This month for the Secret Recipe Club I was assigned Susan's blog The Wimpy Vegetarian.
Susan speaks of her journey as she moved to a plant based diet. It is challenging to cook different diets in the same household. Susan handles this with ease. While I cook both veg and and non veg meals at home I was amazed at her repertoire of dishes, be they condiments to sides to salads to mains. While I hovered over a few dishes, finding it very difficult to make up my mind, I finally decided to try this Garlic Olive Oil. Since I've been wanting to try infused oil for a while, I saw great potential uses in this one. I have used and planning to use this one in sundried tomatoes, pasta sauce, pesto, to name a few. Do hop over to Susan's blog to know more.
1 cup olive oil
20 large garlic cloves smashed
- Warm 1 tbs oil over medium low heat, add the garlic and sauté until softened,
- Add the remaining oil and keep warm for 45 mins.
- If the garlic begins to simmer remove from the heat to cool before rewarming.
- Strain the oil.
- Store for 3 weeks in fridge or 1week outside.
- Use as required.