Tag: ground ginger

Pear Bircher muesli with pecans and ginger

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Serves: 4
Prep time: 15 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips

The beauty of Bircher is that you don’t have to stand over a stove to cook it and lose some of your porridge to the bottom of the pan. An overnight of soaking the oats in the fridge means dishing up quickly in the morning, leaving you more time to get ready for the day – or maybe even spend an extra hour in bed! We’ve gone for a twist on the apple variety using pear instead, with an added crunchy topping made with pecans, ginger and maple syrup. Yum!

Ingredients

3 dessert pears, peeled, cored and then grated
1tsp ground ginger
300g porridge oats
650ml mixed apple and pear juice
4tbsp maple syrup
1tbsp sunflower oil
1 ball stem ginger, chopped finely plus a tbsp of syrup from the jar
75g pecan halves, roughly chopped
30g sultanas

That’s goodtoknow

Bircher muesli is easy to play around with and adapt. Try out different fruit combos to see what you’d like and even squeeze in one of your five a day!

Method

In a large bowl, combine the grated pear and ground ginger. Add the oats and juice, stir well and then leave overnight.
Whilst the oats are soaking make your crunchy topping. Pre-heat the oven to 350°F/175°C/Electric Fan 160°C/Gas Mark 4 and prepare a baking tray with baking paper. Combine the two syrups, oil and then add the pecans and chopped ginger. Spread on the baking tray and pop in the oven.
After 10 mins take the tray out, give it a quick stir and add the sultanas. Give it another little stir and put back into the oven for another 10 mins. Remove from the oven, cool and then transfer to an airtight container until ready to use.
About 30-45 mins before you’re ready to plate up, take the soaked oats out of the fridge so it gets close to room temp. Dish up into bowls and then scatter on the pecan and ginger topping. Drizzle over some extra maple syrup if you’d like, then serve.

By Nadine Brown

What do you think of this recipe? Leave us your comments, twists and handy tips.

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Cumberland Sauce – It Only Sounds Stuffy

I’ve always wondered why Cumberland sauce wasn’t more
popular around the holidays. It’s such a delicious and versatile condiment, and
just as easy and fast to make as any cranberry sauce out there. Maybe it’s the name?

Cumberland sauce sounds more like something that the Queen
would be spooning over a Quail en Croute than it does Uncle Charlie over a
slice of ham. However, despite this sassy sauce’s upper-crusty sounding name,
it’s actually quite rustic.

My “Black Cumberland” version uses black currants instead of
the traditional red, and also includes some very browned-blackened onions, but
like all similar recipes, this begs for even further adaptation depending on
the meat. Maybe a little mint for lamb, or a touch of cardamom for that smoked
duck breast?

Notwithstanding any flavor variations, you will still need
to decide whether to serve hot or not. I definitely prefer the thick, shiny
cooled-down version as shown, but happily, there’s no wrong choice. I hope you
give this extra special holiday sauce a try soon. Enjoy!

Ingredients to make about 1 1/2 cups Cumberland Sauce:
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly

zest from 2 oranges and 1 lemon

1/3 cup red wine

1/2 cup orange juice

2-3 tbsp lemon juice
2 tsp black pepper, or to taste

1 tbsp brown sugar

1/4 tsp dry mustard

pinch cayenne pepper

1/4 tsp ground ginger

salt to taste

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Gingerbread cupcakes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Fill the house with the sweet, spiced scent of gingerbread cupcakes as they come out of the oven. Decorated with vanilla buttercream and a cute gingerbread man, these cakes make lovely food gifts.

Child friendly
Make in advance

That’s goodtoknow

Learn how to pipe the perfect iced-rose with our easy-to-follow video.

Ingredients

For the gingerbread cupcakes:

75g unsalted butter, softened
100g caster sugar
125ml black treacle
1 large egg (we used a Large Baking Egg)
1 large egg yolk (we used a Large Baking Egg yolk)
175g all-purpose flour, or plain flour
1tbsp cocoa powder
1 1/4tsp ground ginger
1tsp ground cinnamon
1/2tsp ground allspice
1/2tsp ground nutmeg
1/4tsp salt
1tsp baking soda
125ml cup hot milk

For the buttercream:

120g butter, softened
200g icing sugar, sifted
1tsp vanilla extract
2tbsp milk

You’ll also need:

12-hole muffin tin
12 cupcake cases

Method

For the gingerbread cupcakes: Preheat the oven to 175˚C/350˚F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
In a clean, large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk. 
In a separate clean, large bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk.
Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
Spoon the batter evenly into the cases.  Bake for 20 mins or until slightly springy to the touch.
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.
For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined.
Use a piping bag to pipe the buttercream onto the cupcakes in an iced-rose design and decorate with a mini, edible gingerbread man.

By Ella Valentine Baking Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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