Who’s a fan of garlic? Me! me! ME! mE!
I use 2 garlic bulbs to make roast garlic (following Chef Michael Smith’s recipe).
Just bang them in the oven for 45 minutes in 380 degrees C until you notice yummy garlic juice flowing down the bulb. It’s okay sign to bring them out.
Let it cool.
Chop off the garlic head and squeeze the roasted garlic into a bowl.
Michael Smith recipe ask for bottom chop; no wonder I had a hard time squeezing them out!
Stripped naked garlic bulbs.
Mix seasonings of your choice like olive oil, pepper, salt, balsamic vinegar. Oh I’m so in ❤ with balsamic vinegar.
Use a fork to mix and mash. Spread them on your favourite bread. I didn’t toast it after that. Couldn’t contain myself any longer.
To proof that garlic is my love… I salivate like a dog while squeezing the roasted garlic.
One particular landed in the bowl. Hahaha I surprise myself!
Conclusion, roast garlic is not my cup of tea. The garlic kick is not there. I like grilled and stir-fry garlic. Mmmmm…
Oh there is one very bad consequence… I repeat VERY BAD CONSEQUENCE after you’ve down 2 garlic bulbs yourself. I was the smelliest person on earth that day. Exactly 24 hours smelly. Poot… poot… poooootttttt… I can only laugh my way out of that.