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GARLIC MUNCHIES Makes 450 ml
What you need 12 garlic cloves Here’s how Preheat the oven to 190ºC/375ºF/Gas Mark 5. Peel the garlic cloves. I find that dropping them into boiling water for 60 seconds makes the skin come off easily. Alternatively, use one of those wonderful garlic gadgets that looks like a hollow circular finger with serrated ends. It’s usually made of rubber. You pop the garlic in and simply rub it back and forth for about 2 seconds on the counter and the skins pop off. Slice the cloves into slivers. Heat the oil in a frying pan and sauté the garlic until it just begins to turn gold. Now stir in the tamari, honey and vegetable bouillon powder. Remove from the heat. Add the almonds and mix well with your hands. Spread evenly on a baking sheet and bake for 15 to 20 minutes, until golden. Cool well before serving or storing. This recipe will keep in a refrigerator for ten days. |
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This mixture of toasted garlic and almonds is one of the most delicious things to eat as an alternative to crisps. You can also serve it in summer to go with a delicious summer cooler, or as an appetiser before a meal. You can even sprinkle it on your salads. |
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Wonderful life-giving foods, and information about what some of them can do to help prevent premature aging, protect you from degenerative conditions such as diabetes, cancer and heart disease, enhance your mood, intensify your delight in love-making, even encourage sleep inspired me to write Cook Energy, for help for all of these things is to be found in delicious foods. Recipe This Week Archives |
