Larded Leg of venison, Mussels in tomato white wine broth, Larded Turkey mallets, and Black garlic butter
Penne Nere Rigate
For 2 persons
Difficulty Level: Easy
Expenses: 8-12 Euro
Time Effort: 45 minutes Continue reading Penne Nere Rigate
Tag Archives: Black garlic
Salmundo
Christian Piekert from Salmundo is “The specialist” in Germany when it comes to salts. In addition, his company has also had black garlic in its range for over a decade. Mr. Piekert was therefore one of the pioneers in the use and sale of this aromatic ingredient, which originated in Asia. Continue reading Salmundo
NERO Fermento Organic
One of the reasons for my visit to BIOFACH 2020 was the fact that NERO Fermento would be there with its own booth. This small Italian company from Ravenna was a real help to me in my articles on black garlic. Continue reading NERO Fermento Organic
Larded Leg of venison
Mussels in tomato white wine broth, Larded Turkey mallets, Penne Nere Rigate and Black garlic butter
Leg of venison with black garlic, root vegetables & mushrooms
For 4 persons
Difficulty Level: Difficult
Expenses: 25-30 Euro
Time Effort: 2-3 Hours
Preparation takes 0.5 – 1.0 hours Continue reading Larded Leg of venison
International Green Week 2024
The 2024 International Green Week was once again truly refreshing—say what you will, but taking your first breaths in the newly laid-out flower halls of Green Week is always a “coming home” moment.
The Mussel Pot
We arrived in the morning with the Interislander Ferry from Wellington on the South Island of New Zealand. Already the entrance to the South Island revealed the breathtaking nature that this part of New Zealand has to offer. An optical foretaste with green hills, almost like in the Shire. Continue reading The Mussel Pot
Mussels in tomato and white wine broth
SCOTCH Entrecôte
It wasn’t long ago that I had the SCOTLAND HILLS Cowboy Steak on the grill – today I wanted to know how delicious the entrecôte of this brand is. With foresight I had ordered a piece of entrecôte of almost 1.5 kg together with the rack of lamb, so it was just right. As always, I took the meat out of the cooler a good hour before use, removed the foil and patted it dry. Continue reading SCOTCH Entrecôte
Larded Turkey mallets
Larded Leg of venison, Mussels in tomato white wine broth, Penne Nere Rigate and Black garlic butter
Turkey mallets with black garlic and jolly mushrooms
Black garlic butter
Larded Leg of venison, Mussels in tomato white wine broth, Larded Turkey mallets and Penne Nere Rigate
For 4 persons
Difficulty Level: Easy
Expenses: 7-12 Euro
Time Effort: 30 minutes Continue reading Black garlic butter
AMEFRUITS SL
The Ajo Negro of the producer AMEFRUITS is one of the most famous products in the field of black garlic. The basis for the black garlic here is exclusively the purple garlic from Las Pedroñeras. Continue reading AMEFRUITS SL
Black Garlic
Preamble
In the following we will talk about the black garlic. I hope that for all those who suffer from Alliumphobie (fear of garlic & onions) we at least be able to take the fear of garlic, because the black garlic is the clearly more compatible one! Continue reading Black Garlic
NERO Fermento
Tommaso Pavani, is co-founder and commercial director of NERO Fermento – a company that produces and distributes black garlic. He was so kind to give me permission to use images from the NERO Fermento website as part of this contribution – and that’s why the wonderful main contribution image, which illustrates the way from the fresh clove of garlic to the end product, is so wonderful. Continue reading NERO Fermento
The Original Black Garlic
The Original Black Garlic brand is at home in England – the producing company is a family business with about 12 years of experience in black garlic. It all started in 2008 when Katy got to know and love this garlic variety in Asia. Her brother Richard was quickly on fire for this project, and according to the FAQs he became the “Willy Wonka” of the black garlic. Continue reading The Original Black Garlic
La Abuela Carmen
Natividad Vaquero Cabello de Alba is the marketing supervisor of La Abuela Carmen and supported me ad hoc with some products & recipe ideas for this article. La Abuela Carmen produces the black garlic itself – also organically grown. Continue reading La Abuela Carmen
VIKINGYR Leg of lamb
After the many barbecues during the last days, it was time to take something out of the oven and onto the table. So, the fresh Icelandic leg of lamb came just in time – here my recipe for a delicious and uncomplicated dish:
Continue reading VIKINGYR Leg of lamb
Producers & Suppliers
Black garlic is not a specific variety whose cloves are naturally black. Neither is it smoked garlic – the colouring of the cloves is due to the production process, which takes varying lengths of time depending on the producer. You have surely read more about this in the leading article on black garlic – if not, do so before you look at the producers and their variations of black garlic! Continue reading Producers & Suppliers
Organic spelt tin loaf
Somehow it was time again, for another bread variation – a kilo of the good organic spelt flour was still quite innocent in the pantry and the Mortadella cried out for a good fresh white bread. Continue reading Organic spelt tin loaf