GINGER TEA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.
Nutrition Facts : Calories 64, Sodium 15 milligrams, Carbohydrate 17 grams, Sugar 17 grams
GINGER PUDDING
If you love the taste of ginger, this easy ginger pudding is for you. This simple dessert requires no baking or steaming and has only three ingredients.
Provided by Tony Tan
Yield 2 servings
Number Of Ingredients 3
Steps:
- Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
- Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.
APRIL BLOOMFIELD'S GINGER CAKE
A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
- In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
- Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
- Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.
BEST EVER EASY GINGER CAKE
I searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.
Provided by Kookaburra
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
- (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
- Sift all of the dry ingredients into a medium mixing bowl.
- Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
- (This step can also be done in the microwave.) Add water to syrup mixture.
- Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
- Mix until well combined.
- Dont be concerned that the mixture is quite liquid at this stage.
- Pour cake mixture into prepared tin.
- Tap tin lightly on bench to dispel air bubbles.
- Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
- Check towards the end of the baking time to ensure the edges are not burning.
- The cake should be dark but must not be blackened at the edges.
- (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
- When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
- Then, carefully invert it onto a rack or bread board to cool.
- Icing the Cake: Sift the icing sugar into a small mixing bowl.
- In a separate small mixing bowl, beat the butter (or margarine) until smooth.
- Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
- Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
- Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.
CREAMY GINGER DRESSING
Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad.
Provided by Bryant Terry
Categories Tofu Salad Dressing Sauce Vegan Dairy Free Vegetarian Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.
More about "ginger treats recipes"
30 GINGER RECIPES TO SPICE UP YOUR LIFE - PUREWOW
From purewow.com
Author Emma SingerPublished 2020-06-20Estimated Reading Time 8 mins
- Baked Sesame Ginger Salmon in Parchment. This quick-cooking (it’s ready in just 30 minutes) meal is healthy and full of flavor. After you’ve gobbled up the salmon and veggies, toss the parchment paper in the trash and voila—cleanup is complete.
- Spicy Lemon-Ginger Chicken Soup. For classic comfort food with a kick, turn to this chicken soup that owes its subtle spice to a combination of ginger and jalapeño.
- Ginger-Pineapple Shrimp Stir-Fry. Slightly spicy but well balanced, this healthy, single-serving stir-fry boasts big flavor in a small package. Plus, the brightly colored ingredients look as good together as they taste (so ready thy Instagram).
- Roasted Squash and Tofu with Soy, Honey, Chili and Ginger. The sweet ginger glaze in this dish is tasty enough to drink on its own but you it’s even better when drizzled over tofu and roasted squash.
- Overnight Oats with Coconut and Ginger. Make-ahead breakfast means more time to take it easy in the morning—and this elegant, dreamy oatmeal is certainly something to look forward to.
- Carrot-Ginger Dressing. Tart, sweet and downright delicious, this dressing is a cinch to make and promises to transform a sad plate of lettuce into a tantalizing palate-pleaser.
- Vegan and Gluten-free Dark Chocolate Ginger Tart. Ginger and chocolate belong together, always. Don’t believe us? Bake this rich tart and see for yourself how well the warming spice compliments and balances the bittersweet dark cocoa.
- Rosé Poached Pears with Ginger and Vanilla. Ginger meets fermented fruit in this recipe and the end result is a seriously dreamy dessert. Dump a bottle of wine into a saucepan, add a piece of fresh ginger and simmer some pears in it for a syrupy, tender treat that tastes like you one-upped nature.
- Roasted Carrot-Ginger Soup with Turmeric and Crispy Leeks. Coterie member Phoebe Lapine is serving up a soup that’s packed with wholesome, anti-inflammatory ingredients (heyyyy, ginger) and is basically self-care in a bowl.
- Ginger Cherry Pie. Three forms of ginger—fresh, ground and candied—liven up this cherry pie. You can’t slap this one together, so take your time—the stunning presentation is well worth the effort and your tastebuds will be singing your praises, too.
15 GINGER RECIPES USING THE FRESH ROOT – A COUPLE COOKS
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Cuisine SoupTotal Time 10 minsCategory SoupCalories 198 per serving
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