this used to be a food blog



in which I'd bang on about all the delicious things you should be making. Often slicey. Hmmm, Slice of Wednesday. That ran a delicious course. I think we should do a cake of the week. How excited would the peeps around here be if they thought they'd get cake every week? What is not to love about that plan? How about on Mondays? 

That's settled then.

Meanwhile, back to deliciousness I had to pick up the camera for. Oh, garlic. Is there anything you cannot do? You complete a tomato sauce. You start every good soup. You're marvellous rubbed on toast, covered with beans, and wonderful on a pizza, with rosemary. 




We're planning on planting A LOT of garlic this year, in the still-a-mess-of-weeds organic market garden, still in it's very (very) early stages. 

And because we're still working through some of last year's, I thought I'd have a go at preserving it in jars, after seeing this post over at Local is Lovely. Sophie's looked prettier in the jar and I only roasted mine for an hour, not two, but it's so sweet and nutty and perfect if (like me) you're just a bit fed up peeling garlic. Well now I am, after peeling that haul. 


I'm wondering about selling it like this, although it's a bit labour intensive. If you can get hold of some good local garlic, you should have a go at this yourself. 

Basically you need 3 or 4 heads of garlic, cloves seperated and peeled. 

Put them in a casserole dish or heavy pan, and cover them with olive oil. Roast in a slow oven, about 120 degrees C, for somewhere between 1 hour and 2, until cloves are soft and golden. Spoon into a jar (this made 1 x 300ml jar) and cover with oil. 



And as if I could ever take a photo without a child photobombing it. I don't know what he thought this jar contained, but garlic was nowhere near as exciting as what he imagined.


How about that. A recipe. 

Check back, I hear a Monday cake calling.



11 Comments on “this used to be a food blog

March 7, 2013 at 6:00 am

Hi Fi – Great stuff! For years I have been looking for a recipe for the sweet garlic you can buy from street stalls. It hasn’t been cooked and it is preserved in something that looks like Olive Oil and Tomato paste. It’s delicious to eat (and hard to stop) but I would like to make my own.
Do you have to cut the base and then hand peel each clove? That could be a long job – no wonder you say it’s labour intensive.

Glad to hear the weather has improved somewhat!

March 7, 2013 at 6:36 am

Yay! Looking forward to cakes on Monday. I first came to Inner Pickle through Slice of Wednesday soooo…

Elise @ This Little House
March 7, 2013 at 8:07 am

Awesome! I have plans for a huge garlic crop this year – my chickens took out last years completely. I don’t know how. Give us a heads up when it’s time to plant them out please!

knutty knitter
March 7, 2013 at 9:27 am

I have seen (but not tried) a method of peeling where you put them in a bowl with another bowl on top and then shake madly. That might be useful!

I hope to plant garlic this year too.

viv in nz

Just Joyful
March 7, 2013 at 5:07 pm

Yes, yes, yes! that’s my reaction to Cake Monday! Mind you, I have yet to venture into the Slice of Wednesday recipes, so maybe I should start there?

I love trying out new recipes, and if they’ve been tested by an expert (you!), there’s a good chance they’ll be successful.

Just a little while ago I was sorting through all the recipes I’ve torn out of magazines over the years, putting them into organised piles – red meat, chicken, seafood, vegies, desserts, cakes and slices. Why was I surprised when the cakes and slices pile was bigger than all the others put together?

March 7, 2013 at 9:40 pm

Have you tried roasting with the skins still on,then when the garlic is cooked they just slide out of the skin.

I do it like that when slow cooking a roast lamb

March 8, 2013 at 3:57 am

Hi Fi!
My husband and I make up huge batches of garlic mashed potatoes . . . I take the whole garlic, drizzle with EVOO, wrap in foil and roast it in the oven. It’s done when you can smell it. Then cut in 2 and squish out the sweet garlic! It wouldn’t look as lovely as yours but maybe you could slice off the end all the individual cloves are attached to and give a gently squeeze? Just a thought if you are going to try to market them!

Welcome back to the kitchen and cake! I love reading your blog, whether you’re in the kitchen or not!

March 8, 2013 at 5:37 am

Bahahaha I missed the ‘if’ and thought you had said “it’s so sweet and nutty and perfect (like me)”. That would be true too 🙂

March 8, 2013 at 7:03 am

Thanks Viv, I’ll try it!

March 8, 2013 at 7:03 am

oh YEAH! I’ve done it like that before too. The cloves won’t hold their shape as well but that might be a better way, thanks!

Bee Girl (AKA Melissa)
March 14, 2013 at 1:06 am

I love the idea of a cake a week! I mean, really…who wouldn’t like that idea?!

And this garlic! Holy moly! Now, how long will it keep in the oil? Does it need to be kept in the fridge?


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