Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.

Domestically, garlic is stored warm (above 18°C or 64°F) and dry, to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called "plaits", or in short plaits.

Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer.[9]

One of the most loved and common dish with garlic is the Garlic Bread, I always have garlic butter in hand and we use it instead of plain butter on toast too. To make a nice party dish convert these garlic bread to Bruchetta's

This is my contribution to the Jihva-for-ingredients event hosted by Mathy.

Garlic Butter

1 cup butter, room temperature
1/3 cup finely chopped garlic, or garlic paste.
1 tsp chopped green chillies
1 tsp pepper
2 tsp oregano (Use any herb you wish)
salt to taste

Mix all the above ingredients and store in the fridge.

Garlic Bread

Cut 1 French Bread in half and apply the butter. Toast it for 5 minutes till you get a nice aroma and the bread is nice and golden brown.

Tomato-Basil Bruchetta


4 tomatoes - pulp removed & chopped finely
1 tbsp balsamic vinegar
6-8 flakes garlic, chopped finely
2-3 tbsps fresh basil, chopped
2-3 tbsp olive oil
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp pepper
1 portion of garlic Bread


  1. Cut each tomato into 4 pieces and remove pulp. Chop the seeded tomatoes into very small pieces.
  2. Mix all other ingredients with the tomatoes. Keep aside at room temperature for at least 30 minutes for the tomatoes to absorb flavours.
  3. Spread the topping on the garlic bread and serve immidiately.


JennDZ - The Leftover Queen said...

I love the title of your blog. I recently finished up an e-book with the topic being very similar - even used a similar font as to what is in your header! What a small world!

Welcome to The Foodie Blogroll! :)

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