1、Berry Ginger Shortcakes

  • Makes: 10 servings
  • Carb Grams Per Serving: 28
  • Berry Ginger Shortcakes recipe

    Ingredients

    • 3cups fresh berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
    • 2tablespoons finely chopped crystallized ginger
    • 1 2/3 cups all-purpose flour
    • 1tablespoon sugar
    • 2teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 3tablespoons butter or margarine
    • 1/2 cup buttermilk
    • 1/4 cup refrigerated or frozen egg product, thawed or 1 egg
    • Nonstick cooking spray
    • 1/2 8 - ounce containerfrozen fat-free whipped dessert topping, thawed
    • 1/4 cup fat-free dairy sour cream

    Method

    Set aside.
  • Meanwhile, prepare shortcakes. For shortcakes, in a medium bowl stir together flour, sugar, baking powder, and baking soda. Using a pastry blender, cut in butter or margarine until the mixture resembles coarse crumbs. Combine buttermilk and egg product or egg. Add to the flour mixture all at once, stirring just until mixture is moistened. Lightly coat a baking sheet with cooking spray or line with parchment paper; set aside. On a lightly floured surface pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary. Place shortcakes on prepared baking sheet. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.
  • To serve, in a small bowl combine the whipped topping and sour cream. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops. Makes 10 servings.

  • https://www.truecookbook.com/recipe/berry-ginger-shortcakes-11700/

    2、Asparagus & courgette fritters with fresh tomato & ginger chutney

    Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip
    Asparagus & courgette fritters with fresh tomato & ginger chutney recipe

    Ingredients

    • vegetable oil, for frying
    • 250g fine asparagus, cut into 3cm pieces
    • 2 large courgettes, cut into matchsticks
    • 140g plain flour
    • 1 tsp baking powder
    • 1 tsp paprika
    • 1 tsp chilli flakes
    • 1 large egg
    • 100ml sparkling water
    • 50ml white wine vinegar
    • 2 tbsp golden caster sugar
    • thumb-sized piece ginger, finely chopped
    • 4 large ripe tomatoes, finely chopped

    Method

    1. Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
    2. Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
    3. To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

    3、Beef noodle salad with stem ginger dressing

    Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad
    Beef noodle salad with stem ginger dressing recipe

    Ingredients

    Method

    1. In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.

    4、Berry, rose water, almond & meringue tart

    A showstopper pud with a secret layer of chewy marzipan baked into the shortcrust base- impressive but so simple
    Berry, rose water, almond & meringue tart recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter – use a plate as a template to cut around. Lay the marzipan circle in the centre of the tart case, then put in the oven and bake for 5 mins. Remove from the oven and leave to cool completely.
    2. Tip the double cream, icing sugar and rose water into a bowl. Whisk until the cream just holds its shape, then stir through the crushed meringue. Drop some of the berries into the bottom of the tart case. Pile over the cream mixture, then top with the remaining berries and flaked almonds. Serve straight away.

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