GINGER MINT RECIPES

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PUMPKIN AND GINGER SOUP | VEGETABLES RECIPES | JAMIE OLIVER



Pumpkin and Ginger Soup | Vegetables Recipes | Jamie Oliver image

Total Time 1 hours

Yield 4

Number Of Ingredients 9

1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk plus extra to serve
½ tablespoon chilli powder
1 lime

Steps:

    1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
    2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
    3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
    4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Nutrition Facts : Calories 90 calories, FatContent 4.4 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 4.6 g protein, CarbohydrateContent 8.7 g carbohydrate, SugarContent 6 g sugar, SodiumContent 0.6 g salt, FiberContent 2.9 g fibre

HOMEMADE GINGER BEER RECIPE | BBC GOOD FOOD



Homemade ginger beer recipe | BBC Good Food image

Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water

Provided by Esther Clark

Categories     Drink

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Serves 4-6

Number Of Ingredients 7

200g ginger , thickly sliced
2 large lemons , peeled and juiced
75g golden caster sugar
100g light brown muscovado sugar
ice
1 litre soda or sparkling water
mint sprigs, to serve

Steps:

  • Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
  • Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
  • Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.

Nutrition Facts : Calories 119 calories, CarbohydrateContent 30 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 0.1 grams protein, SodiumContent 0.09 milligram of sodium

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