Connect with us

Cooking Recipes

How to Roast Garlic

Published

on

how to roast garlic 5d7b6f4b07fd5 - How to Roast Garlic

Here I share with you some simple tips and tricks to perfectly roasting garlic in the oven. PLUS so delicious recipes to use it in!

Oven Roasted Garlic

If you’ve never roasted garlic before your life is about to change forever. When you roast garlic you completely change to flavour and texture. It caramelizes and turn gorgeously sticky and sweet. The texture turns silky and soft. It’s just an all round good time.

We’ll chat about how to use it in just a sec, but first let’s see how easy it is to make.

How to Roast Garlic in the Oven (quick summary)

  1. Slice the tip off your garlic bulb to expose the cloves.
  2. Place on foil and drizzle with olive oil.
  3. Wrap.
  4. Place in the oven until deep golden, sticky and caramelized.
  5. Unwrap and allow to cool for a few mins.

Top Tip #1 – Low and slow is key! You’ll roast the garlic at 180c/356f for up to an hour to get best results. Don’t be tempted to crank up the heat to speed things up, the garlic won’t caramelize properly.

Top Tip #2 – Use a fresh bulb of garlic, not the one you just found knocking around at the back of your cupboards. Older garlic tends to come out more dry and slightly more chewy. Fresh is best!

From there it’s just a case of peeling away any outer layers from the garlic bulb and squeezing out the roasted garlic.

Roasted Garlic Butter

One of my favourite things to do with roasted garlic is to make roasted garlic butter. Perfect to melt on a steak, even better on baked bread!

How to make Roasted Garlic Butter (quick summary)

  1. Mash roasted garlic with salt until completely smooth.
  2. Add butter, parsley, olive oil and seasoning.
  3. Mash until completely smooth.

Mashing the roasted garlic with salt is great to smooth out the garlic if there is any tough or chewy bits!

And here’s my Roasted Garlic Bread Recipe if you fancied a ganders!

How to use Roasted Garlic

Beside turning it into roasted garlic butter and spreading it on bread, here’s another couple of ideas:

  • Roasted Garlic Mac and Cheese – Cheese and garlic is a match made in heaven, we already know that. When you add pasta to the equation things get real good reaaaal quick 🤤
  • Roasted Garlic Aioli – I don’t know about you, but sometimes I find aioli/garlic mayo a bit all-up-in-your-face-garlicy. Roasting the garlic beforehand mellows it out slightly and adds a gorgeous flavour.
  • Roasted Garlic Sweet Potato Mash – Need I say more!?

Alrighty, let’s tuck into this how to roast garlic recipe already!

How to Roast Garlic in the Oven (Full Recipe & Video)

  • Chopping Board
  • Sharp Knife
  • Aluminium Foil
  • 1 large bulb of Garlic
  • Olive Oil
  • Slice the tip off the garlic bulb to expose all the cloves (only the tips, don’t slice off too much).
  • Drizzle with olive oil (1 tsp should suffice).
  • Wrap in foil and place in the oven at 180c/356f for 45-60mins, or until knife tender, golden brown and caramelized. Don’t be tempted to whack up the temp, low and slow is the aim of the game.
  • Leave for a few minutes to cool down, then peel away the outer layers. Squeeze out as much as you can, making sure the outer peel doesn’t mix in.
  • Use as a spread or in a butter, stir through a cheese sauce or even in a dip!

a) Garlic – This works best with fresh garlic, step away from the garlic you’ve just discovered in the back of your cupboards. Chances are that’s already started to firm up, meaning it’ll come out quite dry and chewy. b) Smooth – The garlic should squeeze out like a smooth paste. If for whatever reason it’s a little firm/lumpy then squeeze it on to a flat surface, add a pinch of salt and smash with a fork. This is what I actually do with my Roasted Garlic Mac and Cheese to ensure it’s as smooth as possible. c) Measurements – 1 large bulb will give you about the same as two small bulbs. You’re looking at around 1 heaped tbsp’s worth of roasted garlic. d) Time – Low and slow is the aim of the game, so don’t whack up the heat to try and speed things up. You’re looking for a deep caramelization, it should be sticky when you peel the foil away. You can check multiple times throughout to check how it’s getting on.

Nutrition Facts

How to Roast Garlic in the Oven

Amount Per Serving

Calories 76 Calories from Fat 42

% Daily Value*

Fat 4.62g7%

Saturated Fat 0.643g3%

Trans Fat 0.002g

Polyunsaturated Fat 0.533g

Monounsaturated Fat 3.286g

Sodium 4mg0%

Potassium 96mg3%

Carbohydrates 7.93g3%

Fiber 0.5g2%

Sugar 0.24g0%

Protein 1.53g3%

Vitamin A 2IU0%

Vitamin C 7.5mg9%

Calcium 43mg4%

Iron 0.43mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

Continue Reading
Advertisement
Click to comment

Cooking Recipes

Parmesan Roasted Cauliflower

Published

on

parmesan roasted cauliflower 5db2cdf9c64db - Parmesan Roasted Cauliflower
This Cauliflower is roasted with garlic, thyme and parmesan. Bursting with flavour and easy to make, this Parmesan Roast Cauliflower makes the perfect side dish!

Parmesan Roasted Cauliflower

Look I’m gonna be honest with you here. I’m actually not a huge fan of cauliflower in most contexts. There, I said it.

However…

Cauliflower roasted with parmesan, thyme, garlic and butter? Heck to the yes! Roasting cauliflower is a complete game changer in comparison to boiling or steaming. It transforms the texture and flavour into something beyond delicious. When you add a few more goodies it’s gonna be the masterpiece at your next roast dinner 😏

How to make Parmesan Roasted Cauliflower (quick summary)

  1. Peel outer leaves from a whole cauliflower.
  2. Dice into small chunks and combine with butter, garlic, thyme and seasoning.
  3. Sprinkle with parmesan and roast until golden delicious!

- Parmesan Roasted Cauliflower

Top Tip #1 – Dice your cauliflower in to around 1-1.5″ chunks for the perfect juicy yet crispy ratio. Any bigger and the parmesan will burn before the cauliflower is cooked through.

Top Tip #2 – Use a spatula to scrape the cauliflower off the pan and collect all those gorgeous crispy bits!

Garlic Roasted Cauliflower

I use two cloves for this recipe because I LOVE garlic and feel it pairs beautifully with this recipe. Because you know, who doesn’t love cheese and garlic? Having said that if you’re not keen on garlic just reduce to one clove.

Roasted Cauliflower with Thyme

Fresh thyme adds a gorgeous level of flavour to this cauliflower. However, if you don’t have/like it, this will still be delicious without. I don’t recommend using dried thyme.

And there we have it! A super easy side dish for just about everything. Parmesan roasted cauliflower you never fail me 😋

Hey, whilst you’re here why not check out my other recipes?

Easy Vegetable Side Dishes

Alrighty, let’s tuck into this roasted cauliflower recipe shall we?!

How to make Parmesan Roasted Cauliflower (Full Recipe & Video)

  • Large Baking Tray
  • Sharp Knife and Chopping Board
  • Small Pot (for melting butter)
  • Fine Grater (for parmesan)
  • Spatula (for scraping off parmesan cauliflower)
  • 1 Cauliflower
  • 1/2 cup / 40g Parmesan
  • 2 tbsp Butter, melted
  • 2 cloves of Garlic, minced
  • few sprigs of Fresh Thyme
  • Salt & Black Pepper, to taste
  • Peel away the outer leaves of the cauliflower and dice into 1-1.5″ chunks.
  • Combine with 2 tbsp melted butter, a few sprigs of thyme, 2 minced cloves of garlic and a hefty pinch of salt and pepper. Sprinkle over grated parmesan.
  • Pop in the oven at 200c/390f for 20-30mins or until golden brown and fork tender. If it starts to blacken too quickly, reduce the temp. In any instance I don’t recommend cranking up the temp as the parmesan will burn before the cauliflower is cooked.
  • Use a spatula to scrape off the cauliflower, collecting all those crispy bits stuck in between!

a) Garlic – I use two cloves here because I LOVE garlic and feel it pairs beautifully with this recipe. However, if you’re not keen on garlic, reduce to one clove. b) Thyme – Fresh thyme is most suitable here, so do avoid dried thyme. If you don’t have either this recipe will still be delicious without. c) Parmesan – Freshly grated will give you the most coverage and crispiness, so avoid using the sandy texture parmesan. Pre shredded will also work fine. d) Calories – based on sharing between 5 people.

Nutrition Facts

Parmesan Roasted Cauliflower

Amount Per Serving

Calories 114 Calories from Fat 57

% Daily Value*

Fat 6.35g10%

Saturated Fat 3.679g18%

Trans Fat 0.088g

Polyunsaturated Fat 0.309g

Monounsaturated Fat 1.662g

Cholesterol 15mg5%

Sodium 256mg11%

Potassium 530mg15%

Carbohydrates 10.18g3%

Fiber 3.4g14%

Sugar 3.23g4%

Protein 6.34g13%

Vitamin A 200IU4%

Vitamin C 81.6mg99%

Calcium 128mg13%

Iron 0.86mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

Continue Reading

Cooking Recipes

Mustard Mash

Published

on

mustard mash 5db2ce06aed25 - Mustard Mash
This Mustard Mash is the perfect way to spruce up a simple mashed potato. The perfect no fuss side dish!

Mash with Mustard

Honestly, mashed potatoes and mustard is a match made in heaven. I mean mashed potatoes by themselves are great, but if you’re a regular reader of mine you’ll know I like to take things a step further.

Mustard Mash Ingredients

  • Potatoes
  • Butter
  • Cream (or milk)
  • Dijon Mustard
  • Wholegrain Mustard

I definitely recommend using the two different mustards, as they both bring something unique to the mash. The dijon adds that classic mustard flavour, without being as overpowering as something like hot English mustard, whilst the wholegrain adds a nice bit of texture.

How to make Mustard Mash

It really is as simple as popping your spuds in cold water and bringing to the boil until knife tender. Drain and mash with butter, then stir in cream and mustards. From there I always pour melted butter over the top just before serving, just because why the heck not?!

Top Tip – Be sure to season this mash, season again, then season some more. There’s nothing worse than bland mash, so be sure to bring out the best with a hefty pinch of salt in the water for boiling and when mashing. I always use salted butter for this reason.

Make Ahead Mustard Mash

You can of course make this mustard mash ahead of time. Just allow to cool, then cover in the fridge for 2 days without the melted butter.  Either bring to room temp and reheat in the microwave (mixing a couple of times) or add a splash of cream/milk and stir over medium heat in a pot. Serve with melted butter.

- Mustard Mash

Serving Mustard Mash

So that’s it! No fuss mashed potatoes taken to new heights of flavour. Here’s what I love to serve this mash with:

Hey, whilst you’re here why not check out my other recipes?

Easy Potato Sides

Alrighty let’s tuck into this mustard mashed potatoes shall we?!

- Mustard Mash

How to make Mustard Mash (Full Recipe & Video)

  • 2lb / 1kg White Potatoes
  • 1/2 cup / 125ml Cream or milk, or to preference
  • 4 tbsp Butter, at room temp
  • 1 tbsp Butter, melted
  • 2 tsp Dijon Mustard, or to taste
  • 2 tsp Wholegrain Mustard, or to taste
  • Salt & Black Pepper, to taste
  • Peel and dice your potatoes into small chunks. Pop in a pot of cold salted water and bring to a boil. Cook until knife tender (10-15mins). Drain, don’t rinse.
  • Mash with 4 tbsp butter until smooth. Stir in cream until desired texture, then add 1 tsp each of dijon/wholegrain mustard. If you want it more ‘mustardy’ stir through the 2nd two. Season to taste.
  • Transfer to a serving bowl and pour over your final tbsp of melted butter.

a) Seasoning – Bring out the best in this simple mashed potato by seasoning, seasoning more, then seasoning again. I’ll usually go for salted butter for this reason, but feel free to sub unsalted butter if that’s all you have. b) Wholegrain Mustard –  I do strongly recommend using the two different mustards as they both bring s little something different to the table. The wholegrain adds a nice texture to the mash, whilst the dijon adds that classic mustard flavour. c) Make Ahead – Feel free to make this ahead of time! Just leave off the final drizzle of butter and cover in the fridge. I usually bring to room temp before I microwave so it warms through more evenly. You can also add a splash of cream/milk and stir over medium heat in a suitably sized pot. d) Calories – based on using 1/2 cup heavy cream and unsalted butter. Divided by 5.

Nutrition Facts

Mustard Mash

Amount Per Serving

Calories 326 Calories from Fat 152

% Daily Value*

Fat 16.93g26%

Saturated Fat 10.335g52%

Polyunsaturated Fat 0.712g

Monounsaturated Fat 4.846g

Cholesterol 47mg16%

Sodium 129mg5%

Potassium 1021mg29%

Carbohydrates 39.14g13%

Fiber 4g16%

Sugar 3.48g4%

Protein 4.91g10%

Vitamin A 610IU12%

Vitamin C 23mg28%

Calcium 43mg4%

Iron 1.39mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

Continue Reading

Cooking Recipes

Raspberry Cranberry Jello Salad

Published

on

raspberry cranberry jello salad 5d8b32e656f95 - Raspberry Cranberry Jello Salad

My sister made a Raspberry Cranberry Jello Salad for Thanksgiving that I thought would be perfect for Christmas because of the beautiful dark red or burgundy color.

After I received the recipe, I was also impressed with how easy it is to make.

It only takes 3 ingredients!

My sister put it in a circular mold that she had sprayed with cooking spray.

We still had a hard time having it slide out of the mold, so we slid a knife around the upper edge to loosen it from the mold and then let it sit in warm water for probably about 30 seconds.

I was nervous that it was too long in the water, but when we turned it upside down, it slid out perfectly.

Also make sure that you put it right on the plate where you want it before you tip it upside down as you will not be able to re position it.

Continue Reading

Trending

>