Garlic Confit and Homemade Garlic Oil. So versatile! Oil is Low FODMAP use in place of garlic.

Garlic Confit and Homemade Garlic Oil. So versatile! Oil is Low FODMAP use in place of garlic.

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Garlic & herb flatbread - this bread is amazing - I served it with curry & it really is like naan. For herbs I used sage, rosemary, parsley, chives & coriander, but only because it's what I had on hand, it would go well with any herbs & I will definitely be making it again - Favorite

Garlic & herb flatbread - this bread is amazing - I served it with curry & it really is like naan. For herbs I used sage, rosemary, parsley, chives & coriander, but only because it's what I had on hand, it would go well with any herbs & I will definitely be making it again - Favorite

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Garlic Dipping Oil is the easiest appetizer to make! With Italian herbs and lots of garlicky goodness, it’s perfect for dipping your favorite crusty bread.

Garlic Dipping Oil is the easiest appetizer to make! With Italian herbs and lots of garlicky goodness, it’s perfect for dipping your favorite crusty bread.

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How to Make Garlic Oil - one of the best natural remedies around, garlic oil gives you more options on how to get garlic in your body to boost your immune system.

How to Make Garlic Oil - one of the best natural remedies around, garlic oil gives you more options on how to get garlic in your body to boost your immune system.

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Just like your favorite Italian restaurant.. at home! This copycat olive oil garlic and herb bread dip will rock your socks!

Just like your favorite Italian restaurant.. at home! This copycat olive oil garlic and herb bread dip will rock your socks!

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No bowl of ramen is complete without a drizzle of flavorful fat. One option is mayu, or black garlic oil. Burnt garlic sounds unappealing, but if you blacken it in oil slowly enough it gets dark and complex without turning acrid. As soon as the garlic is fully blackened, we blend it up with sesame oil.

No bowl of ramen is complete without a drizzle of flavorful fat. One option is mayu, or black garlic oil. Burnt garlic sounds unappealing, but if you blacken it in oil slowly enough it gets dark and complex without turning acrid. As soon as the garlic is fully blackened, we blend it up with sesame oil.

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