Not exact matches
Place 2 cloves thinly
sliced garlic,
remaining minced onion, and 1 Tablespoon grapeseed oil to a small saucepan.
In a food processor or blender, add the juice from half the lemon, basil, the
remaining 2 cloves
garlic, pumpkin seeds, 1/2 cup
sliced kale, and a pinch of salt and pepper.
Make the
garlic bread:
Slice the Italian bread in half lengthwise, and brush the
remaining 2 tablespoons olive oil on the cut sides.
Add diced apples,
remaining half of
garlic, and
sliced shallots to skillet; cook, stirring occasionally, until just softened, about 5 minutes.
Combine the chopped tomatoes,
sliced basil, minced
garlic and the
remaining 1/2 teaspoon of olive oil in a bowl and add salt and pepper to taste.
Combine tomatillos,
remaining onion half,
sliced,
remaining garlic cloves and, serrano chiles in a large saucepan.
Stir through the
remaining 2 cloves of
sliced garlic and cook for another 1 - 2 min till the
garlic is fragrant and starting to brown.
Rub the bread
slices with the crushed
garlic cloves, top 4 of the
slices of bread with equal amounts of basil leaves, 1/2 of the mozzarella cheese, red bell peppers, sausage
slices, the
remaining 1/2 of mozzarella cheese, and a
slice of bread.
Top brisket with the
remaining sliced onions and
garlic cloves.
Serves 4 2 tbsp flat - leaf parsley, finely chopped 1 red chilli, finely chopped 1 lemon, finely grated zest and juice 200g fresh white crab meat, picked over carefully to remove any
remaining bits of shell 1 small celeriac, peeled and shredded or coarsely grated (600g prepared weight) 3 tbsp crème fraîche 2 tbsp extra virgin olive oil, plus extra to serve 2 large, thick
slices sourdough, halved 1
garlic clove, halved
Put the eggplant
slices, the
remaining 2 tablespoons olive oil, half of each of the roasted peppers,
garlic, and a little salt in the bowl of a food processor.