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1. Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly.
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Mamma's bolognese with roasted tomato sauce (Won) Chicken and mushroom open lasagne (Lost) 17/7/2014 Sharron Davies: Make a wedding cake for Gary and Jo in less than two minutes Smoked mackerel salad with warm beetroots and horseradish dressing Venison sausages with Puttanesca sauce and fennel Gino's caprese cake A: 18/7/2014 Alfie Boe
Depending on the salt content, it is fermented for several days to weeks. It can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. [8] Garum: Ancient Greece Ancient Rome Byzantium: A pungent paste made by crushing the roe and liver of various fishes such as mackerel, [9] tuna, and eel, and then fermenting in brine ...
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fish bread roll) is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. A common preparation is made with bismarck herring or soused ...
The open sandwiches found in Great Britain are the Welsh rarebit [25] and other "on toast" dishes (e.g., cheese on toast), and the Scotch woodcock, an open sandwich served historically at the colleges of the University of Cambridge and University of Oxford and in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949.