Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts

Monday, July 9, 2012

Ginger Cake

Pear, Ginger and Caramel Toffee Cake...
Ginger Cake

The title of this recipe almost says it all until you taste the final product, then all sorts of descriptive words come into play... It is a wonderful afternoon tea cake that can be served cold or warm with or without cream and the ginger matures delightfully.




  • Grease and glad bake line a large cake tin whilst preheating a 160 oven... peel core thinly slice and decorate the bottom of this pan with a couple of pears.
  • In a small pan melt together 100 grams of butter and 150 grams of brown sugar to form a caramel sauce and pour this all over the pear covered base.
  • With an electric beater cream together 150 grams of butter and 175 grams of brown sugar until light and fluffy... add to this 4 eggs, one at a time incorporating each one completely.
  • Next add 250 grams of golden syrup and 1 heaped tablespoon of freshly grated ginger while continuing to beat the mixture.
  • Sift together in a separate bowl 300 grams of plain flour, 3 teaspoons of ginger powder and 1 1/2 teaspoons of bi-carb soda.
  • Finally starting with sifted flour mix and ending with sifted flour mix ... alternatively add 250 grams of sour cream and the flour mix until all ingredients are incorporated into a batter.
  • Pour batter onto the toffee and pear base which will become the top of the cake... loosely cover the tin with a piece of glad bake and al-foil and bake for about one and a half hours until a wooden skewer comes out clean... turn out up side down onto a cooling tray and if you can wait serve cold with a sprinkle of icing sugar or maybe some cream although my favourite is warm straight from the oven with nothing added... it truly is a stand alone cake.
The caramelised pear now becomes the decadent top layer and the edges take on a wonderful toffee texture while the moist ginger sponge centre is melt in the mouth when warm.

Enjoy this experience it is truly a magical one...

Monday, June 18, 2012

Recipe for Poached Pears

Ginger Poached Pears with Cinnamon & Honey
Ginger Poached Pears with Cinnamon & Honey
This recipe for poached pears is made absolutely delicious because of the couple of additions to the poaching fluid...pears are in abundance at the moment in my fruit and veg store and at a great price, too good to pass up.


  • Firstly peel and quarter your pears removing the core as you go or leave whole as you choose. I have used about 2.5 - 3 kilos of fresh Bosc Pears which cost about $3. 

    • Place them in a saucepan with a couple of tablespoons of honey, a teaspoon of grated fresh ginger, a heaped teaspoon or two of cinnamon, a cup of Rochester Ginger Drink (non-alcoholic) or "Traditional Ginger Drink with the Kick of Two Angry Mules" or Stones Green Ginger Wine (alcoholic) and finally top  the saucepan up with a little water to just cover the fruit.
    • Simmer gently until the fruit is just cooked and serve either warm or cold both are just as nice...

    Monday, June 4, 2012

    Ginger and Carrot Soup Recipe

    Ginger and Carrot Soup 
    Scientifically speaking, eating one serve of carrots a day has been correlated to reduce the risk of heart attack and some types of cancer... add to this mix the addition of the five best cancer fighting spices... garlic, ginger, turmeric, cinnamon and cayenne pepper and you have not only a healthy soup but also one of the sweetest soups that the whole family will love.
    • Soften some red onion in a little butter and add to this fresh minced garlic, fresh grated ginger and fresh grated turmeric... if you don't have fresh dried will suffice however do yourselves a favour and invest in the fresh herbs and spices when your doing your veggie shopping you'll wonder why you waited so long... true!
    • When softened add your diced carrots, a small amount of diced sweet potato for a thicker textured result, a teaspoon of cinnamon, a sprinkle of cayenne, a teaspoon of vegetable stock powder... stir and coat everything in the butter and yummy spices to start the cooking process for about 5 minutes... then finally add enough hot water to cover the amount of veg you have used as this will govern the amount of soup you will make...don't peel your carrots as the majority of their goodness lies in or just below the skin... wash only.
    • Soup is cooked in about 15 minutes once the carrots have softened and cooked through... puree with a stick blender and serve... 

    ...   delicious food   ... 

    Tuesday, April 3, 2012

    Simple Chinese Omelette - anyone can do this

    Chinese Omelette
    Why buy omelette's from the Chinese restaurant when you can make it as good if not better than the bought one and in less time than it takes to place the order and pick it up...

    • Thinly slice a handful of spring onions (save some for decoration, some garlic, ginger and chilli... fresh for all of these is best if you have it.
    • Make a dressing for the top from 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce and 1 teaspoon of sesame oil... just stir to combine. 
    • Crack six eggs in a bowl and gently whisk together with a couple of tablespoon of light soy sauce.
    • In a wok heat some peanut or vegetable oil as these oils can take a higher heat than olive oil... add your chopped onions, garlic, ginger and chilli and fry these off quickly to release their flavours...  after a couple of minutes pour in the egg mix and as it sets on the bottom gently flip with a spatula allowing more of the liquid egg mix to hit the bottom until all the egg mix has gently set.
    Simple Chinese Omelette served with steamed green veggies
    • Serve with steamed green veggies of your choice (quartered boc choy is my favourite), drizzled the sauce over the omelette with sprinkle with the remaining spring onions.

    Thursday, February 23, 2012

    Watermelon & Quinoa Salad with a Thai dressing

    Watermelon & Quinoa Salad with Thai dressing
    Refreshing watermelon I can't get enough of it on hot summer days this salad is easily thrown together in a few minutes is wonderfully cool and healthy to boot... don't be limited by my suggestions/ideas create your own additions to suit you and your family...

    Watermelon & Quinoa Salad with Thai dressing
    • Mix in a large saucepan 1 cup of Quinoa and three cups of cold water. Bring to the boil then cover and simmer gently for about 15 mins until all liquid is absorbed. Strain rinse and cool. This can be done ahead of time. I usually do a double batch and have quinoa on hand in the fridge to add to just about every salad concoction. This grain will take on any flavour you add to it so add about 1/3 of the dressing to it before refrigeration. 


    • Whisk all dressing ingredients together ...
    • 1 tbs fresh minced ginger
    • 1/2 cup rice wine vinegar
    • 1/2 cup orange juice
    • 1/8 cup sesame oil
    • 1/2 cup extra virgin olive oil
    • 1 tsp light soy
    • Serve on a platter a layer of salad greens of your choice, lots of diced watermelon about 6 cups, thinly sliced fennel and spring onion, anything you fancy... sprinkle over the quinoa or serve separately as I have done and garnish with the remainder of the dressing and salted peanuts.

    Friday, February 17, 2012

    Pumpkin Pie


    Pumpkin Pie


    • Pick from the garden a whole Jap pumpkin. Improvise with this step if necessary however note that pumpkins are simple to grow don't need a lot of looking after and the bees do all the work for you.
    • Bake it whole slowly in 160 oven for about 3 hours then cut off the top and scrape out the seeds and discard them. Scoop out the wonderful warm flesh of the freshly baked pumpkin and put it in a food processor try not to eat too much of it at this stage because it will smell and taste divine.
    • You can make your own pastry for the base(this is my plan eventually I am working my way up to this outcome) or buy the frozen one I am using shortcrust. Line your prepared pie dish and blind bake until just golden brown while the pumpkin is cooking to economise on power. I am always wondering what else I can cook at the same time to conserve energy.
    • Add 1tsp vanilla paste or vanilla extract plus 1/2 tsp each of cinnamon, nutmeg & ginger to the pumpkin flesh and blend them all up in a food processor.
    • Beat together lightly 1 egg and 1 egg yolk, 1 cup of brown sugar,  and 1/2cup cream (if you desire). The cream can be left out if your feeling the need to be extra healthy today or served with it separately.
    • Stir the egg mix through the pumpkin mix and spoon into the cooled prepared pie crust. Then bake in a moderate 180 oven until set.
    • Serve with a dollop of double thickened cream (by leaving out both cream options you have made a dairy free dessert)and a sprinkle of cinnamon and pepitas for decoration.
    Pumpkin and Cinnamon are best friends.