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.
Head straight on to the Recipe For ♥ Roasted Garlic Butter ♥
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
Ingredients
- 2 cloves giant garlic *
- 50 g salted butter, softened
Method
- 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
Notes
Inspiration published on Lavender and Lime September 25:
-
- 2019 – A Taste Of South Africa
- 2017 – Seed Brittle
- 2014 – Olive Oil Cake
- 2011 – The Versatile Blogger Award Take Two
- 2010 – Burmese Chicken Curry
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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This is a great idea Tandy! We produce a lot of items here in Australia and they’re very good quality so it’s easy to buy Australian made products.
I love some of my Aussie products 🙂
Making the garlic butter in advance sounds like a good idea. I agree with you about the excessive flavor of raw garlic, but usually do it at the last minute.
be well… mae at maefood.blogspot.com
I try roast an entire head when I’ve got the oven on for something else, then use it as I need to.
one of my favorite bumper stickers is “Think Global, Act Local”; nice to see your support for South Africa…
That’s great!
this is brilliant. I love raw garlic, but too much can definitely burn. Every time I see roasted garlic on a post, i think to myself that I need to have it on hand, maybe preserved in oil. But then I forget! Thanks for another reminder!
I roast up an entire head when I am doing something else as it keeps so well 🙂
Loved the roasted garlic butter idea Tandy. Would go well on my naan and its so easy to make.
That is a grand idea!
I have been trying to buy as close to the producer as I can, especially now. I get my garlic at the farmer’s market, but don’t know if there will be a winter market this year. Guess I need to store up some more. Roasted sounds perfect for garlic bread. I usually sautee garlic in butter but roasted is the best.
You are so lucky to have a farmer’s market near you!