0 Spicy gingerbread loaf

This recipe is a firm family favourite and is pretty quick to whip up with the added bonus that its all made in one pan (less washing up, yeah I say). It has a lovely warm spicy flavour which is perfect with a cup of tea after a walk in blustery autumnal weather when you have been kicking through fallen leaves.

The sultanas are moist and juicy and really add something to this bake and it stores perfectly wrapped in an airtight tin, the recipe also has the bonus of making two loaf cakes.

What you need

• 1 cup of water
• 1 cup of granulated sugar
• 1 cup of sultanas
• 4 oz Quality margarine or butter
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice ( I used Lebuchen mix )
• 3 tsp ground ginger

Boil this for 10 minutes or so to allow the fruit to swell, then cool fully, add 2 eggs and 2 cups self raising flour and 1/2 tsp cream of tartar, mix well and pour into two 2lb loaf tins, bake in a preheated oven at 160c for 40-50 minutes.

Super easy, wonderful comfort food .......

This would also be served at a bonfire party or for revellers paying a visit trick or treating.

                                                          

                                          


I'm linking up this to Treat Petite hosted alternatively by Cakeyboi and The Baking Explorer, the theme this month is Trick or Treat.

                                                           

And also Bake of the Week over with Helen at Casa Costello

Detail: Spicy gingerbread loaf

0 Ginger Zinger cake - gluten free and super easy

This is an amazing cake and I challenge you to even tell its gluten free, its light, moist and delicious and very very moreish. Based on a recipe from Honeybuns bakery book (Ginger hippo cake) but with a few creative twists this is a very popular cake in our household and was very well received when I published a few photographs on instagram. I named it Ginger zinger as it contains ginger in four different forms, yet the ginger still doesn't overpower the cake. The filling and topping is very different from what is suggested in the original recipe and I think adds a flavour twist to the cake.

The recipe features sorghum flour which is a tall grass grain which produces a soft white flour and is naturally gluten free, this is combined with ground almonds to create a moist cake with volume. I am also one for not wasting flavours or ingredients soI  decided to use the sticky ginger syrup the stem ginger is preserved in, to enrich the lemon buttercream.I am really pleased with the result and it stores beautifully in the fridge just covered with film wrap, serve in generous slices with a cake fork or spoon.

What you need

• 175g butter - melted 
• Oil spray and tapioca flour for the baking tins
• 100g of drained stem ginger - chopped fine in the food processor
• 4 eggs - free range medium size
• 175g light soft brown sugar
• 125g ground almonds
• 100g sorghum flour
• 2 heaped tsp ground ginger 
• 1 tsp baking powder

Buttercream filling

• 200g soft butter or half and half butter spread and butter
• 400g icing sugar
• Lemon juice (or lemon extract or fiori di sicilia essence)
• Ginger Syrup from stem ginger
• Chopped crystallised for sprinkling on top

2 x 8" sandwich cake tins

What you do

• Preheat the oven to 180c 
• Oil spray the tins and flour dust with tapioca flour, tap the tins to remove the excess
• Mix the finely chopped stem ginger, eggs, sugar, flour, ground almonds, ginger and baking powder and cooled melted butter in a large mixing bowl or stand mixer until you have a smooth mixture.
• Working quickly pour into the prepared tins, splitting the mixture equally between the two tins.
• Place in the oven and bake for 25 -30 minutes until golden, well risen and firm to the touch in the middle.
• Cool in the tins on a wire rack and once fully cool remove from the tins by loosening with a palette knife around the tin and up turning onto a tea towel.
• To make the buttercream whip the softened butter and icing sugar, syrup and lemon juice in a mixer, beat thoroughly for at least 7 minutes, until all the sugar has dissolved and the buttercream isn't gritty.
• Smooth just over half the quantity of buttercream on the base layer of the cake, top with the other layer and then create the topping buttercream.
• Smooth the rest of the buttercream on the top of the cake and sprinkle on the middle the chopped crystallised ginger.
• Ta dah ! Ginger Zinger Cake, best served slightly cool with a refreshing cup of tea. 

If you wished you could add another ginger or lemon layer to the flavours by using a ginger jam or lemon marmalade to fill the cake along with the buttercream.

Given the quantity of ginger contained in this recipe I am including this post in the link up for "The Spice Trail" hosted by Bangers and Mash

                                                      

I am also linking up to Casa Castello for Bake of the Week too, as I promised when I blogged this cake I would link up as it contains sorghum flour.


                                                       

Detail: Ginger Zinger cake - gluten free and super easy

0 Teryaki Chicken

Chicken Teryaki is a staple dish in the LF household, I think mainly due to the fact that its an easy dish to whip up after a busy day at work, it also tastes amazing and the only thing that you need to think about is ensuring that I have got the chicken breasts out of the freezer to thaw before I go to work. I love to serve this with egg and pea fried rice which is great as it uses frozen peas and is made with all storecupboard ingredients. I always have fresh ginger in the vegetable rack so I can make terayaki when ever the mood takes me, it lasts very well if kept in a cool dark place.

Terayaki is a Japanese method of cooking which creates a glaze of soya sauce (or if you are gluten free Tamari works fine), apparently the tera part means shiny and the yaki is the cooking method. The glaze here is from soya sauce, mirin and some brown sugar. I am sure the dish would work well with prawns or salmon also.

What you need

• 2 large skinless chicken breasts - chopped into bite sized chunks
• About 50g brown sugar
• 80ml mirin (rice wine)
• 60ml soya sauce or tamari (check thats is Gluten free)
• Salt and pepper
• Small piece of fresh ginger, peeled and finely grated -about a thumb sized piece
• 1 medium red onion or 6 spring onions - peeled and chopped finely (I have used welsh onions too)
• 1 clove of garlic - peeled and finely chopped
• 1 tbsp seasame seeds - toasted
• Seasame oil or wok oil

What you do

• Firstly ensure you have all your ingredients ready to hand, prepared and ready to go as this is a really quick dish
• Start by heating the oil in the wok / frying pan
• In a bowl mix the brown sugar, soya sauce and mirin to make a sauce
• Fry off the chicken pieces , sprinkled with a little salt and pepper until golden
• Now add the ginger and garlic to the pan and cook for a minute or so
• Add the sauce mixture to the pan and cook for about 5 minutes as the sauce starts to reduce and thicken and become glossy.
• Add the onions to the pan and cook until they have wilted.
• The chicken should now be cooked, remove from the hob and sprinkle with the toasted sesame seeds
• Serve with fried rice immediately

Detail: Teryaki Chicken

0 Maple syrup roasted carrot and ginger soup

Its been a wild weekend for weather in the UK and I am in need of comfort food and this soup certainly hits the mark on that score, using fresh local juicy carrots, a touch of warming ginger and the gorgeous smoky warmth of maple syrup this is a soup equivalent of a warm fluffy blanket.

Maple syrup is a natural product and I would love to go tapping maple trees but I don't think we can grow the right type of trees in UK, I have even found a website that tells you how to carry out the process.

On with recipe !

What you need

• 5 medium sized carrots, peeled and chopped into batons
• 1 white onion ,peeled- cut in chunks
• 1 inch piece of fresh ginger, peeled and cut into match sticks
• 2 cloves of garlic, peeled but left whole
• 1-2 tbsp sunflower oil
• 2 tbsp maple syrup
• 500ml vegetable stock
• Sea salt and freshly ground black pepper
• Chives to garnish

What you do

• Pre heat the oven to 200c 
• Place all the vegetables and ginger in a roasting tin and toss with the oil and maple syrup
• Bake for about 45 minutes until the vegetables are slightly caramelised 
• Allow to cool slightly and place in a  suitably sized saucepan, add the stock
• Blitz with a hand held blender until smooth
• Bring the soup to a gentle simmer and season to taste.
• Serve when piping hot, garnished with snipped chives.

We hope you enjoy the recipe, we did if you'd like to leave a comment then please do so below. We love reading your comments.

Detail: Maple syrup roasted carrot and ginger soup