How often do you decide not to use garlic because you don't have time to peel and chop it? Or you buy it fresh, leave it in the cupboard 'for when you need it', and eventually find it sprouting or spoiled... basically ready to be thrown away.
Unfortunately, it happens to all of us. We cook in a hurry, improvise quick recipes and often don't have time to pay attention to the details. In short, fresh garlic becomes an extra step, impractical, and ultimately ends up going to waste.
It's a real shame, because garlic not only adds flavour to dishes, but also allows us to reduce our salt intake, which is harmful to our health if consumed in excess.
Garlic powder solves all these problems in a simple way: it is always ready, does not spoil, can be measured out precisely, is evenly distributed and gives the typical aroma of fresh garlic without wasting time cleaning it.
👉 Now it's time to put theory into practice with some simple recipes to learn how to use garlic powder in the best possible way.
We will explain how to use garlic powder:
- directly during cooking - in dry seasonings - in rubs and marinades - in doughs and spreadable condiments
Come on, tie on your apron and let's get cooking!
Tasty garlic baked potatoes
Ingredients
•1 kg potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• Salt to taste
• Black pepper or chilli pepper (optional)
• Rosemary or oregano (optional)
Preparation
1. Wash and cut the potatoes into wedges.
2. Season them in a bowl with oil, garlic powder, salt and spices.
3. Place them on a baking tray and bake at 200°C for 35-40 minutes, turning them halfway through cooking.
Result: crispy on the outside, soft on the inside, with an intense and enveloping aroma.
Dry garlic rub for chicken or grilled meat
Ideal for barbecues and griddle cooking
Ingredients
•1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• Herbs to taste
Preparation
1. Mix all the spices together.
2. Rub the rub into the meat before cooking.
3. Leave to rest for 15-30 minutes for a more intense flavour.
What is RUB?
It is a mixture of dry spices that is rubbed directly onto meat, fish or vegetables before cooking.
It is used to add flavour evenly and create an aromatic crust.
Garlic powder is ideal in rubs because it does not burn and releases its aroma gradually.
Homemade garlic bread
Serves 1 medium loaf
Ingredients
• 300 g plain flour
• 180 ml lukewarm water
• 5 g dry yeast (or 12 g fresh yeast)
• 1 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• 1 level teaspoon salt
• 1 teaspoon garlic powder
• Dried or fresh parsley (optional)
Preparation
1. Dissolve the yeast and sugar in warm water.
2. Combine the flour and garlic powder in a bowl.
3. Add the water with the yeast and oil, then the salt.
4. Knead until the mixture is smooth and elastic.
5. Cover and leave to rise for about 1 hour, until doubled in size.
6. Shape into a loaf, place on a baking tray and leave to rest for 20 minutes.
7. Bake in a static oven at 200°C for 25-30 minutes.
Legume soup with garlic powder
Serves 4
Ingredients
• 200 g dried lentils (or mixed pulses of your choice)
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 sticks of celery, diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 litre vegetable stock (or water + vegetable stock cube)
• Salt and pepper to taste
• Fresh chopped parsley (optional)
Preparation
1.Rinse the legumes and set aside.
2. Heat the oil in a large pot, add the onion, carrots and celery, and sauté for 3-4 minutes.
3. Add the garlic powder and stir for 30 seconds, without letting it burn.
4. Add the legumes, bay leaf and vegetable stock.
5. Bring to the boil, then lower the heat and simmer for 25-30 minutes, or until the legumes are tender.
6. Remove the bay leaf, season with salt and pepper.
7. Serve with a drizzle of raw oil and chopped parsley.
Advise
For a creamier version, blend half of the soup with a hand blender and then stir again.
Garlic spread (vegan)
Serves approximately 200 g of cream
Ingredients
• 150 g boiled chickpeas (from a jar or cooked at home)
• 2 teaspoons garlic powder
• 3 tablespoons extra virgin olive oil
• Juice of ½ lemon
• ½ teaspoon salt (or to taste)
• 1 teaspoon parsley or herbs to taste
• Black pepper to taste (optional)
Preparation
1. Drain and rinse the chickpeas (if using tinned).
2. Place them in a blender or use a hand blender.
3. Add the garlic powder, oil, lemon juice, salt and pepper.
4. Blend until smooth and creamy.
5. Add parsley or other herbs to taste and mix well.
6. Store in a sealed jar in the refrigerator for up to 4–5 days.
Recommendations for use
•Spread on bread, focaccia or crackers.
• Excellent as a base for vegan sandwiches or toasts.
• You can vary the flavours: smoked paprika, coriander or chopped rosemary.