Cooking with Hammergarlic

No vegetable contains as many nutritive substances as the raw garlic, and Hammergarlic is seen as the best garlic of them all. More than others, it contains active substances in the right proportions. Hammergarlic should of course be used raw in cooking, if the recipes allow it, and either sliced or grated. Our special grater is best for this. Pressed garlic will also do, but is full of threads and harder to mix.

If it is boiled, one should avoid boiling it for too long. Ideally, the garlic should be added during the last ten minutes of boiling.

Toast á la maison	Hammer sauce
Bohemian salad	Tomato salad Provencale
Mackarel surprise	Poor man´s special
Potato salad with garlic	Liver pâté with garlic
Hammergarlic in red wine	Hammer pancakes (Cmunda)
Roast lamb á la Martin	Hammergarlic honey > New <
Health drink > New <	Nibblings with roquefort cheese and garlic > New <
Bread fritters > New <	The Hammer mix > New <

Mix the soft cheese and butter to form a paste. Grate the two cloves of garlic and mix well. Place the mixture in the refrigerator for a while. Serve on a freshly toasted slice of bread and garnish with a little parsley.

1 kg white cabbage
2 large red onions
4 - 5 cloves Hammergarlic
2 - 3 level tablespoons salt

Finely shred the cabbage and red onion and place in a bowl. Grate or crush the garlic. Gradually add the salt while kneading the mixture with your hands. Leave in refrigerator for 24 hours before serving.

A wonderfully fresh salad for serving with grilled chicken, turkey, goose or duck.

6 large tomatoes, beefsteak tomatoes if possible
1 large white onion
2 cloves Hammergarlic
200 g crème fraîche

Cut the tomatoes into small pieces and finely chop the onion. Grate the garlic cloves into the crème fraîche. Mix it all together, and the salad is ready to serve.

A delicious fish salad served on a fresh slice of crusty white bread. Sprinkled with a few drops of lemon if desired.

3 tins of mackerel in tomato sauce
30 - 50 g mayonnaise, ideally preferably without vinegar
1 clove Hammergarlic
1 white onion

Place the mackarel in a bowl and mash it to a paste. Finely chop the onion and mix it in. Place the mayonnaise in a separate bowl and mix in the grated or crushed garlic. Then mix everything together in a third bowl.

A little appetiser for that evening when you're on your own without much in stock, and are feeling a little peckish.

Wholegrain, unsweetened bread, preferably sourdough bread
1 clove Hammergarlic
1 tomato
butter or margarine

Melt the butter in a frying pan until it starts to go brown. Fry the bread on both sides until crisp. Then rub a clove of garlic on the crispy, fried surface of the bread. Cut the tomato into thin slices and place a layer on the bread. Enjoy!

Finely grate the garlic using a grater. Mix the garlic paste into the potato salad. The flavour improves if the potato salad is left in the refrigerator for 24 hours.

Finely grate the garlic using a grater. Mix the garlic paste into the liver pâté, and mix thoroughly. Leave in refrigerator for 24 hours before serving.

An exiting appetiser where the garlic takes on a mild almond-like taste, flavoured with wine and herbs.

½ litre full-bodied red wine
10 - 15 whole cloves of garlic
Fresh thyme and rosemary

Place the peeled garlic cloves just as they are in an ovenproof dish and pour in the red wine. Add a handful of thyme and rosemary. Put the whole glorious mixture into the oven and cook for half an hour at 180 °C.

1 kg finely grated potatoes
2 eggs
300 g fine, dried breadcrumbs
2 level tablespoons potato starch
1 teaspoon salt
3 - 4 cloves Hammergarlic
2 teaspoons marjoram

Mix the grated potato with all the ingredients to make a potato paste. Heat some oil in a frying pan and make mini pancakes in the palms of your hands. Fry until golden brown on both sides.

2 kg joint of lamb
1 ½ yellow capsicums
1 red capsicum
3 large carrots
3 thin leeks
100 g sliced ham
1 litre mixed meat and vegetable stock
1 lemon
250 ml dry white wine
2 large cloves Hammergarlic
1 tablespoon fresh lovage
½ teaspoon fresh thyme
soy sauce
4 - 5 tablespoons crème fraîche

Cut the vegetables into strips lenghtwise. Place them in the bottom of a roasting pan, covering the entire bottom of the pan. Place the ham slices on top, then place the joint of lamb on this base of ham and vegetables. Add the stock, to cover the vegetables. Add salt and pepper. Stick a meat thermometer into the meat, which should show
70 °C when the meat is cooked through. Place the roasting pan at the bottom of the oven, at a constant heat of 180 °C.

The lamb should be watched attentively, and basted from time to time. Cut the lemon in half and dribble the juice all over the lamb. Then make a mixture of seasoning with the grated Hammergarlic, crushed lovage and thyme mixed with the white wine. Brush this seasoning over the lamb every fifteen minutes. As the stock evaporates, add more stock so that the vegetables slowly cook through.
When the lamb is finally done, remove it from the oven and place it on a dish. Pour all the vegetables and stock into a food mixer and blend to make a creamy gravy. Add a little soy sauce and crème fraîche, for a delicious sauce. Carve the lamb in thin slices, and serve with boiled potatoes and white cabbage.

It is important that the honey is dark and that it is fluid. Heat the honey in a water bath to approxemately 40 °C. Peel the cloves, put them in a glass container and then fill up with the heated honey. The mixture should then be put aside for six months so that the alliin and the other substances of the garlic will come out.

Bring 0,5 liter of water to boil together with 0,4 kg of sugar and let it cool down. Wash the lemons properly and peel the garlic. The whole lemons are minced with the garlic to a mixture that you pour in a bigger glass jar, with the cooled sugar solution coming after. Put it aside for three days. The fourth day you bring the remaining water and sugar to boil and let it cool down. Pour this solution into another glass container. Shake both mixtures and put them aside for three more days. The ninth day they are mixed together thoroughly and then filtered through a fine-meshed cloth. Squeeze out the rest. No harm is done if the drink is cloudy. Use approximately 20 ml of the health drink twice daily

The combination of Roquefort cheese and Hammergarlic provides a powerful tasting experience.

1 grated Roquefort cheese
1 grated clove of Hammergarlic.
50 - 75 g mayonnaise (preferably neutral, without vinegar)
Toasted white bread
1 lemon

Grate the cheese with a grater, grate Hammergarlic into it and mix with mayonnaise until you get a greenish mixture. Put it in the fridge for half an hour. Then spread the paste on the freshly toasted nibblings and squeeze some lemon over them.

Fry the bread in olive oil. Remove some of the excess oil from the bread and let it cool down a bit. Cut a clove of garlic in two and grate it onto the crispy surface of the bread. Sprinkle some salt over it and enjoy.

A freshly smoked mackerel, approx. 200 g
100 g neutral mayonnaise that you should preferably make yourself
Onion
Olive oil
Tomatoes
1 - 2 cloves Hammergarlic
Coarse, unsweetened bread

You remove the bones from the mackerel and mash the meat with a fork. Then mix it with fine-chopped onion and mayonnaise. Put this in a mixer for about 30 seconds to make it even finer.
Grate the Hammergarlic into a small bowl and pour 20 ml of prime olive oil over it. Mix it properly.
Then spread the mackerel paste on a piece of bread, cut a few tomatoes and put them on top. To finish it off, take a small spoon and put the garlic – floating in the olive oil – on the tomato slice. It’s tremendously tasty. Just sit back and enjoy.