I have seen toum being made on a few occasions, but when Lorraine shared her recipe I knew I had to give it a go. As I am not a fan of raw garlic, I made a roasted garlic toum. I am not sure how this measures up to the original but I can say that I loved it. And even more importantly, so did Dave.
For the past 15 years I have been selling sanitising spray. We do a surface one which is food grade and smells of oranges. And a hand sanitising spray using tea tree essential oil as its base. This comes in a handbag size spray bottle and goes with me everywhere. I mainly use it in public bathrooms and spray everything I touch. And I spray my hands if I pay with cash. Tea tree is an anti-bacterial, antifungal and antiviral essential oil and is one of the two oils I always travel with. The other being lavender which I use mainly as a sleep aid. Now fast forward to the current situation and everyone is selling sanitising spray. I was in the bank, waiting patiently in the queue while the single teller on duty dealt with a client. And he decided this was a great time for a sales pitch.
Today’s inspirational recipe from Lavender and Lime ♥ Roasted Garlic Toum ♥ #LavenderAndLime Click To Tweet
He went on to tell her that he does the only food grade sanitising spray. And as it is an approved product, would the bank be interested in buying some? And I had to stand there, biting my tongue as he was not being truthful. But I did not want to get into a discussion with him about something that has been sold for decades already. What is happening is that people are looking for new revenue streams. And whereas in the past they might have sold linen to hotels they now need to sell something else. But they are crowding the market, which is going to be short lived. And when this pandemic is over we are going to have an excess of sanitiser sitting around. Meaning our long term product sales will slow down. All extremely frustrating if you ask me.
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Roasted Garlic Toum
- 6 cloves giant garlic
- 250 mls canola oil
- 20 mls water
- 20 mls lemon juice
- 1 egg white
- 5 mls fine salt
- 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 and allow to cool
- When cool, peel and place into a stick blender jug
- Add the oil, water, lemon juice, egg white and salt
- Using a stick blender, blend until thick
Inspiration published on Lavender and Lime July 6:
Do you like raw garlic, or do you prefer it cooked?