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 peasant dish with a royal name – “Dauphin” – from Dauphin, which traditionally belonged to the heirs to the French throne, the Dauphins. Gratin Dauphin is served as an independent dish or as a side dish. Treacherously tasty, but high in calories…
Very tasty tomato casserole with meat.. Those who like stuffed vegetables.. I think you will appreciate this option.. Worry less.. the result…… Well, you understand))You can’t not eat)))
The taste is so incredible! Delicate, very fragrant! Before a simple dish! Not potatoes, but a miracle! Many variants know that they are united by the fact that cream, cheese and milk are added to potatoes! I will offer another option to my friends! And your whole family will be able to appreciate it!
Estepona is a place in Spain where my daughter and her grandson spent 1.5 months this summer. And here’s the salad we tried there. Absolutely calmly you can cook it at home, ham can safely replace smoked ham or meat, and voila! Spain is on our table. The salad is very tasty.
A very tasty casserole with minced chicken, zucchini, sweet pepper and tomatoes in a creamy sauce. It is prepared very easily and unpretentiously, and it will look very festive on the table.
A quick and simple salad, which, however, can be served not only for everyday, but also for a festive table. It is quite suitable for unexpected guests, nothing has been spent on it during the time!
Profiteroles are traditional French pastries with a wide variety of fillings. I offer you my own version of profiteroles with the addition of spelt flour, Provencal herbs and the original filling of soft cheese.
The simplest recipe with amazing results! My husband doesn’t like eggplants, he doesn’t like eggplants. But when he tasted gratin and said it was delicious, I thought maybe he was just very hungry. And the next day I saw my faithful devouring the remains of this dish in cold form. And I realized that this recipe has stuck with us for a long time! Try it, lovers and non-lovers of eggplant!
