Benefits of garlic person was known to our ancestors.
There are references to the ancient Tibetan recipe on the basis of this vegetable, which dates from the III century BC. Our grandparents knew this plant perfectly helps to strengthen the body in the fight against colds and scurvy, save us from pain and other ailments.
The researchers empirically confirmed the effectiveness of the active ingredients of garlic in the following diseases:
Viral and bacterial infections;
Heart and vascular disease;
Cancer and its prevention;
Hypertension;
Blockage of blood vessels and thrombosis;
Worm infestation; avitaminosis;
A weakened immune system;
Male impotence; liver disease;
Arthropathy.
This is an incomplete list of ailments for which garlic is effective.
The benefits of garlic for the human body is simply invaluable, and this is confirmed by the scientific world.
For a start I tell you a secret:
To garlic cleaned easily and fast - fill it for 20-30 minutes with lukewarm water. Then rub the teeth between the palms - peel easily depart itself, without any additional effort.
1. Garlic Seasoning - flavorful
You will need:
Garlic - 250 grams.
Black pepper - 2 tbsp. spoon (no slides).
Root parsley - 150 gr.
Recipe:
Garlic wash and cut into thin platelets.
The plates are spread in a thin layer on a baking sheet, pre-carpeted parchment paper and dried at 30 ° -50 ° C, with a slightly open the oven door.
Root parsley washed, cleaned and in the same way as garlic, cut into thin platelets.
The milled parsley root spread in a thin layer on a baking sheet and dried in the same manner as garlic.
Dried garlic and parsley root is ground in a coffee grinder, mixed with 2 tbsp. tablespoons of black pepper and packed on clean jars.
Store at room temperature for seasoning.
2. Garlic Pasta
You will need:
Garlic - 200 grams.
Olive oil - about 50 grams.
Recipe:
Garlic cleaned, washed and ground using a blender or grinder.
To add the chopped garlic and olive oil, all mixed thoroughly to form a uniform slurry.
The resulting garlic paste is spread on a clean glass jars, cover with lids and store in refrigerator.
3. Adygei salt
You will need:
Garlic - 2 large heads.
Salt (you can take iodized or sea) - 500 gr.
Ground coriander (seeds) - 1 tbsp. a spoon.
Hops suneli - 1 tbsp. a spoon.
Cilantro (dried herbs) - 1 tbsp. a spoon.
Dill (dried herbs) - 1 tbsp. a spoon.
Parsley (dried herbs) - 1 tbsp. a spoon.
Marjoram (dried herbs) - 1 tbsp. a spoon.
Basil (dried herbs) - 1 tbsp. a spoon.
Savory (dried herbs) - 1 tbsp. a spoon.
Paprika -. 1 tsp.
Black pepper -. 1 tsp.
Ground red pepper - 0.5 tsp..
Recipe:
Garlic cleaned, washed and ground using a blender or grater.
To add minced garlic salt and all the spices. First, the mixture is stirred thoroughly, then carefully rubbed and pounded in a mortar.
Ready Adygei salt shift into a clean glass jar, cover with a lid and store in a dry place.
Note: Composition of spices, as well as their number may be different, it all depends on your taste preferences. Adygei salt is used as a seasoning for ready meals.
4. Dried garlic
Recipe:
Garlic cleaned, washed and ground into thin platelets.
Baking veiled parchment paper on top of which a thin layer is spread garlic plate and put it in the oven.
Include an oven at 30 ° -50 ° C, slightly reveal its door and the garlic is dried for about 4-5 hours.
When the garlic is cool, it is packed on clean jars or trays.
Store at room temperature. If necessary, dried garlic at any time, you can grind in a coffee grinder.
5. Jam garlic and red wine
You will need:
Garlic - 250 grams.
Sugar - 250 gr.
Red Wine - 500 ml.
Zest of 1 lemon or orange.
Recipe:
Garlic cleaned, washed and cut into small pieces.
Sugar is mixed with the wine and bring to a boil.
Once the mixture boils, it added minced garlic, zest and simmer until until the liquid boils away about half.
Ready jam packed on clean jars, cover with lids and store in refrigerator.
Note: During cooking, do not allow caramelization jam. If this happens, add to it a little more wine and reduce heat to a minimum, continue to boil until the moment when the caramel is completely dissolved.
6. jam baked garlic
You will need:
Garlic - 250 grams.
Sugar - 200 gr.
Water - 200 ml.
Cinnamon (ground) - 0.5 tsp..
Nutmeg (ground) - on the tip of a knife.
Recipe:
Garlic clean, wash and cut each clove in half.
Cut the halves placed in a cooking sleeve, tie it on both sides and place in the oven. Bake for about 15-20 minutes garlic. at a temperature of 200 ° C.
Sugar dissolved in water, was added thereto cinnamon and nutmeg. The mixture was put on a small fire and bring to a boil.
As soon as it boils, it added baked garlic and cook, stirring often, until thick. The main thing in the process of cooking - not to jam caramelized. If this occurs, it little water was added and heated to boiling.
Ready-made jam is spread on the hot clean jars, allow to cool and clean for storage in the refrigerator. Or pack up for the sterilized jars, roll up and store, like any other jam.
Note: Jam with roasted garlic and garlic jam with red wine was used as sweet sauces to add flavor to dishes of poultry and meat, as the basis for preparation of various spices as usual jam - toast and sandwiches.
7. Jam garlic - spicy
You will need:
Garlic - 500 grams.
Water - 100 ml.
Orange - 1 piece.
Lemon - 1 pc.
Sugar - 200 gr.
Cinnamon -. 1 tsp.
Recipe:
Garlic cleaned, washed and ground with a grinder or blender.
Orange and lemon clean, wash, rub on a grater zest and of themselves squeezed fruit juice.
The pot mix chopped garlic, sugar, water, cinnamon, zest and lemon juice and orange and left so for 12 hours.
After a specified time, the mixture is brought to a boil and cook over low heat for about an hour.
Ready jam packed on clean jars, cover with lids.
Store in the refrigerator.
Note: Despite the fact that the jam ingredients are heat-treated, it is called a therapeutic. To increase immunity consumed 2 h. Spoon 3 times a week.
8. Garlic-ginger paste
You will need:
Garlic - 300 grams.
Ginger root - 200 g.
Recipe:
Garlic cleaned, washed and ground using a blender or mince.
With ginger clean off the peel, cut into small cubes and also crushed using a blender or meat grinder.
Mix the garlic and ginger, are laid out on a clean jar and store in the refrigerator.
Important: The paste will be even more delicious taste, if you add to it 1 chili.
9. Harissa
You will need:
Garlic - 4 large cloves.
Chili pepper - 4 pcs.
The seeds of coriander - a pinch.
Seeds of cumin - a pinch.
Cilantro - 1 large bunch.
Olive oil - 75 ml.
Juice of half a lemon.
Salt - to taste.
Recipe:
Seeds of cumin and coriander fried on a dry frying pan.
Chili peppers are washed, cut in half and remove seeds.
Garlic clean and wash.
Mix the garlic, chili, roasted cumin seeds and coriander, cilantro and ground all using the blender.
The resulting thick paste is added to the lemon juice and salt (to taste), stirred well, shift into a sterilized jar and poured on top of the olive oil.
Store in the refrigerator.
Harissa paste is served as a condiment with meat and rice dishes.
10. Garlic Korean
You will need:
Garlic - 1 kg.
Vinegar 9% - 200 ml.
Soy sauce - 800 ml.
Recipe:
Garlic cleaned, washed, placed in a clean jar and pour vinegar. If vinegar is small and it does not cover the whole garlic - add water. Close the jar lid, remove it in the refrigerator and leave the garlic in the marinade to infuse week.
After a specified time, the marinade is poured, and the garlic cloves shift themselves into sterilized jars, filling them to half volume.
Soy sauce is boiled for 10 minutes, cooled and poured banks garlic top, after which they roll.
Store the workpiece in the refrigerator or cellar. Snack will be ready in about a month after preparation.
Important: To the table can be fed not only the garlic, and soy sauce.
11. Pickled Garlic
You will need:
Garlic - 1 kg.
Water - 500 ml.
Wine vinegar - 300 ml.
Sugar - 200 gr.
Salt - 20 g.
Bay Leaf - 5 pcs.
Black pepper - 5 pcs.
Sweet pepper - 2 pcs.
Recipe:
Garlic clean, wash, put in a pan and pour boiling water so that the water completely covered the garlic. Leave to infuse for a day.
After the allotted time, the water is drained and he laid on garlic sterilized jars, filling them to the top.
From wine vinegar, sugar, salt, bay leaf, black pepper and allspice prepare the marinade, bring it to a boil and immediately pour over the garlic, filling the jar to the top.
Banks roll, allowed to cool and clean on storage in a cool place.
A week later, the garlic is ready for use.
12. Tabasco "Lazizhan"
You will need:
Garlic - 400 grams.
Sunflower oil - 100 ml.
Red pepper - 20 gr.
Black pepper - 25 gr.
Recipe:
Garlic clean, wash and mince or ground with a blender.
Sunflower oil is poured into a pan and calcined.
Take off the hot oil from the heat, add the chopped garlic in it and stir until then, until the mixture has cooled to room temperature.
Once the mixture of garlic and oil cooled, was added to the pepper and stir well.
Cooked garlic seasoning shift into a clean jar and close the lid.
Store in the refrigerator.
Important: Seasoning Lazizhan is the perfect complement not only to the flour and main courses, but also to soups and borscht.
13. Tincture of garlic with lemon
You will need:
Garlic (big head) - 3 pcs.
Lemons - 5 pcs.
Recipe:
Lemons are thoroughly washed and with the peel cut into large pieces.
Garlic clean and wash.
Lemons and garlic and crushed using a food processor or grinder.
Mass of garlic and lemons shift in 3-liter jar, filling in the missing amount of water. The neck jars tied with gauze and leave so for 4 days.
Later specified time infusion of strain, pour into a clean bottle.
Store in the refrigerator.
Important: The infusion of garlic and lemon are taking to strengthen the immune system (1 tbsp in the morning on an empty stomach.) And purification of blood vessels from cholesterol (50 ml in the morning on an empty stomach).
14. Seasoning "Gremolata"
You will need:
Garlic (big head) - 4 pcs.
Lemon - 1 pc.
Parsley - 1 large bunch.
Salt - to taste.
Recipe:
Garlic cleaned, washed and ground with a grinder or blender.
Parsley washed and milled using the same blender.
Lemon wash, wipe dry and grate the zest and squeeze the juice from the fruit itself.
To add minced garlic parsley and mix well.
In the resulting mass add the grated lemon zest and juice, salt, and again all thoroughly mixed.
The finished dressing expanded in clean jars, cover with lids.
Store in a cool place.
Note: You can make Italian seasoning gremolata more spicy and interesting to taste, if you add to it a little basil, cumin and lemon balm. Use seasoning as a supplement to a variety of salads, sauces, meat, vegetable, fish dishes, cheese appetizers, sandwiches and Julien.
15. Seasoning "Yannim"
You will need:
Garlic - 1 kg.
Hot red pepper - 500 gr.
Bulgarian pepper - 500 gr.
Salt - to taste.
Recipe:
Garlic cleaned, washed and ground in a meat grinder or blender.
Spicy and sweet pepper seeds on clean, washed and well milled using a grinder or blender.
For both types of garlic are added pepper, all mixed well, if desired seasoned with salt and packed on clean jars.
Store in the refrigerator Yannim seasoning.
16. Garlic Jelly
You will need:
Garlic (large) - 2 heads.
Vinegar 9% - 400 ml.
Sugar - 800 gr.
Fruit Pectin Liquid - 90 ml.
Recipe:
garlic heads are divided into teeth, clean them, washed and ground in a blender, adding to the same half of the amount of vinegar.
The resulting garlic paste is mixed with sugar, the remaining vinegar and bring to a boil over medium heat, stirring frequently.
As soon as the weight comes to a boil, pour it in pectin, stir well and cook for about 1 minute.
The hot (straight from the fire) jelly is poured into sterilized jars and roll.
Thank you for attention. I wish you health!