Finally, school collages and offices are open fully and those customary workdays have started. A pleasing situation for moms like me who have been deprived of me-time at home. The last two years of COVID had been laboriously challenging for everyone.
We have moved forward, picking up our health and putting them into the priority column. I get more and more requests for healthy recipes now. And to my mind too, caring for the health of kids and family is most important.
I also, see a shift in the perspective of teenagers today about health. They want to eat healthy and delicious. Our generation was clueless, insensible about the food when we were teens. I see my college-going daughter, she likes to prepare meals for herself. Fresh greens, millets and grains and roasted stuff all get a place on her plate. She makes it fancy too. I try to keep certain sauces and spreads ready for her. You will find boiled millets and grains, fresh paneer and fresh greens in my fridge always.
This sun-dried tomato garlic spared is one of her favourites. She replaces ketchup with this delicious spread. Because I used sun-dried tomatoes the flavour intensity is walloping. She spreads this tomatoey garlic spread on a sourdough slice and piles it with lots of fresh veggies. As a mother, I feel blessed, because my job of nagging her to take care of herself has ended.
If you find it difficult to manage the food habits of your children, I suggest divulging them with options. Don’t expect them to eat dal baji every day. If possible fancy the food time, with interesting healthy options.
This sun-dried tomato garlic spread can be used in many ways. Make it and keep it in the fridge. The recipe is very easy to make. You need to soak the sun-dried tomatoes and cashew for 4-5 hours. And blend them with the rest of the ingredients.
Garlic confit is a key component in creating the flavoursome spread.
For that, you will have to simmer the garlic clove in oil for 15-20 minutes. Make sure that the temperature is super low. We don’t have to brown the Galic cloves. If the gas burner you have doesn’t allow very low heat, you will have to turn off the flame again and again to maintain the heat. It is a sweet subtle taste, which takes the spread to the next level.
Once you learn to make confit garlic, you can keep it in a jar and use it to make sauces, pasta, vinaigrettes, sandwiches and marinades. It is simply amazing. Once the spread is done, make sure to taste and adjust the seasoning as per your taste.
Sun-dried tomato garlic spread
Equipment
- 1 Blender
- 2 Mixing bowls
Ingredients
- 1/2 cup sun dried tomatoes https://amzn.to/3JDooCe
- 1/8th cup cashews https://amzn.to/3JGazCU
- 15-16 whole cloves of garlic
- 1/4th cup olive oil https://amzn.to/3ivc234
- salt to taste
- 1 tbsp dried parsley https://amzn.to/3NfdeG3
- 1/8th cup vinegar
- 1/2 cup tomato puree
Instructions
- Soak sundried tomatoes and cashews in water for 4-5 hours.
- In a pan add the garlic cloves and olive oil. Simmer them on super super super low flame for 15 minutes. Make sure not to brown them. If your gas point doesn't allow that, heat them on low, turn off the flame and let it sit, heat again and as it starts to bubble turn off again. Basically, you will need patience for this step.
- In a blender add the soaked sun-dried tomatoes (no water), soaked cashews, prepared garlic, salt, vinegar, dried parsley, tomato puree. Blend all the ingredients together. Taste and adjust the seasoning. Enjoy!
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