Fresh ginger can be addictive. In my case, totally true. Each wrestling stick is unique in shape which makes buying ginger a fun activity (find the most fun), but I am especially in love with the smell of fresh ginger. Lately, there is remarkably often some small-cut fresh ginger in my base spicy stir-fry mix which also consists of some chopped pepper, garlic and onion. Simple flavours to fruit in some oil and for me a nice opportunity to snort the smell of ginger again.
Ginger fresh versus dried
Ginger comes from the subtropical plant. It is a must have within Asian and Indian cuisine and can be grated, ground, shaved, dried, candied, ground and the juice syrup can be made. Although the shape of fresh ginger is whimsical, in my opinion still one of the great charms of ginger, the peel should be smooth when purchased. In the fridge you can store fresh ginger for 3 weeks, frozen for 6 months. If you don’t feel like fresh ginger (you don’t know what you’re missing) you can also take dried and ground ginger. In that case, 1/8 teaspoon equals 1 tablespoon of freshly grated ginger. The recipes with ginger are endless, from sweet to savoury, from fruit to meat, from pie to drink.
Fresh ginger can be addictive | Recipes with ginger
4 tablespoons sour cream
4 tablespoons mayonnaise
1 chopped or crushed garlic cloves
1 tablespoon finely chopped fresh dill
2 tablespoons finely sjalot
2.5 cm fresh ginger, peeled and finely chopped
Method ginger dip
Turn the sour cream, mayonnaise, garlic and dill into a sauce. Delicious with vegetables.
Poached ginger pears with vanilla sauce, nuts and cranberries
4 ripe pears
3 tablespoons ginger syrup
5 cm fresh ginger, peeled and finely chopped lemon zest on one piece
1 tablespoons honey
1/2 vanilla sticks
3 small egg yolks
4 tablespoons toasted and finely chopped pecan
2 tablespoons, sweetened dried cranberries, coarsely chopped
Method Poached pear
Peel the pears , cut them open so that two equal parts form. Use a bulbous spoon to remove the cores. In a wide pan, add a small water, 3 tablespoons ginger syrup, raw ginger and lemon zest. Simmer until the pears are soft. Depending on the size, this will take 25-30 minutes. Carefully remove the pears from the moisture. Remove the moisture from a sieve and cook in part until syrup thickness.
For the cream:
Heat the cream together with the honey au bain to the boiling point (do not cook). Cut the vanilla pod along and scrape the contents out of the pod. Place both the vanilla pod and the seeds in the cream mixture. In a heat-resistant bowl, whisk the egg yolks together with the sugar. When the cream is at temperature, little by little, stirring with a whisk, add the hot cream to the eggs. Bring the mixture back to temperature while stirring, but do not let it boil. The right temperature is 80 degrees. If in doubt, use a cooking thermometer. Chop the nuts and mix them with chopped cranberries and some syrup. Fill the bell house with the nut mixture and insert a broken chitchat. Serve the vanilla sauce separately and lukewarm.