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.
Small, round hedgehogs on skewers in the form of a Chupa-Chups, of course, will appeal to both small and large. Still hot, sprinkle them with grated cheese and sesame seeds – this is the secret of their extraordinary taste and popularity for my guests. Dip this miracle in the sauce and enjoy every fluffy lump! I came up with it myself, made it on trial – they sold out with A Bang!!!
I think everyone knows the famous fast food chain where they prepare delicious baked potatoes with different fillings. Russian soul loves potatoes, nothing can be done. And perhaps no picnic is complete without baked potatoes on the coals or on the grill. I suggest a recipe in the style of “potato crumbs” with a salad of homemade sausage, cheese and pickles. I assure you, these potatoes will be eaten faster than a barbecue at a picnic!
I will say right away that I will stuff the peppers in an unusual way. I stuff them with a filling of ground Turkey and vegetables with rice, add olives. Peppers can be prepared at home and take with you on a picnic, or take semi-finished products and bake them in nature in foil in coals. It’s up to you. They are good and hot and cold.
My husband and I always liked to cook Shawarma at home, but we always made it with cabbage, and grilled chicken breast. All Shawarma recipes are here on the site, too, with cabbage and most of the white chicken meat. I want to offer you a recipe without cabbage, but with radish and arugula. And from dark chicken meat, which is prepared quite unusual for Shawarma. As a result, the Shawarma according to this recipe is very juicy and delicious! Now we only cook like this at home! Try it out!
