aking sheet.
Cake: Add fresh ginger and sugar in a small
Blend all ingredients well; chill.
Serve with fresh vegetables for snacking.
This will keep for several weeks in the refrigerator.
If using fresh ginger, cut slices perpendicular to the direction of the fibers, then place chucks in a garlic press and crush.
Grate fresh ginger with very fine grater.
Mix all ingredients as shown.
Refrigerate for an hour or so.
Use your own taste to make more or less spicy as fresh ginger is very pungent.
Delicious on Shrimp or fried fish.
n appearance grate in the fresh ginger and lemon zest. Mix together
b>using the ground ginger, stir that in too.
If you are using fresh
br>Blend almonds, salt, sugar, ginger and pepper in food processor
n lemon zest and the ginger.
Using a rubber spatula stir
Soak the cauliflower in the ginger juice at room temperature for
br>Add the apple, onion,ginger and garlic and cook, uncovered
IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
Add stock to large saucepan and bring to the simmering point.
Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
Simmer for 2 minutes.
Serve at once.
*If using fresh ginger, chop fine, mix with 1/4 cup sugar and let sit an hour before using.
lace the heavy cream, fresh ginger and ground ginger in a medium saucepan
lour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set
eaves and mint leave if using and flowers parts in a
Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
Season to taste with salt and pepper.
Put the sauce through a food mill or puree in a food processor or blender until smooth.
Toss with hot pasta and parsley leaves.
Serve immediately.
This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.
br>Stir the pears and ginger together in a bowl.
he lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to
he juice aside;add the fresh ginger to the zest-juice mixture
ach side of the fish using a sharp knife. This will
Preheat oven to 300\u00b0F. Line 2 baking sheets with parchment paper. Whisk egg whites until stiff. Add sugar, 1 tbsp at a time, and ground ginger, whisking until combined. Spoon into a piping bag fitted with a large plain nozzle. Pipe finger lengths onto the baking sheets. Bake 1 hour 20 mins. Cool.
For the filling, mix the Greek yogurt and fresh ginger together. Sandwich between the meringue fingers in pairs. Dust with powdered sugar and serve.