Ginger is the antidote to cold

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The ginger brings a nice heat to the cooking, which is a real treat at this time of the year when there is more and more pinch in the air.

I love crystallized ginger, it has a unique taste and turns from quite a tangy root into an utterly softer, sweeter, and chewier treat after being soaked in the sugar syrup. The piece of ginger and the syrup can be used successfully in baking.

Ginger root is a rhizome that grows mainly in Asian countries and is shipped to Europe. It has been praised for its medicinal properties for generations, and a few slices in lukewarm water are ideal for relieving stomach aches or nausea. Ginger is from the same family as turmeric or cardamom. It is generally best to peel the ginger root before using it in baking. A teaspoon does this more effectively than a knife, just slide the side of the spoon over the root to remove a thin layer of skin.

The molasses ginger bread included here is dense and heavy, and tastes best a day or two after baking. You can store it in an airtight container and ice it just before serving if you wish.

Baking chocolate ginger platter

recipe from:Michelle darmody

Ginger goes extremely well with chocolate – it’s the perfect afternoon pick-me-up

Ingredients

  • 200g soft butter

  • 50 g cocoa powder, sifted

  • 230g of golden powdered sugar

  • 60 ml of milk

  • 3 eggs

  • 175g self-rising flour

  • 1 teaspoon baking powder, sifted

  • 2 teaspoons of ground ginger

  • 2 tablespoons of candied ginger, chopped

Method

  1. Preheat your oven to 180 ° C and line a 10-inch square pan with parchment paper.

  2. Beat butter, cocoa powder, sugar, milk and egg until blended.

  3. Add the flour, baking powder and powdered ginger until they are also combined. Stir in the crystallized ginger.

  4. Pour the mixture into your prepared pan and bake for about 35 minutes until a skewer comes out clean. Let cool in the mold then cut into squares.

Ginger Molasses Cake

recipe from:Michelle darmody

Enjoy a slice with coffee – it keeps well in a can

Ginger Molasses Cake

Cooking time

1h30

Total time

1h40

Ingredients

  • 1 teaspoon of ground ginger

  • 1 teaspoon ground cinnamon

  • ½ teaspoon of nutmeg

  • 175 g plain flour

  • 75 g of butter, cut into cubes

  • 75g molasses

  • 75g golden syrup

  • 75 g of black muscovado sugar

  • ½ teaspoon bread soda, sifted

  • 2 tablespoons of milk

  • 2 teaspoons finely grated fresh ginger

  • 1 egg, lightly beaten

  • Decorate:

  • 150g icing sugar

  • 3 tablespoons of orange juice – a little more if needed

  • a handful of unsalted pistachios, shelled and coarsely chopped

Method

  1. Preheat your oven to 170 ° C and line a 500g cake mold with baking paper.

  2. Sift ground ginger, cinnamon, nutmeg and flour into a large bowl.

  3. Place the butter, molasses, golden syrup and sugar in a heavy-bottomed saucepan over low heat until they melt and combine. This will happen well before the boiling point.

  4. Stir the bread soda into the milk.

  5. Add the molasses mixture to the flour mixture and mix. Add the egg and grated ginger until they are also combined. Stir in the milk.

  6. Pour the mixture into your prepared pan and bake for 80 to 90 minutes until a skewer comes out clean. Let refresh in the bowl.

  7. To make the frosting, whisk orange juice and icing sugar until smooth, adding a little more juice if necessary. You should be able to spread the icing easily with a palette knife, it should not be too runny. Sprinkle the nuts on top while the frosting is still wet

Crystallized ginger cookies

recipe from:Michelle darmody

Soft, almost chewy, heavily spiced ginger cookies

Crystallized ginger cookies

Ingredients

  • 110g self-rising flour

  • ½ teaspoon of bread soda

  • 2 teaspoons of ground ginger

  • 55 g butter, cut into cubes

  • 55g of golden caster sugar

  • 55g golden syrup

  • 20g oatmeal

  • 10 g golden raisins, chopped

  • 10 g candied ginger, chopped

Method

  1. Preheat your oven to 180 ° C and line two baking sheets with parchment paper.

  2. Sift together the flour, baking soda and ground ginger.

  3. Place the butter, golden syrup and sugar in a heavy-bottomed saucepan over low heat until they melt and combine. This will happen well before the boiling point.

  4. Pour the butter mixture into the flour mixture. Add the oatmeal, raisins and candied ginger and mix.

  5. Divide the dough into 16 balls and flatten each on the baking sheet, leaving a little room between each.

  6. Bake for about 10 minutes until just golden brown. Let cool on rack.


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