Tag Archives: ginger

Foodie Friday: Ginger Banana Bread

I love ginger. I use it anywhere ginger can be used…and a few places it probably oughtn’t… so when I needed to use up a whole bunch of over-ripe bananas, guess where my mind went? I found this – thank you, Pinterest! – but it was not nearly ginger-y enough. Here’s my version:

 

Ginger Banana Bread

  • 2 eggs
  • 3/4 cup sugar
  • 3 ripe bananas or 3 frozen bananas, defrosted
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
  • 1/2 cup raisins pre-soaked overnight in 1/2 cup ginger tea (or you could use your favourite alcohol…)
  • 1/2 cup coconut oil
  • 2 cups sprouted spelt flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped crystallised ginger
  • 1 tbsp ground ginger

Spray a standard loaf tin with coconut oil and dust lightly with flour. Preheat oven to 350F.

Beat together the eggs and sugar until thick and lightened in color (about 5 minutes). Add the banana, vanilla, sour cream, raisins (and any remaining tea) and oil, and stir until combined.

In another bowl, mix the remaining ingredients together. Gently fold into the egg mixture.

Pout into the prepared loaf tin and bake until a skewer inserted into the middle comes out clean (about an hour).

Delicious slathered with butter while still warm, though the flavour will improve if kept. Also good toasted. Don’t expect it to last long…!

 

 

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Raspberry-ginger Bellini recipe

Serves 8

Puree two small punnets (cartons) of raspberries and pass through a chinois to remove the seeds. Pour into a jug, add Ginger Simple Syrup to taste, and chill until ready to serve. Stir gently and pour a little of the mix into flutes (fill the glass about one-third way). Top up with sparkling wine such as prosecco, cava or California champagne. Enjoy!

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Ginger Simple Syrup and Ginger Vodka

Finely chop eight ounces (225g) of ginger. Add to a pan with 4 cups (approx 1 litre) of water and two cups (400g) of sugar. Bring to a boil and simmer for 45 minutes. Cool and leave to steep overnight. Strain off the liquid, reserving the ginger pieces, into bottles and add a tablespoon of vodka to each to help it keep. This will keep, refrigerated for at least two weeks. The syrup can be used as a mixer for cocktails, or poured over ice-cream or fresh fruit.

Put the reserved ginger pieces into a large, wide-mouthed jar (the ginger should fill the jar to halfway- to two-thirds- full). Pour over enough vodka to fill the jar and fasten the lid. Keep in a dark place for at least a month, shaking occasionally to mix. Strain off the liquid and bottle. Drink chilled as shots or use in cocktails.

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