Ginger with Ginger

A recipe I came across this morning from A Spoonful of Sugar

Ginger Crunch

Base:
200g plain flour
100g caster sugar
1 tsp baking powder
1 tsp ground ginger (organic is particularly pungent)
125g softened butter (unsalted)
40g crystallised ginger chunks, roughly chopped

Icing:
150g unsalted butter
4 tbsp golden syrup
270g icing sugar, sifted
1 tbsp ground ginger

Preheat oven to 180C. Line a 9″ square tin with baking parchment. (I don’t do anything fancy here. Just squish it into the tin and the base will push into the corners nicely. No need for scissors!)

Put flour, sugar, baking powder and ginger into the bowl of a food processor and pulse briefly in lieu of sifting. Tip in the butter and pulse. When half-mixed, add the ginger pieces and continue pulsing until the mixture resembles breadcrumbs. If it clumps together claggily, you’ve gone too far. It’ll still taste fine, though.

Press crumbs evenly over base of the tin. Bake for approximately 30 minutes until puffed up and golden brown. Do not remove from tin. Put tin on a wire rack.

Before the end of the cooking time, prepare the icing. Melt the butter and golden syrup together in a medium saucepan over medium heat. Tip in the sifted icing sugar and ginger and stir well. Cook for another minute or two–this prevents the butter from “leaking” out of the icing–then quickly pour the icing over the still piping hot base. Shake the tin gently–with oven glove on!–to even it out and ensure icing gets all the way to the corners, then leave to set.

When set cut into squares or bars. Store in an airtight tin or plastic tub. It makes rather a lot!!

Canadian Living: Green Velvet Soup

Green Velvet Soup
1 tbsp. extra-virgin olive oil
2 leeks (white and light green parts only), sliced
1 large onion, diced
1 tsp. salt
1/4 tsp. pepper
4 cups diced zucchini (about 1 1/4 lbs)
1 potato, peeled and diced
1/3 cup 10% cream
1 tbsp. lemon juice
Garnish :
4 thin slices lemon
2 tbsp. finely chopped fresh chives

In large saucepan, heat oil over medium heat; fry leeks, onion, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Add zucchini, potato and 4 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.

In batches, transfer to blender or with immersion blender, puree until smooth. Return to pan. Stir in cream and lemon juice, adding more lemon juice, if desired. (Make ahead: Let cool for 30 minutes. Transfer to an air tight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours; reheat over medium heat without boiling).

Garnish: Top each serving wtih lemon slice; sprinkle with chives.

Makes 6 to 8 servings.

I typed this one from Canadian Living magazine. It was one of the recipes they had last month, to help use up all that zucchini growing in so many gardens. I like soups and this one sounds really good.

Rachael Ray


How could you not enjoy watching a woman who smiles like that? I hadn’t heard of Rachael Ray till the commericals started for her coming show. My Mom really enjoyed watching her on TV in Florida. So she turned it on today, the first day of her new show which is appearing here (in Canada- Toronto) as well. It was fun even though I’m not into Oprah or shoes. Half the show was recipes and cooking ideas. I’d watch it again. It sure beats Dr. Phil.

Smartie Cookies for the New Year!!

Everyone needs Smartie cookies!! Also great for kid’s birthdays. We used to have Smartie parties.

Super Smarties® Cookies
Here’s a great treat that is sure to make your child smile.

1 1/2 cups all-purpose flour

1 tsp salt

1/2 tsp baking soda

1/2 cup each butter and shortening, softened

3/4 cup granulated sugar

1/2 cup packed brown sugar

1 tsp vanilla

2 eggs

2 cups rolled oats (not instant)

1 1/2 cups NESTLÉ® SMARTIES® candies (about six 56 g pkgs)

Preheat oven to 350ºF (180ºC). Stir together flour, salt and baking soda in small bowl. Beat together butter, shortening, sugars and vanilla in large bowl until fluffy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in rolled oats and 1 cup (250 ml) SMARTIES® until well combined.

Drop dough by tablespoonfuls (15 ml) about 2-inches (5 cm) apart onto ungreased baking sheets. Flatten cookies slightly; press 2 or 3 remaining SMARTIES® into each. Bake 10 to 12 minutes or until golden brown. Let cool on baking sheet 5 minutes; transfer to baking rack to cool completely.

Makes about 48 cookies.