Last month’s ginger challenge on The Spice Trail proved to be a real feast for the senses. As the month went on, I found myself in an increasing state of drooliness as your ginger creations piled up in my inbox – each inspiring recipe and stunning photograph had me bookmarking away.
So let’s see how you like to use ginger in your cooking…
I love fresh ginger in Asian and Oriental broths and soups, and so my eyes definitely lit up when I saw this stunning entry from Tina at The Spicy Pear – Chicken in Ginger and Spring Onion Sauce (1). You know it is going to do you good as well as tasting good, and don’t those goji berries provide a stunning burst of colour?
Linsy from Home Cook Food offers us a couple of beautifully spiced dishes, both of course featuring ginger and along with a whole host of other Asian spices including methi or fenugreek leaves. Firstly there’s a Methi Vegetable Malai (2) with mixed vegetables served in a creamy, spiced sauce, and then there’s a boldly flavoured Kala Chana Aur Methi Curry (3).
Next is my quick and easy Baked Sea Bass with Ginger, Garlic & Chilli and Miso Rice (4) which is ready in less than half an hour but absolutely packed full of big fresh flavours.
Another speedy supper comes in the form of this super tasty Chicken & Veggie Chow Mein (5) from Louisa at Eat Your Veg, which takes just minutes to create and is so much healthier than the takeaway version.
This Lettuce Wrapped Pork (6) from Heidi at Mamacook is a gorgeously fresh and fragrant dish, with ginger, garlic, chilli and lime, and is quite simply my idea of foodie heaven.
Heidi from Mamacook brings us a second dish in the form of this glorious Carrot, Ginger & Pumpkin Soup (7) which she describes as a “zinger of a soup” as the ginger really packs a punch. I love the sound of that.
These Spicy Chickpeas (8) from Spicy, Quirky and Serendipitous make for a fabulously aromatic dish and feature, as well as ginger, caraway, mint and garlic to really stir the senses.
A wholesomely tasty soup is up next from Manjiri at Slice Off Me with her Tomato & Lentil Soupy Broth (9) from Slice Off Me. Born and bred in Mumbai and now living in London, Manjiri knows a thing or two about balancing her spices and this vibrant soup is a good example of that skill in the kitchen.
Half Costa Rican,half Irish-American and married to her Hyderabadi love, it is little surprise that the cooking of Emily at Cooking for Kishore has an international, fusion feel. Emily’s Goan Shrimp Curry (10) is a stunning dish of plump shrimps in a rich and creamy coconut curry sauce, and it had to be special as it was served to Kishore for his birthday meal. Bet he loved it!
We have a gorgeously fragrant curry next from Janet at The Taste Space. Her Chickpea & Kabocha Squash Lemongrass Curry (11) features sweet kabocha squash, flavoured with aromatics like cardamom and coriander, tempered by ginger, mustard and chilli and a heavenly coconut-infused broth spiked with lemongrass. It sounds heavenly.
Bintu from Recipes From a Pantry serves up a strikingly vibrant Curried Carrot Soup (12). As with all good things in life, it is a very simple soup made with carrots, coconut milk and curry powder with a little ginger thrown in and takes just 10 minutes of effort. Fragrant, warming, quick and easy – just perfect.
I was delighted Nasifriet from By The Way took part in The Spice Challenge this month. I hadn’t come across her blog before but I get the feeling I might be spending quite some time there. I do like the look of her Malaysian influenced dishes; my mother is Malaysian but I don’t know the food from the region all that well. Nasifriet’s Steamed Crispy Shanghai Bok Choy in Ginger Garlic Sauce (13) looks so good and just the way I like my green vegetables.
Being an Aga owner, I’m rather a fan of slow cooked meats and this Slow Cooked Pork in Tonkatsu Sauce (Japanese Barbecue Sauce) (14) from Corina at Searching for Spice is one I shall be experimenting with very soon. The pork look so so tender and succulent, while I am intrigued by the sweet and sour Japanese inspired sauce. I think the phrase finger licking good most definitely applies here.
This Lamb Kofta Curry (15) is one of Angela from My Golden Pear’s favourite midweek curries and I really like the fact the kofta mixture is so versatile and can be used as meatballs in an appetiser, served with chutney or a yoghurt dip, or moulded on to skewers and char-grill as a starter, or cooked in this curry sauce for a main meal. Genius.
We have two more dishes from Spicy, Quirky and Serendipitous next. There’s a vibrantly healthy Broccoli Ginger Stir Fry (16) followed by Mushrooms, Tamarind, Ginger and Spice (18), both beautifully flavoured and full of gorgeous fresh vegetables.
If you’re thinking of trying your hand at homemade sushi, then this recipe for Homemade Pickled Ginger for Sushi (17) from Vohn’s Vittles is one for you. It is a perfect way to use up any excess root ginger and I love Vohn’s tip for peeling ginger with a teaspoon. How did I get to the grand age of 39 and not know you could peel ginger with a spoon?
Louisa at Eat Your Veg is my go to source of inspiration when it comes to tasty, fast food the whole family will love and her Soy & Ginger Glazed Salmon & Courgette Kebabs (19) are a brilliant example of her clever way of combining wholesome ingredients and punchy flavours in a way kids (and grown ups) just adore.
In the words of Aneela from The Odd Pantry, you’d better be “clutching your socks” when you take a look at her recipe for Ginger Chutney (20) as it is sure to knock them off! Aneela says this is an authentic South Indian chutney featuring daal, which she explains is sometimes used as a spice in Indian cooking, particularly the urad daal or black lentil. I never knew lentils could be considered a spice – I love the way I am always learning new things about food from my fellow bloggers.
Ginger is of course a traditional ingredient in so many baked goodies, featuring in cake and biscuit recipes from around the world. I was delighted with Heidi from Mamacook’s baked offering of Gingerbread Men (21) Ginger Parkin (22) Sugar Free Date & Ginger Muffins (23) and Quick Ginger Biscuits (25), which would make a brilliant spread for any tea party.
If you’re looking for a healthier alternative to the shop-bought breakfast snack, these Apricot, Ginger & Pecan Breakfast Bars (24) from Jane at The Hedge Combers look ideal, and a very tasty alternative too spiced with gorgeous crystallised ginger. I could eat these any day of the week, although Jane does recommend saving them for high days and holidays.
If you are planning a spot of Easter baking, but don’t fancy a big cake how about trying these dainty Ginger Simnel Cupcakes (26) from Alexandra aka The Lass in the Apron? Just like the traditional Simnel cake, they feature marzipan and lots of dried fruit and spices, and are then dipped in a delicious orange glaze and decorated with crystallized ginger. They look and sound just lovely.
Despite my personal passion for teacakes, I’ve never thought to make them with one of my favourite ingredients, stem ginger but I certainly will be trying it now after seeing this fantastic recipe for Spiced Teacakes (27) from Sarah at The Garden Deli. Do pop over to her blog to check out her wonderful springtime photos from her garden.
The sweet, ginger treats continue with these fun Coconut & Ginger Cake Pops (28) from Choclette at Chocolate Log Blog, which she baked using her new Lekue cake pop kit. Her tempting chocolaty treats are made with coconut oil, coconut sugar and a combination of coconut and gluten-free flour, as well as ground ginger and of course the best dark chocolate you can lay your hands on.
These Dutch Ginger Cake Squares (29) from Helen at Family–Friends–Food are an old family recipe, passed on to her mum from an elderly aunt in Australia, which looks deliciously moist and chewy. Plus I love those kind of recipes that come with family stories and memories attached. Helen also brings us some Ginger Cookies (32) which recently got a the seal of approval from her daughter Kipper and her little friends, who polished off a plate of them when their parents weren’t looking!
I’m rather taken by all things speculoos at the moment and so I’ve just got to have a go at this scrummy Speculoos Ice Cream (30) from Mel at Edible Things, made with whole spices echoing those found in traditional speculoos spice mix, and of course plenty of ginger. This might just have to be the first ice cream I make to test out my new ice cream maker.
Sarah at The Fig Tree is up next with her fragrantly delicious Fresh Ginger Cake (31) made from homegrown ginger from her friend’s greenhouse. Doesn’t it look and sound amazing? I wonder if I could try growing my own ginger here in Somerset…
I was hoping someone would bring some drinks to our ginger party and Mel from Edible Things came up trumps with lashings of Gingerade (33) – a gingery take on classic lemonade. I bet it tastes incredible and it looks perfect for drinking on a hot, sunny day in the garden, which I’m confident we’ll be enjoying lots of this summer. Wish, wish…
Lapin d’Or brings us a rather sophisticated dessert of Ginger Wine Zabaglione with Mango (34), which sounds divinely delicious bringing together warm ginger-sweet custard and soft succulent pieces of fresh mango. Heavenly.
To close, there’s one final entry from me with a very easy but very tasty Banana, Ginger and Chocolate Cake (35), a great way to use up ripe bananas and perfect for chocoholics big and small.
And the winner is…
If I could I’d award everyone a prize this month, the quality was just so damn good. But as ever there can only be one winner, and so I’m pleased to announce this month’s Spice Trail winner is Corina from Searching for Spice for her fabulous Slow Cooked Pork in Tonkatsu (Japanese Barbecue) Sauce. So many dishes made my mouth water this month, but probably this one most of all and I can’t wait to try that barbecue sauce.
Huge congratulations to Corina, who wins this lovely set of six ‘pantry design’ spice tins courtesy of Dot Com Gift Shop, home to delightfully quirky, often kitsch but always stylish gifts.
Thank you to everyone who took part in the cooking with ginger challenge. April’s Spice Trail challenge is now open and this month we are cooking our favourite Mexican dishes. I can’t wait to see what you bring to share!