tir in pear, crystallized ginger, cinnamon, sugar, and salt.
Cover and simmer for
Push the apple, pear and ginger through a juice extractor into a glass.
Serve over ice.
emon rind and juice, almonds, ginger and sugar.
Peel and finely slice
Preheat oven to 400 F and grease muffin tin.
Put
edium saucepan, combine sugar, water and ginger; stir on low heat until
et aside.
Sift flour and ground ginger.
Set aside.
Preheat oven to 400\u00b0F. Grease and line 6 - 3 inch tart pans with puff pastry.
Cream butter and sugar until light and fluffy. Add egg and beat well. Fold in ground almonds and ginger. Distribute 2 tbsp between each tart shell. Arrange pear slices over top. Bake for 30 mins, or until filling is set and golden.
Serve warm with heavy cream.
8 inch cake pan and sprinkle with flour. In a
o 350\u00b0F. Lightly grease and line bottom of a 11
Preheat oven to 325\u00b0F. Grease and flour an 8 inch cake pan. Mix pears and lemon juice. Set aside.
Cream butter and sugar. Beat in eggs, 1 at a time. Mix flour and baking powder then fold in. Add pears and ginger. Transfer to prepared pan and smooth out. Distribute blackberries over top and gently press in. Bake for 50-60 min, until a skewer comes out clean. Allow to cool, remove from pan then dust with powdered sugar.
Mix pear nectar, vodka, lemon juice, and ginger juice in a large pitcher.
Add enough ice to fill pitcher and stir to chill.
Pour into glasses and garnish with pear slices.
Pour pear nectar, ginger beer and lime juice into a pitcher half filled with ice.
Stir to blend.
Pour into tall glasses and garnish with lime slices.
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
Heat oil in skillet over medium heat.
Cook onion for 1-2 minutes or until soft.
Add curry paste and cook, stirring for 1 minute.
Add tomato paste, wine, mango and ginger chutney, lemon juice and water, and cook stirring for 5 minutes.
Allow to cool then process in a food processor with mayonnaise, coriander and cream until combined.
Combine chicken and sauce in a bowl.
Place lettuce on plates and spoon chicken mixture into lettuce.
Top with extra coriander and nuts.
b>and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and
cup lemongrass and ginger tea (2 tea bags). And pour into a
Make the chilli and ginger paste by placing all ingredients
n medium heat. Cook and stir for 2 mins or
Preheat the oven to 425\u00b0F. Place pear, ginger, granulated sugar and 1/2 cup water in a medium saucepan on low heat. Cook for 5 mins, until sugar dissolves. Increase heat to medium and cook for another 5 mins.
Divide pear mixture among six 1-cup ramekins or ovenproof dishes. Combine remaining ingredients in a food processor. Process until mixture resembles breadcrumbs. Sprinkle oat mixture over pears.
Bake for 20 mins, until top is golden. Serve with ice cream.
ven to 375\u00b0F. Grease and line a 4 x 8