Tag Archives: garlic

Roasted Garlic & Rosemary Bread

Handmade, homemade bread is just the best. It can make a regular tin of tomato soup feel like the best thing you’ve eaten all week, make a quick snack of bread and butter feel luxurious and make a cheese board supper less about the cheese and more about the bread.

This particular bread is full of flavour, soft and thick. Me and Ste absolutely loved it and I can’t wait to bake it again.

Don’t try to substitute the roast garlic with raw garlic or lazy garlic. It just won’t be the same.

Roasted Garlic & Rosemary Bread

  • Servings: 8
  • Difficulty: medium
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Ingredients

  • 500g strong white bread flour
  • 10g fine sea salt
  • 7g fast acting yeast
  • 300ml tepid water
  • 40ml olive oil
  • 1 large sprig of rosemary, finely chopped
  • 2 large bulbs of garlic
  • 2 tsp olive oil

Directions

  1. Heat your oven to 200C/400F and line a baking tray with tin foil. Tear off the papery outside from the garlic bulbs, but leaveing on the skin, place on the tray and pour over the 2 tsps of oilve oil. Roast in the oven for about 45 minutes until soft and leave to cool slightly.
  2. Squeeze the softened garlic from the skin and finely chop.
  3. Measure the flour into a large bowl and put the salt to one side and the yeast to the other.
  4. Pour in the 40ml of olive oil and two thirds of the water and mix together using a hand or even better in a large stand mixer with a dough hook.
  5. mix in the garlic and rosemary, then slowly add the remaining water until you have a soft dough and all of the flour has been combined.
  6. Knead on a slightly greased surface for around 10 minutes if doing it by hand, then place in a clean bowl and cover with a tea towel. Leave to rise in a warm spot until doubled in size (approximately 2 hours).
  7. Once risen, tip the dough onto a floured surface and knock back gently with your knuckles, to push out the air.
  8. Knead gently, then tuck the ends of the dough underneath to form a loaf shape. Place on a lined baking tray and leave to rise again for about an hour until almost doubled in size.
  9. Heat your oven to 220C/430F. Lightly make 2 or 3 shallow diagonal slices across the top of the risen dough with a VERY sharp knife. Pop in the oven a for 25 minutes. Lower the temperature to 200C/390F and cook for a further 10 minutes.
  10. Leave to cool slightly before cutting.

Serve as part of a cheese board, with farmhouse butter or with a bowl of piping hot tomato soup.

Enjoy!

Roasted Garlic & Pepper Couscous // Recipe

I love this recipe. It’s easy, tasty and healthy. Perfect as a snack on its own, with salad or a side dish for chicken or fish. It can be eaten hot or cold and keeps refrigerated in an air tight container for about 5 days; good for weekly meal prepping or a make ahead dish for a party buffet.

I’ve also made this previously with low cal spray oil and it works just as well for anyone following slimming world/weight watchers etc.

Ingredients

1 1/2 cups couscous (225g)
3 cups boiling water (750ml)
1 vegetable stock cube
3 bell peppers, halved
1 bulb garlic
1 courgette, cubed (optional)
2 tbsp extra virgin olive oil
Salt & pepper to season

Preheat the oven to 200/400 degrees and line a baking tray with foil. Place the peppers on the tray cut side down  with the garlic bulb and chopped courgette (if using), drizzle with the olive oil, season and cook for 35 minutes. Once done, remove from the oven to cool, while preparing the couscous.

Add the boiling water and stock cube to the couscous in a large bowl or jug and stir to combine. I find adding double the amount of water to couscous is fail safe method to ensure your couscous is always fluffy and never watery.

While the couscous is hydrating, remove the stalks and seeds from the peppers, roughly chop and squeeze the garlic from the bulb. The couscous should have absorbed all of the water by now. Fluff with a fork and add the roasted vegetables along with any oil left over on the baking tray (there won’t be much). This will have soaked up the flavour of the vegetables and is a delicious addition to the couscous.

Stir well, season to taste (we like lots of black pepper) and serve.

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Enjoy!

Roast Tomato, Garlic & Red Pepper Soup

I’ve been craving smooth creamy soup for weeks, so when Ste came home with a new hand blender for me last week, I thought it the perfect time to try a recipe I’d noted down in December. The original recipe is vegan and from Bosh. I’m not vegan and love garlic so made a few adjustments, but I’ve linked the original recipe below.

It turned out delicious and as it was our main meal, I served it with grilled three cheese sandwiches and a side salad with homemade dressing.

Ingredients

10 plum tomatoes, halved
8 large garlic cloves, unpeeled
1 large red onion, quartered
1 large red pepper, halved
Extra virgin olive oil, for roasting (I always use extra virgin, it’s just my preference)
Tabasco sauce
Dried Italian herbs
1 litre veg stock
225ml light cream
Salt and pepper, for seasoning

Preheat the oven to 200C/400F and line a baking tray with foil. Add the tomatoes and garlic to the tray, drizzle with olive oil and season. Pop in the oven for 15 mins.

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Add the onion and red pepper to the tray. Drizzle with olive oil and season. Cook for another 30 mins.

Put all the vegetables from the tray into a large pan (I drained off the olive oil and used it for a salad dressing), squeezing out the roast garlic. Add a few drops of tabasco ( I went with 7), the Italian herbs and veg stock. Bring to the boil and simmer for 15 minutes.

Blend until smooth and stir in the cream. It will serve 4 – 6 people and keep well for around 5 days refrigerated in an air tight container.

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Enjoy!

Original recipe from Bosh! – https://www.bosh.tv/recipes/4-winter-warming-soups