Recipes with Garlic

New potatoes with dip

The boiled potatoes put together cucumber slices on small træspyd. Pipe a dip of fromage frais, finely chopped red onions and cut chives and crushed garlic. Season with salt and pepper.

Spaghetti salad (spaghetti all'insalata)

Scald the tomatoes and remove the skins and cores taken, cut them into quarters. Mix them with the crushed garlic and basil leaves, olive oil, chopped anchovies, cheese chunks and swabbed, capers, slat and pepper. Let ingrediensene pull in a few hours. Knock d

Pastasalet with clams, shrimp and peppers

The pasta is cooked al dente, and the skyles in cold water. The ingredients for the dressing is stirred together. The mussels scrubbed. If they are drawn, they must just rinse. They must be open during flushing. Discard those that do not shut down itself. The

Cheese salad 2

Cut lettuce into small pieces and put them on a platter. Cut the cheese into slices and place it on top along with black olives. For the dressing is pulverized or moses the green olives and mixed with capers and minced garlic. Stir in oil, little by little, an

Cous-cous salad North African

Cook the cous-cous grynene and refrigerate them. mix juice with oil and tomato juice citronens. Crush the garlic and add them to the cold cous-cous. let the grits pull a half an hour in the dressing. Peel the cucumber and cut it into small cubes. Remove pepper

LUN kålsalat with roasted duck in Apple-Walnut vinaigrette

Cut the stalk of the Rose Bowl, so that each small kålhoved can easily be divided into leaves. Section rødkålen as fine as possible. Chop the garlic and parsley fine to "persillade". Three walnuts coarsely chop and grate them lightly in the oven or on an iron

Kippers full-throttle

Cook the pasta in salted water for about 10 minutes and cool them. Ylette, mayonnaise, garlic, lemon juice, basil, salt and pepper mixed into a dressing. Pasta, squash, spring onions and peas into the dressing. Garnish with Basil and serve kippers in water.

French chicken liver salad (salade t bressane)

Plaster birds liver for fat and tendons and give a cut on the thickest place. Sauté them in butter on each side for three minutes. When they are golden brown, sprinkled a bit of salt and pepper. Squeeze the garlic and stir it together with the oil and vinegar