Ingredient (english)

Garlic

garlic

Garlic consists of a bulb with 12 to 15 garlic cloves. Garlic can be cut into fine slices or chopped into fine cubes if it is to be seasoned particularly vigorously. For dips and salad dressing, garlic is usually pressed through the garlic press so that it releases more juice and you don't bite on the small pieces. Only sauté garlic lightly, as it burns quickly and then tastes bitter.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
136 kcal
29 g
5 g
0 g

Recipes with Garlic

Accordion Schnitzel
Accordion Schnitzel For accordion schnitzel, first tap turkey schnitzel thinner with the flat side of the meat tenderizer. Cut into 20 cm long and 5 cm wide strips. ...
Acquacotta with tomato soup
Acquacotta with tomato soup is a typical mushroom soup from Tuscany. Clean mushrooms. ...
Adana Kebap
Adana Kebap is a spicy minced meat skewer made from lamb minced, which is served on flat bread. I used a flat pita bread, as you can see in the picture above, as it gets crispier when grilling and looks more decorative. ...
aioli
Aioli can be used in many ways. For the preparation, all ingredients should have room temperature so that the cream does not curdle. ...
Aioli original
Aioli original is prepared in Spain without an egg, as otherwise a mayonnaise is formed, which would easily spoil with the heat. Aioli original is a very hot spice paste that is used to season salad sauce, meat, poultry, vegetables or to spread on toasted bread. ...
Ajvar Paprika Sauce
Ajvar Paprika Sauce is versatile. It comes from the Balkans and goes very well with grilled steak and cevapcici. ...
Ajvar rice
Ajvar rice is a spicy side dish with roasted or grilled meat. Peel onion and garlic. ...
Albondigas en salsa de tomato tapas
Albondigas en salsa de tomato tapas Albondigas en salsa de tomato are served in Spain as tapas with white bread. Blanch the tomatoes with boiling water. ...
Albondigas en Salsa Texicana
Albondigas en Salsa Texicana are hot little minced meat balls in a spicy sauce. Cut onion and garlic into very fine cubes. ...

(C)opyright by Marions Kochbuch