and remove the cores with a sharp knife.
2. Cover the base of a casserole with one-third of the potato slices, overlapping them slightly, and season with salt and pepper. Arrange half the lamb and kidneys on top. Sprinkle with half the chopped rosemary and cover with onion rings.
3. Repeat, seasoning each layer, finishing with overlapping potato slices. Pour the stock and wine over the top. Cut a piece of greaseproof paper to cover the potatoes. Grease well with butter and lay, butter side down, on the potatoes. Cover with a tight-fitting lid and bake for 3 1/2 hours.
4. Remove the lid and buttered paper, dot with remaining butter and return to the oven for 30 minutes, or until the potatoes are browned. Garnish and serve.

Tip: This dish is delicious served with french beans and carrots.

Lemon and Garlic Chickpea Spread

This versatile spread can be used as a sandwich filling or a dip. For variety as well as for extra nutrition, stir in a chopped small red pepper (capsicum) or 8 ounces (250 g) of chopped fresh English spinach. Recipe makes 3 cups.

Ingredients:

1 can (1 pound/500 g) chickpeas, drained and rinsed
11 ounces (320 g) frozen green peas, thawed
1/4 cup lemon juice
1 tablespoon vegetable or olive oil
1 teaspoon ground cumin
1 clove garlic, crushed
4 drops Tabasco or chili sauce, or to taste

Method:

1. In a food processor or blender, blend the chickpeas, green peas, lemon juice, oil, cumin, garlic and Tabasco sauce for 1 minute or until pureed. Refrigerate, covered, for 1 hour before serving. Will keep, covered and refrigerated, for 2 days.

Tex-Mex Variation: Omit the garlic and Tabasco sauce and stir in 1/4 cup chopped mild green chilies and a finely chopped spring onion.

Garlic and Herb Sandwich Spread

Serve with herb pita bread and a variety of fresh vegetables, such as radish, snow peas, zucchini and carrots for dipping. Recipe makes about 1 1/4 cups.

Ingredients:

1 cup Creamy Yogurt Spread or thick Greek yogurt
1 clove garlic, crushed
1/4 cup finely chopped fresh basil, dill, mint, parsley or a combination
Black pepper, to taste

Method:

1. In a small bowl, stir together the yogurt spread, garlic, herbs and pepper until well blended. Cover with plastic food wrap and refrigerate for 1 hour before serving.

Shrimp (Prawns) with Garlic and Wine Sauce

This recipe is quick and easy to prepare and great served with crusty bread and a squeeze of lemon. Recipe serves 3-4.

Ingredients:

2 pound (1 kg) large shrimp (green prawns)
1/4 cup olive oil
6 cloves garlic, chopped, thinly sliced or crushed
1/2 cup fresh parsley
1/2 cup dry white wine
Salt and pepper to taste
1 red chili, chopped
1 bay leaf

Method:

1. Shell and remove veins from the shrimp.
2. Heat oil. Cook garlic over medium heat for 3 minutes.
3. Add the parsley, bay leaf and shrimp and cook over high heat for 2 minutes.
4. Add wine and cook for further 3 minutes until the shrimp are cooked. Season with salt and pepper.

Garlic Puree

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.

Garlic French Beans

A deliciously Gallic - as well as garlic - way of serving green French beans (also known as string-less or crawler beans) as a side dish. Recipe serves 6.

Ingredients:

1 pound (500 g) French beans
1 clove garlic, finely chopped or pressed
2 teaspoons extra virgin olive oil
Pepper to taste

Method:

1. Wash, top and tail beans.
2. Plunge into lots of boiling water and cook on rapid boil for 5-6 minutes. (They should still be crunchy but not taste raw).
3. Drain and plunge them immediately into cold water. Drain again.
4. In same pan, over low heat, stir garlic into olive oil for 30 seconds.
5. Stir in beans until they are well coated with the oil and the garlic. Season to taste and serve.

Clarified Garlic Butter

This butter can be used for frying, especially potatoes, and can be brushed over pastry before baking, and over cooked buns and bagels before heating. It is also particularly good with fresh vegetables such as asparagus and artichokes.

Ingredients:

3-6 cloves of garlic, unpeeled
1/2 cup butter
Salt and pepper

Method:

1. Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.
2. Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.
3. Skim the butter and strain it through a piece of muslin (cheesecloth) or a very fine sieve. Keep covered in the fridge until needed.

Garlic Butter

Fresh garlic butter is a great topping for steaks, hamburgers, grilled (broiled) fish or chicken and is a handy shortcut to Garlic Bread. It can also be used to enrich soups, stews and sauces, and in sandwiches, makes a welcome and tasty change from plain butter.

Ingredients:

1/2 cup butter, softened
3-6 cloves of garlic, unpeeled
Salt and pepper

Method:

1. Cream the butter until light and fluffy.
2. Blanch the garlic in boiling water for 1 minute, drain and peel.
3. Crush the garlic to a fine paste with a pinch of salt and gradually mix in the softened butter.
4. Season with salt and pepper to taste, wrap in foil and chill until needed.

Variations:

Parsley Garlic Butter: add 1 1/2 tablespoons of chopped fresh parsley.
Herb and Garlic Butter: add 1 1/2 tablespoons of chopped fresh mixed herbs.
Mustard Garlic Butter: add 1 tablespoon of mild French mustard.
Horseradish Garlic Bitter: add 1 tablespoon of grated fresh horseradish.
Chili Garlic Butter: add chili powder to taste, and 2 teaspoons of tomato puree (paste).
Tomato Garlic Butter: add 1 tablespoon of tomato puree (paste).

Aioli

This traditional garlic sauce can be used as a salad dressing or as a dip. Recipe serves 3-4.

Ingredients:

8 cloves garlic
2 egg yolks
White pepper and salt
1 teaspoon Dijon mustard
Juice of 1 medium lemon
1 1/4 cups olive oil

Method:

1. Peel garlic and puree in a food processor or blender.
2. Add egg yolks, mustard, salt and pepper to taste. Process until smooth.
3. With machine running, gradually add oil in a steady stream. Continue blending until sauce is thick and glossy.
4. Store in the refrigerator covered with plastic wrap until ready to use.