Bestanddele:

• 1½ koppie meelblom
• 1 koppie melk
• 1 eier
• 1 eetlepel fyn gemmer
• 1 koppie suiker
• ½ koppie sagte botter
• 1 teelepel koeksoda, gelykvol
• 2 eetlepels fyn appelkooskonfyt, fyn

Stroop:

• 1 koppie suiker
• 2 koppies kookwater
• 1 t fyn gemmer

Metode:

1. Voorverhit die oond tot 180 C.
2. In ‘n mengbak room die botter en suiker.
3. In ‘n aparte bak, sif meel, koeksoda en gemmer saam.
4. Klop meelmengsel by die geroomde botter-en-suiker in.
5. In ‘n aparte bakkie, klits eers die eier, melk en appelkooskonfyt saam en klits dit dan in by meelmengsel in om loperige beslag te vorm.
6. Gooi die beslag in ‘n groot bakskottel skottel waarin die volgende stroop aangemaak is:

Stroop:

1. In die bakskottel waarin die poeding gebak gaan word, roer die suiker, kookwater en fyn gemmer tot die suiker opgelos is.
2. Skep die beslag bo-op die vuurwarm stroop, maar moenie deurroer of meng nie.
3. Bak tot gaar, 35-40 minute.
4. Toets met ‘n toetspennetjie.
5. Die poeding sal bo-op die stroopmengsel dryf.
6. Bedien warm of koud in die stroop, met vla of room daarby.

Translation

Ginger Pudding

Ingredients:

• 1½ cups flour
• 1 cup of milk
• 1 egg
• 1 tablespoon fine ginger
• 1 cup of sugar
• ½ cup softened butter
• 1 teaspoon of baking soda, equal
• 2 tablespoons fine apricot jam, fine

Syrup:

• 1 cup of sugar
• 2 cups of boiling water
• 1 t fine ginger

Method:

1. Preheat the oven to 180 C.
2. Cream the butter and sugar in a mixing bowl.
3. In a separate bowl, sift flour, baking soda and ginger together.
4. Beat flour mixture into the creamed butter and sugar.
5. In a separate bowl, first whisk together the egg, milk and apricot jam and then whisk it into the flour mixture to form a runny batter.
6. Pour the batter into a large baking dish dish in which the following syrup has been prepared:

Syrup:

1. In the baking dish in which the pudding will be baked, stir the sugar, boiling water and fine ginger until the sugar is dissolved.
2. Spoon the batter on top of the hot syrup, but do not stir or mix.
3. Bake until done, 35-40 minutes.
4. Test with a test pen.
5. The pudding will float on top of the syrup mixture.
6. Serve hot or cold in the syrup, with custard or cream.

In this dish, the humble fish fillet is transformed into a culinary masterpiece with the simple addition of ginger and scallions. The warmth of the ginger pairs perfectly with the freshness of the scallions, creating a sauce that’s both invigorating and comforting. This recipe is a testament to the power of simplicity in cooking, proving that a few well-chosen ingredients can elevate a dish to extraordinary heights.

Ingredients:

• 1 Tablespoon peanut oil
• 1 inch piece of ginger, finely julienned
• 6 scallions, both white and green parts, diagonally sliced into 1/2″ pieces
• 1/4 cup soy sauce
• 1 tablespoon Asian sesame oil

Directions:

1. Preparation:
   1. Preheat the oven to 400°F (200°C).
2. Bake Fish:
   1. Place fish fillets in a baking dish and bake for 10-15 minutes, depending on the thickness of the fillets, or until fish is opaque and flakes easily with a fork.
3. Make Sauce:
   1. While fish is baking, heat peanut oil in a small skillet over high heat until very hot.
   2. Add ginger and sauté for 1 minute, or until fragrant.
   3. Reduce heat to low, add scallions, soy sauce, and sesame oil.
   4. Stir just to warm through.
4. Serve:
   1. Place the cooked fish fillets over a bed of white rice.
   2. Spoon the warm ginger-scallion sauce over the top of the fillets.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Servings: 4

If it does not crack its not ginger biscuit

• 4 cups flour
• 2 teaspoons baking powder
• 2 tablespoon ginger powder
• 2 teaspoon cinnamon
• 1/2 teaspoons salt
• 1 teaspoon bicarbonate soda
• 1 cup sugar
• 250g butter ( room temperature)
• 3/4 cup golden syrup or honey

1. In a bowl sift together flour, baking powder, cinnamon, ginger and soda then add sugar and mix well.
2. Rub in butter until it resembles bread crumbs then add then add golden syrup, mix well until it forms dough ( don’t over mix)
3. Use a ice cream scoop or a deep spoon to scoop the dough, mold it into round balls.
4. Bake at 180 degrees Celsius until golden brown.

Here’s what you need to make ginger chicken:

• chicken breasts
• olive oil
• ginger, garlic
• teriyaki sauce
• chicken broth
• sesame oil
• salt, pepper
• cornstarch
• sesame seeds, green onion
• You can find substitutions for all of these ingredients below in the green shaded box.

How to make Ginger Garlic Chicken

1. In a large skillet over medium-high heat olive oil.
2. Brown the chicken on each side for about 6-8 minutes.
3. Once browned, add the ginger and garlic and continue cooking for another 2 minutes.
4. In a small bowl, mix the teriyaki sauce, chicken broth, sesame oil, salt, and black pepper.
5. Pour over the chicken. Reduce heat and simmer for 12 minutes.
6. In a separate small bowl, mix cornstarch with water and pour over the chicken.
7. Stir and continue cooking until the sauce has thickened.
8. Remove from heat, and sprinkle with sesame seeds and green onion.

Ingredients:

• 2 1/2 Cups Water
• 2 Pieces Dry Ginger
• 5-6 Peppercorns
• 1/4 tsp Cumin Seeds
• 10-12 Basil Leaves
• 1/2 tsp Coffee Powder
• Coconut sugar to taste

Recipe :

1. In a mortar and pestle, crush peppercorns, dry ginger and cumin seeds.
2. Into a saucepan add in the water, coffee powder, all the crushed ingredients, sweetener and basil leaves.
3. Let it come to a boil and then cover it with a lid and let it simmer for 5 minutes on low flame.
4. Turn off the flame, strain into a cup and consume hot.

Ingredients:

• 1 cup water
• 1 tsp grated ginger
  (Or 1 inch of finely chopped ginger)
• Honey to taste (optional)
• ½ tsp lemon juice (optional)

Recipe:

1. Into a heating pot add in the water along with the grated ginger (or freshly and finely chopped ginger) and let it come to a boil.
2. When it starts to boil, lower the flame and let it simmer for a minute or two and then turn off the flame.
3. Strain it into a cup, add some honey and lemon juice to taste (which is optional), stir and consume hot.

Custard Tarts will always be a decadent tea time treat but these are made all the more indulgent thanks to a golden, buttery crust made from Bakers GingerNuts®. This way, every bite is a little piece of ginger-infused bliss!

Level MEDIUM
Time 40 MIN
Serves 6 – 8

INGREDIENTS
200 g Bakers GingerNuts® biscuits
150 g butter, melted
100 ml custard powder
1 Tbsp (15 ml) milk
2 cups (500 ml) milk
50 ml sugar
1 cup (250 ml) whipped cream

INSTRUCTIONS

1. Preheat the oven to 180° C.
2. Place the biscuits into a food processor and blitz to a fine crumb.
3. Add the melted butter and mix well.
4. Press the crumb into 8 x 6 cm round mini tartlet tins and bake for 3 minutes Set aside to cool.
5. Mix the custard powder and a tablespoon of milk, until combined, ensuring there are no lumps.
6. Add the 2 cups of milk and place the mixture into a medium-sized pot and heat over a low heat, stirring regularly until the mixture has thickened and comes to a gentle simmer.
7. Set aside, cover with Clingfilm, and allow to cool.
8. Whisk the cooled custard, and fold in the whipped cream.
9. Fill the cooled tartlets with custard cream and top with seasonal berries of your choice

INGREDIENTS FOR THE SESAME CUCUMBERS
1 tbsp. sesame seeds
1 English cucumber, thinly sliced
1 jalapeiio pepper, seeded and thinly sliced into half-moons
Juice of 1 lemon
1 tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
1 tbsp. Chopped fresh dill
FOR THE SALMON
1 1/2 lb. skinless salmon fillet (about 1 1/4″ thick)
1/3 c. reduced-sodium soy sauce
2 tbsp. honey
2 tbsp. fresh orange juice
1 tbsp. grated fresh ginger (about a 1″ piece)

DIRECTIONS
Make sesame cucumbers: Put the sesame seeds in a small dry skillet over medium heat.
Cook, tossing, for 2 to 3 minutes, until toasted. Let cool.
In a medium bowl, combine the cucumber, jalapeiio, lemon juice, oil, and salt.
Stir in dill and sesame seeds.
Put the whole salmon fillet in a large ziptop plastic bag.
In a small bowl, combine the soy sauce, honey, orange juice, and ginger.
Reserve 3 tablespoons of the mixture and set aside.
Pour the remaining mixture over the salmon.
Squeeze out the air and seal the bag.
Refrigerate for 15 minutes to let marinate (flip the salmon over halfway through so both
sides marinate evenly).
Preheat the broiler (with the oven rack about 4 inches from the top).
Line a rimmed sheet pan with aluminum foil.
Place the salmon on the prepared pan and discard the marinade.
Broil for about 5 minutes, or until the top of the salmon begins to char.
Pull the pan out and spoon half of the reserved soy sauce mixture over the salmon.
Broil for 1 minute, then add the remaining soy mixture and broil for 1 minute more.
The top should be nice and charred but not burned.
You can check for doneness by inserting the tip of a paring knife into the thickest part of the salmon.
If the salmon flakes easily but still has a slightly darker orange center (medium-rare to medium), then it’s done.
If not, or if you like your salmon cooked more, then broil 1 to 2 minutes more.
Cut into 4 pieces and serve with the sesame cucumbers.

2 koppies meel
1 koppie suiker
2 koppies melk
1 eetlepel asyn of suurlemoensap
2 teelepels bakpoeier
2 teelepels koeksoda
2 teelepels gemmer
2 eetlepels appelkooskonfyt
2 eiers
Knippie sout

Voorverhit die oond tot 180°C.
Bespuit ‘n oondvaste bak met kleefwerende kossproei.
Meng al die droe bestanddele.
Los die koeksoda in ‘n bietjie van die melk op.
Maak die droe bestanddele met die nat bestanddele aan.
Skep in die voorbereide bak en bak vir ongeveer 40-50 minute of totdat ‘n toetspen skoon uit die poeding kom in die voorverhitte oond.
Giet die volgende sous oor sodra die poeding uit die oond kom

SOUS
1 koppie suiker
1 1/2 koppies water
2 teelepels vanieljegeursel
2 koppies melk of idealmelk of ‘n mengsel van die twee
250 gram botter of margarien

Kook alles saam en gooi gelydelik oor die gaar poeding.
Dien op met via, room of roomys.

NOTA
Dit maak ‘n groot poeding.

16 koppies (4 liter) warm (nie kokend) water
3 hoogvol teelepels droe gemmer
1 hoogvol teelepel kremetart
2 plat teelepels kits suurdeeg
4 koppies suiker
2 eetlepels gerasperde rou gemmer.
1 koppie rosyntjies.

Meng alles goed saam tot suiker mooi opgelos is in ‘n emmertjie en maak horn dig toe.
Vat dan ‘n fleesie kombersie of handoek en draai om jou emmer en sit op n warm plek in die huis om te gis.
(Nie in sonlig nie) naby n vrieskas of stoof werk lekker.
Gemmerbier MOET 24 uur gis.
Om te sif gebruik eers n kombuis sif om groot stukke uit te kry en sif dan deer katoen lap (ek het ‘n sakkie van katoen waarin ek dit gooi en deur sif) ander doeke werk te moeilik.
As jy klaar deurgesuig het, gooi in jou bottels (nie te vol,) en sit van jou rosyne wat in die gemmerbier was, in die bottels.
Maak toe (nie te styf nie) en verkoel.