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.
Delicious, juicy, tender and spicy at the same time. It was my culinary experiment, but I charmed the whole family, so I decided to share the recipe. It is important that you do not replace iceberg lettuce with Peking cabbage (it will be tough) or ordinary lettuce leaves (dry and bitter). And be sure to take a good seasoning for the turkey, as it, along with the Greek yogurt sauce, gives the whole sandwich a taste.
Poke is a traditional Hawaiian dish that has recently become popular with us along with sushi and Asian rolls. The dish is an appetizer-salad, the ingredients in which are not mixed but are laid out on top of cereals (rice, quinoa). The main ingredient is fish and seafood. If you are tired of sushi, pizza and burgers-try this dish from distant exotic islands!
A little Georgia on the table!! The very name of Georgian dishes already makes it delicious))) Satsivi is a thick sauce based on ground walnuts, poultry broth with a certain set of spices. Traditionally, the sauce is poured over boiled chicken or turkey. This is an incredibly flavorful, delicious dish at home.
Today I recommend you this recipe, from any minced meat. Meat balls “Little Red Riding Hood” Or, this dish can also be called “Meat balls with cheese and tomatoes” This dish turns out delicious and very appetizing. This dish can be prepared for dinner, lunch or for a festive table. You can prepare any side dish for this dish, rice pasta, and so on. Thank you very much for your attention! I offer you a video recipe.
One of the most popular Turkish meat dishes is prepared on a skewer and has a history that goes back deep into antiquity. Initially, kebab was prepared in cauldrons or forms for meat without sauce or any liquid on an open fire. There is a legend about the origin of meat dishes cooked on skewers or wooden skewers, associated with the name of the Persian ruler Darius, who went to war, with the words: “This is what will happen to our enemies,” he forcefully stuck a sharpened wooden rod into the cauldron with meat. The recipe offered to you today is one of the variations of a kebab made at home from available products.
“Avji koftesi” translates as “Hunting meatballs” – a dish from the menu of the Ottoman court, served at a reception at the Sultan in honor of the palace military leaders. Initially, it was prepared from chopped meat in a cauldron on an open fire, served in shallow copper plates. With the increasing influence of European cuisine, the dish received a European addition in the form of additional ingredients and cooking methods. Nowadays, this dish is in the diet of all Turkish houses. Each hostess prepares it in her own way, but the main ingredients invariably remain-small meatballs, potatoes, onions and tomatoes.
