Recipe: caramelised garlic sauce


Once again I have Nigella to thank for the inspiration. In her book Simply Nigella she uses caramelised onions in a yoghurt sauce, and since then I’ve started using caramelised garlic in just anything I can think of.

The taste is sweet and humble and far from the fierce raw garlic you but into the oven, which means you can actually use a lot of it, so put a few extra garlic bulbs in the oven, just in case! They’re highly addictive, so you can thank me later!

PS. It goes really well with the chicken dish I posted the last week and potato wedges.


Caramelised garlic sauce with creme fraiche, serves 10

2 large garlic bulbs

1 litre creme fraiche

100 ml Hellman’s mayonnaise

bunch of chives, chopped 

salt, white pepper

oregano and thyme flowers to decorate

Caramelise the garlics when you’re using the oven anyway – they take up little space and won’t make anything taste of garlic as they’re wrapped in tin foil.

Cut off approx 1/2 cm of the garlic bulb on the top so you can see the cloves. Wrap separately in tin foil and place in the oven until soft (just squeeze them to check if they’re ready). It doesn’t really matter what temperature the oven is at, everything between 150 – 220C works, just be aware the cooking time will differ. 

Leave to cool slightly. Mix creme fraiche and mayonnaise in a mixing bowl. Season to taste with salt and pepper. Unwrap the garlic bulbs and squeeze out the soft garlic paste and add to the sauce. Make sure you get every morsel. Mix well and adjust the seasoning. Leave for a little while before serving. Add the chives and herb flowers when ready to serve.  

Bacon-wrapped pork patties with za’atar

As you might recall, we went to Syria on holiday before all hell broke loose over there, in March. And I still found myself so grateful for the experience. Especially the food experience, of course. Like za’atar, and especially the great blend we managed to get our hands on thanks to the food tour that showed us this spice wholesaler in Damascus. They had three different blends of za’atar, they were all really nice and we had trouble choosing. But then they pulled out another blend; a mixture of the three blends according to an old secret recipe and the result was amazing.

I deeply treasure that bag or Syrian gold, and I don’t want to waste it, but I don’t want it to sit in my cupboard either, so once in a while I get the bag out and cook with it.

This is a very simple weekday recipe made so much more interesting with the za’atar, and the sesame thyme blend works really well on pork. It was utterly delicous! I served it with potato wedges and some halloumi that joined the potatoes for 5-10 mins in the oven and some asparagus. Simple and lovely.

Baconlindade fläskfärsbiffar med za’atar, 3 portioner

500 g pork mince

1 egg

100 ml breadcrumbs

1 tbsp za’atar

a pinch of salt

white pepper

1 packet streaky bacon

Mix all the ingredients apart from the meat in a bowl. Let it swell for a few minutes. Add the mince and mix thoroughly with a wooden fork. Shape to patties and wrap in bacon. Fry until golden on both sides in a frying pan, then transfer to the oven until cooked through. Serve with potato wedges, halloumi and asparagus, and maybe a nice cold sauce.