About this recipe
Buttery soft garlic cloves to spread on your fresh slice of sourdough bread or to add flavor to sauces and dishes—and all that using the residual heat from your oven? Raid your fragrant vampire repellent now, and read here to find out how.
by @baking - Feel free to contact me via Instagram or Facebook.
Ingredients
- 3 (or however many fit in your bowl or pan) nice large cloves of garlic
- 250 ml olive oil (or a blend with sunflower oil, for example)
Preparation
- We assume that you are making this recipe using the residual heat from your Vonken, but if not, we recommend an oven temperature of around 180-190°C.
- Remove as much of the fragile skin from the bulb as possible (no need to peel). This will give you a clear garlic oil. Cut off the top of the bulb so that you can see the cloves.
- Remove as much of the fragile skin from the bulb as possible (no need to peel). This will give you a clear garlic oil. Cut off the top of the bulb so that you can see the cloves.
- Cover with aluminum foil (or a fireproof lid) and place in the oven.
- Check the garlic after about 20 to 25 minutes, and turn the bulbs over so that the cut side is facing up again. Cover again and return to the oven for another 20 to 25 minutes, until the garlic is nice and soft and easy to pierce.
- Allow the pan to cool. Now you can easily push the cloves out of their skins, starting from the root and working towards the side where you cut off the garlic stalk. Store them together with the oil in an airtight jar in the refrigerator, where they will keep for at least a week. Use on pizza, in (tomato) sauces, with meat or fish, but to really taste the garlic in all its glory, spread it on a fresh slice of sourdough bread, with some salt and pepper (and extra oil from the jar). If we all make this recipe now, no one will be bothered by the smell. Go!