Add a spoonful of ginger to recipes whenever you can and reap its many health benefits. To name a few, it is anti-inflammatory, helps with a sensitive stomach, and helps to fight off common illnesses - yes please. Here, we’ve used it to spike tea with flavour, give some simple, flourless cookies some punch, and infused a healthful soup with a little ginger heat.
Three Ways with Ginger V DF GF 0
- lunch 33
- dessert 24
- glutenfree 33
- dairyfree 40
- 5ingredients 13
- vegetarian 60
- quick 57
- baking 16
- familyfood 87
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The recipe Three Ways with Ginger Kitchen Mode
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1
Honey Ginger Tea
Prep: Nil Cook: 10min. Makes: 50ml In a small saucepan stir together 1 tablespoon Epicure Chopped Ginger and 50ml Epicure Acacia Honey. Simmer gently for three minutes, remove from heat and let steep for 5 minutes more. Strain to remove the ginger. Enjoy by stirring 2 teaspoons (or desired amount) into a cup of prepared tea.
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2
Flourless Cashew Ginger Cookies
Prep: 5 min. Cook: 15min Makes: approximately 12 Crack 1 egg into a medium bowl along with 250g cashew butter, 80g brown sugar, 3 tablespoons Epicure Chopped Ginger (drained), and ¼ teaspoon baking powder. Beat with a wooden spoon until well incorporated. Scoop 2 tablespoon amounts and roll into balls. Place on a lightly greased baking tray and flatten slightly. Bake at 180ºC, Gas Mark 5, for 12-15 minutes, or until they look set and are slightly browned on the bottom. Let cool for a few minutes before removing to a wire rack to cool completely.
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3
Roasted Carrot Ginger Soup
Prep: 10 min Cook: 35min Makes: 2 servings Chop 450g Carrots and 1 red onion into large chunks. Scatter on a baking tray and drizzle with 1 tablespoon oil and season liberally with salt and pepper. Pop in the oven and roast at 200ºC, Gas mark 6, for 30-35 minutes, or until fork tender. Let cool a bit and then pop into a blender along with 1 tablespoon ginger and 2 cups vegetable broth. Whiz until smooth. Season with salt and pepper, to taste. Warm through, if needed.