Hitara Black Garlic

OAT BARS WITH CHOCOLATE AND BLACK GARLIC GANACHE Ingredients 250 g oats 150 g butter 75 g light brown sugar 3 tablespoon s golden syrup or honey 180 g milk or dark chocolate, chopped 100 ml heavy cream 20 g black garlic cloves (or black garlic paste) 200 g cashews, pecans or walnuts, chopped Instructions Preheat oven to 180C (356F). In a saucepan, on a low heat, melt butter with sugar and honey. Now add the oats making sure they get all coated in the sweet sauce. Transfer your oat mixture into a nonstick baking tin (small round tin or a 20cm square is a perfect size) and bake for 25 – 30 min until golden brown. If you’re using a black garlic paste you can skip this step. Otherwise submerge the black garlic cloves in a little boiling water for 2 minutes, drain and push them through a very fine sieve as pictured in the post. Scrape the paste and place it in a small saucepan. Add cream to the saucepan with the black garlic paste and warm it gently on a slow heat. Using a hand ...

BLACK GARLIC CHOCOLATE TRUFFLES Ingredients 220 g of bittersweet or dark chocolate (high quality, 60% cacao or higher), well chopped into small pieces. I like to use  Lindt  or  Bourneville . 110 ml of heavy whipping cream 4 – 5  black garlic cloves Black Garlic Chocolate Truffles’ coating Cocoa powder Desiccated coconut Finely chopped nuts Finely chopped almonds Instructions In a small saucepan, bring cream to a simmer. (stir and scrape down the sides with a spatula every few minutes). Add mashed black garlic cloves and whisk gently on a very low heat until garlic almost completely dissolves in cream. Place the chocolate in a separate bowl. Little by little pour the black garlic cream mixture over the chocolate and stir until smooth. Allow to cool, then refrigerate for two hours. Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. You’ll find that the ganache will melt from t...

BLACK GARLIC CHEESE SOUFFLÉ Ingredients 4  eggs, egg whites separated from the yolks Pinch of salt 3 tablespoon s of dry bread crumbs 10   Original hitara Black Garlic Cloves , smashed with a fork into a rough paste 5½ tablespoon s (50g) all purpose flour 3½  salted butter (50g) plus a little more for greasing the remains 300 ml (10½ fluid oz) whole milk 110 g (4 oz) mature cheddar cheese, grated Instructions Place an empty, lined baking tray in the middle of your oven and preheat the oven to 180C. In a deep saucepan, melt the butter and stir in the flour. Fry this paste oven medium-low heat until it begins to brown and smell like a freshly made toast. Stir often. Pour in milk and whisk vigorously to break down any lumps that might have formed. Wait for this mixture to begin to steam and thicken a little. You don’t need to bring it to a simmer. Remove from the heat and stir in cheese and the black garlic paste, until smooth and there are no lumps. Allow the mi...

BLACK GARLIC CAULIFLOWER CHEESE RECIPE Ingredients 1  whole cauliflower head (about  700 g/1/5lbs), core removed and florets separated 100 g salted butter 40 g (5 tablespoons) plain flour – can be all purpose gluten free flour ½ teaspoon  ground cumin ¼ teaspoon  ground nutmeg 350 ml (1 ½ cup) full fat milk 2  bay leaves ½ teaspoon  salt ¼ teaspoon  white pepper (use black if you have no white pepper) 100 g extra mature cheddar, grated 4   Hitara Black Garlic  cloves, smashed into a paste To serve Handful of toasted walnuts Instructions Preheat oven to 180C/356F. Place cauliflower florets in a saucepan and pour just enough boiling hot water over to submerge them completely. Season the water with 1 tablespoon of salt & 1 tablespoon of sugar and simmer for about 5 minutes so that the cauliflower stems are just fork tender (the cauliflower will finish cooking while in the oven). Drain well and pour it out into a baking dish big enough to fit...

CREAMY CASHEW AND BLACK GARLIC SAUCE This 3 ingredient Cashew and Black Garlic Sauce is a real super star of healthy condiments. Versatile, rich, creamy and above all really tasty. It takes only 15 minutes to make, can be eaten cold or hot, as a dip or sauce, poured over pasta, meat or  vegetables Ingredients 120g (1 cup) raw cashew nuts 5 large black garlic cloves (10g) ½ teaspoon salt 180ml (¾ cup) boiling hot water and more for soaking Instructions In a heatproof bowl, submerge cashews in boiling hot water. Leave for 10 minutes to soak. Meanwhile, in a small saucepan, cover the black garlic cloves with 180ml hot water, and using a whisk help them to soften by smashing and whisking the cloves in the liquid. You don’t need to dissolve the cloves completely, just loosen them up a bit. Drain the soaking water and rinse cashews thoroughly under a running tap water. Place the drained cashews with salt in a blender and pour the...

For the Black Garlic Dipping Sauce 100g  crème fraîche  (or 100g coconut cream and 2 tablespoons of water or coconut water for vegans) 3 teaspoons hitara Black Garlic Paste 1 teaspoon  whole grain mustard 1 teaspoon runny  honey Pinch of  cayenne pepper Salt  to taste Meanwhile, in a small bowl, mix all black garlic dipping sauce ingredients with a hand whisk until well combined.

Ingredients 2 servings of dry vegan noodles (I used wheat soba noodles) 2 tablespoons sesame oil 1 small red chilli, deseeded for less heat, chopped 1 tablespoon finely grated fresh ginger 3 cups of julienned/spiralised vegetables like: carrots, zucchini, bell peppers and savoy cabbage. In addition to that you can also add fresh bean sprouts, chopped mushrooms, snow peas, spinach… etc. 1 tablespoon  Balsajo  black garlic paste 3 tablespoons light soy sauce 1–2 tablespoon of mirin (optional) 8 chopped  Balsajo  black garlic cloves 2 spring onions, chopped   Instructions Cook the noodles as per instructions on the packaging. In a large pan, heat the sesame oil. Add ginger and chilli and let them sizzle for about 2 minutes over a medium heat. Add your julienned and chopped vegetables. Keep turning and tossing your vegetables as they cook until they halved in volume. This s...