Gingerlemonslice Recipes

GINGER LEMONADE

Steps:

• Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.
• Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice.

CANDIED LEMON SLICES

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

HEALTHIER LEMON-GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
• Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
• Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.

LEMON GINGER SLICE

Steps:

• Melt the butter and syrup together until just melted
• Preheat oven to 180C / 350F, fan forced
• Melt the butter and syrup together until the butter is just melted
• Add all other cake batter ingredients, with the egg last so it doesn't get cooked against the warm butter
• Blend on medium speed for 10 seconds
• Press out into a lined slice tin of about 25 x 18cm
• Bake on 180C / 350F for 25 minutes or until firm and cooked (do the skewer test at 20 minutes to be sure it needs that extra 5 minutes)
• Remove from oven and decant to a cookie cooling rack

GINGER & LEMON SLICE

Steps:

• ***SLICE BASE***.
• Preheat oven to 160°C.
• Combine flour, ginger, sugar and coconut.
• Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg.
• Press into a well greased lamington tin or 20cm square pan(or equivelant).
• Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base.
• ***ICING***.
• Sift the icing sugar.
• Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.

GINGER-LEMON SAUCE

Steps:

• Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

GINGER LEMONADE

Steps:

• In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
• Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
• Serve over ice, and garnish with lemon slices.