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.
The tomato season is in full swing, so I offer you a very summer, light and delicious version of the filling for biscuits, which I did not find on the site. I also recommend to try the recipe of the biscuit itself, as it is prepared very simply and from a basic set of products that is always at hand (it is also suitable for fasting and for vegans, since eggs and butter are not used). I make such a biscuit with fish (saury+onion), cabbage, and berries – everyone at home likes it very much.
Try cooking chopped chicken cutlets with cheese and herbs. The dish is very tasty, tender and quite original. As a side dish, it is well suited to pasta, rice, and mashed potatoes.
Made according to Gordon Ramsay’s recipe, the chicken is very juicy, tender and soft. Prepare very quickly and serve with any side dish, or just with a salad. It’s incredibly delicious and festive. Prepare and this dish will become Your favorite.
From the category of light and quick breakfasts. A fragrant, crispy bun with garlic and vegetables. Will fit well with a cup of aromatic, freshly brewed coffee!
A light yet satisfying snack. Spicy, delicate and aromatic. In the vegetable season, this snack is the most delicious. You can correct it to your taste and fantasize in different variations. The appetizer is bright and interesting in appearance, it will look great on a festive table.
Murg makhani (or chicken oil) – Indian dish of chicken in tomato sauce and spices. With oil, as the name suggests. The recipe is quite new (which is unusual for India) and was invented accidentally in the middle of the last century. But then it still remained a local event and only after a couple of decades began its journey around the world.
