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.
A simple, but no less delicious recipe for stuffed peppers in a light vegetable sauce + an unusually delicious cheese cream that will give the dish a unique taste. We really liked it, try it and you!
We love stuffed peppers, I wanted to experiment a little with the filling and the cooking method. The pepper turned out to be tender and very fragrant. Thanks to the VITEK VT-4206 R multivark, the pepper is evenly baked, browned and remains juicy.
I like to come to my husband from work for dinner to serve something interesting. In the last issue of the magazine I saw this recipe, all the products were in the house, and I decided to try it. I liked the result and decided to share it.
Baked sweet pepper stuffed with hot potatoes and chicken curry. Do you want you to try it, it turned out delicious and juicy, and most importantly fun! There are similar recipes with mushrooms on the site, but I didn’t find them with chicken! 2 dish 1 and garnish, and the second!
This dish is prepared with the delayed cooking function. In the evening I cook broth, in the morning the peas themselves are cooked, and for dinner I cook mashed potatoes. Everyone knows the beneficial properties of peas. Pea puree is not only healthy, but also very tasty. It can be served as a side dish, or cooked in meat broth as an independent dish. Peas cooked in a slow cooker turn out to be much tastier than in a regular saucepan.
