Cold Snacks with Garlic

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Snacks, snacks, snacks! Who doesn’t love them? What If I tell you that you can have healthy Garlic snacks that can save You from Vampires? Don’t trust me? Ok, check it by yourself.

Baton snack 

0,5 baton, 3-4 cloves of garlic, 2 hard-boiled eggs, butter for frying, mayonnaise. Cut the baton into slices, fry it in butter and rub with garlic. Cool, spread with mayonnaise, and sprinkle with finely chopped eggs.

Vegetable starter

 0,5 kg aubergine, 0,5 kg tomatoes, 1 garlic, parsley leaves, oil, dill, sugar, salt to taste. Grate the tomatoes through a sieve or mince them, pour the puree into a deep frying pan, add sugar and salt and simmer for 30 minutes. Finely chop the garlic, parsley, and dill. Cut the unpeeled aubergine into 1 cm thick rings, salt, and fry in oil on both sides. Place the aubergine, garlic, dill, parsley, and tomatoes in a deep salad bowl. Leave to cool thoroughly.

Boiled carp with sauce 

1,5 kg carp, 1 onion, 1,5 glasses of apple wine, 1 glass of water, 1 clove of garlic, 1 bay leaf, 0,5 glass of oil, parsley leaves, salt, and pepper to taste.

Cut the dressed fish into 2 cm wide pieces. Finely chop the onion and fry it in a skillet with the oil, add water, wine, pepper, salt, bay leaf, crushed garlic and bring to a boil. Add the fish to the boiling sauce, add 1,5 tablespoons of oil and cook over low heat for 2 hours. Carefully remove the cooked fish from the broth with a colander and arrange it in an oblong bowl. Bring the remaining stock to a boil until a third of it has evaporated, remove from the heat and whisk in the remaining oil. Add the finely chopped parsley leaves while whisking. Pour over the prepared sauce and refrigerate. Garnish with lemon slices and finely chopped parsley leaves before serving.

Sea bass marinated with garlic
Sea bass marinated with garlic

Sea bass marinated with garlic 

1,2 kg fish with skin and bones, 0,5 glass of sunflower oil, 4-6 garlic cloves, 2 glasses of cooking vinegar, 1-2 bay leaves, 5-6 allspice, 2 cloves, salt, and sugar to taste. Cut the fish into pieces, salt, fry in oil, and cool. Mix the garlic with salt. Bring the vinegar to a boil, add the prepared garlic, spices, sugar, and salt. Refrigerate the marinade. Place the baked fish in a deep enameled or ceramic dish, cover with the marinade and refrigerate for 1 day.

BEFORE, if you do not have a refrigerator, gut the fresh fish, wash it well, salt it, and wrap it in a cheesecloth moistened with vinegar. Fresh fish prepared in this way can be kept in a cool place for a day.

Herring with chives

2-3 herring, 300 g pickled mushrooms, 0,5 cup small pickled onions, 2-3 tomatoes, 2-3 tablespoons chopped chives, vinegar, sour cream. Peel the herring, remove the bones, cut it into pieces, and place it in a bowl. Top with mushrooms, pickled onions, tomato slices, and greens. If dry, sprinkle with vinegar. Garnish with dollops of thick sour cream.

Boiled chicken liver pate 

200 g chicken livers, 130 g butter, 0,5 tsp salt, 0,5 cloves garlic, pepper to taste. Grind the livers, put them in a small saucepan, add salt, ground pepper, crushed garlic, and butter pieces. Place the pot in a large pan of boiling water and cook, stirring with a wooden spoon. Then transfer the pot to cold water and cool the mixture while stirring. Refrigerate the pate for at least 2 hours before serving at the table.

Veal wrap 
Veal wrap

Veal wrap 

1 kg veal ham, 1,5 l of water, garlic, salt carrots, celery, parsley, onion. Boil the broth from the carrots, parsley, onion, and water. Remove the bone from the ham and pound the meat as thinly as possible. Mince the garlic with salt and rub the meat with this mixture. Roll up tightly, tie with twine, cover with hot stock and cook over low heat for 1,5 hours. Cool in the broth.

Roast veal in jelly 

1 kg veal, 50 g butter, 500 g carrots, 200 g green peas, 200 g green beans, 4 glasses of broth for jelly, garlic, salt. Rub the meat with salt and garlic, fry it in hot fat, put it in a frying pan, and bake in the oven for 1 hour. Cool, cut into thin slices. Boil the vegetables individually in salted water and cool. Add a layer of broth to a small mold and, once it has been set, add a few pieces of meat and arrange the peas, sliced green beans, and carrots around them. Pour the broth over everything and leave to set well. Turn out onto a plate before serving.

Eastern European appetizer 

0,5 kg beef tongue, 2-3 cloves garlic, 2-3 peppercorns, 1-2 bay leaves, 25 g salt, sugar to taste. Wash the tongue thoroughly and rub it with crushed garlic, peppercorns, bay leaves, salt, and sugar and leave it in a cold place for 7-8 days. Then boil in salted water with spices for 2-3 hours. Peel and cool the cooked tongue while still hot.

Cooked pork
Cooked pork

Cooked pork 

1 kg of low-fat ham, 100 g bacon, 1 onion, 2 carrots, 1 slice of celery, 1 bay leaf, garlic, parsley root, salt. Stuff the ham with the chopped bacon and garlic, put it in a pot with the vegetables, cover with salted water to cover the meat, and cook until tender. Cool and serve sliced at the table.

Also, you can grow garlic bulbs that are no longer suitable for eating on your windowsill and use the leaves to flavor your dishes.

Nutria meat wrap 

1 nutria, 2 tablespoons butter, 1 teaspoon lemon juice, 1 teaspoon pepper, 1 egg white, 2-3 cloves garlic, 5-6 bay leaves, 11 dried apples, water, salt.

Remove the bones from the meat, flatten the meat and pound it. Rub with ground pepper, crushed garlic, salt, and lemon juice. Whisk the egg white well, wash and drain the apples, mix them with the egg white, and spread them in an even layer over the meat. Roll the prepared meat into a roller, tie it with thread, brush with butter, sprinkle with pepper and salt and place it on a baking tray.

Add a little water to the tin and throw in the bay leaves. Bake in a medium oven for 1-1,5 hours. Moisten the wrap occasionally with the cooking liquid. Remove the wrap from the baking tray and let it rest.

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