. . . And I’m sick. Ugh so not cool people. Not cool at all!
I knew it was coming though, I’ve been feelin’ it in my bones for the last week or so and my adorable little family has been battling this nightmare of a cold/flu/sinus infection for what feels like months now. . . and now it’s my turn. Boo I say booooo – Ain’t nobody got time for that!
So fighting this sickness means lost of rest, and when I say rest I mean laying on the floor being a jungle gym because my little energiser bunny does not understand the concept of rest . . . or being still . . . not even when she is the one that’s sick! (#helpme) Lots and lots of fluids and lots and lots and lots of garlic!
Can’t stop roasting the garlic.
So simple, yet so incredible. Roasting garlic totally changes the flavour. It turns it into this incredible soft, sweet, smoky goodness. Apparently it also eliminates that pesky, lingering post garlic garlic breath. I have been eating so much of this roasted garlic it’s almost embarrassing (←almost) and I’ve been feeding it to the whole family . . . and there’s the whole blocked nose situation that comes with the whole being sick thing . . . I smell nothing!
So go roast some garlic, it’ll do you the world of good sick or not. Then use it to make this ah-mazing toastie, or on some freshly toasted sourdough with some smashed avocado and loads of salt and freshly ground black pepper . . . just doooooo it, you know you wanna
Oven Roasted Garlic
Makes 4 bulbs of sweet, smoky, caramelised garlicky goodness
4 bulbs of garlic
1 – Preheat oven to 175’C (350’F)
2 – Chop the tips off your bulb of garlic (or bulbs if like me you are roasting more than one at a time) and place on a large sheet of foil. I like to pop mine into a small ramekin but this is just my personal preference, you could just pop your foil onto a baking sheet. No biggie, do what you feel people. Once you have removed the tips, try to remove some of the pesky excess papery layers encasing those glorious cloves.
3 – Drizzle with a little olive oil (I used about 1/2 teaspoon for my 4 bulbs)
4 – Season generously with salt and pepper
5 – Seal up your little foil tent nice and tight and bake for 30-40 mins.
6 – Allow to cool and use as you wish.
7 – To use simply squeeze the flesh of that sweet, smoky, caramelised garlicky goodness out of the remaining outer skin and you are good to go.
Question of the day –