A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
If you know someone who thinks they don't like garlic, this recipe will probably make them change their mind. The garlic loses all its pungency and is exceptionally mellow in flavour. It also makes a great addition to pasta dishes, particularly ones with mushrooms.
Serves 4 as a side dish
2 whole bulbs of garlic
1 tbsp olive oil
Preheat the oven to 200°C.
Peel the excess papery layers of the garlic bulbs away, leaving the individual cloves attached at the root. Cut the top cm or so off the bulb of garlic so the cloves are exposed at the top.
Drizzle the oil over the cut edges and wrap each bulb loosely in foil. Bake in the oven for about 35-40 minutes until soft.
Leave to cool until you can handle them comfortably. Pop or squeeze each soft little clove out of its papery skin.
They can be eaten as they are or mashed into a pulp with a little extra olive oil and spread on bread.