This is a really easy, filling and kid-friendly recipe, packing in a massive 4 heads of garlic – but the sweet taste of roasted garlic combined with the nutty pumpkin means it is just begging to be spread on toast, have pitta chips dipped in, celery sticks, carrots or …anything.
So, if you would like a small handprinted bag of smoked garlic or a rather sexy grappe of smoked garlic, hie thee to the shop and make your order. Then we’ll get the oak and vine and cherry wood chippings out and load the wardrobe up for you.
“Oh, yeah. It’s really nice, and strong too” {Jo’s Mum}
“Can I have some more?” {Søren from Denmark}
“What a fab bar snack. That’ll get the girls flocking” {Anonymous}
“Me want some garlic” {Milla, aged 2}
This may seem a banal recipe, but making an egg sandwich is a useful skill, right? And easy. And I’m going to teach you a tricky trick for sneaking some garlic in there for the benefit of your children, partner or reluctant garlicphile.
Autumn is closing in, and we’ve harvested over 100kg of pumpkins from the Orpheus garden, so pumpkin soup is definitely on the menu from now to… well, who knows!
Brits have this interesting habit of carving a halloween pumpkin then, er, chucking out all the scrumptiousness inside. How silly. Make pumpkin & smoked garlic soup instead, it’s really quite easy, and look, we even wrote you a lovely recipe.
This one is a tomato-less pizza with melted cheese, green chillies, capers, sliced zucchini and nasturtium flowers, topped with grated gourmet garlic nuts… Oh, Yum!
Here at Orpheus we swap one or two of the fresh garlic cloves for smoked and then grate some of our divine garlic nuts and parmesan on top. And if you are lucky enough to have fresh ripe tomatoes from the garden, use those instead of the canned. Pimp my pasta!
