Tag Archives: ginger

Caramel Ginger Cookies

Today called for a repeat of ginger cookies. These are so quick to make and easy to bake.

For a batch you need 100 g butter, 1 dl brown sugar, 2 tbsp agave syrup, 2 1/4 dl flour, 2 tsp ground ginger and 1/2 tsp baking powder.

Mix the butter and sugar. Add the syrup. Then mix together all the dry ingredients and turn them into the butter -sugar mixture.

Roll out to  a thin sheet with a rolling pin. I do put the dough between to baking sheets. Place the sheet on a baking tin and bake in 175 C for ten minutes.

Let cool for a bit and cut with a cutter. Enjoy!

I could eat half of the tin immediately. See how lovely golden brown they are! And perfect on my second-hand give-away China plate.

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Chicken Soup TLC

Chicken soup is a cure for cold and any other illness. True that in many novels and films. Grandmas and mas are the best cooks but husbands can certainly cook it up too. I spent most of last week in bed and was indulged in tender lovin care. This soup among other things – certainly cheered me up and helped recovery. The only minus being I could not smell it at all but felt the hot spices.

These ingredients went to the soup: chicken breast, garlic, oregano, bay leaf, carrot, onion and celery, chicken stock, juice of one lemon, cocnut milk, ginger, sambal olek, parsley and egg noodles. Make the soup and cook the noodles separately. Combine as you eat in the plate.

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#23 No-Grain Breakfast Cookies

Delicious and healthy cookies with chickpea, raisin, pecan, flax egg, coconut,cinnamon and ginger. The recipe from mywholefood.image

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#21 Caramel Ginger Cookies

This is the finest and easiest cookie recipe and it is from a Swedish magazine a couple of Christmases ago.  They are quick to make and taste -oh, so gooooood!!!!!

For a panful you will need

100 g butter, 1 dl palm sugar, 2 tbsp agave syrup, 1/2 tsp baking powder, 2 tsp ground fine ginger, 2 1/4 dl flour, 1 tsp vanilla

Mix together the butter and sugar. Add the syrup. Add the flour – mix the other dry ingredients with the flour first.

Bake out into one big sheet on a baking sheet. Bake in 175C for 10-12 min. Let cool for a minute or two and cut into small pieces with a cookie/baking cutter.

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#3 Chicken Noodle Soup with Ginger and Cilantro

Another freezing cold day with -20 degrees Celsius in the morning. Light powder snow and beautiful sunshine. Such a perfect day, perfect weather for a cosy Saturday both out and indoors.
The snow outside and shoveling it got the best of my morning. This soup made the midday. Now I’m sitting in front of the fireplace and my chai is brewing. The dusk is turning to evening.

The soup then. This is a recipe for four.

Part 1: 4 chicken drumsticks, 1/2 water, 3 cm fresh ginger (peeled and chopped), 2 bay leafs, black pepper, salt, thyme and two garlic cloves, 1 chopped onion and  a carrot cut into buttons.

Part 2: 100 g egg noodles, spring onion and cilantro (coriander) paste.

Start with cooking the chicken for half an hour. Put all the ingredients in part 1 in the pot as you cook the chicken. Lift out the drumsticks and none them. Put the meat back to the pot. Add the chopped spring onions, coriander paste and noodles. Cook as instructed in the noodle package.

Enjoy!

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Beet Beats Morning Blues

Wakey wakey, good morning and happy Father’s Day!

Freshly pressed of beetroot, orange and ginger.  

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Waking up in November

The morning was dark yet not frosty like the mornings last week. The darkness called for candlelight in the kitchen and the porch. Lanterns lit I went to the mailbox for the paper and wondered where it was. Then I remember that it was All Saints’ yesterday, a holiday and no paper published nor delivered today. Turning to my device it was delightful to see that my daily paper is publishing an online version today. The slow Sunday morning saved!

The breakfast then – energizing and warming juice of an orange, two carrots, few slices of ginger and olive oil. Stomach-filling oatmeal  with spelt, chocolate nibs and dried apricot and cranberry. A pot of Lavazza Oro, hot and intense.

The sun is up but not out. Seems like the day has not yet began although it’s almost eleven. The street is quiet and quite opposite to the bustle of yesterday with people coming and going, on their way to dinners, parties, family and friends, and to the graveyard to light a candle to the dear ones passed away.


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Warmth for the First Frosty Morning

We have had the first frost night! It will be warming up soon, the sun is out and shining brightly.
My morning smoothies have changed into morning juices. This one warms from the inside and helps keep the cold away (cold and colds!). Have a good day!

Two small glasses.
1 orange, 3 apples, 1 cm of fresh ginger, half a lemon.
Put all the ingredients into a juice maker.
Enjoy!

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Sunday Lunch with Ginger Salmon and Basil Vegetables

It’s ages since my last post. Sorry folks! The spring is always such a busy season. It is Palm Sunday today and Easter is just around the corner.

We have already cooked asparagus and made salad with avocados and smoked salmon. Today called for another lighter meal and I went for salmon. The ginger and lemon give a lovely fragrance to the fish and the basil to the vegetables.

Both the recipes are for two.

Lemon and Ginger covered Salmon

400 g salmon filled
1 inch piece of ginger, peeled and chopped
1 lemon, washed and sliced
1 tbsp soy sauce

1 Pre-heat the oven to 175 C. Place the salmon filled in a greased oven-proof form.
2 Sprinkle on the chopped ginger and soy sauce. Cover with lemon slices.
3 Cook in oven for approximately 30 minutes.

Basil Carrots and Broccoli

200 g broccoli
4 small carrots
handful of basil, olive oil, salt

1 Rinse the broccoli and cut into smallish pieces. Wash the carrots and peel them if needed. Cut into oblong pieces, not quite as thin as julienne.
2 Let the cooking water come to boil, add salt and the carrots. Cook for five minutes.
3 Add the broccoli and cook for about 10 minutes.
4 Pour out the water. Add the basil and olive oil. Serve instantly with the ginger salmon.instantly with the ginger salmon.

Try zucchini with sardines and garlic for starters in another post.

ginger salmon

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Carrots and Ginger – a hot bowl of soup

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Today called for a warming soup – hot soup inspired by a colleague.

Winter is finally here. It’s been -12-18 C all week! Some mornings it’s been even under -20 C but we don’t mind. A winter should be winter with freezing temperatures and lots of snow. There is not much snow and we’ve saved from shovelling it. The remote-controlled heating system of my car keeps me happy and warm on the road.

We had our annual Travel Fair a week ago in Helsinki. Yes, our fair. This is because I work in the field of tourism education and we are always present at the fair. January is best time for the fair and we can most often treat our visitors with cold and snowy weather and loads of sunshine. And we were not turned down this year either.  The cold outside makes a good contrast with the stands of exotic and far–away destinations at the fair. It’s great for the exhibitors and the visitors. Many start planning their summer holidays and even book them during the fair. The professionals get to experience Finnish winter.

This soup might have an inspiration of far-way destinations – countries where ginger, coriander and pepper grow – and also carrots from the vegetable garden.

This is what you need for a soup for four

500 g carrots
1 onion
piece of ginger (3 x 3 cm, approximately an inch)
2 cloves of garlic

0.5 dl water and chicken stock
0.5 dl water
fresh coriander

Peel and chop the carrots, ginger, onion and garlic. Cook them in water and vegetable stock for 30 minutes.
Purée the soup and add the other half a litre of water. Let come to boil and serve hot.
Decorate with fragrant coriander leaves.

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