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Cut the baguette in half, then in half lengthwise.
Mix the soft butter with the olive oil until it becomes a paste.
Add the crushed garlic, oregano, salt, chopped parsley and mix well until everything is smooth.
Grease the halves of the baguette with a generous layer of butter paste.
Place the bread spread in the pan and leave in the oven at 240 degrees for about 10 minutes until it browns slightly on the edges, in the area of the crust. (without burning).
We move the tray on the top level of the oven and leave it for about 2-3 minutes, also at 240 degrees, until it browns nicely.
Let it cool a bit, then cut with a bread knife, the pieces about 2 cm wide. We serve them immediately, as they are crispy or we can keep them in a paper bag to eat the next day.
1. Allow the butter to soften at room temperature, and the garlic is cleaned, cut in half and the germs are removed from the middle.
2. Then put the garlic in a metal strainer and place it on a pot of water on the stove. Leave for 5 minutes from the moment the water boils and then set aside.
3. Put the soft butter and diced butter in the mixer robot, add the onion, garlic and pepper. Mix first a turn or two and then add the oil that helps to mix.
4. Add the parsley and mix to obtain a fine paste. Put it in the jar and keep it in the fridge for 24 hours or in the freezer for a longer time.
Bread with garlic and mozzarella
An easy way to prepare, perfect for a snack or next to a portion of pasta.
Saute the garlic in a tablespoon of hot butter and 1/2 teaspoon of water, over low heat, until the garlic turns golden.
Mix the hot garlic with the rest of the butter, salt and pepper and spread this mixture over the halves of the baguette.
Place the halves on top of each other, wrap in aluminum foil and bake for 15 minutes.
Then place the halves of the baguette unfolded with the greased side up on a tray, put it back in the oven for 7 minutes. Sprinkle mozzarella over the bread and put it back in the oven for 3-5 minutes until the mozzarella softens.
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Fried mackerel is a dish that reminds us of festivals and barbecues, its taste being the harbinger of the hot season.
At the end of April and the beginning of May, the ashfish migrate in flocks from the Black Sea to the Danube, to lay their eggs here before returning.
Mackerel has quite a lot of bones, but its fine taste is especially appreciated by Romanians and not only, which is why this inconvenience is often overlooked. Most often, mackerel is eaten fried or smoked.
In Galați, on the Lower Danube Cliff, the Mackerel Festival takes place every year on the occasion of the Flowers. Mackerel is eaten there, competitions and exhibitions take place, concerts are held and folk craftsmen from all regions of the country come.
To prepare a delicious fried mackerel, it takes very little effort.
- Mix water and salt in a deep bowl.
- Wash and clean the fish well, and then leave it in the bowl with water and salt for half an hour.
- Heat the oil.
- Meanwhile, beat the eggs well.
- The fish is passed through eggs, flour, and then fried over the right heat.
- After browning, the fish is ready.
- Serve hot with garlic sauce and polenta.
Cut the bread from one end to the other (horizontally and vertically), but do not bring the knife down. Melt the butter by the bain-marie method. Meanwhile, fill the bread with the slices of cheese indicated above, inserting them from place to place. Grind or finely chop the garlic cloves, then add them to the melted butter. Optionally, you can put oregano, basil or dill in this mix. Also, if you like spicy dishes, you can add paprika or pepper. Use a brush or a brush to spread the composition over the bread.
Put the stuffed bread in a tray in which you placed baking paper and put it in the preheated oven at 180 & deg C (350 & deg F), not more than 20 minutes. Remove the tray from the oven, leave the preparation to cool a bit, then take it out on a plate and eat it with your loved ones. Simple and fast, right?
Stop thinking, but prepare it right now bread stuffed with garlic and cheese. This is the recipe we propose, but you can make other combinations of ingredients, depending on your preferences and what you have at hand. Regardless of the mix you opt for, the result will be appetizing. HERE you will find the tastiest toast recipes!
How to make pork neck with stewed garlic in a pan?
Ingredients for the pork neck recipe smothered under the lid
I had a piece of pork neck that I sliced to a thickness of 1.5 cm. She wasn't very fat. Next to it you can see some ribs that I used in another recipe. It is not wrong to make a mix of nape and ribs to use in this pörkölt recipe.
I baked the ribs with potatoes, garlic and caramelized onions & # 8211 the recipe here.
I haven't beaten the nape of the neck and I haven't seasoned them yet. It is important that they are taken out of the fridge at least 30 minutes before frying. Cold meats are never fried because the thermal shock caused by the hot pan will contract them and the meat will become hard.
Ingredients for the recipe for flavored bread croutons for soup
- -200 g of old bread
- -30 ml olive oil
- -1 clove of garlic
- -1 tablespoon of green parsley
Baked toast with cheese and garlic
A quick and very satisfying breakfast is baked bread with cheese and garlic.
Slices of bread are served hot, like sandwiches, plain, or with a cup of tea. It is definitely a breakfast that children also like.
Bread toast with cheese and garlic in the oven: Devmaryna & # 8211 www.freepik.com
This recipe is derived from bruschetta, an aperitif that is supposed to have been brought to America by Italian immigrants.
Bread rubbed with garlic and greased with olive oil and seasoned was once considered "peasant food" or "poor man's food".
It is popular even today, being served in many restaurants in the US, along with other dishes, such as pasta or fish.
It is served as an entree or can accompany a main course (an Italian dish).
You can use any kind of cheese you want or have around the house. Parmesan and mozzarella are used in the recipe below. Parmesan can be replaced with cheese and mozzarella with telemea.
There is also a simpler version of this recipe, in which the slices of bread are greased with a little oil and garlic and seasoned with various spices, such as oregano, basil, paprika or parsley.
The bread must have a hard crust and a soft core.
Garlic toast, an easy breakfast dish?
Toast with garlic
This recipe for garlic toast is part of the childhood delights that to this day enjoy some weekend mornings. It is very easy to prepare and does not require expensive ingredients.
Ingredients toast with garlic
- 1 clove of garlic
- 100 ml of olive oil or sunflower
- a few slices of bread (depending on preference)
- salt to taste
Method of preparation
Put a stove on the stove and place the slices of bread on it. If you do not have a hob then you can make bread on the toaster or on an electric hob.
After the bread is toasted on one side, it returns to the other side. When it is fried on both sides and it is still hot, rub it on one side with a clove of garlic, put it in olive or sunflower oil and salt it to taste.
Serve as hot as possible to fully enjoy the flavors of this dish.Garlic Sunflower oil Ingredients toast with garlic Garlic cloves White bread Toast Toast with oil, garlic and salt
Mushrooms of toast with garlic - Recipes
Duck stew and toast with mustard
Duck breasts become wonderfully juicy when boiled slowly with wine and vegetables and without skin are very weak. The sauce obtained by boiling has a wonderful aroma and is great for soaking in the spicy toast that accompanies the food.
- 1 tablespoon extra virgin olive oil 800 g duck breasts, skinless 250 g mushrooms mushroom 250 g pickled onions, pickled salads or pickled chives 2 cloves finely chopped garlic 1 teaspoon dried thyme 1 bay leaf 300 ml red wine 750 ml broth chicken, preferably homemade 250 g small strawberries carrots 250 g small turnips strawberries cut in half if large 250 g young pea pods 2 teaspoons red currant jelly salt and pepper fresh mint threads for garnish
Toast with mustard
Heat the oil over a suitable heat, in a large fireproof saucepan. Add the duck and fry for about 10 minutes, turning the pieces so that they brown on both sides. With a whisk, remove the pieces on a plate.
In the casserole add the mushrooms, onion, garlic, thyme and bay leaf. Increase the heat a little and fry for 4 minutes, stirring often, until the vegetables start to color.
Pour the wine and let it boil a little. Put the duck back in the pan with the juices that have been left. Add the broth and bring to a boil. When they boil, make a small fire, cover the pan and boil, stirring occasionally, for 30 minutes. Add the carrots and turnips, pushing them into the liquid. Cover and continue simmering for another 15 minutes. Add the pea pods and cook for another 5-10 minutes or until the duck and vegetables are tender.
Meanwhile, bake the toast. Preheat the oven to 190 ° C (position 5). Mix the oil with the mustard and spread in a thin layer over the slices of bread. Place on a baking tray and bake for 10-12 minutes or until crispy and browned.
If necessary, use a metal spoon to remove all the fat from the surface of the liquid in the pan. Place a strainer or sieve over a large saucepan. Strain the duck and the vegetables, then put them back in the casserole and discard the bay leaf. The drained liquid is boiled well on high heat for about 10-12 minutes until it decreases by about half, obtaining a rich aromatic sauce. Pour the red currant jelly into it and mix until it melts, then add salt and pepper to taste.
Arrange the toast over the duck and the vegetables & # 8211 slices that do not fit in the casero can be served separately. Put the sauce on top, letting some of it enter the toast. Garnish with mint threads and serve.