tir in pear, crystallized ginger, cinnamon, sugar, and salt.
Cover and simmer for
00b0F. Grease a 8 inch cake pan and sprinkle with flour. In
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.
o 350\u00b0F. Lightly grease and line bottom of a 11
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.
r>Grease and line the base of a 22cm springform cake tin
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.
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.
cup lemongrass and ginger tea (2 tea bags). And pour into a
br>Stir in 125g sugar and cook on a gentle heat
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
Make the chilli and ginger paste by placing all ingredients
00b0F. Grease and line a deep 9-inch round cake pan.