Tag Archives: ginger

Old Fashioned Ginger Lemonade

There is nothing better than the warming flavour of Ginger, especially on a dark windy crisp autumn evening. The ginger tones and the bitter lemon taste complement each other perfectly, and a good non-alcoholic punch, or add a sneaky drop of your favourite spirit or use in a cocktail (^-^)

What You Need:

1 unwaxed lemon roughly sliced and zest, 30g finely chopped ginger, 250g light brown sugar, 950ml Water

Add all the ingredients to a large saucepan, not all the water keep 250ml to one side. Boil up the ingredients whist continually  stirring to dissolve the sugar. Once boiling turn down to a simmering heat for 5 minutes. Take off the heat and  leave covered over night. The next day strain the mixture and bottle or pour into a jug, chill and then serve.

enjoy.

8 Comments

Filed under Drinks & Cocktails

Traditional Gingerbread

SDC11124

What a rainy day it is in Cambridge today, so a perfect time to bake some nice thick gingerbread. The smell is amazing. This gingerbread is a traditional recipe which uses Black Treacle, so it’s not for the faint hearted, but don’t despiar if you want a lighter taste use golden syrup instead.

SDC11104-pola

What you need:

680g Plain Flour
450g Black Treacle
50ml Evaporated Milk (warm)
75g Butter
110g Brown Sugar
3 tbsp Ground Ginger
1 tbsp Cinnamon (You could use Allspice instead, but I am not a fan)
2 Eggs
3/4 tsp Bicarbonate of Soda

Preheat the oven at 160C.

Put sieve the flour into a basin, with the sugar, ginger and cinnamon, mix together. Then warm the butter and add it to the centre of the mixture followed by the treacle. Beat this dark sticky mixture together, trapping air. Now add the warm evaporated milk, with the the bicarbonate of soda dissolved In and vigourously beat into a smooth cake batter with the whisked eggs. Pour the mixture into a cake tin. Then bake for 1h20mins or until risen and crusty brown on top. When you take out of the oven leave in the tin for 15mins and then transfer to cooling tray.

SDC11112-pola

Yummy you can then slice and eat with a little butter or custard with a nice cup of tea!

SDC11127-pola

14 Comments

Filed under cakes

Autumn Warmer: Pumpkin, Spinach and Cinnamon Soup

SDC11058-pola

On a cloudy, grey and crisp day there is nothing better than a big bowl of soup and some nice crusty cheese on toast. So today I decided to make a fall warming lunch with lovely seasonal pumpkin, fresh spinach and a kick of cinnamon.

What you need:

1/2 a pumpkin, big bunch of spinach, 2 small/medium potatoes, 1 onion, 2 cloves of garlic, 400ml of vegetable stock, 1tsp of ground cinnamon, 1tsp of Dried Chillies, small knob of fresh ginger, 1/2 tsp of cumin, 1tsp sugar, 1 egg yolk, 1 tp of plain flour, 250ml of creme fraiche, butter.

SDC11064

Simple to make, chop the onion and garlic and gentle fry with a drop of butter in a large saucepan until golden brown then add all the spices (Cinnamon, Cumin, pinch of pepper and salt, dried chillies, Ginger), Gently mix and simmer on a low heat. The smell is lovely. Set aside for 60mins and let the flavours soak.

Now lets roast the pumpkin. Preheat the oven to 200C. Cut the pumpkin in half and take out the seeds, then cut into 4 slices and score crosses across the flesh, season with salt and two small knobs of butter (10g per slice) and roast in the oven for 1 hour. After an hour take out and cool, then gently with a knife slid the golden pumpkin away from the skin… yum! Take 1/4 of the pumpkin and add to your onion mixture and the set the rest aside.

Now back to the onion and pumpkin pan, add your chopped and peeled potato, roughly chopped spinach and piping hot vegetable stock into the pan. Bring to the boil and simmer for 30mins or for as long as you like to infuse the flavours.

Once the potato is cooked take the mixture to the blender, add the rest of the pumpkin and blend (maybe you should do this in parts (unless you want a new shade of green on your walls). Once blended, I like smooth, to the consistency you like, return to the pan. Now in a separate bowl hand mix together the egg yolk and plain flour to a creamy texture, and add a little water. Now put your creme fraiche into the egg mixture and whisk up until the egg is evenly mixed in. The egg mixture is to make sure the dairy product does not curdle. Now mix in to the soup and simmer on a low heat, add more seasoning to taste.

and… enjoy a nice October warmer! I garnished mine with a spinach lead, cream and pumpkin seeds.

SDC11062

9 Comments

Filed under Soups & Sauces