The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Chives, Cream Cheese, Garlic, Mayonnaise, Olive Oil, Onion, Parsley, Pepper, Salt, White Beans
Description:
Discover a rustic gem from the heart of Slovakia with this incredibly simple and satisfying garlic and bean spread. Perfect slathered on crusty bread or as a dip for fresh vegetables, this recipe transforms humble white beans and a generous amount of garlic into a flavour-packed, protein-rich delight. It's a taste of the Slovak pantry, ready in minutes!
A Zesty Bite from the Pantry: Slovak Carrot & Garlic Spread (Mrkvová Nátierka s Cesnakom)
Ingredients:
Instructions:
1. Prepare the Vegetables
Using the fine side of a box grater, grate the peeled carrots into a medium bowl. Press or finely mince the garlic cloves and add them to the carrots.
2. Combine
Add the grated hard cheese, softened cream cheese, and mayonnaise or sour cream to the bowl with the carrots and garlic.
3. Mix and Season
Stir everything together thoroughly until you have a well-combined, spreadable consistency. Season with salt and black pepper to your personal taste. For a richer flavor, you can add a spoonful of butter.
4. Chill (Optional)
For the best flavor, cover the spread and let it rest in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
5. Serve
Serve the spread chilled, slathered on fresh crusty bread, toast, or crackers. It also makes an excellent dip for raw vegetables.
Discover Slovakia's favorite quick snack! This zesty carrot and garlic spread is a refreshingly simple, no-cook dip that's big on flavor. Perfect on toast or as a dip, it's a garlic lover's dream come true.
From the Slovak Forest: Roasted Rabbit Larded with Garlic & Bacon (Špikovaný králik)
Ingredients:
Instructions:
1. Prepare the Rabbit
Using a small, sharp knife, make deep incisions all over the rabbit pieces. Stuff these openings by alternating between a strip of bacon and a sliver of garlic until the meat is well-studded. Season the rabbit portions generously with salt and black pepper.
2. Sear the Meat
In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat. Working in batches to avoid overcrowding, sear the rabbit pieces on all sides until they are golden brown. Set the browned rabbit aside.
3. Sauté and Deglaze
In the same pot, add the chopped onions to the remaining fat and cook until softened and translucent. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
4. Roast to Perfection
Return the seared rabbit to the pot. Add the beef or vegetable broth, bring to a simmer, then cover the pot tightly. Transfer to a preheated oven and bake at 350°F (180°C) for about 60-70 minutes, or until the rabbit is tender and cooked through.
5. Serve
Serve the rabbit hot, generously spooning the rich garlic and wine sauce from the pot over the meat. This dish pairs beautifully with potato dumplings, roasted potatoes, or crusty bread to soak up the delicious gravy.
Rediscover a classic from the heart of Slovakia with this roasted rabbit, studded with smoky bacon and pungent garlic, then braised in a rich red wine sauce. It's a true garlic-lover's comfort food, perfect for a hearty family meal and a wonderful alternative to more common meats.
A Taste of the Andes: Creamy Peruvian Squash & Garlic Stew (Locro de Zapallo)
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the minced garlic and the ají amarillo paste and cook for another minute until fragrant.
2. Cook the Squash and Potatoes
Add the squash and potato chunks to the pot, stirring to coat them with the onion mixture. Pour in the vegetable broth or water, season with salt and pepper, and bring to a simmer.
3. Simmer the Stew
Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. The squash and potatoes should be tender and easily mashed with a spoon.
4. Add the Veggies
Stir in the corn, peas, and broad beans (if using). Continue to cook, uncovered, for another 5-8 minutes until all the vegetables are tender and the stew has thickened.
5. Finish with Creaminess
Turn off the heat. Gently stir in the evaporated milk, the cubed queso fresco, and the fresh huacatay or cilantro. Let the stew sit for a few minutes to allow the cheese to soften slightly.
6. Serve
Ladle the hot Locro de Zapallo into bowls. Serve immediately with a side of white rice and top with a fried egg, if desired.
A comforting hug in a bowl, straight from the heart of Peru. This vibrant, hearty squash stew is pure Peruvian comfort food, perfect for any season. The magic starts with a flavourful base of sautéed onion, fiery ají amarillo, and of course, plenty of garlic. This humble yet delicious dish brings together tender squash, potatoes, and corn, all simmered into a creamy, savoury stew that will warm you from the inside out. It's a vegetarian delight that truly showcases the rustic soul of Andean cooking.
Lima’s Favorite Condiment: Creamy Peruvian Garlic Sauce (Crema de Ajo)
Ingredients:
Instructions:
1. Blend the Base
In a blender, combine the egg, garlic cloves, white vinegar, and a pinch of salt and white pepper. Blend on low speed for about 30 seconds until the garlic is finely minced and the mixture is uniform.
2. Emulsify the Sauce
With the blender still running on low, begin to slowly drizzle in the vegetable oil in a thin, steady stream. You will see the mixture begin to thicken and emulsify, turning into a creamy sauce. Continue adding oil until it reaches a consistency similar to a thick mayonnaise.
3. Add Flavor and Adjust
Once the sauce is thick, add the lime juice and dried oregano. If you prefer a richer, slightly thinner sauce, you can also blend in the evaporated milk at this stage.
4. Final Touches
Taste the sauce and adjust the seasoning with more salt, pepper, or a squeeze of lime juice if needed.
5. Rest and Serve
For the best flavor, transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together. The sauce will keep in the refrigerator for up to 5 days.
A creamy, punchy, and utterly addictive garlic sauce, just like you'd find in a classic Lima 'pollería'.
Marrow & Might: Mexico’s Roasted Bone Marrow with Garlic & Herbs (Tuétanos Asados)
Ingredients:
Adventurous, Beef, Garlic, Gluten-Free, Keto, Mexican, Roasted, Snack, Starter
Instructions:
1. Preheat the Grill or Oven
Prepare your grill for medium-high, indirect heat. Alternatively, preheat your oven to 400°F (200°C.)
2. Prepare the Garlic Topping
In a small bowl, mix together the minced garlic, olive oil, chopped parsley, dried oregano, coarse sea salt, and black pepper.
3. Season the Marrow
Place the marrow bones on a baking sheet or directly on the grill grate, marrow-side up. Spoon the garlic and herb mixture evenly over the marrow on each bone.
4. Grill or Roast
Place the bones on the indirect heat side of the grill and cook for 15-25 minutes, or until the marrow is soft, gelatinous, and bubbling. If using an oven, roast for about 20 minutes. The marrow is done when it is soft enough to be easily scooped out.
5. Serve
Carefully remove the bones from the grill or oven. Serve immediately with warm corn tortillas, allowing guests to scoop the rich, garlicky marrow onto them. Garnish with fresh chopped onion, cilantro, and a squeeze of lime juice to taste.
Discover a true Mexican delicacy for the adventurous garlic lover. This recipe transforms humble bone marrow into a rich, buttery, and utterly decadent starter, roasted with heaps of garlic and fresh herbs. Perfect for spreading on warm tortillas, it's a guaranteed showstopper for your next gathering.
A Weeknight Hero: Slovakia’s Creamy Chicken & Mushroom Sauté with Garlic
Ingredients:
Instructions:
1. Prep the Chicken
Cut the chicken breasts into small, bite-sized cubes or thin strips. Season them generously with salt, pepper, and sweet paprika.
2. Sauté the Aromatics and Chicken
In a large skillet over medium-high heat, warm the olive oil. Add the chopped onion and sauté until translucent and golden. Add the seasoned chicken pieces and cook, stirring occasionally, until browned on all sides.
3. Add Mushrooms and Garlic
Add the sliced mushrooms and minced garlic to the skillet with the chicken. Continue to cook for another 5-7 minutes, until the mushrooms have softened and released their liquid.
4. Create the Creamy Sauce
Pour the cooking cream into the skillet and stir everything to combine. Sprinkle in the dried thyme. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for about 5 more minutes, allowing the sauce to thicken slightly and the flavors to meld together.
5. Final Touches and Serving
Taste the sauce and adjust the seasoning with more salt and pepper if needed. Stir in the fresh parsley just before serving. This dish is excellent served hot with rice, potato purée, or pasta.
For lovers of garlic and creamy comfort, this Slovak chicken and mushroom sauté is a dream come true. Tender chicken pieces and earthy mushrooms are bathed in a rich, garlicky cream sauce, creating a simple yet deeply satisfying main course. It's a go-to weeknight dinner in Slovakia, ready in under 30 minutes.
