ginger – Page 2 – Sweet Tooth Experiments

Sweet Potato Spiced Pie

Posted on December 29, 2016 Posted in Pies .

Sweet Potato Spiced Pie

This recipe was created as I wanted to make a pumpkin pie for a Christmas catch-up dinner, however had limited time to make the pie and had no pumpkin on hand, only sweet potato. Thus a sweet potato pie was created.

After the sweet potato in the pie was deemed a dinner success I decided that I would play around with the ingredients to take the pie from great to scrumptious.

After a few alternations and tweaks the below recipe was formed.

Sweet Potato Spiced Pie recipe

Ingredients:

Base:

250g butternut biscuits
½ tsn ground cinnamon
¼ tsn ground ginger
¼ tsn all spice
100g butter, melted

Filling:

500g sweet potato
420ml milk
100g sugar
1 + ½ tsn ground cinnamon
½ tsn ground ginger
¼ tsn all spice
2 eggs

Topping:

300ml cream
1 tsn vanilla essence
½ tsn ground cinnamon
20g icing sugar

Method:

Preheat the oven to 160c degrees.
Place all the base ingredients into a food processor and blitz until well combine and sand like in texture.
Pour the mix into a 25cm pie dish and flatten with fingertips on the base and sides of the tin, place in the fridge to set.
To prepare the potato cut into cubes and place into a saucepan filled with water.
On a high heat boil the potato until a skewer inserted into a piece glides in and out easily.
Place the pumpkin with 80ml of milk into the food processor and blitz until pureed, set aside until cooled.
Add the remaining milk, sugar, spices and egg to the potato mix and beat with a hand whisk until well combined.
Pour the potato filling into the prepared base and bake for 70 minutes or until set when touched on top.
Place the pie on a cooling tray to cool.
Meanwhile make the topping by whipping the cream with electric beaters until soft peaks form.
Add the remaining ingredients and beat on low until peaks form.
Once the pie is cold top with the cream and leave in the fridge for 4 hours to fully set before serving.

Sweet Potato Spiced Pie recipe

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Spiced Ginger and Chocolate Bread

Posted on August 28, 2016 Posted in Bread .

Spiced Ginger and Chocolate Bread

I do occasionally dabble with dough and on this occasion I thought I would pair sweet (but tart) and spicy flavours to take savory bread to the next level.

So what’s the first thing that comes to mind when you think sweet…chocolate, that’s right.

We eat sweet Banana Bread for breakfast so why not Chocolate Bread? Chocolate alone was a bit mundane (bakeries do this nowadays) so I decided to add in some spices to give a few kicks to enhance the chocolates taste and the breads flavour. Thus my Spiced Ginger and Chocolate Bread was born.

Ingredients:

400g white bread flour
1 tbsn sugar
3 tsn ground ginger
½ tsn cinnamon
½ tsn ground cloves
Pinch chili Powder
1 tsn salt
½ tsn dried yeast
1 tbsn oil
160g dark (70% cocoa) chocolate chips

Method:

Mix together the flour, sugar, ginger, cinnamon, cloves, chili powder and salt in a bowl.
Place the yeast and 280ml of warm water in a bowl for 5 minutes or until it bubbles.
Stir the oil with the warm water then pour into the flour mix, stir.
Lightly flour a bench and knead the dough for 10 minutes or until smooth and elastic.
Place the dough in a bowl and cover with cling wrap or a tea towel for 1-2 hours to prove (or until it doubled in size).
Add the chocolate chips and combine with the dough.
Lightly flour the bench again and knead the chocolate through the dough for 2 minutes.
Line a baking tray with baking paper and shape the dough into a bread shape and place on the tray.
Cover the bread again and leave to prove for another hour.
Pre-heat the oven to 220c degrees and place a small bowl of water in the bottom of the oven to stop the bread drying out.
Once proved cut slits in the top of the bread and place in the oven for 25 minutes or until the load sounds hollow.

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Pineapple Lime and Coconut Tapioca Pudding

Posted on May 15, 2016 Posted in Pudding .

Pineapple Lime and Coconut Tapioca Pudding

I have done quite a few experiments with tapioca/sago with a varying range of results. To be completely honest 90% of the time the end result is disappointing, bland and needs more sweetness.

This recipe’s success was a major surprise. The flavors of coconut, lime, ginger and pineapple all make perfect sense to be combine into a lovely treat, though it’s the caramel sauce made with coconut milk and a slight tang of lime juice that really steals the show. This little addition brings the recipe to a new level and makes the dessert so moreish.

Ingredients:

400g coconut cream
625ml coconut milk
40g white sugar
100g tapioca pearls
110g brown sugar
300g pineapple
1+ ½ tsn ground ginger
4 tsn lime juice
30g desiccated/shaved coconut, toasted

Method:

Place the coconut milk, 200ml coconut cream and white sugar into a saucepan and stir on a high heat until the sugar is dissolved and the mix is boiling.
Add the tapioca and bring the recipe down to a simmer and cook for 25 minutes stirring frequently until mix thickens and the pearls are transparent with a white dot in the center.
Pour the mix into a bowl and leave aside to cool.
Meanwhile to make the sauce place the remaining 200ml of the coconut cream and the brown sugar into a saucepan and stir on a high heat until well combine and the sugar is dissolved.
Add the pieced pineapple, the ground ginger and the lime juice and stir for 3 minutes or until the mix thickens to a caramel consistency.
Take the saucepan off the heat and leave aside to cool.
Spoon half of the sauce and pineapple into the base of 6 cup ramekins.
Spoon the tapioca mix into the 6 ramekins evenly.
Top with the remaining sauce and pineapple.
Sprinkle with the toasted coconut.
Place in the fridge for 1 hour to set completely.

Notes:

I have topped with some pomegranate for some extra colour.

Pineapple Lime and Coconut Tapioca Pudding

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Pumpkin Vanilla and Cinnamon Scrolls

Posted on April 18, 2016 Posted in Bread .

Pumpkin Vanilla and Cinnamon Scrolls

Yes pumpkin and vanilla are not common scroll flavors or textures to be included in a recipe, but this recipe is full of surprises.

All I can say is OMG, after eating these I never thought I was a scroll lover but im now converted!

Though you can’t taste the pumpkin, what it does is adds a fluffiness to the scrolls, making them so light.

The vanilla (especially in the icing) along with the cinnamon work brilliantly together.

The best thing about this recipe is the filling. Yes the icing and scroll dough is super tasty the filling is to die for.

I don’t even like walnuts but could eat the mix straight!

Ingredients:

Dough:

60ml warm milk
7g yeast
45g sugar
2 eggs
160g pumpkin puree
475g plain bread flour
¼ tsn salt
100g butter

Filling:

100g butter
45g brown sugar
1 tbsn cinnamon
½ tsn ground ginger
½ tsn ground cloves
40g honey
1 tbsn corn starch
145g pecans

Icing:

2 cups icing sugar
40g corn syrup
1 tbsn vanilla essence
1 + 1/2 tsn ground cinnamon
40g butter
40ml milk

Extra:

20g butter

Method:

Place the milk, yeast and 1 tbsn on the sugar into a bowl, whisk with a hand whisk to combine and leave for 10 mins to froth.
Cut and de-skin the pumpkin into small pieces. Steam in the microwave until a knife inserted into the pumpkin comes out with ease.
Place the pumpkin in a food processor and blitz until pureed.
Add the eggs and puree to the milk mix and whisk with a hand whisk until combine.
Place the flour, salt and remaining sugar into a kitchen aid (or equivalent) and beat on a low speed until combine. Add the puree and beat on medium until well combined.
Dice the butter into pieces and soften slightly in the microwave. With the processor going add the butter 2 pieces at a time and leave beating for 2 minutes.
Once dough is done flour a surface and knead the dough for 3 minutes.
Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 1 hour or until doubled in size.
Meanwhile to make the filling place the pecans into a food processor and blitz until they resemble bread crumbs.
Soften the butter slightly and place all ingredients into a bowl and whisk with a hand whisk until well combined.
Pre-heat the oven to 180c degrees and line a large slice tin with baking paper.
Once dough is ready flour the surface again and place the dough on the surface.
Using a rolling pin roll the dough out to 30cm x 40cm.
Spoon the nut mix over the dough evenly until almost reaching the edges.
Roll up the dough from the longer sides to resemble a long log.
Cut off the 2 ends of the log to make the ends straight.
Cut the log into 12 equal rolls and place cut side up onto the tray.
Cover the tray with plastic wrap and leave aside for 1 hour or until doubled in size.
Once proved melt the extra butter and brush onto the top of each roll.
Place the tray into the oven and bake for 30 minutes or until the scrolls sound hollow when tapped.
Remove from the oven and leave aside to cool slightly (around 10 mins).
Meanwhile make the icing by melting the butter slightly and placing in a bowl with the remaining icing ingredients.
Using a hand whisk beat until well combined.
Drizzle icing over the scrolls and serve.

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Traditional Panforte

Posted on March 13, 2016 Posted in Italy .

Traditional Panforte

A traditional Italian dessert that goes back to the 13^th century. The name itself means strong bread thanks to the layer of spices, in particular pepper.

There are so many variations to this traditional sweet treat, therefore I decided to experiment by baking 3 types; one with coffee, one with chocolate and one plain. The chocolate Panforte was by far the tastiest.

There are also variations in the nuts, fruit and spices in this dessert. I opted for the ingredients that I loved and deemed would work well together.

I actually didn’t think much of this dessert when I first made it, but after having a piece the next day after the flavours had time to develop I couldn’t put the slice down.

Ingredients:

100g hazelnuts
100g almonds
150g candied citrus zest (or glace zest)
60g dried figs
60g glace cherries
¼ tsn black pepper
¼ tsn ground cloves
½ tsn ground cinnamon
¼ tsn ground ginger
100g flour
¼ tsn salt
2 tbsn cocoa powder
100g dark chocolate
135g sugar
180ml honey

Method:

Pre-heat the oven to 180c degrees and line a 25cm spring form cake tin with baking paper.
Place the hazelnuts and almonds in a pre-heated oven on a baking tray for 6 minutes or until just raosted. Remove the almonds.
Allow the hazelnuts to roast for 5 more minutes then place the hazelnuts in a dishtowel.
Rub the hazelnuts in the towel to remove the skin.
Coarsely chop up the nuts.
Chop up the dried figs and glace cherries.
Turn the oven down to 150c degrees.
Stir the nuts, zest, figs, cherries, spices, flour, salt and cocoa powder until well combine.
Place the dark chocolate in a bowl and on a low level heat the chocolate for 1 minute in the microwave. Stir then continue in 20 sec intervals until the chocolate is melted. Set aside to cool.
Combine the chocolate to the nut mix.
Bring sugar and honey to a boil in a saucepan over medium heat, stirring until sugar is dissolved. Then boil without stirring until a candy thermometer reaches 120c degrees.
Immediately pour honey over the fruit mixture and quickly stir until combined (mixture will be very thick and sticky).
Spoon mixture into the tin and spread evenly with back of a wet spoon.
Dampen your hands and press mixture firmly and evenly to compact as much as possible.
Bake in the oven for 30 minutes or until edges start to rise slightly and the top is bubbling.
Cool panforte completely in the cake tin on a cooling rack.
Once cooled remove from the tin, remove the baking paper, dust with icing sugar and cut into slices.

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Frozen Ginger Gin and Citrus Cake

Posted on December 14, 2015 Posted in Cakes, Ice-cream cake .

Frozen Ginger Gin and Citrus Cake

For a while now I have been experimenting with a flavor fusion in which I know absolutely works but just can’t seem to make a recipe that is super amazing. Nice and tasty yes but nothing special enough to make it to my blog.

Finally, after a failed ice-cream meringue cake that had an ever-so-tasty ice-cream filling I reworked the recipe to change the meringue into a sponge and the outcome was exactly what I was looking for.

A deliciously fluffy sponge structure and a tasty textured ice-cream filling.

If you’re a fan of gin and ginger cocktails you are going to love this recipe.

Ingredients:

Cake:

4 eggs
140g sugar
120g flour
2 tsn ground ginger
2 tsn lime zest
45ml gin

Filling:

1kg vanilla ice-cream
1 tbsn lemon zest
1 tbsn lime zest
1 tbsn ground ginger
80ml gin
30g almond meal
40g icing sugar

Extra:

10g icing sugar
1 tsn ground ginger
1 tsn lime zest
20g glace ginger (optional)

Method:

Preheat the oven to 180c degrees and line a 20cm x 40cm cake tin with baking paper.
Place all the sponge ingredients in a bowl and using electric beaters whisk on a slow speed for 60 seconds.
Pour the mix into the cake tin and bake in the oven for 10 minutes.
Invert tray onto a cooling rack and leave for 10 minutes.
Meanwhile, to make the ice-cream filling place the ice-cream into a bowl and place in the microwave on medium for 30 seconds.
Add the zest, ginger, gin, almond meal and icing sugar and using a hand whisk beat until well combined.
Peel the baking paper off the cooled sponge cake.
Line a 20cm x 20cm cake tin with 2 layers of plastic wrap, keeping it in place with oil spray.
Cut the sponge in half to make 2 x 20x20cm sponge pieces.
Place one piece in the base of the tin, cutting slightly to fit if need be.
Pour the ice-cream mix into the tin on top of the base until almost to the top.
Add the second cake piece to the top of the tin, push down slightly and place the tin in the freezer overnight to completely set.
To serve, place the bottom of the tin into hot water for 5 seconds, and pull the plastic wrap until the cake is out.
Invert the cake onto a plate and remove the plastic wrap.
To decorate I sieved the icing sugar and ginger over the top of the cake. Sprinkled the zest of the top and scattered the glace ginger.

Frozen Ginger Gin and Citrus Cake recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’

Posted on July 7, 2015 Posted in Cakes .

Spiked Spiced Chocolate Tofu ‘Cheesecake’

You may recall in the past I have made the most amazing chocolate mousse tart with tofu and a cheesecake with yoghurt and milk instead of actual cheese.

On this same vein of thought I decided to experiment with a tofu ‘cheesecake’.

I am always looking for ways to incorporate unusual ingredients into my recipes as well as create healthier alternatives to the normal sweet treat version.

Once I worked up a base recipe I then came up with an interesting (but scrumptious) flavour pairing.

The end result = silky smooth filling of a low fat and high protein sweet treat.

Ingredients:

Base:

280g Nice biscuits
130g butter

Filling:

80ml milk
1 tsn coffee granules
240g sugar
240g firm tofu
40g butter
40ml orange juice
½ tsn orange zest
2 tsn vanilla essence
25ml bourbon
50g cocoa powder
½ tsn ground ginger
½ tsn ground cinnamon
1 tsn all spice

Method:

Pre-heat the oven to 160c degrees and line a 25cm spring form cake tin with baking paper.
Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
Melt the 130g of butter and mix through the biscuit crumbs.
Once well combine pour the mix into the cake tin and using fingers press the mix into the base and sides of the cake tin. Place tin in the fridge to firm.
To make the filling heat the milk up in the microwave until boiling.
Add the coffee granules and sugar to the milk and stir until well combine and the sugar has melted.
Place the milk mix into a food processor with all the remaining ingredients and blitz until well combine and smooth.
Pour the mix into the cake tin and bake in the oven for 1h 15mins, or until the top is set completely.
Leave in the tin to cool then allow to firm in the fridge for 3 hours.
Release from the tin, decorate with cocoa powder and enjoy.

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Ginger and Pineapple Butterscotch Cake

Posted on February 16, 2015 Posted in Cakes .

Ginger and Pineapple Butterscotch Cake

There is not much to say about this cake apart from the fact that it is super amazing, exceeded my expectations, and was impossible to stop eating.

I do like pineapple but its not one of my favorite flavors, thus it’s no surprise I have not baked recently where pineapple is the ingredient hero. As a result I decided it was about time.

After taste testing a few flavour combos with pineapple I decided that the ginger and butterscotch (I know bazaar combo) was my favorite and would be the base of a cake.

This sweet treat is easy peasy to bake that delivers a result that will impress. The texture is pudding like and the butterscotch ‘icing’ is the perfect complement on the pineapple and ginger pairing.

Ingredients:

Cake:

125g butter
110g brown sugar
1 tsn vanilla essence
2 eggs
150g flour
2 tsn baking powder
¼ tsn bi carbonate of soda
2 + ½ tsn ground ginger
80ml milk
360g finely diced pineapple

Butterscotch:

65g butter
65g brown sugar
1 tsn ground ginger

Method:

Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
Using electric beaters beat the butter, sugar and vanilla in a bowl for 5 minutes or until light and creamy.
Add the eggs one at a time, beating in between each addition.
In another bowl sift the flour, baking powder, bi carb and ginger. Mix to combine.
Add the drained pineapple pieces to the flour and mix until the flour coats the pineapple.
Add the flour mix as well as the milk to the butter mix and beat with electric beaters unit just combine.
Pour the batter into the cake tin and flatten the top with the back of a spoon.
Bake in the oven for 25 minutes or until a skewer inserted in the cake comes out clean.
In the interim, make the butterscotch by placing the butter, sugar, ginger and 40ml of water in a saucepan on a hot stove and stir until the sugar has melted.
Allow the mix to boil on medium heat for 5 minutes or until the Butterscotch has thickened.
Once the cake is cool using a skewer poke holes in the top of the cake.
Pour the butterscotch and allow the cake to soak up the liquid evenly.
Once the cake has cooled completely remove from the cake tin and place on a plate to serve.

Notes:

1 x 845g can of pineapple pieces in juice will easily cover the amount of pineapple you will need for this cake.
I have decorated the cake by placing the left over pineapple in the oven on low for an hour to dry them out as well as a dust of icing sugar.

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Fig and Grape Syrup Cake

Posted on January 12, 2015 Posted in Cakes .

Fig and Grape Syrup Cake

To challenge myself I am always adding to the list of fruits (and some vegetables) that I am yet to bake with, where I am slowly but surely getting my way through the list.

This cake quite simply incorporates 2 fruits I have not baked with previously that I felt could pair well together and that they certainly did!

Grapes as the core cake ingredient does sound a little bazaar and to make it ever more weird sounding the addition of a date syrup…but trust me this does work.

This recipe is the culprit for my recent fixation with figs (which will become evident soon enough), which was such a delightful cake to eat.

Ingredients:

Cake:

225ml sherry
200g brown sugar
130g butter
1 orange
1 lemon
340g grapes
225g plain flour
1 tsn baking powder

Syrup:

40g dried fig
80g sugar
2 tbsn honey
½ tsn ground ginger

Method:

Pre-heat the oven to 180c and line a 23cm cake tin with baking paper.
Pour the sherry into a pan on the stove and boil on medium heat. Once boiled reduce heat and simmer for 5 minutes or until the mix reduces to 160ml.
Remove Sherry off the heat and set aside.
With electric beaters beat the sugar, butter and zest of the lemon and orange until thick and creamy.
Using a food processor blitz 160g grapes until liquefied.
Add the blitzed grape mix to the sherry and then add to the butter mix.
Sift in the flour and baking powder into the butter mix then fold until the mix is well combine.
Spoon the batter into the cake tin, using the back of the spoon flatten.
Cut the remaining (180g) grapes in half and place the grapes on the top of the cake – cut side up.
Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
To make the syrup, dice the figs up and place them in a saucepan on the stove with the sugar, 300ml of water, the honey and the ground ginger.
Stir on medium until the mix boils then continue boiling for 5 minutes of until the mix becomes thicker and syrupy.
Once done remove off the heat and pass through a sieve to remove fig pieces.
Once the cake is cooked, using the skewer poke holes in the top of the cake and pure in the syrup over the cakes evenly.
Leave the cake in the tin to cool then serve with fig pieces scattered on top.

Notes:

40g dried fig is around 2 dried figs.
If you don’t have Sherry you can replace with any other sweet wine such as Port or Brandy.

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Grapefruit Pistachio Rose and Ginger Syrup Cake

Posted on November 13, 2014 Posted in Cakes .

Grapefruit Pistachio Rose and Ginger Syrup Cake

In the background of my baking that you don’t see I have actually been trying to bake with Grapefruit with 5 attempts now. This sweet but sour citrus fruit is being very difficult with me.

I’ve trialed biscuits, slice and cakes in the past but this time FINALLY after much research with Grapefruit flavour parings and textures I have come home with the goods!

Who would have though that to complement and tone down the sourness of the fruit the best combo to Grapefruit is Pistachio, Ginger, Lemon and Rosewater…say what?

Seriously this cake is one not to pass on. With it’s Middle Eastern influence and European taste I dare anyone to produce a higher quality tasting Grapefruit cake!

Ingredients:

160g shelled, unsalted pistachios
150g butter
135g caster sugar
3 eggs
3 tsn rosewater essence (equivalent to 3tbsn rosewater)
2tbsn milk
2 tbsn lime juice
1 Grapefruit zest (or 4 tsn zest)
1+1/2 tsn ground ginger
240g self raising flour
1 tbsn bicarbonate of soda

For the grapefruit syrup:

1 grapefruit
110g water
2 tsn rosewater essence
90g caster sugar

Method:

Preheat oven to 180c and line a 23cm spring form baking tin with baking paper.
Place 135g of the pistachios in a food processor and process until finely ground.
Roughly chop up the remaining 25g pistachios and reserve for the top for decorations.
Using electric beaters beat the sugar and butter until light and fluffy.
Add in the eggs, beating in between each addition until pale and creamy.
Add the rosewater essence, milk, lime juice and zest beating in between each addition.
In a separate bowl combine the ground pistachios, flour, bicarb and ginger whisking to mix. Sift the dry ingredients into the liquid mix.
Using a spatula folder the dry ingredients into the wet until combine then pour into the cake tin.
Bake in the oven for 45 mins or until a skewer inserted in the center comes out clean.
To make the grapefruit syrup squeeze the juice of the grapefruit through a sieve and into a pan with the water, rosewater essence and sugar and gently heat until the sugar is dissolved.
Increase the heat and boil for 2 mins until the liquid resembles a thin syrup.
Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
Leave the cake to cool completely in its tin.
Once cold remove the cake from the tin and scatter with the remaining pistachio pieces.

Notes:

You will need 1 whole grapefuit for this recipe.
This cake is best served warm.
Serve with a scoop on ice-cream, yum!

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« Previous Page

Sweet Tooth Experiments

Tag Archives: ginger

Sweet Potato Spiced Pie

Spiced Ginger and Chocolate Bread

Pineapple Lime and Coconut Tapioca Pudding

Pumpkin Vanilla and Cinnamon Scrolls

Traditional Panforte

Frozen Ginger Gin and Citrus Cake

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Ginger and Pineapple Butterscotch Cake

Fig and Grape Syrup Cake

Grapefruit Pistachio Rose and Ginger Syrup Cake

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