Garlic puree

Cooking without garlic is almost exceptional. For a garlic puree I use half of a bulb.

Boil 500 grams of potatoes for 2p. Put a bay leaf in the water and a pinch of salt. For the best ‘garlic’ flavor put the garlic in some aluminium foil with a bit of olive oil. Bake at 180° for 30 mins. Cool down. Put garlic, drained potatoes, 125 ml of light cream together and make a puree. Add 2 table spoons of fresh parsley. Taste and add salt, pepper and nutmeg.

Put 500 grams of cherry tomatoes, 2 sliced red onion in an oven dish. Put a whole, clean, dorade in the middle. Spread some lemon, bay leaves and a drizzle of olive oil. Bake in the oven at 180° for 20 mins.

Simple food, tasty food, healthy food = docV


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s