- Published on Tuesday, 10 December 2013 07:28
Preparation Time:10 minutes
Cook Time: 15 minutes
200 grams Pasta
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
2 tablespoons fresh basil
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Parmesan cheese, grated
In a pan melt 2 tbsp butter, add garlic, cook until brown, add mushrooms, basil, salt and pepper.
Cook, when mushrooms are tender, add remaining butter and olive oil. Stir for few minutes then remove from heat.
Cook pasta as directed on pack, when it gets ready, re-heat your sauce , add parsley.
Mix through pasta
- Published on Thursday, 05 December 2013 07:58
Skordalia Prep Time: 2 hrs
The key ingredient in this recipe is garlic. Greeks have being using garlic in their cooking and for medicinal purposes for thousands of years.
The ancient Greeks used garlic to boost strength and prevent diseases. They also believed it had magical powers and it was also considered an aphrodisiac. Other uses included treating dog bites, bladder infections, leprosy and asthma. The Greek military leaders fed garlic to their troops before battles to give them courage and to ensure victory. The Greek Olympic athletes also consumed garlic to stimulate their performance.
Skordalia is a Greek garlic sauce that is a great accompaniment to fish or simply on its own on with some crusty bread.
4 slices of stale white sourdough or wholemeal bread, crust removed
3 garlic cloves, quartered
6 tbsp fresh lemon juice or 4 tbsp red wine vinegar
150ml extra virgin olive oil
Salt, to taste
Soak the bread in a bowl of water until softened.
Remove from the water and squeeze out most of the water.
Place it in the jug of a blender. Add the garlic, lemon juice, and olive oil. Season with salt. Blend until a smooth paste forms. Set aside for at least 2 hours before serving (this ensures the garlic flavour reaches its peak).
It also delicious refrigerated.
Makes 1 cup
- Published on Monday, 05 August 2013 10:41
From the northern Italian region of Piedmont, this dish – which literally translates as ‘hot bath’ – was a popular peasant snack to replenish vineyard workers at the end of a long day. The fragrant mixture of oil, garlic and anchovies are blended with melted butter to create a dish that’s similar to fondue. It’s consumed in much the same way, too, using freshly cut vegetables typically found in Piedmont gardens, served as a dipping accompaniment to the sauce. It is often served with a medium-bodied red wine such as barbera.
- 15 garlic cloves, halved
- 185ml (¾ cup) milk
- 200g (about 20) salted anchovies*, rinsed, drained, backbone removed
- 200g butter, chopped, at room temperature
- 100ml olive oil
- 80ml (⅓ cup) thickened cream
- Place garlic and milk in a small saucepan over low heat for 20 minutes or until garlic is softened.
- Remove from heat and, using a fork, mash garlic in milk until combined.
- Add anchovies, return pan to heat and cook, stirring continuously, for a further 10 minutes to develop flavours and allow anchovies to break down.
- Gradually stir in butter, then olive oil, then cream until well combined and butter has melted. Transfer to a small dish and serve with vegetables and crusty bread.
P.S. If you enjoyed our recipe, please feel free to check our Sopa de Ajo – Garlic Soup Recipe. Thank you!
- Published on Saturday, 23 November 2013 01:14
With summer fast approaching, we are heading into Barbecue season. This delicious garlicky chicken is a perfect for any Barbecue.
Preparation Time:10 minutes, with overnight marinating for best results
Cook Time: 25 minutes
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
6 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
Mix olive oil, lemon juice, garlic, salt, pepper, and paprika in a large bowl, cut chicken pieces with knife to properly marinating, place chicken in a bowl and pour your mixture in this bowl. Marinate chicken properly and refrigerate overnight.
Cook chicken on BBQ grill until meat is no longer pink and pieces get browned.
- Published on Thursday, 25 July 2013 08:25
Traditionally a peasant dish, sopa de ajo originated in the Castilla-Leon region of Spain to help combat the cold winter. This soup is an excellent example of how a few simple ingredients can make the most satisfying meal.
1. Preheat the oven to 170˚C.
2. Place a large saucepan over medium heat.
3. Add the oil and garlic and cook for 3 minutes until aromatic.
4. Add the paprika and jamon and cook, stirring, for 2-3 minutes until the fat starts to turn translucent.
5. Add the tomatoes and the bread and cook for 5 minutes until the bread absorbs the tomato juice.
6. Add ⅓ of the stock and cook for 6-7 minutes, stirring regularly, until the stock is absorbed.
7. Repeat with the remaining stock in two more batches. After adding the final one-third of the stock, reduce the heat and simmer for 10-15 minutes until the soup thickens.
8. Season to taste.
Divide the soup among 4 shallow, heat-proof bowls. Crack an egg into the centre of each bowl and place in the oven for 13-15 minutes until the white is just set but the yolk is still runny.
Serve immediately sprinkled with extra paprika and drizzled with olive oil.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
P.S. If you enjoyed our recipe, please feel free to check our Butter Lettuce Salad with Garlic Infused Apple Vinaigrette. Thank you!