Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.
We continue on our roling recipes journey by highlighting ginger, which was used in the previous carrot souffle recipe. I find that with ginger, no matter how little I buy of this strong root it is always still too much. Additionally when I need ginger in a recipe, I never have any around.
So today I decided that 1 will feature 3 things you can do with ginger in 1 post, including planting it to grow indoors so that you have access to ginger anytime you need.
Ginger works incredibly well to reduce nausea and is known to help reduce or prevent colds. I practically lived on ginger the first trimester of my pregnancies due to morning sickness, and these two recipes would make a great alternative to ginger tea or crystalized ginger that most women turn to. The first recipe is making honey and ginger lollipops and the second is ginger pudding. Both use only 2 ingredients and are so simple to make.
Honey Ginger Lollipops
1/2 cup honey
1 thumb sized piece of ginger peeled and grated
Lollipop sticks (if you wish you can omit the sticks and just make candy)
Parchment paper, wax paper or a silpat sheet
1) Bring the honey to a boil and ensure it reaches 300 degrees fahrenheit. If you do not have a thermometer you can test the doneness by adding a drop of the honey into ice water. If it hardens it is ready.
3) Line up the lollipop sticks. With a spoon carefully spoon the mixture over the sticks. Let cool for approximately 1hr. If you prefer just candy without the sticks, when it has cooled down slightly but still pliable, you cam lift up and roll the candy into a round or elongated shape.
Ginger Milk Pudding
Ginger milk pudding is extremely popular in Hong Kong. People are also fascinated by this because it is just with the ginger juice alone that congeals the milk into a pudding texture. No other gelatin or additives is required. You can add as much sugar you wish to taste, a little allows the ginger taste to show through, and a bit more makes it really taste like ginger ice cream. The texture is so smooth and creamy, almost like a silken tofu.
You will need
2 cups of milk (I used whole milk)
Thumb sized piece of ginger, or larger depending on how strong you like it
Granulated sugar to taste (I usually add 2-3 tsp
Cheese cloth or fine sieve
1) In a heavy bottom pot over medium heat, bring milk up to 180 degrees fahrenheit, or to a near boil. Stir in the sugar. Set aside and let it cool down for 5 minutes.
4) Pour the milk into the bowl(s).
5) This is very important. Do not move or jiggle the bowl(s) and allow the milk to rest for 5-10 minutes.
Lastly, if you wish to have fresh ginger readily on hand, it is incredibly simple to grow indoors in a pot!. Simply fill your planter with good potting soil and place the piece of ginger into the pot and sparsely cover the root with soil. Ensure that the nodules of the ginger root point upwards, as that is where the plant shoots will grow.
Whenever you need ginger, simply yank out the plant, hack off the size of the root you need, and replant. Water once or twice a week to ensure soil is moist. Ginger roots can grow several stalks that are several feet high, and if you’re lucky they will bloom flowers and infuse a wonderful ginger scent.