Apparently the 40-stce stop to digest garlic. I hope that is stupid, what little I thought that was me less than a year to enjoy the garlic, despair overwhelmed me.
Just do not know how you do not like garlic. Apparently you can, for example, this is my boss, who now reproach me the fondue, which Ptit Suisse threw only 5 cloves of garlic. Patrick does not believe and is convinced that I wanted to poison him. I ensure that I was just then set its friendly, somehow it is not convinced. Also idea! Garlic poison! Looking
May Saveurs number I found a great recipe Alain Ducasse at young garlic cooked slowly in olive oil . I did. I tried and ran to the market after the next portion of garlic. I did wrestling, not just for the winter. I know that works well in salads with roasted vegetables. It can be crushed and spread on the roast, or sandwich. Use to marinate meat or vegetables on the grill. Make goat cheese, a paste made from beans or chickpeas. The possibilities are many:)
young garlic cooked slowly in olive - of these ingredients comes a jar:
three heads of the young, pink garlic (of course you can use other varieties)
2
rosemary 2 sprigs thyme
15 grains of black pepper
10 g coarse sea salt good quality olive
Preparation:
Divide garlic into cloves. Peel the cloves with only the thickest, the outer skin. Place all heavy bottom pot, Season with salt, add peppercorns, rosemary and thyme. Pour olive oil - the oil should completely cover the garlic. Fry over low heat for about 45 minutes. During the frying oil should not boil, just gently pyrlić. Remove the pan from the heat and leave to cool. Pass the garlic cloves, herbs and pepper to wygotowanego jar, pour in olive oil and tightly closed. Store in a dark, cool place.
Enjoy!
And there are 10 pictures, fun, to which she invited me Vegetables. Photo was done in April 2002 in the Kruger National Park in South Africa. Picture very timely:) How would you have wanted to go with us on a journey through South Africa are cordially invited! For further really the fun: Miss Coco and Majan Majan
Since both and Miss Coco has already participated in a game, then try more ... and pass on the baton Eve and Lo
RECETTE EN FRANÇAIS: L'ail comme vous ne l'avez jamais vu ...
May Saveurs number I found a great recipe Alain Ducasse at young garlic cooked slowly in olive oil . I did. I tried and ran to the market after the next portion of garlic. I did wrestling, not just for the winter. I know that works well in salads with roasted vegetables. It can be crushed and spread on the roast, or sandwich. Use to marinate meat or vegetables on the grill. Make goat cheese, a paste made from beans or chickpeas. The possibilities are many:)
young garlic cooked slowly in olive - of these ingredients comes a jar:
three heads of the young, pink garlic (of course you can use other varieties)
2
rosemary 2 sprigs thyme
15 grains of black pepper
10 g coarse sea salt good quality olive
Preparation:
Divide garlic into cloves. Peel the cloves with only the thickest, the outer skin. Place all heavy bottom pot, Season with salt, add peppercorns, rosemary and thyme. Pour olive oil - the oil should completely cover the garlic. Fry over low heat for about 45 minutes. During the frying oil should not boil, just gently pyrlić. Remove the pan from the heat and leave to cool. Pass the garlic cloves, herbs and pepper to wygotowanego jar, pour in olive oil and tightly closed. Store in a dark, cool place.
Enjoy!
And there are 10 pictures, fun, to which she invited me Vegetables. Photo was done in April 2002 in the Kruger National Park in South Africa. Picture very timely:) How would you have wanted to go with us on a journey through South Africa are cordially invited! For further really the fun: Miss Coco and Majan Majan
Since both and Miss Coco has already participated in a game, then try more ... and pass on the baton Eve and Lo
RECETTE EN FRANÇAIS: L'ail comme vous ne l'avez jamais vu ...
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