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101 Black Garlic Recipes – Breakfast

Black garlic cloves

101 Recipes for Black Garlic – Breakfast

Raw garlic is not normally considered a breakfast ingredient because of it distinctive odor. However black garlic possess no odor, it’s deliciously sweet making it an unusual yet pleasant ingredient to many breakfast dishes.

 

8. Capsicum and black garlic relish

9. Black garlic scrambled eggs

10. Scrambled breakfast muffins

11. Curcumin forte & black garlic porridge with banana

12. Borlotti bean, black garlic & tomato ragout

 

 

Capsicum and black garlic relish

Makes about 1 liter.

  • 3 red capsicum
  • 1 tin tomato’s
  • 1 medium onion
  • 40g black garlic cloves
  • 2 teaspoons of tomato paste
  • ½ teaspoon salt
  • ¼ cup of water
  • 1 teaspoon balsamic vinegar

Remove seeds and membrane from capsicum, peel the onion then dice black garlic cloves, onion & capsicum. Mix all ingredients together in a medium saucepan. Bring to the boil then simmer until vegetables are soft and liquid has reduced and thickened about 40 minutes. Pour into clean jars and seal immediately. Allow to cool before storing in the refrigerator.

 

 

Black garlic scrambled eggs

Serves: 4

  • 8 eggs
  • 3 shallots
  • 1 capsicum
  • 20g black garlic cloves
  • Salt and pepper to taste
  • 1 teaspoon butter

Chop shallots, capsicum and black garlic into small pieces. Lightly whisk eggs in a small bowl; add a pinch of salt. Melt butter in a medium saucepan on a low heat and pour in eggs. As the eggs cook, gently lift and turn a large spoonful at a time. Add chopped shallots, capsicum and black garlic cloves. Continue turning until eggs are cooked. Serve with fresh toast.

 

 

Scrambled breakfast muffins

Serves : 6

  • 4 eggs
  • 6 slices of bread
  • 3 cherry tomatoes
  • ¼ cup of capsicum and black garlic relish (see previous recipe)
  • 2 tablespoons of fresh basil
  • A pinch of salt, black pepper & red ginger
  • Butter

Prepare covered barbecue to a moderate heat. Remove crust for bread. Butter muffin tray and press 1 slice of bread into each cup. Spoon a little capsicum relish into each bread cup. Lightly beat eggs and divide mix into six bread cups, top with half a cherry tomato and basil and season with salt, pepper & ginger mix. Bake for 25 -30 minutes or until eggs are cooked.

 

 

Curcumin forte & black garlic porridge with banana

Preparation time: 5 mins              Cooking time: 5 -8 mins                 Serves: 6

  • 200g rolled oats
  • 2 cups water
  • 2 cups of your preferred milk
  • 100g preserved dates, pitted and chopped
  • 20 whole almonds, chopped
  • 15g black garlic cloves, chopped
  • ½ teaspoon of vanilla essence
  • 1 teaspoon of curcumin forte powder
  • 1 teaspoon of cinnamon powder
  • 300g bananas peeled and sliced
  • 200g flavoured no-fat yoghurt

 

Bring the rolled oats, water and milk to the boil – then simmer for 3 minutes. Add the dates, almonds, vanilla, black garlic cloves, curcumin forte & cinnamon – stir for 2 minutes.

Serve the porridge into individual bowls, top with bananas and equal amounts of yoghurt. Eat immediately. If you like extra milk, serve it heated on the side.

 

 

Borlotti bean, black garlic & tomato ragout

Preparation time: 10 mins            Cooking time: 50 – 60 mins          Makes: 1 ¼ kg approximately

Move over canned baked beans… this beautiful recipe can be kept in an airtight container in the fridge for at least 7 days.

  • 200g onions, roughly chopped
  • 20g black garlic cloves, chopped
  • 750g re hydrated borlotti beans
  • 500g low salt, no added sugar, crushed tomatoes
  • 750g salt reduced vegetable stock or water
  • 2 small pieces mandarin skin
  • 2 tablespoon pink peppercorns (in brine – not dried)
  • 1 tablespoon parsley chopped

Put all these ingredients (except parsley) into a suitable saucepan and simmer for 50 – 60 minutes or until the beans are tender.

Stir the parsley and cook for 2 minutes. Serve as a savoury breakfast or with barbecue protein dishes.

These beans develop a harmonious flavour when cooked the day before. You can use canned/cooked beans (which cook more quickly), but dried beans the variety that you soak for at least 6 hours or overnight have a nicer flavour. Strain them (use the water for the pot plants or garden) before use.

One Cup of these delicious beans are ideal for breakfast or can be a nice side dish to accompany most meals.

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