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Garlic bread in a jiffy: blend garlic with olive oil,
margarine or butter and spread on bread. 


Garlic features is most of the world's cuisines. It is the bulb of a perennial that grows in most regions although it is most commonly found in Asia. Today two-thirds of the garlic consumed globally is cultivated in China. 

Garlic was known in antiquity for its beneficial properties. The ancient Greeks considered it aphrodisiac while several sources say Homer ate it raw with bread. The Egyptian pharaohs gave garlic to the slaves building their pyramids to boost their strength and stamina. 

Garlic has a strong flavor which increases with the quantity used. A small quantity is enough to bring out the flavors of other ingredients, while larger quantities are used in garlicky dishes like skordalia (a garlic puree made with stale bread) and tzatziki (a yogurt, garlic, and cucumber dip). For a slightly different result, brown garlic first in a little butter or olive oil. 
potato, pasta, vegetables, meat

Just a hint of garlic can transform a plain sauce into something special. Blend a little garlic into mayoannaise and serve with boiled or grilled fish or boiled vegetables. Create an instant "pesto" dish by tossing cooked pasta in a little olive oil with garlic and dried basil. 
garlic was used by craftsmen as glue during the Middle Ages? 

Painters and craftsmen who work with gold leaf continue today to use garlic juice as an adhesive. Rubbing the gold leaf with half a clove smoothes the surface so it can be used to write on–a technique that originated with Russia's Orthodox icon painters. 

(60 gr.)
(40 gr.)
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