Sulfides in garlic
In this chapter, we paid attention to fresh salads and garlic dishes. Because any salad, whether it is of garlic, leek, etc., can be considered as therapy with sulfides. And that means it is the great prevention of colds, cardiovascular diseases, arthritis or arthrosis. And a good body cleansing agent.
Of the garlic can be prepared tasty and nutritious soups rich in microelements, especially those that are necessary for brain and skin – zinc.
When preparing different dishes of garlic, remember: in order to preserve its beneficial properties, you don’t need to cook garlic long. In soups and cooked meals, put the finely chopped garlic only when they are finished, the stove is already switched off and it is enough for 3 to 4 minutes to make the garlic drop the juice. Only then does it create a soft, pleasant and not too much sharp aroma that even enters the prepared food and is in harmony with other spices.
Garlic should be put in an almost, served or cold dish – its strong smell will annul all the other magical culinary scents.
The smell of garlic can be alleviated, even destroyed by other spices: cinnamon, cloves, lemon peel, menthol, anise. The smell from the mouth disappears when chewing the fresh parsley.
Pate of Feta cheese with garlic and nuts
400g of “feta” cheese, 2 garlic heads, 200g of butter and 200g of cleaned walnuts.
Cheese, butter, garlic, and nuts grind with a food processor (or strong blender). Serve cold.
Clean the garlic of the shell, wash and fill the garlic cloves in a jar of 0.5l. Pour with boiling water, add the spoon of vinegar, a spoon of sugar and a spoon of salt. Then put the jar for 5 minutes in gently, boiling water.
Marinated garlic is ready and is very delicious.
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