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As fresh as possible

As soon as you see fresh garlic at the market or at your greengrocer’s, grab it. Every time. It is delicious.

You can recognise fresh garlic by its bright green style and by the fact that the separating membranes between the garlic cloves have a pink colour.

Admittedly, fresh garlic doesn’t keep too long, even in the fridge, but it tastes great. Fresh garlic cannot be compared to any other variety. That’s why it’s worth savouring the season of fresh garlic and taking a fresh bulb of garlic with you every time you shop.

You know GloriousMe as a trusted source for healthy lifestyle recommendations. We wouldn’t dream of recommending anything to you as beneficial to your health that doesn’t have reliable, evidence-based studies.

In the case of garlic, the world’s largest biomedical database, the National Center for Biotechnology (NCBI) in Bethesda, Maryland, USA, counts more than 4000 studies in the last 10 years alone on the health-promoting effects of garlic.

We therefore refrain from naming a specific study in this case and concentrate on the wonderful taste of fresh garlic.

Always fits. Only one thing is myth.

There is hardly a recipe for pasta sauces, vegetables, fish or meat where garlic would not fit. To preserve the sweetness of fresh garlic and its good qualities, garlic should be added as late as possible in the preparation.

After hours of braising or hot frying, the garlic no longer makes any difference to the taste or may taste slightly bitter.

You can comfortably forget all the recommendations on how to avoid the smell of garlic. None of it really works. However, the “problem” is negligible with fresh garlic, unless you have a dentist appointment the next day of all days.

The following two favourite recipes from GloriousMe show how fresh garlic can be put to good use. The basic principle can be applied to any other dish.

Red pointed peppers with garlic, parsley and feta cheese

Preheat the oven to 200 degrees.

Wash the red peppers, cut them in half and remove the seeds.

Place the pointed peppers on a baking tray and sprinkle with olive oil. Roast in the oven for about 10 – 15 min to soften the peppers. Remove from the oven as soon as they start to turn brown.

In the meantime, mix a vinaigrette of white wine vinegar, sea salt, pepper, mustard, honey, plenty of finely chopped fresh garlic, parsley or coriander and olive oil.

Pour the vinaigrette over the warm peppers and leave to infuse for at least two hours.

Before serving, top generously with slices or cubes of the best feta cheese you can find and serve with fresh white bread to absorb the last of the delicious vinaigrette.

A friend had served this aromatic starter before an evening at the opera. The evening was remembered for an excellent opera performance and the wonderful aromatic starter. The pointed pepper variation is great to prepare and so far everyone has liked this Mediterranean inspired starter.

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Pasta with prawns

Also a long-time favourite of GloriousMe. The preparation is the most time-consuming part, as garlic, ginger, chilli and onions need to be diced. If you want it to be quick, just reach for the homemade flavour elixir in the fridge.

Defrost the prawns (preferably from a natural aquaculture farm that meets all quality standards and does not use antibiotics).

As soon as the prawns have thawed, start cooking the pasta and at the same time fry the prawns in oil in a coated pan, season with sea salt and pepper. Just before the roast aromas develop, add the finely chopped garlic, ginger, chilli and onions. Continue to watch the pan closely and deglaze the lightly toasted mixture with a good dash of Noilly Prat from the bottom of the pan and add finely chopped strips of leeks and courgettes, which need only a very short further cooking time.

A few tablespoons of the pasta cooking water does the creaminess of the pasta sauce good. Drain the pasta, add to the sauce in the pan, toss once lightly and serve immediately. Parmesan is not to be used in a seafood pasta from an Italian point of view. For this dish, a classic durum wheat semolina pasta is the best choice. Take a look at the article on Puglia in the low season – there you will find the recommendation for our favourite pasta from Benedetto Cavalieri.


Swap the pasta for short-cooked yellow lentils, which are prized for dhal in many Asian countries, and the prawn mixture takes on a different flavour. When seasoning, add cumin, turmeric and a mild curry mix, add a dollop of cream and the mixture warms up on rainy days.

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