Best Food Recipes 2023 Step by Step with Pictures
Garlic contains many useful substances and is a fairly high-calorie product. On the one hand, it is not worth worrying about excess weight at all, because because of the sharpness this vegetable is usually consumed in small quantities. On the other hand, it is considered a strong appetite booster.
Thanks to its piquant taste and characteristic smell, garlic has become popular with chefs from many countries of the world. In Italian cuisine, for example, cooking almost any dish begins with dripping a little olive oil into a frying pan, putting a few cloves of garlic on it, frying them for a short time so that they give off flavor, and then adding the main ingredients. Interestingly, in addition to the heads themselves, when preparing various dishes, it is quite possible to use the leaves and arrows of the plant.
It is impossible to ignore the fashionable culinary trend of recent years – black garlic. To the surprise of many, it turns out that this is not a special variety at all, but just an unusual way of cooking. Garlic heads are exposed to elevated temperatures for a long time (2-3 weeks) (about 40 ° C). As a result, after a series of chemical reactions, garlic bulbs begin to darken and turn black. At the same time, they have a sweet taste, and they lose their characteristic garlic smell, while retaining almost all the properties of a fresh vegetable. Note to lovers of exotic dishes: in the town of Gilroy (USA) they sell garlic jam. This, of course, is not a dessert, but rather a sweet-spicy sauce that goes well with meat. Here you can also find an unusual garlic ice cream. They also sell baked garlic in Gilroy. When exposed to high temperature, the vegetable loses its sharpness and becomes very soft. Here it is served with meat or simply spread on bread.
As for the combination with other products, garlic is advised to combine with whole grain cereals (oatmeal, buckwheat, wheat, etc.), which contain a lot of zinc and iron. Garlic contributes to the better assimilation of these elements. Also, this vegetable is harmoniously combined with parsley, cilantro, black pepper and watercress.
Finally, a few words about the unloved garlic smell, which is so difficult to get rid of after eating. As mentioned earlier, just “chewing” this flavor with gum will not work, because it leaves the body not only with breathing, but also with other secretions. However, scientists still came to the conclusion that animal fats can help to drive away the intrusive smell from the body faster. For example, you can eat garlic with cheese or drink milk. Lemon, apple and mint leaves can also help. In addition, garlic loses its smell during heat treatment.
I will say right away that this is not a blank. These are marinated bell peppers – a snack “to eat right away”. The next day’s snack is tastier and safely stands in the refrigerator for up to 10 days, of course, if you do not eat it quickly. It is easy to make and can be made almost every day during the pepper season, although now you can buy bell peppers all year round.
There is a classic pesto sauce made from Basil, garlic, olive oil, pine nuts and Parmesan. And I’ve directed the idea a little bit, and I got this sauce. It seems that the principle and idea are the same, but some of the products are different. Well, since in this recipe, there is almost nothing left of the “same” pesto, and, according to the composition, this is not a classic pesto, I called the sauce “it’s not pesto”. The recipe is suitable for vegans and for fasting.
Gnocchi – ancient Italian dumplings. Spread in Europe have been since the expansion of the Roman Empire. But then they were made from special types of flour. In its modern form (a mixture of flour and potatoes) appeared only in the 1800s. Along with the gnocchi recipe, I will show you several ways to serve them: with tomato sauce, with pesto and with cheese sauce.