1、Zesty carrot & ginger loaf

Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days

Zesty carrot & ginger loaf recipe

Ingredients

  • 100g unsalted butter, plus extra for the tin
  • 100g dark muscovado sugar
  • 50g black treacle
  • 50g golden syrup (or use more black treacle if you like your ginger cake really dark)
  • zest 1 orange
  • zest and juice 1 lemon
  • 1 large carrot, grated (you will need 140g/5oz flesh)
  • 5 balls stem ginger from a jar, finely chopped
  • 175g self-raising flour
  • ¼ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • ¼ tsp freshly ground black pepper
  • 2 eggs
  • 140g icing sugar

Method

Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
  • Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
  • Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
  • When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.

  • https://www.truecookbook.com/recipe/zesty-carrot-ginger-loaf-6257/

    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、Pumpkin & ginger teabread

    A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
    Pumpkin & ginger teabread recipe

    Ingredients

    Method

    1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
    2. Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
    3. Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

    4、Asparagus, sundried tomato & olive loaf

    Spring flavour in every bite of this savoury bake
    Asparagus, sundried tomato & olive loaf recipe

    Ingredients

    • 100ml olive oil, plus extra for greasing
    • 250g asparagus spears, each cut into 3 pieces
    • 200g self-raising flour
    • 1 tbsp thyme leaves
    • 3 large eggs, lightly beaten
    • 100ml milk
    • handful pitted black olives
    • 100g sundried tomatoes, roughly chopped
    • 100g Gruyère or Beaufort, grated

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
    2. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
    3. Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

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