Don’t forget the ginger!!
I’d forgotten just how delicious ginger is whether it’s crystallised, fresh or in a powdered form. There’s nothing so soothing as a cup of tea that’s made from freshly finely cut ginger over which has been poured hot water with some honey.
I had some delicious ginger shortbread yesterday accompanied by a delicate green tea. I met a friend of mine at a tea house. She’d ordered the cookies and I tried them when I arrived. When I tried one of them I remembered the root ginger that I had and I ought to do something with rather than just leave to sprout. I shouldn’t just leave it to sprout! So, I broke off the bit that was sprouting, put it into a jar in some water so that it could grow some roots (hopefully) and shoved the rest in the freezer. Now, I’ve a new plant that’s growing alongside, in water in a jam jar sitting along side my two poor African violets which are, fortunately, slowly recovering from a blast of cold icy winter air. (I’d made the mistake of leaving them in the draft of an open window when I had to open my windows since I’d set off the fire alarm by mistake when cooking one evening.) Now, the question exists how to deal with my abundance of root ginger. I could go the usual route and make gingerbread, ginger cookies, or with honey while poaching pears or in a tomato sauce with the usual garlic, olive oil and chopped onion. Perhaps I should put a piece in some green tea next time I make some…or maybe I should make some Chai from scratch rather than use those horrid sachets of Chai tea that I’ve got in my cupboard when I thought that I’d at least try it. That’s a possibility but I’ve an abundance of green tea with ginger or ginger and peach tea. Perhaps I should make ginger madeleines….or even fresh ginger cake that’s so moist that it collapses in between your fingers. Mmmm..I think that I’ll pick something where the ginger flavour lingers the longest.
Ginger is
