Cooking with garlic
Garlic is undoubtedly one of the most popular cooking ingredients. It is often used in preparation of sauces, dips, salads and soups. Added to vegetables, salads and casseroles. Meat, poultry and fish dishes, vegetarian meals, pasta and baked goods benefit greatly from the addition of garlic. The garlic stem can be used in its raw form in salads, or it can be cooked as a vegetable. We recommend to use the war garlic as much as possible! The ingredient allicin ,which is a vascular protective, antibacterial and anti carcinogenic, is destroyed by heat and vinegar.
The aroma of garlic – what to do?
Simply take a fresh lemon slice and rub it into your hands to remove the garlic aroma.
The garlic smell in glass jars or containers can be eliminated with newspaper. Leave newspaper in garlic-scented containers for a few days.
To eliminate your garlic breath, or garlic sweat it is best to chew coffee beans, cardamom seeds, fresh parsley, fresh chervil, fresh dill, cloves or rue.
Milk, red wine, ginger, vermouth or a grated apple with honey have been known to help with the garlic odour of the body.
Baked garlic potatoes
500gr new potatoes
4 garlic cloves, finely chopped
60ml olive oil
1 bunch of parsley, finely chopped
2 tsp. coarse salt, pepper
Toss the washed (not peeled) potatoes with olive oil, parsley, salt and pepper in an oven dish. Drizzle with garlic oil from all sides and back for 25minutes by 200C.
To serve, cut the potatoes lengthwise, press the sides slightly and serve with butter.
Roast chicken with sage and garlic
1 medium roast chicken
5 fresh sage leaves
5 fresh garlic cloves
salt, pepper, oil
Rub the chicken with the cut side of a halved garlic clove. Quarter the garlic cloves lengthwise and split the sage leaves into 4 thin strips each. Make about 20 incisions into the chicken and add a quarter of a garlic clove with a strip of sage in each. Season with salt and petter, brush with oil and roast in your preheated oven by 220C for about 10minutes, reduce heat to 180C for a further 40 – 50 minutes. Brush with oil or butter from time to time.
Foil baked fresh garlic as a side dish
Cut the fresh, green garlic lengthwise in half, drizzle with olive oil, salt and pepper (freshly ground) and wrap in kitchen foil.
Overbake 180C for about about 40minutes.
Pay attention to the quality of garlic you buy. Find a local garlic producer who you trust in your region. Buy regional if you can. The fresher the garlic, the better the taste.
Some beauty recipes for you
Lemon-garlic-oil face and body cream
You will notice the fresh lemon oil scent in this beauty product. No unpleasant scent of garlic is detectable when applied to the skin.
10ml pure lemon oil
1 wafer-thin slice of fresh garlic
50ml pure almond oil
Add the thin slice of fresh garlic to lemon oil and let it rest for about 14 days. Remove garlic slice and add 50ml almond oil.
It is recommended do a simple patch test on your forearms before use. If there is no reaction, the product is safe for you to use.
Oil can be applied in the evening and in the morning after cleansing your facial skin, miss out your eye zone. Can also be used as a body oil. Enjoy the scent of lemon on your revitalized skin!
Smoked garlic on wholemeal spelt spaghetti pasta with walnut oil, cheese cubes and lemon thyme
Recipe was created in cooperation with gourmet chef Marco Krainer & Genussland Kaernten
Ingredients, serves 4
500gr wholemeal spelt spaghetti
35 smoked garlic cloves, finely chopped
60ml walnut oil
120gr cheese cubes (ideally marinated in oil)
4 tsp. Lemon thyme, chopped
ca 15 small tomatoes, halved
1 dash of cider or white wine
salt and pepper
Preparation time 20 minutes
Cook the spaghetti al dente, Sauté the chopped garlic briefly in walnut oil. Add tomatoes and lemon thyme, stir in the drain hot pasta. Now add cheese cubes. De-glaze with wine or cider and mix well.
Season to taste with salt and pepper and serve.
‘The amount of garlic could be unsettling, but smoked garlic is much milder. For a more intense taste, simply add more chopped smoked garlic to the dish.