Recipes

The Health benefits of Garlic - 

'Numerous investigations show that garlic has broad-spectrum antimicrobial activity against bacteria, viruses, fungi, and intestinal parasites. Garlic also has immuno-stimulating, anti-inflammatory, antioxidant, and blood vessel dilating activity. Garlic has been shown to reduce blood pressure, blood clotting tendency, cholesterol and triglyceride levels, supporting its use in the prevention and treatment of cardiovascular disease. Research also indicates it has cancer protective activity.’  -  Read the full article here


Below are recipes/ideas for using our pureed roasted and smokey garlic.

Smokey Garlic, Cheese and Tomato Melts
You’ll probably laugh but we’ve been having a lot of toasted bread lately.

Lightly toast your favourite sliced bread or an English muffin, then spread on some of our smokey garlic puree. (No need for any butter or marg.) Then top that with ripe cherry tomatoes, freshly sliced and then top that with sliced cheese.  I’ve used Mozzarella or good old Tasty cheese with or shaving of parmesan. Any cheese that melts or takes your fancy. 

Pop it all under the griller and let it toast and melt that fabulous cheese. Use salt and pepper if you like.

Garlic Pasta
Cook  some spiral pasta and spoon through some of our garlic puree or the smokey garlic puree just before serving and before adding your regular pasta sauce on top. This adds a lovely flavour to the pasta. Or let the pasta cool and throw in some chopped cherry tomatoes for a great pasta salad to accompany that fabulous BBQ.
Garlic Vege
A bowl of Cooked/steamed vegies go down a treat with a dessertspoon full of smokey roasted garlic puree spooned through the hot vege.

Garlic Roasted Chicken
You can use any of the ideas below for a garlicky roasted chicken sensation. Use the plain Roasted Garlic Puree or the Smokey Roasted Garlic Puree it’s up to you.

  • Spread the roasted garlic puree under the skin of the chicken before roasting. 
  • Or grab a whole bulb of garlic break it into cloves and roughly chop and place these inside the cavity of the chicken and roast it as normal.
  • If you like stuffing in your chicken. Mix one table spoon of roasted garlic puree into the stuffing mixture.

Garlic BBQ

Liberally spread smokey roasted garlic puree and a little olive oil on steaks, shish kebabs or any meats that you may be barbecuing. Sprinkle on some salt and a little chilli for kick and you’re ready to go.

Don’t forget spooning it through your favourite soups, stews and gravies!!

Yummo!




Quick goat’s cheese quesadilla

More recipes at www.Lyndeymilan.com


Makes: 1

Preparation: 5 minutes

Cooking: 10 minutes

 

1 ½  tablespoons (30ml) extra-virgin olive oil

1 medium onion, finely sliced

3 garlic cloves, finely chopped

Andelaine Farm harissa with smoked chilli and smoked middle eastern spices

2 large flour tortillas

150 g Chevrotin goat’s cheese, grated

30 g (3/4 cup) rocket of baby spinach leaves


1.    Place a non-stick frying pan, large enough for one tortilla to lie flat, over medium–high heat. Add one tablespoon oil, then the onions and cook, stirring frequently until soft and translucent. Add garlic for last minute or so of cooking. Remove to a bowl and mix with Andelaine Farm harissa with smoked chilli and smoked Middle Eastern spices.

2.    Wipe out pan with kitchen towel. Brush one flour tortilla with extra olive oil. Place tortilla oil-side down into the clean pan. Taking care not to fill ingredients right to the edge, spoon or spread over the onion mixture, then top with grated cheese, sprinkle on rocket leaves and season to taste. 

3.    Cover with second tortilla, pressing to seal. Brush top of tortilla remaining olive oil and place over medium high heat. Cook for 2-3 minutes, pressing down occasionally.  Turn and cook for a further 2 minutes, until the cheese is slightly melted and the tortilla is crisp. Cut into eight wedges and serve immediately.

 Lyndey’s note: To flip the quesadilla more easily, cover the top with a dinner plate and turn out the tortilla, then slide back into the pan.

Bacon makes a lovely addition to this. Just cook it first in the frying pan and later lay it over the onions in the tortilla.

 Wine: Goat’s cheese is a classic match for sauvignon blanc, with fruity flavours that can handle the heat of the chilli, too. Or try a refreshing beer.

© Kay Bridge 2017