ginger recipe

Debbie Major&#8217;s flapjack recipe uses stem ginger for extra oomph. Cooked until gooey or crisp – either way these tasty treats are best enjoyed alongside a cup of tea.

Easy ginger flapjack bars

demerara sugar

golden syrup

salt

1½ tsp ground ginger

chopped stem ginger

rolled oats

jumbo oats

You’ll also need…

Grease the cake tin with a little butter. Melt the butter, demerara sugar and golden syrup in a large pan. Remove from the heat and stir in a pinch of salt, ground ginger, chopped stem ginger, rolled oats and jumbo oats. Press into the tin with the back of a spoon. Cook for 25 minutes for a chewy bake or 30 minutes for crisp.

Remove the tin from the oven and leave for 10 minutes. Run a dinner knife around the outside of the flapjacks, then score into 12. Leave until cold before cutting into bars.

Ginger Hot Pot with Pork is not just a flavoursome dish but also has health benefits. Unlike other hot pot dishes, it uses only three ingredients and there is quite a lot of ginger included in this  Hot Pot. But it warms your body up from the inside.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Ginger Hot Pot with Pork

pork

garlic chives (cut into 8cm / 3” long pieces.)

ginger (peeled and very finely julienned (note 2))

milliliters / 10 fl oz dashi stock

tbsp shiro dashi ((note 3))

tsp light soy sauce ((note 4))

Put the julienned ginger in a medium-size bowl filled with water (this reduces the sharp spiciness of the ginger). Leave it for 15 minutes, then drain.

If your pork belly slices are very long, cut them into about 10cm / 4” long pieces.

Put all the Broth ingredients into a single-serving clay pot or a small shallow pot and bring it to a boil.

Add the pork to the pot/pan. Reduce the heat to medium when it starts boiling and cook until the surface of the pork just changes colour to light brown. Remove scum as it surfaces.

Spread garlic chives over the pork, then scatter the ginger to cover the surface.

Cook for a couple of minutes until the garlic chives are cooked through and are wilted. You may want to push the vegetables down using chopsticks or a spatula so that they submerge in the broth.

Turn the heat off and serve with a small serving bowl.

Pickled Ginger

cup g) fresh ginger,

ml) rice vinegar

cup ml) water

g) sugar

tsp (see note)

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Place the ginger in a 2-cup (500 ml) Mason jar. 


In a pot, bring the remaining ingredients to a boil and let simmer until the sugar has dissolved. Pour over the ginger, close the lid and let cool. Place in the refrigerator to marinate for 48 hours. 



Perfect with sushi, or in smoothies or herbal teas. The pickled ginger will keep for 3 months in an airtight container in the refrigerator.


Qu'est ce que qu'on pourrait ajouter pour avoir la couleur rose de ceux du commerce ?  Je vais l'essayer certainement avec le gingembre de mon panier bio. Il est très gouteux mais la l'avantage de ne pas être fibreux.

Super bon. Important de couper les tranches de gingembre très très mince. Je n'ai pas mis de curcuma.

https://cdn.jwplayer.com/v2/media/tJ4ObJ9R

How to Peel Gingeroot Without Any Waste

A beautiful buttery ginger cake from a 1978 Women’s Weekly prize recipe — filled with preserved ginger, gently spiced, and topped with a rustic brown-sugar meringue that bakes into a soft, chewy crown. This lovely vintage cake is perfect for the festive season and deserves to be kept alive.

A Lovely 1970s Festive Ginger Cake

butter

brown sugar, firmly packed (220 g)

golden syrup (20 g)

ginger (uncrystallised/naked) (finely chopped)

flour

½ teaspoon ground ginger ((see notes))

milk (80 ml)

brown sugar (45 g)

caster sugar

coconut

cinnamon

preheat oven

Preheat the oven to 160°C (320°F) conventional or 140°C (285°F) fan-forced — a very slow oven, as per the original 1978 recipe.

prepare tin

Prepare the tin: Grease a deep 20 cm / 8-inch springform pan, line the base and sides with baking paper, bringing the paper about 2–3 cm (1 inch) above the rim to protect the meringue from browning.

cream butter &amp; sugar

Cream the butter, brown sugar and golden syrup until light and fluffy.

add eggs

Add the egg and two egg yolks, beating well.

add ginger

Add the finely chopped preserved ginger and stir through gently.

sift flour

Sift together the self-raising flour and ground ginger.

add flour and milk

Add half the flour, then half the milk. Stir gently.

flour alternatively

Add the remaining flour and milk, and mix until just combined.

spread batter

Spread the batter into the prepared tin and smooth the top.

make topping

Make the topping: Using clean, dry beaters, whisk the two egg whites until soft peaks form.

add sugar

Add ¼ cup (45 g) brown sugar and beat until dissolved.

spread meringue

Spread the meringue mixture evenly over the cake batter.

combine ingredients

In a small bowl, combine 1 tsp caster sugar, 1 tsp coconut, and ¼ tsp cinnamon, then sprinkle over the meringue.

bake in oven

Bake for 1 hour 15 minutes (75 minutes) or until a skewer inserted into the centre comes out clean.

check the cake

Check the cake after 60 minutes; if the meringue is browning, loosely cover with baking paper or foil.

allow to rest

Allow the cake to stand in the tin for 5 minutes, then carefully release the springform and slowly peel away the baking paper so the meringue stays intact.

cool completely

https://www.youtube.com/watch?v=1kxGn9Ni5x4

👉 Full recipe here: https://leescooking.com/ginger-cake/
If you love an old-fashioned ginger cake, this beautiful 1970s festive version is a real treasure. It’s a soft, buttery ginger cake recipe straight from a 1978 Women’s Weekly lift-out — a reader submission that actually won the $15 prize that month. Warmly spiced, full of preserved ginger, and topped with a gorgeous crackly brown-sugar meringue, it’s the perfect vintage Christmas bake.

It’s simple, comforting and full of that cosy Christmas aroma we all love during the festive season — a true retro recipe worth keeping alive.

In today’s video, I’ll show you step-by-step how to make it, with helpful tips for preventing the meringue from over-browning and getting that lovely soft, tender crumb.

Let me know in the comments if you grew up with a ginger cake like this, or if you make it for your own family this festive season. 💛

🎄 Perfect for:
– Christmas baking
– Afternoon tea
– Vintage recipe lovers
– Anyone who enjoys a soft, buttery ginger cake

Thank you so much for watching — I hope you enjoy this beautiful old recipe.

@leescooking 

#gingercake #oldfashionedgingercake #vintagerecipes #festivegingercake #festiverecipes #womensweeklyrecipes #easybaking #christmasrecipes 

00:00 Introduction
00:36 Oven Temperature (Slow Oven Setting)
00:47 Making the Cake Batter
05:17 Into the Oven
05:28 Covering with Baking Paper
06:00 Removing from the Oven
07:02 Finishing, Slicing & Serving

Top 4 ginger recipe recipes from across the web

The most viewed ginger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy ginger flapjack bars

Ginger Hot Pot with Pork

Pickled Ginger

A Lovely 1970s Festive Ginger Cake

Top 4 ginger recipe recipes from across the web

The most viewed ginger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy ginger flapjack bars

Ginger Hot Pot with Pork

Pickled Ginger

A Lovely 1970s Festive Ginger Cake

The most viewed ginger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine