My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

I love this paste. I ate some in a restaurant and had it with my falafels. So I asked how they made it.

Garlic puree is pure minced whole garlic bulbs and good for a few days after thawing. Garlic paste is puree with olive oil and flaked seasalt and is good for a week after thawing. A great way to save garlic bulbs when they get soft. An ice cube has the strength of half a bulb.The ice cube tray holds 14 ice cubes, that is seven whole bulbs of garlic. The trays have covers, they stack. Good for a year in the freezer. Best for pastas, olive oil dips, garlic butter, garlic aioli and mashed potatoes.

The garlic can last for a month in fridge coz im lazy to cut it everytime when cooking 😂 Quicker and less washing up!

I use this butter when I am making gourmet food, for example I would spread it on my hamburger buns after toasting the buns or I would make a sauce with it for my chicken wings

This stuff is what miracles are made of! Make it and stick it in the fridge. I promise, it will be gone by the end of the week! Mix it into your mashed potatoes. Use it in your spaghetti sauce. Use it in any recipe that calls for garlic. Spread it on French bread. Mix it with mayonnaise, to make a yummy condiment your guests won't soon forget. Your house will smell delicious while your making this.

#goldenapron

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.

Roasted Garlic is so easy to make and absolutely amazing.

We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste.Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer.Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

#fatherDad’s favourite crispy garlic sav1) Take 1cup besan, Add 1/2teaspoon ajwain,1 teaspoon salt and 1/2teaspoon turmeric and mix dry.2) now add 5-6 cloves of garlic, 2green chilli and 2pinch hing and blend with 1/2cup water and now strain it and add it in the dry ingredients to make a paste and you may add normal water gradually and mix very well and make a batter like cake batter and keep aside for 5mins.3) Make a cake piping bag from a plastic bag and make a small hole and in hot oil cook making desirared shapes- Rashmi Tyagi

wonderful way to use an over abundance of garlic or garlic that is a little past its prime.