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Top 5 dishes made from chunk ginger, peeled and grated
1 . Gooseberry and red onion relish
Gooseberry and red onion relish
This is very good with cheese and surprisingly more-ish. Maybe double the ingredients ... It keeps in the fridge for a few days.
The colours look prettier than in the photo 😆
#berrybonanza
Ingredient
1 tbsp
olive oil
1/2 cup
gooseberries, top and tailed
1 tsp
brown sugar
1 tbsp
apple cider vinegar
Cooking instructions
* Step 1
In a pan, heat the oil and sauté the onion until soft - about 10 mins.
* Step 2
Add the mustard seeds and ginger. Stir for 1 -2 mins.
* Step 3
Add the gooseberries, sugar and vinegar. Stir. Then cook on a low heat for about 15mins - until the berries are soft.
* Step 4
Enjoy 😋
Note: if there is a photo you can click to enlarge it
2 . Vegetable curry with carrots, carrot tops, potatoes and spinach
Vegetable curry with carrots, carrot tops, potatoes and spinach
Love using carrot tops 🥕
This doesn’t use a lot of spices - you could always add a few more 😁
Perfect alongside other curries and/ or with a few roti 😋
Ingredient
1 tbsp
ghee or oil
1 tsp
cumin seeds
3-4 cloves
garlic, peeled and crushed
1 tsp
garam masala
1/2 tsp
ground turmeric
1/2 tsp
chilli flakes
1 1/2 cups
potatoes, cut into chunks
1/2-1 cup
carrot tops, chopped
1 cup
carrots, sliced
Cooking instructions
* Step 1
Heat the oil in a pan (with a lid for later). Add the cumin seeds.
* Step 2
When the cumin seeds start to pop, add the onion. Cook until the onion softens.
* Step 3
Add the garlic, ginger, chilli and spices. Season. Cook for a few minutes.
* Step 4
Add the potatoes and most of the carrot tops. And 1 cup of water. Stir well. Put the lid on and simmer for about 10 mins. Add more water if it starts to dry out.
* Step 5
Add the carrots and 1/4 cup of water. Cover again and cook for 3-5 minutes until everything is tender.
* Step 6
Take off the heat. Stir in a tsp more ghee/ butter and the spinach and the rest of the carrot tops.
* Step 7
Serve with a garnish of chilli/ coriander leaves/ more carrot tops 🥕 Enjoy 😋
Note: if there is a photo you can click to enlarge it
3 . Chilli and garlic broccoli
Chilli and garlic broccoli
This is a quick tasty dressing that works with broccoli, sugar snaps, pak choi ... And it’s easy to play with the quantities depending on what your tastebuds want 😁
Ingredient
2 tsp
soy sauce
2 tsp
sesame oil
1 tsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
Cooking instructions
* Step 1
Steam the vegetables.
* Step 2
Mix the dressing ingredients together. Taste and adapt for your taste.
* Step 3
Drizzle the dressing over the vegetables. Enjoy 😋
Note: if there is a photo you can click to enlarge it
4 . Rice pudding with rhubarb and ginger - vegan
Rice pudding with rhubarb and ginger - vegan
I 💖 rhubarb and I ❤️rice pudding so this is a happy dish! Healthy enough for breakfast 😋
Ingredient
2 cups
milk of choice - i usually use 1 can of coconut milk and top up with water; or 2 cups almond milk
4 stalks
rhubarb, chopped into small chunks
1/4 tsp
ground ginger
1 tbsp
maple syrup or coconut sugar
1 squeeze
lemon juice
1 tbsp
and maybe more of water
Cooking instructions
* Step 1
For the rice pudding: put everything in a pan (with a lid.) Bring to the boil. Cover and simmer for about 30mins until the rice is cooked and tender. Add more liquid if the mix runs dry. When it’s ready, lift out the cinnamon stick and vanilla bean (and cardamom pods if you can find them) before serving.
* Step 2
For the rhubarb: put everything in a pan and simmer until the rhubarb is tender about 15-20 mins.
* Step 3
Serve the rice with the rhubarb on top or on the side and enjoy 😋
Note: if there is a photo you can click to enlarge it
5 . Potato, cauliflower and pea curry - vegan
Potato, cauliflower and pea curry - vegan
Like an aloo gobi with some peas thrown in 😁
It’s so tasty: full of flavour. If you have some spinach, it’s nice to stir that in at the end too.
Substantial on its own; also nice with chapatti or roti on the side. #vegetarian #vegan
Ingredient
2 tbsp
olive oil
1 tsp
cumin seeds
1 tsp
ground coriander
1 tsp
ground turmeric
1 cup
water
1/3 cup
peas, frozen or fresh
1/2 tsp
garam masala
Handful
coriander leaves, chopped
Cooking instructions
* Step 1
Heat the oil on a medium heat. Add the cumin seeds. When they start to pop, add the potatoes and sauté until golden.
* Step 2
Take the potato out and set to one side. Repeat the process with the cauliflower. Then scoop the cauliflower out and set to one side. Add more oil of you need.
* Step 3
Turn down the heat. Add the onion and cook until soft.
* Step 4
Add the garlic and ginger. Cook for a couple of mins.
* Step 5
Add the ground coriander, chilli and turmeric and cook for a few mins.
* Step 6
Add the potatoes and then the cauliflower back into the pan. Add the water and cover. Cook for about 15 mins til the veg are starting to become tender. Keep an eye on it - stir every once in a while and add more water if it starts to stick.
* Step 7
Stir in the peas and garam masala. Add more water if it’s drying out. Cook for another 5 - 10 couple of mins more til the peas are tender.
* Step 8
Then add the lime juice and chopped coriander and stir through. Enjoy 😋
Note: if there is a photo you can click to enlarge it
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