Category: Garlic

Tzatziki

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Tzatziki

  • Servings: 10 1/4 cups
  • Difficulty: Easy
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I have heard this called “Garlic sauce, or Garlic spread” I’ve always known it as Tzatziki. I’ve tried a few different recipes but this one tops it all. This is a traditional Greek yogourt and cucumber sauce. It can be used as a dip, or a spread or in pita sandwiches.

Ingredients

  • 1 1/2 cups of plain Greek yogourt
  • 2 cups of grated cucumber (no need to peel or seed the cucumbers)
  • 2 tbsp of extra-virgin olive oil
  • 2 tbsp of chopped fresh mint or dill
  • 1 tbsp of lemon juice
  • 1/2 tsp salt
  • 4-5 of minced garlic cloves

Directions

  1. Grate, on the large holes of your box grater, 2 cups of cucumber. (Mine was 1.5 english cucumbers, you can use regular garden cucumbers).
  2. Working with one handful at a time, lightly squeeze the excess moisture out of the cucumber and put in a serving bowl.
  3. Add the yogourt, olive oil, lemon juice, mint, garlic and salt to the bowl and blend well.
  4. Serve immediately or chill for later.

Nutritional facts per serving

  • Calories 47
  • Fat 0.3 g
  • Sugar 1.6 g
  • Carbohydrates 2.4 g
  • Protein 3.7 g
  • Fibre 0.2 g

This is a very cool refreshing cold sauce. I’ve used it on pitas, salads, over a pork chop, options are unlimited. It stores well in the fridge for 4-5 days. I like mine quite garlicy, but you can reduce the amount of garlic used. You can try this recipe with 3 cloves to start. I’ve used mint as I have a lot of mint growing but you could use dill. It’s all up to you and remember to have fun and make it your own.

Spaghetti Aglio e Olio

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Spaghetti Aglio e Olio

  • Servings: 4
  • Difficulty: Easy
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No two recipes for aglio e olio are the same, but this one is pretty true to the classic. The key is roasting the garlic to perfection, a golden brown. If it’s too light, you don’t get the full flavour and if it’s too dark it gets bitter. My advise, do this slowly and you will succeed.

Ingredients

  • 1 lb of spaghetti
  • 1/3 cup of olive oil
  • 6-8 cloves of garlic thinly sliced
  • 1/4 tsp red pepper flakes, or to taste
  • salt and pepper to taste
  • 1/4 cup of fresh italian parsley chopped
  • 1 cup of finely grated parmesan cheese

Directions

  1. Bring a large pot of salted water to a boil, cook spaghetti until al dente. Drain and transfer to a large pasta bowl.
  2. While pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat when the oil starts to bubble and continue to cook until garlic is light brown.
  3. Stir red pepper flakes, salt and pepper into the pasta.
  4. Pour in hot oil and garlic and sprinkle the italian parsley and half the parmesan, toss until well combined.
  5. Serve pasta topped with the remaining parmesan.

Nutrition Per Serving

  • Calories 755
  • Fat 35 g
  • Sugar 3 g
  • Carbohydrates 87 g
  • Protein 23 g
  • Fibre 4 g

This is not a recipe to do if you are on a diet. I am a firm believer that everything in moderation’s is ok. You can serve it as a sided and then it’s only a half guilty pleasure. I have the nutritional facts as 4 smallish servings. You can make it quite spicy, you can add toasted pine nuts. Just have fun and make it your own.