Garlic rolls

Ingredients for 2 servings:

• 1 clove(s) garlic (mono garlic)
• 150 g crème fraîche
• 2 handfuls of cheese, grated
• 1 dash of cream
• 2 rolls or baguette rolls

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

simple trail mix for lazy times

Grate the garlic into the crème fraîche and add a small splash of cream. Mix well, then stir in the cheese. The mixture should form a creamy consistency. Cover and refrigerate for at least half an hour (overnight is better), so the garlic flavor really infuses itself. Cut open a roll or baguette, spread a thin spoonful of the mixture on each roll, and place it on a prepared baking sheet. Bake in a hot oven at 180°C (top/bottom heat) for about 10 minutes. The mixture will melt into a wonderful garlicky layer. Tips: If you want to spend an extra 2-3 minutes, you can add some freshly chopped spring onions or fry the rolls in a little butter in a pan beforehand. This cheese cream mixture could also be used as a middle layer in a lasagna, as a topping for oven-baked chicken schnitzel, or as a pizza base instead of tomato sauce. If this recipe isn’t used as a way to convince visitors to leave quickly, you can simply finely chop half a clove with a sharp knife. This leaves the garlic cell walls intact, releasing fewer oils. This makes the flavor less intense, but you also won’t smell as strongly of garlic afterwards. CAUTION: You shouldn’t go out after this! Whether it’s to work or somewhere where other people are present. Perfect food for exam periods when you’re not seeing the sun anyway…