I do not like the extreme dry mouth feeling I get from raw garlic. And even though I love garlic bread, it always leaves me feeling parched in the middle of the night. But now I have the perfect solution. This roasted garlic butter means a subtler flavour. But it still delivers on taste, without leaving me in need of a glass of water.
When I was in primary school there was a competition to design the logo for Proudly South African. This would be placed on to all products made in our country. Given that it was about 40 years ago shows you for how long we have considered this important. I cannot recall what I drew but I do remember my extremely artistic Grandmother praising me for my attempt. This logo has changed over the years and the current rendition looks like this:
Now more than ever it is vital we buy products made in this country. I chose to buy seasonal ingredients that are farmed in South Africa. This limits my choice somewhat, but our farmers need all the support they can get. However, I don’t often read where my non perishable pantry items come from.
Today’s inspirational recipe from Lavender and Lime ♥ Roasted Garlic Butter ♥ #LavenderAndLime Click To Tweet
I buy a particular brand of yeast as I like the packaging. But yesterday I noticed it is from Portugal so now I will look for a South African grown yeast. I also had to buy new socks. We are hopefully going to Croatia in December and I need some new socks for my hiking boots. There were two options at the shop I went to. One pair came from the United States and the other are from South Africa. I usually always choose the Falke brand so it was not a difficult decision to make. I also try and buy clothing that is made here as it is an industry that used to be a thriving one in our community. It would be amazing to see it grow back to what it once was, with affordable clothing being sold everywhere.
Click on the links for conversions and notes.
Roasted Garlic Butter
- 2 cloves giant garlic *
- 50 g salted butter, softened
- Preheat the oven to 200° Celsius
- Pierce each clove of garlic and place into an oven proof dish
- Place into the oven to roast for 30 minutes
- Remove from the oven, peel and add to a blender with the butter
- Blitz until smooth and use as needed
Inspiration published on Lavender and Lime September 25:
Do you have a Proudly (insert country name here) brand? And do you buy locally made products? If so, which ones in particular?
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