Cold appetizer in wild garlic

Cold appetizer in wild garlic

Category: Cold meals and snacks

Ingredients
Ramson leaves	20 pcs.
Beet	1 PC.
Cottage cheese	200 g
Cucumber	1 PC.
Dill	3-4 branches
Salt	taste
Adjika	1 tsp

Cooking method

• Wash beets, boil, peel and grate. Mash cottage cheese and combine with beets, grated and squeezed cucumber, finely chopped dill and wild garlic stalks. Season with salt and adjika, stir.
• Spread the wild garlic leaves in a layer with an overlap on cling film
• 
• We spread the filling on them in a wide strip
• 
• And with the help of the film we carefully roll up the roll,
• 
• which we send to the refrigerator for solidification. After a couple of hours, cut the roll freed from the film into portions
• 
• and serve to the table. Bon Appetit!
• 

Note

Ramson is an unusually useful plant! It has bactericidal, antiparasitic, diuretic and tonic effects. It contains a huge amount of vitamins, minerals, trace elements, essential oils and vital amino acids and fats. In terms of the content of ascorbic acid (vitamin C), wild garlic has surpassed most of the citrus fruits. Ramson does not allow cholesterol to accumulate in the blood, strengthens the coronary vessels. Raw wild garlic greens normalize metabolism, it is indicated for thyroid problems - hyper- and hypothyroidism. Also, the use of wild garlic is indicated for dizziness, insomnia, depression, it helps to cope with chronic cough, making it easier to remove phlegm from the bronchi. And most importantly, from my point of view - it is very, very tasty! Its mild garlic flavor and aroma immediately awaken the appetite when added to any meal. That is why I have been growing it for many years in my summer cottage and prepare many different dishes from it - cold and hot, first, second and snacks. So this year the harvest was a success!

Lar, how cool ... but I never ate wild garlic leaves .. I am on the tundra !.
will have to try !.

Oh, Alyonka, they are so delicious! Straight from the garden, at first, they are even sweetish, but if you chew it, the garlic taste appears. Deliciously delicious! Tomorrow I'll make wild garlic soup. Though full now, but at the thought of him saliva stands out.

[Larissa]

Larissa, is it too late to sow?

Alena, as far as I remember, I sowed before winter ... It was many years ago, I hardly remember. And also, keep in mind - she loves the shadow. My site is just shady.

[Larissa]

Larissa, how beautiful ! And in the second small photo, tulips are blooming!
What is delicious, I have no doubt - the composition!

[Larchinkinsky,]

Larchinkinsky, This is really cool! The most that neither is the world snack!
True, I don't know what you have there for the soft garlic taste of wild garlic ... We have it, as they say, pluck out your eye! ...
Gastevo! Go, or something, crack into a future dream ...

I'm lying around. My favorite wild garlic, yes with such a filling, yes with such a serving!
Yes, looking at night ... I'll go in the fridge to rummage.

And in Siberia, Ir, it is different! I remember reading about it - European is different from yours. Ours does not have such long stalks that are salted and taste the same as garlic. Therefore, fake wild garlic is often sold - garlic arrows are salted and passed off as it. You can tell when you take a bite - the garlic arrows are very tough. And thanks, sisters, for running into the light! I'll try to think of something else to treat you to!

I don’t know what kind of wild garlic you have in Europe (I always thought that it doesn’t differ from our taiga), but it is generally not customary for us to use leaves. Only away.
Well, I'm an advanced lady, I've seen a lot of things on the Internet, so I also use the leaves, but in cooked dishes - soups, pies, something like stuffed cabbage ... The leaves have a less vigorous taste than the petioles, but the texture is such that it is not very pleasant to chew them raw. Apparently, I'm wrong and it's time to change the angle of view in order to start seeing new opportunities.

the taste does not differ at all from garlic.

No, Larochka! They differ. You are being misled. If you bite off the wild garlic and chew, and then bite the garlic - a completely different taste. Brutal, like garlic, but still different. Even with closed eyes you cannot confuse.
But, taste-oo-oo-oo-oo! And what scrambled eggs with wild garlic! Song!

[Larissa,]

What a pity that I won't plant wild garlic in any way! I love her very much! Larissa, and your recipe is a miracle!

I also use leaves, but in cooked dishes - soups, pies, something like stuffed cabbage ...

And our favorite is the salad. And no heat treatment!

Larochka, it is impossible to take your eyes off your rolls
The composition is amazing
I really love wild garlic, but I only make salads with it. I really hope that you, as a wild garlic lover, will share with us a more diverse application of it.
I also sowed it, tried to breed it on my site. But the seeds did not germinate, only then I read that the seeds should be stratified and sown for the winter. Now they gave me a lump of roots with earth, they said that wild garlic, planted it under an apricot in the shade, it seemed to start. But I look at the leaves, some of them are quite narrow, they do not look like wild garlic, which is sold in our market.

[Premier]

Premier, Olya, we also do not know here where you have beyond the Urals how wild garlic grows in the forests, there is no information about you in your profile.

["European"]

And our favorite is the salad. And no heat treatment!

Yes, Galya, Olya Premier simply does not know that our leaves are sold in large bunches and mostly raw and are used, so all vitamins, of course, are better absorbed.

but the texture is such that it is not very pleasant to chew them raw.

Apparently, you tried them late, wild garlic leaves are eaten only in spring, when they are tender and juicy. It is strange that you did not know this, Olya, the edibility and usefulness of wild garlic leaves is a well-known fact, you do not even need to give hundreds of examples from the network.

I don’t know what kind of wild garlic you have in Europe (I always thought that it doesn’t differ from our taiga), but it is generally not customary for us to use leaves. Only away.

"There are two main types of ramson, which are quite different from each other. "European" wild garlic, or simpler bear onion.
The second type is the so-called victorious wild garlic, or victory bow... It is such a plant that can often be found in the beds. in Siberia... It is usually larger than the previous species. "(" Vegetable Garden and Garden " 🔗)

But I look at the leaves, some of them are very narrow,

Nelya, she will start and next year she will gain strength! I, too, remember, for a long time "came to my senses." But now every spring is so happy!
And thanks, girls, for dropping into the "snack" like Mikhas grit. Come to the soup today, it will be for dinner!

[Larissa,]

Larissa, did you grow seeds or seedlings? I know for sure that I sowed once, it is quite possible that I tore up with weeds.

come to the soup

Pretty woman, they will also feed you soup.

[Larissa]

To my shame, I confess that the useful wild garlic somehow passed by all the time. I need to correct this annoying misunderstanding.
Larissa,

Larissa, did you grow seeds or seedlings?

Alena, as far as I remember, I sowed before winter ... It was many years ago, I hardly remember. And also, keep in mind - she loves the shadow. My site is just shady.

[Larissa]

Larissa,, I then, handsome, pinned on a pie, and then "Pie" for Shrek, with vodka just right! It's a pity that the wild garlic has already left. Nothing, the recipe is in the bin.Thanks Lorica!

got stuck on a cake

It's funny! Well, sorry about the bummer!

Pretty woman, they will also feed you soup.

Soup is ready, Gal! Pull up!

What are you, Laris! Is this a bummer, This is a Surprise of Indescribable Beauty

[Larissa]

"There are two main types of ramson, which are quite different from each other. In stores it is more common ...

Larissa, thanks for the information. Actually, I know everything about wild garlic (local). I just did not suspect that you have it different. Nobody grows it in our garden, why? The forest is full. And the leaves, when they have already grown, are cut off and thrown away. (Well, the usual story with vegetables - they eat either tops or roots).
By the way, to make it clear, we Mikhaskoy neighbors. And wild garlic, it turns out, we love it not the same as the others.

Girls, dear, in our South, wild garlic grows in the forests, and garlic onions grow in our dachas. But we do not eat wild garlic leaves, but only young sprouts. We eat bear onions in the form of onions. I tried to pickle the leaves of garlic onions like turshu, but this is not necessary once-upon-time. The wild garlic has long since departed in us.
And at the expense of garlic arrows - they cannot be confused with wild garlic. Completely different taste. They are not tough when marinated properly. They are fried and stewed in a pan. There is such a dish called "Boduli".

[Larissa]

Larissa,, I then, handsome, pinned on a pie, and then "Pie" for Shrek, with vodka just right! It's a pity that the wild garlic has already left. Nothing, the recipe is in the bin. Thanks Lorica!

Here I am about the same. Eat ramson tilko in sprouts. And we don't have it already, in the South then.

They are fried and stewed in a pan.

Ah, I also cook meat in Korean with them ...

Ah, I also cook meat in Korean with them ...

In-in, they are not tough. You can blanch a little, but then they are only fried and no longer stewed.

Stewed and fried, they are not hard, I myself also cook with garlic arrows, and I also like scrambled eggs, Mikhasa, with them very much! But salted - hard, much harder than salted wild garlic.

Stewed and fried, they are not hard, I myself also cook with garlic arrows, and I like scrambled eggs, Mikhasa, too! But salted - hard, much harder than salted wild garlic.

No, not at all tough. I have one more jar. I just marinate them and make a tursh out of them, and then roll them up. Before pickling them, you need to blanch them a little, like blue and pepper.

Okay, Nana, let's assume that I am deceiving you. I came across dozens of times instead of salted wild garlic in the markets, salted arrows of old garlic, which no one could chew. I am writing about this. Unfortunately, I haven’t come across your blanks, blanched, marinated and in turshe.

Okay, Nana, let's assume that I am deceiving you. I came across dozens of times instead of salted wild garlic in the markets, salted arrows of old garlic, which no one could chew. I am writing about it. Unfortunately, I haven’t come across your blanks, blanched, marinated and in turshe.

Well what are you! Don't be angry, I'm not trying to convict you of something. Simple if cooked correctly. then they are not tough at all.

I love wild garlic, though I only made salads, I really liked the idea and recipe !!!! Regarding garlic arrows, I also like to fry them, I always marinate the surplus in jars, I roll it up for the winter, I haven't tried salting, but it's very tasty :-) and cool, the main thing is to collect the arrows in time so that they don't grow, then they won't be tough, Thank you Larochka for the recipe, very original, I would also add a little ground walnuts to the filling,

[Nana]

Nana, I'm talking about the purchased salted wild garlic, which are sold in bunches in the markets. Here it is sometimes replaced with arrows of old garlic.

I would also add a little ground walnuts to the filling

Of course, Natasha, it will be even tastier! You can also prunes, but then it will be quite similar to the famous beet salad.

Larochka no with prunes I will not :-) :-) :-) too much :-) but a little nuts can be :-) :-) :-) if you of course allow it? !!!

if you of course allow? !!!

[Larissa]

Larissa, you've got such a colorful snack! The more I look, the more impressed I become.
I will definitely do it as soon as the reason appears. And for the everyday menu it is somehow too good.

What a beauty! There is no doubt about the taste, I can feel it directly.
Only our wild garlic is already leaving. If I have time to buy I will definitely do it. Wonder how good the appetizer is! Thank you!