Traditional recipes

Garlic sticks

Garlic sticks

Ideally, all ingredients should be at room temperature.

First we put the leavened yeast in warm milk mixed with a teaspoon of sugar. It takes 10-15 minutes.

Sift the flour and mix it with the salt. Add the leavened yeast and knead by hand. We also add warm water, still kneading. At the end add the 2 tablespoons of oil. We need to get a non-sticky dough.

Leave to rise in a warm place away from drafts for an hour.

After an hour, break pieces of dough by hand and spread it on a plate lined with a little oil. Place slices of butter and roll.

Place the baguettes in a tray lined with baking paper and leave them to rise for approx. 20 minutes.

Then grease with egg yolk mixed with a tablespoon of milk, sprinkle with sesame seeds and put in the preheated oven at 180 degrees for 20-25 minutes.

Remove from the oven and serve hot! It goes perfectly with tomatoes or a salad of vegetables.



Rustic baguettes with cherry, olives and garlic


I got stuck with this recipe, honestly it didn't give me peace since I saw it, because I liked everything about it. The recipe is very simple, only the dough must be left to rise from one day to the next & # 8230 but it must not be kneaded at all :)

  • 400g bread flour (I put 650 flour)
  • 1/2 teaspoon table salt
  • 3/4 teaspoon sugar
  • 1/4 teaspoon instant or dry yeast
  • 350g warm water
  • 1/4 glass of extra virgin olive oil
  • 4-5 cherry tomatoes
  • 10 olives
  • 8 cloves of garlic
  • 3/4 teaspoon coarse salt

In a bowl put flour, yeast, salt. sugar and water. Mix with a spoon and get a sticky dough. Cover it and leave it to rise for 10-18 hours if it is warmer in the room or 24 if it is cooler (I put it in the pantry).

Then generously sprinkle the flour on the work surface and turn the dough upside down in a motion, cleaning the bowl with a spatula. We fold the dough 3 times (that is, we gather it by putting the edges on top of each other) forming a flattened ball (the dough is soft). Grease the top with olive oil and sprinkle with coarse salt.

Grease a bowl with olive oil and put the dough face down. Let it rise for 1 hour until it doubles in volume, then turn it over on the floured board and divide it into 4. We take a piece of dough with both hands and spread it lightly, then we put it in the tray lined with baking paper. (Now I read that it must be left 1 cm between the sticks :)).

Buuun. We put slices of cherry tomatoes, garlic cloves and olives on each baguette. Brush again with olive oil and sprinkle with salt. We don't add salt to the one with olives because it is already salted from olives. Bake in a hot oven for 10-15 minutes until nicely browned.

Servim. Crispy, extra crunchy. I'm thinking of repeating the recipe but leaving them less to rise.

I took the recipe from an Italian blog, unfortunately I did not save it.

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Wand with garlic and garlic & # 8211 A quick and delicious recipe

Homemade butter and garlic sticks are delicious. They have a crispy crust and a soft core. These are easy to do. You only need a few ingredients, which are probably already in your kitchen. In addition, it is prepared with body powder and baking soda, so you don't need yeast.

Necessary ingredients:

  • 400 gr white flour, half a teaspoon of sugar
  • Half a teaspoon of baking powder, half a teaspoon of baking soda
  • 200 gr Greek yogurt, half a teaspoon of salt
  • 50 gr soft butter, 3 cloves garlic
  • Half a teaspoon of marjoram, salt and pepper

Method of preparation:

Sift the white flour into a bowl, then add salt, sugar, baking powder and baking soda. Mix all the ingredients well, then add the yogurt.

Knead by hand until you get a flexible dough. We give it the shape of a ball, then put it aside, leavened, for 20 minutes.

During this time we put in a bowl the soft butter, the chopped garlic and the marjoram. Then add salt and pepper to taste.

After the 20 minutes have elapsed, divide the dough into two equal parts and place it on the worktop sprinkled with flour. From each piece of dough we form a roll that we cut horizontally. In each cut, put a little garlic butter.

When finished, we put the baguettes in a tray lined with baking paper which we then put in the preheated oven at 200 degrees. Let the baguettes bake for 15 minutes. When they are ready, take them out of the tray and leave them to cool. Eat them while they are hot. Good appetite!


Why prepare this recipe for mayonnaise with garlic and turmeric

To make vegan mayonnaise, you need to use ingredients of vegetable origin. Although the texture and its flavor is similar to that of traditional mayonnaise, the ingredients are healthier and low in calories.

In this case, we suggest you use garlic and turmeric (turmeric), two spices known for their interesting nutritional properties. Both are delicious and can be easily combined with other ingredients. In addition, they are cheap and easy to find.

The nutritional properties of garlic

Garlic has multiple culinary and medicinal uses. Not only does it improve the taste of food, but it contains bioactive compounds that protect health. Also, It is very low in calories and provides interesting amounts of protein and carbohydrates. Here are the other nutrients it contains:

  • Manganese
  • Vitamin B6
  • C vitamin
  • Selenium
  • fiber
  • Decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1

The nutritional properties of turmeric

The use of turmeric has become increasingly popular around the world in recent years. Due to its nutrient content, this spice has gained an important place in the diet of millions of people. Actually, is one of the basic ingredients of many natural remedies.

Its main active compound, curcumin, gives it anti-inflammatory and antioxidant properties that support physical and mental health. It is also an interesting source of essential nutrients, such as:

  • Sodium
  • Potassium
  • Calcium
  • Copper
  • Iron
  • Magnesium
  • Zinc

"Zero carb" Szafi Reform flour sticks (or cake in a pan)

Today's baguettes have a double advantage: the carbohydrate content is minimal (thanks to the Szafi Reform fiber mix) and they have no dairy at all. The smell of yeast is pleasant and reminiscent of classic bread. The core of the chopsticks is slightly damp, but not annoying, however this can be solved by browning the slices before consumption (in a toaster or on a pan). In the case of the cake, the core is not wet at all, and in addition, the speed of preparation tilts the balance to the detriment of the baguettes.

For 2 not too big baguettes or a cake in a pan with a diameter of 28 cm

  • 100 ml of lukewarm water
  • 5-7 g fresh yeast (about the size of a hazelnut)
  • 3 eggs
  • a pinch of salt
  • 60 g Szafi Reform flour
  • ½ teaspoon baking powder
  • 20 ml olive / garlic oil, optional

The yeast dissolves in lukewarm water. Beat the eggs with the salt, then add the water with the yeast. Stir in the flour with the baking powder and the chosen spices, then the olive oil.

Mix well with a spatula. The dough obtained is left to stand for 15-30 minutes, then divided into 2 and shaped with wet hands in the form of baguettes. They are placed on baking paper and their surface is cut with a sharp knife. Place the tray in the preheated oven at 170 degrees C for 40-45 minutes.

The sticks are cooled on a grill, then they can be sliced.

To prepare a cake, spread the dough evenly in a (cold) pan with a diameter of 28 cm, greased with a little olive oil. Put the lid on and light the fire. Leave the cake on low heat and under the lid for 7-10 minutes, then turn with a spatula. Leave for another 5 minutes and take out on a grill to cool.

TOTAL: 350 grams, 543.1 calories, 22.4 protein, 36.9 lipids, 3.4 carbohydrates, 0.3 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


French baguettes with candied garlic

For me, the smell of freshly browned bread in the home oven can only be associated with the idea of ​​celebration. Because that unique smell, unmatched by anything else, is the anticipation of the joy of breaking a corner of the still hot bread, from which steam comes out, of enjoying the crunchy crust and the aromatic core. A holiday that does not need a special reason. A celebration of a moment, but one full of magic, which makes hundreds of other moments together. The same happened with these candied garlic sticks, one of the most flavorful and appreciated breads I have ever made. And one of the most delicious joys kneaded with my own hands.

The recipe for this fragrant joy? How could it be simpler: mix all the ingredients with a wooden spoon in a large bowl, cover the song with something, then, after about two hours, put it to ferment in the fridge. , cold, overnight. From there, you can take a quantity of dough whenever your heart desires and it can be baked, it doesn't have to be baked all at once. Moreover, it lasts in the refrigerator for up to seven days, and if you keep it in the freezer, for up to two weeks. And the total effort made for the most flavorful sticks with candied garlic does not exceed 10 minutes: 5 minutes for mixing the ingredients, plus another 5 minutes when you take out the dough and shape it into the desired shape. Easier than that! A bread that has succeeded even to many people who have never (pre) cooked anything in their lives. Or, as I told you, a holiday full of flavor!

I stopped at the baguettes because they are my favorites. But you can shape any form of bread you like best. All, absolutely all, will turn out fabulous & # 8211 and that's because you have in front of you not only the lightest, but also the most fragrant recipe of French baguettes with candied garlic, mashed potatoes and fleur de sel de Guérande & # 8211 o real delight!

Respectable

But two things matter a lot in the success of this bread:

  • you must respect the amount of ingredients mentioned in the recipe (ie have a kitchen scale) and
  • to produce steam when you put the tray with the bread in the oven, so that it gets, during baking, that crust that we all long for. How do you get that steam? Simple. About 20 minutes before baking, on the lowest level of the oven, put an empty tray, which is left there to heat. As soon as you put the bread tray in the middle level in the oven, pour a cup of cold water or a few ice cubes into the bottom tray & # 8211 & # 8211; then close the oven door quickly. Upon contact with the hot tray, the poured water will produce steam and thus the bread will also get the much-dreamed crust.

INGREDIENT:

680 ml of warm water

14 g of instant yeast

20 g of salt (I used fleur de sel de Guérande)

20 g of sugar

220 g of boiled and crushed potatoes

920 g of white flour

1 layer of candied garlic

(kept in the oven, in your favorite oil, at low temperature, until it becomes slightly caramelized and softens, it acquires a sweet tint, but still retains its spicy flavor)

PREPARATION:

As I said, the preparation does not require much effort. In a large bowl, mix water with yeast, salt, sugar, mashed potatoes and candied garlic (cut into pieces), then pour flour over them and mix everything with a wooden spoon until everything becomes a very hydrated dough. Cover the bowl with cling film and leave at room temperature for about two hours, during which time the dough will double in volume. Then transfer to the refrigerator, where it is left overnight.

The next morning (or when your heart desires in any of the next seven days), take the bowl out of the fridge and break out of it a piece of dough about the size of an orange. Give it the desired shape (round, baguettes, batard or even buns) and place it on a tray with baking paper. Set it aside to leaven for about 20 minutes. Also at this moment, turn on the oven, in which you heat another tray (as I explained above).

After leavening, cut the bread with the desired pattern & let your imagination run wild! & # 8211 and immediately place the bread pan in the oven on the middle level. Very quickly, in the other tray, the lower one, pour cold water to produce steam, then close the oven door and wait for the wonderful chopsticks with candied garlic to brown. Already after 15-20 minutes, that holiday smell that we invoke above will begin to seduce you and invade the whole house. Of course, the exact cooking time depends on the oven of each of you & # 8211 in me it takes about 25 minutes until they turn brown, then I turn them upside down and leave them in the oven for another 5 minutes, so that the base does not it remains raw.

Of course, the book recommends that the bread be left to cool completely until it can be cut, but it will be difficult to resist the temptation and not break a corner of bread made with your own hands. It will be a celebration, I promise.

NOTE:

this flavored recipe is an enriched version of the easiest bread recipe , another magical dream, with a festive scent & # 8230 without fuss, which I told HERE.


Garlic Shrimp - Everything you need to know about the recipeâ & # x20AC; & # x2122;

  • If you use frozen shrimp, you can defrost them and drain them well before adding them to the pan for a dish with less sauce, or you can put them directly in the pan for a dish with more sauce.
  • They are delicious with pasta, which we boil separately and add to the pan over the shrimp. Stir for 1 minute on high heat to blend the flavors.
  • For an extra flavor, you can add white wine, about 50ml to the given quantities. Pour the wine over the garlic to extinguish it, before adding the shrimp.


Simple homemade recipe recipe step by step

Simple homemade recipe recipe step by step. Fluffy and airy baguettes, with a thin and crunchy shell. A simple rustic baguette bread recipe, a variant of the famous French baguettes. Perfect for sandwiches but also for enjoying with a plate of cheese and fruit.

This recipe by homemade baguettes was offered to us by Veverita Vesela, dear friend and moderator in Urban Flavors Group from Facebook. As you already know, Savori Urbane is not just an online recipe book or a culinary blog. Savori Urbane brings together people passionate about cooking that make friends and have a common goal: the right cooking with spectacular success, using natural ingredients. We gathered very nice people around us! Over 185,000 fans Facebook page and 90,000 members of the Savori Urbane Group.

One of these nice people is Laci (aka Veverita Vesela) who has already participated with us in many charitable actions and in which we went to cook the famous fish soup from Mures. Laci cooks every day and delights us with his posts on the Savori Urbane group. You know that from here, he being the winner of the contest & # 8222Chef for a day & # 8221.

Laci made some baguettes and some fine bagels last week, the recipe of which was so successful in the group that he offered to make the recipe once again and to document it step by step, so that he could publish it on the blog.

We have other recipes from friends: Mya Benea sent us a Tort Caramel Maria, o gingerbread house, recipe for putina bags as well as some delicious ones croissants with borscht and lard, Monica Stoian she sent us her mother's recipe for cake with shit and walnuts and Crystyna Tara offered us the Oltenian recipe for chicken brine.

Here is the recipe and the pictures sent by our friend Laci. From these quantities results 6 thin homemade baguettes or 2 loaves and 3 baguettes.


Mini baguettes with potatoes, garlic and smoked cheese

We boil them in water with a little salt and when they are half cooked we take them out on a plate and crush them with a fork.

Put the oil in a pan, add the chopped garlic and a little water and let it cook for 1-2 minutes.

Add the mashed potatoes, add salt and pepper to taste and mix. Let it simmer for a few minutes, continuing to stir, then turn off the heat.

Cut the top of the mini baguettes, remove the core, put a few pieces of butter inside and fill them with potatoes mixed with garlic.

We put them in a tray lined with baking paper and put them in the oven for 10 minutes.

After 10 minutes, take them out and sprinkle the grated cheese.

Put back in the oven and leave them for about 10 minutes until the cheese is melted and lightly browned.

They are slightly crispy on the outside and soft and fragrant on the inside. They are perfect at any time of the day, but also to be packed at school or at work.


Ingredients

Step 1

Shrimp with garlic

In a large skillet, heat the butter and oil until the butter is melted. We put 3 cloves of garlic cut into thin slices, I claim a few seconds. We are careful not to fry the garlic too much, it becomes bitter if it is too browned.

Add shrimp, season with salt and pepper. Mix well, leave on the fire, over high heat, 2 minutes. If you use frozen shrimp, you can defrost them and drain them well before adding them to the pan for a dish with less sauce, or you can put them directly in the pan for a dish with more sauce.

Put the orange juice and let it cook for another 2-3 minutes or until the shrimp are almost ready. At the end, add the finely chopped greens and 3 cloves of garlic passed through the press. Let it simmer for another minute, over high heat. We match the taste of salt and pepper.

Serve the garlic shrimp hot as soon as I take the pan off the heat. You can serve them with pasta, which you boil separately and add over the shrimp at the end, together with the greens and mix very well. Or you can serve them with toast, perfect to be soaked in butter sauce, garlic and orange juice. I go great with any garnish, from rice to cous-cous, from potatoes to mashed sweet potatoes or parsnips. Good appetite!

Garlic shrimp is a recipe that saves you anytime, at lunch or dinner, especially if you are a lover of seafood! Shrimp cook very easily and quickly, and the combination of shrimp and garlic is a classic, which everyone loves! Simple, fast, delicious and healthy! Shrimp are very nutritious. They have quite a few calories and are an important source of beneficial proteins and fats, in addition to a variety of vitamins and minerals.


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