For me ginger was a spice typically used in Chinese food.
When I was growing up,eating at a chinese restaurant was THE thing to do so.....
I think it's fair to say I've had my share of gingery food!
It took me a while to get back to liking ginger but it is so easy to use and combine with all sorts of flavors, sweet and savory.
Also ginger is a very healthy product to use, good amounts of calcium, magnesium and folate.
A few handy tips:
I like using fresh ginger but in case of need , like lack of time, pre grated ginger works as well.
It's always handy to have a spare supply in the fridge!
The recipes I'm sharing with you this week will show you the different flavors of ginger;
The "sweet"in my breakfast (or lunch or in-between) flourless mugcakes,
The "savoury" will show of well in the ginger dip and last but nor least a recipe where the ginger is used to bring out the flavor of the other ingredients.
Curious?
Let's go!
When I was growing up,eating at a chinese restaurant was THE thing to do so.....
I think it's fair to say I've had my share of gingery food!
It took me a while to get back to liking ginger but it is so easy to use and combine with all sorts of flavors, sweet and savory.
Also ginger is a very healthy product to use, good amounts of calcium, magnesium and folate.
A few handy tips:
- To remove the skin from fresh mature ginger, peel with a paring knife. The ginger can then be sliced, minced or julienned.
- The taste that ginger adds to a dish depends on when it is added during cooking . When you add the ginger at the beginning, it will give a subtler flavor while added later on a stronger taste.
- Store fresh ginger in a tightly wrapped plastic bag in the refrigerator or freezer.
- Fresh ginger should be peeled and grated before use. In most recipes, one-eighth teaspoon of ground ginger can be substituted for one tablespoon of fresh grated ginger. Ground ginger can be found in the herbs and spices section of most grocery stores.
- When buying fresh ginger, look for a root with smooth, taut skin (no wrinkles) and a spicy aroma.
I like using fresh ginger but in case of need , like lack of time, pre grated ginger works as well.
It's always handy to have a spare supply in the fridge!
The recipes I'm sharing with you this week will show you the different flavors of ginger;
The "sweet"in my breakfast (or lunch or in-between) flourless mugcakes,
The "savoury" will show of well in the ginger dip and last but nor least a recipe where the ginger is used to bring out the flavor of the other ingredients.
Curious?
Let's go!
Ginger breakfast mug cake
Ingredients for 6 cakes:
Add:
- 400 grams pumpkin pieces
- 2 bananas sliced
- 50 grams grated carrots
- 1 tbsp coconut oil
Add:
- 1 tsp grated ginger
- 1/8 tsp minced cloves
- 1/2 tsp cinnamon
- 3 eggs
- 10 tbsps buckwheat flakes
Spicy ginger dip
Ingredients:
Extra spicy? Add 1 tsp arrabiata spices
- 50 grams grated carrots
- chives
- 1 1/2 tbsps grated ginger
- 4 tbsps balsamic vinegar
- 2 tsps sesame oil
- 2 tsps soy sauce
- 3 tbsps olive oil
- 4 tbsps peanuts
- 4 tbsps grated coconut
- 6 tbsps cubed tomato pieces
Extra spicy? Add 1 tsp arrabiata spices
coming up soon my blog for the final Ginger recipe!