Ginger is a spice that has only begun to appear in Western cuisine in recent years. Numerous healing properties are attributed to it, which indicate its use as portentous especially in case of colds, coughs or sore throats. Ginger also promotes the digestion of proteins and carbohydrates, calms the sense of nausea and promotes the disappearance of muscle and joint pain. Here are some ideas for using it in the kitchen.
Lo ginger it is a spice that has only begun to appear in Western cuisine in recent years. Numerous healing properties are attributed to it, which indicate its use as portentous especially in case of colds, coughs or sore throats. Ginger also improves the digestion of proteins and carbohydrates, calms the sense of nausea and promotes the disappearance of muscle and joint pain. Here are a few ideas for using themor in the kitchen.
Ginger can be used for the preparation of a healthy and natural drink, to obtain which you need to have fresh ginger root at your disposal, which can be found in some supermarkets or health food stores. The best way to always have fresh ginger root available so you can make the perfect ginger drink is to grow ginger on the balcony.
Ginger cookies are very simple to make. Ginger is a spice used for the preparation of biscuits especially in the Nordic countries and in the Christmas and winter period. The use of ginger is not accidental, as it represents one of the most popular spices heating power for our body, useful to combat the sensation of cold. Here the original recipe and other variations.
Turmeric and ginger rice
Boil the rice in boiling salted water, to which you have added a quarter of a teaspoon of turmeric and a pinch of ginger. Once the rice has been drained, which will have taken on a nice yellow color due to the use of turmeric (which can possibly be replaced by saffron), sauté it in a pan with the chopped leek and the previously cooked peas. Dress with extra virgin olive oil, oregano and ginger powder.
Ginger herbal tea
From the dried ginger root, which you will need to grate, or from a small piece of fresh root, it is possible to prepare yourself in the preparation of a truly portentous herbal tea, excellent in case of colds, but also of cough, sore throat and flu. For the preparation of the ginger herbal tea you will also need two teaspoons of bancha tea and a piece of cinnamon to grate.
Curry is a seasoning based on spices grated typical of traditional Indian cuisine. It is particularly suitable for enriching preparations based on vegetables, legumes or rice with flavor. For the home preparation of curry it is necessary to have the ginger powder or dried ginger root for grating. Other spices to include in the preparation are turmeric, black pepper, cloves, fennel seeds, cumin seeds and mustard.
READ also: Spices: 7 do-it-yourself mixes from the world to give more flavor to our dishes
Pears with chocolate and ginger
For two people pearled and wash two pears and slice them into two symmetrical parts lengthwise. Remove the seeds and boil them in boiling water, to which you have added a pinch of ginger powder and a pinch of cinnamon, until softened. Drain them, arrange them on saucers and garnish with del grated dark chocolate at the moment and with an extra touch of ginger.
Skewers of tofu with ginger
Let the tofu marinate for an hour, after having cut it into cubes, in salted water, to which you will have added one or two tablespoons of extra virgin olive oil, depending on the quantity, and a generous pinch of ginger. After at least an hour, skip the tofu cubes in a pan until golden brown and arrange your skewers alternating them with green or black olives, or with grapes or pieces of seasonal vegetables.
To prepare the candied ginger it is necessary to slice it a thin slices or cubes, which must be placed on the bottom of a pot and completely covered with water. Everything must be brought to a boil and left to cook for about 40 minutes, until the ginger has softened. At this point it is necessary to drain the ginger, cover it with brown sugar after placing it in the pot and add two or three tablespoons of cold water. The new cooking of the ginger will have to continue until golden brown and the almost total evaporation of the liquid that will form during cooking. You just have to drain the candied ginger and let it cool before enjoying it.
Arrange the lentils - previously soaked, if necessary, depending on their type - on the bottom of a pan and cover them with water equal to double their volume. Before starting cooking, add a chopped carrot, parsley and fresh celery, previously sliced with the mezzaluna. Dissolve a quarter of a teaspoon of ginger powder, together with a pinch of whole salt, and mix. Extend cooking with lid and low heat for about 30 minutes, until the lentils have softened. Stir occasionally and add small amounts of water, when necessary, in case the lentils have absorbed it before being cooked.
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