1. Mix the flour, sugar, salt, and yeast. Add lukewarm water and mashed black garlic, then knead into dough.
2. Let it rise for about 15 minutes, then divide into 4 pieces and shape into bagels.
3. Let them rise again for 20 minutes. Boil both sides in honey water for about 1 minute.
4. Sprinkle with cheese and bake at 392°F(200°C) for around 15 minutes.
5. Once cooled a bit, slice and spread in blackcurrant jam. Enjoy!

[Prep the Meat]

1. Pat the meat dry and sprinkle a little salt on both sides.

[Make the Sauce]

1. Peel the black garlic and roughly chop it.
2. In a bowl, mix together the black garlic, soy sauce, sugar, chuno sauce, and water.
3. In a small pot, pour in the red wine and cook until the alcohol has evaporated.
4. Add the sauce mixture to the pot.
5. Simmer over low heat until it thickens slightly.

[Cook the Meat]

1. Heat some oil in a frying pan and sear the meat for 20–30 seconds on each side.
2. Wrap the meat in foil, let it rest for 2–3 minutes, then slice.

[Plate and Serve]

1. Arrange the meat on a plate, pour the sauce over, and serve.

1. Wash the spinach and cut it into 0.8-inch pieces.Peel and thinly slice the black garlic.
2. Cut the bacon into 0.4-inch strips.
3. Cook the pasta, draining it about 1 minute before the time on the package.
4. Heat olive oil <1> in a frying pan, cook the bacon, then add the spinach.
5. When the spinach softens, add the black garlic, milk, and consommé. Simmer for 1 minute.
6. Add the pasta, toss well, drizzle with olive oil <2>, and serve.

[Make the Sauce]

1. In a saucepan, cook the black garlic and canned tomatoes over high heat. Once it comes to a boil, reduce to medium heat and simmer until slightly thickened.
2. Transfer the mixture to a blender and blend until smooth. Season with a pinch of salt if desired.

[Prepare the Toppings]

1. Cut the bell peppers, onion, cherry tomatoes, and ham into bite-sized pieces. Slice each black garlic clove into 4–6 pieces.
2. Heat the oven to 482°F (250°C).
3. Spread the sauce over the pizza crust, then add the veggies, ham, black garlic, and cheese on top.
4. Bake at 482°F (250°C) for about 5 minutes, until the cheese is bubbly and the crust is golden. If it needs a little more color, bake for another 1–2 minutes.
5. Top with fresh basil and enjoy while hot.

[Base]

1. Put the biscuits in a bag and crush them really fine. Mix in the melted butter. Mash 25g of black garlic into a paste and stir it in too. Divide the dough into 4 equal portions. Press each portion evenly along the sides of your mold (bottom diameter 89mm × height 28mm) to make a layer about 1cm thick. Pop it in the fridge until you’re ready to use it.

[Filling]

1. Add honey and 20g of black garlic paste to cream cheese at room temperature. Mix until smooth. Done!
2. Whip the heavy cream over ice water, gradually adding granulated sugar in three parts.
   
   •Fold half of the whipped cream into the cream cheese mixture from ❷.
   •Mix 30g of black garlic paste into the remaining whipped cream.
   •Put both creams into separate piping bags and chill in the fridge .

[Garnish]

1. Peel the orange and cut into 0.6-inch cubes.

[Decorate]

1. Take the dough out of the fridge. First, pipe into the center, then pipe around it. Top with orange cubes. Add some mint on top if you like.

[Base]

1. Whip the egg whites with a hand mixer until they’re foamy.Add the powdered sugar little by little (in about three parts) and keep mixing until the peaks hold their shape.
2. Fold in sifted dry ingredients until just combined.
3. Pipe into 2.7-inch rounds and dust tops with powdered sugar.
4. Bake in a preheated oven at 374°F(190°C ) for 12 minutes.<A>

[Filling]

1. Mix cream cheese and sugar together with a spatula.<B>

[Paste]

1. Peel all the skin off the black garlic.
2. Place all paste ingredients into a food processor and blend.
3. Purée the blended.<C>

[Decorate]

1. Pipe a small amount of <B> onto the baked base <A>.
2. Put a decorative piece of black garlic on top, pipe <B> around it, and tidy up the edges.
3. Pipe <C> around the edges.
4. Mix the rest of the paste with the cream cheese, then plate it up and serve.

[Base]

1. Put eggs and 1/3 of the sugar into a bowl. Beat with a hand mixer until nice and fluffy. Add the rest of the sugar and mix again.
2. Sift the cake flour into ❶ and gently fold it in.
3. Mash the black garlic into a paste and add it to ❷. Add the melted butter and milk, then gently mix together.
4. Line a baking sheet with parchment paper. Pour in the batter, smooth out the top, and tap the sheet to get rid of any air bubbles. Bake at 356°F (180°C) for about 15 minutes. <A>

[Cream]

1. Place chilled heavy cream in a bowl. Whip it over an ice bath, adding sugar in two additions.
2. Mash the black garlic with a spoon and microwave for about 1 minute 30 seconds. Stir in the milk, mix well, and let it cool.Once it’s cooled, add it to ❺.<B>
3. Spread the cream from <B> over the dough from <A> and roll it up. Refrigerate for about 10 minutes.
4. Cut into bite-sized pieces, pipe the cream on top, and finish with a few mint leaves.