Ginger is a root with fantastic properties, a panacea for the organism that can be consumed in many ways:
> fresh in infusions and in original recipes,
> dried and powdered in tea and herbal teas, sweets and biscuits,
> extracted as juice in centrifuged or in syrups and candied fruit.
Let's see below how to make candied ginger and how to use it in the pastry recipe .
Recipe for making candied ginger
Ingredients :
> 500 grams of fresh ginger root;
> 500 grams of granulated sugar;
> just over a liter of water;
> 1/2 teaspoon of salt
Preparation : peel and carefully clean all the ginger root, cut it into very thin slices, about 3 millimeters (or into cubes of about half a centimeter if you prefer), place it in a large pot and cover it with about a liter of water.
Bring everything to a boil and simmer for about half an hour, forty minutes. Drain everything and put the ginger back in the pan. At this point add the sugar, salt and a cup of water and cook again for about 30 minutes, stirring occasionally with a wooden spoon.
Drain the slices and place them on a grid or a sheet of baking paper to dry them well. Leave them like this a whole night. Then dip the slices in a bowl with a few tablespoons of granulated sugar, keep the candied ginger obtained at room temperature, in airtight glass jars, bags or tin containers, where it stays for about a couple of months.
The candied ginger so prepared can be a nice gift for friends, if some decoration with raffia threads and colored satin ribbons is added to the glass jar; or it can be an excellent ingredient for desserts, biscuits, cakes or homemade ice cream .
Discover 6 more recipes with ginger, fresh or powdered
A special pastry with candied ginger
Here is the recipe for shortcrust pastry with corn oil and candied ginger, the basis for excellent fruit tarts or seasonal jam!
Ingredients :
> 300 g of type 00 flour,
> 100 g of whole cane sugar,
> 100 g of corn seed oil,
> an average egg,
> the peel of an organic lemon,
> the juice of half a lemon,
> 100 grams of candied ginger cut into thin strips,
> a sachet of baking powder,
> a tablespoon of milk.
Preparation : sift the flour with the baking powder and mix it with the grated lemon peel, the egg, the ginger and the sugar.
Mix everything together gradually incorporating the juice of half a lemon, oil and a tablespoon of milk if necessary, kneading with your hands until you get a smooth and homogeneous pastry ball.
Put it in the fridge for at least half an hour, covered with a transparent film, before indulging your imagination with this delicious and original pasta base!
Properties of ginger
Ginger is a very versatile ingredient, the benefits of which have been known for millennia:
- the anti-inflammatory and digestive properties make it useful for stomach and heart;
- is among the most effective antinausea and antivertigo medicines ,
- recommended during pregnancy
- natural stimulant with antibiotic properties, it is a valid ally against seasonal ailments .
Finally, let's not forget that it is an aphrodisiac and useful against halitosis !
