Archive for the ‘Ginger’ Category

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Ginger Chicken with Green Beans

Monday, March 4th, 2013

Green BeansGinger
1/2 glass white wine 
1 tsp sugar
3 tbsp soy sauce
1 inch fresh ginger
2 Chicken breasts
1 Onion
1 tbsp olive oil
10 green beans
3 cups basmati rice
1/4 of a cucumber
2 carrots
1/2 cup cashew nuts (optional)

Mix the wine, sugar and soy sauce together.  Peel the ginger, finely grate and add to the mixture.  Slice the chicken breasts into strips and add to the marinade.

Cover the rice with cold water and bring to boil.  Turn down to simmer until cooked.

Finely chop the onion.  Wash the beans, top and tail then cut in half.  Heat the olive oil in a frying pan and gently fry the onion until it begins to brown.  Add the beans and chicken with it’s marinade.  Stir occasionally.  The sauce should reduce and as soon as the chicken is cooked through it is ready to serve.

Peel and cube the carrots, wash and cube the cucumber.  Mix and place in a bowl for a crunchy side salad.

Serve the Ginger Chicken with the plain rice, the cubed salad and a bowl of cashew nuts to sprinkle on top.

Posted in Carrots, Cashew Nuts, Cucmber, Ginger, Green Beans, Recipe, Rice, Soy sauce, Wine | Comments Closed

Mulled stuff (wine, apple juice, tea)

Sunday, December 9th, 2012

Make a mulling syrup:

2 pints water
2 tsp cloves
2 cinnamon sticks
2 cups sugar
2 tsp ground ginger
1/2 tsp nutmeg

Boil the lot for around an hour until thick and syrupy.  Strain into jar and bottle when cool. 

Mulled wine

1 bottle wine
2 mugs orange juice
1 mug strong black tea
1 mug mulling syrup
1 lemon (juice only)

Mix it all together in a pan and heat gently.  Do not boil!  Taste and add more syrup if necessary.  You can mix this in advance and then heat it up anywhere!

Mulled Apple juice

1 litre cloudy apple juice
1 lemon (juice only)
1 mug cold water
1 mug mulling syrup

Mix it all together in a pan and heat gently.  If it is too sweet/strong, add a little more water.

Mulled Tea (a bit like a quick chai)

Stir a spoonful or two of syrup into your tea!

Posted in Apple juice, Cinnamon, Cloves, Ginger, Lemon, Nutmeg, Recipe, Sugar, Tea, Wine | Comments Closed

Pumpkin scones

Saturday, October 6th, 2012

Pumpkin Scones 

250g self raising flour
2 tsp baking powder
25g caster sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp mixed spice
pinch salt
60g chilled unsalted butter
2 eggs
100g baked pumpkin (split pumpkin in half then bake in hot oven for 1 hour, remove seeds & skin)
milk for glaze
cinnamon sugar to decorate

Preheat oven to 170c.  Line a baking tray with baking paper and sprinkle on a little flour.

Blitz flour, baking powder, sugar, spices, salt and butter in food processor for 30 seconds until fine.  (or gently cut up butter into everything else, then blend with fingertips until it resembles breadcrumbs). 

Blend the eggs and pumpkin together, then carefully stir into the dry ingredients with a knife until it comes together as a dough.

Flour a surface, divide the dough and pat into two circles of about 2cm thick.  Place the dough circles on the baking tray and cut both into 6 triangles, pulling each segment away a little.  

Brush the tops with milk and sprinkle with a little cinnamon sugar.  Bake for 15-20 mins until light brown on top.

Posted in Baking, Butter, Cinnamon, Flour, Ginger, Pumpkin, Recipe, Sugar | Comments Closed

Gingerbread

Thursday, February 10th, 2011

This is the fantastic Waitrose recipe, with the amount of ginger revved up a little.  In my book this is an unbeatable recipe as it creates crunchy, yet chewy Gingerbread men.  It has a high snaffle factor too!

125g unsalted butter
100g dark muscovado sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
6 tsp ground ginger

Grease a couple of baking trays or line with parchment. Melt butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.

Put the dry ingredients in a bowl, and mix in the saucepan contents.  Mix well to form a stiff dough.  Cover with clingfilm and refridgerate for an hour or more.  It will keep well for a couple of days like this.

When you are ready to bake, preheat oven to 170°C and take the dough out of the fridge.   Work it a bit to warm it up.  Roll out and cut into shapes.  The more you work the dough, the better it is, so it’s a great activity to do with children.

Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown.  Cool before icing.  They’ll keep for 2 weeks in an airtight tin.

To make an excellent icing, mix 1 tsp lemon juice with a cup of icing sugar.  It should be fairly thick, but glossy and not stiff.  If too stiff add a little more lemon juice.  I give the kids a chop stick and they dip that in the icing, then trail  it on the biscuits, decorating with dried raisins, cranberries and cherries.

Posted in Biscuits, Butter, Ginger, Recipe, Vegetarian | No Comments »

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