Ananasshake med ingefær

En læskende shake med "ingefærbid" - perfekt på en varm sommerdag!

Ingredienser og fremgangsmåde

Velmoden og sød ananas blendes med frisk ingefær (efter behag) og masser af is. 

Kulfi med pistacienødder og syltet ingefær

Kulfi er en is der spises i en stor del af asien og eftersigende oprindeligt stammer fra Indien. Den er lettere sej, sød, blød og perfekt cremet - alt takket være den kondenserede mælk der efter min mening er  ikke mindre end et vidunderligt produkt.

Ingredienser
4 dL kondenseret mælk
2 dL piskefløde
50 g sukker
2 spsk pistacienødder, let ristet på en tør pande
2-3 kugler syltet ingefær, fint hakket

Fremgangsmåde
Pisk den kondenserede mælk med en stavblænder til den bliver let luftig. I en anden skål piskes fløden  til let skum sammen med sukkeret. Bland fløden med den kondenserede mælk og tilsæt til sidst pistacienødder og ingefær. Bland godt og frys i minimum 6 timer.

The med citrongræs, limeblade, ingefær, lime og honning

I Berlin er vi så heldige at der lige om hjørnet ligger en fantastisk vietnamesisk restaurant som ikke kun serverer vidunderlige retter fra det friske vietnamesiske køkken men også lækker sushi og the som denne der gør godt for både krop og sjæl - særligt 2. januar!

  

Ingredienser (2)

1 Citrongræs skåret i tynde strimler på langs

4 skiver lime

3 cm Ingefær skåret i tynde strimler på langs

2 Limeblade skåret i grove strimler

2 tsk honning

kogt vand

Ananas / Mynte / Ingefær Smoothie

Denne uge holder jeg slapper-uge i Berlin, og mandag aften fik jeg på en vietnamesisk restaurant (i øvrigt én af de bedste jeg hidtil har prøvet) en drøngod og forfriskende ananas/jordbær/ingefær smoothie. Dette resulterede i at jeg i går har været ude og investere i en blender, så jeg nu sommeren igennem er klar til at kreere alverdens forfriskende shakes, hvor den første blev med ananas, mynte og ingefær... og absolut anbefalelsesværdig.

Ingredienser (1)
En ca 4 cm tyk skive ananas befriet for skræl og stok
Et lille bundt mynteblade
2 cm Ingefær
6-8 Is terninger

Fremgangsmåde
Blend, blend, blend...

Gulerod-Ingefær-Kokos Suppe

En fantastisk suppe med inspiration fra det thai / vietnamesiske køkken, der både luner på en kold dag og ser blændende godt ud!

Afhængigt af hvor vild du er med chili, kan mængden af cayennepeber justeres, hvor den angivne mængde giver en mediumstærk suppe.  

Ingredienser (4-6)

2 spsk Olie

2 Løg

2 Fed hvidløg

50 g Ingefær

1-2 cm Korianderrod (1-2 spsk hakket)

500 g Gulerødder

1/2 tsk Cayennepeber

1 L Grøntsagsboullion

4 dL Kokosmælk

1 Lime

1 spsk Fiskesovs

Frisk koriander

Peanuts

Fremgangsmåde

Hak løg, hvidløg og gulerødder. Opvarm olien i en stor gryde og steg løg, hvidløg og korianderrod i 2 min før gulerødde og cayennepeber tilsættes. Steg videre i yderligere 4 min under omrøring. Tilsæt boullion og lad suppen simre underlåg ved svag varme i 1 time.  

Blend suppen og tilsæt kokosmælk plus yderligere 2-4 dL vand. Hak stilkenene (mængden justerer du selv) fra den friske koriander som tilsættes suppen, der endeligt justeres med saften fra limefrugten og fiskesovs. 

Servér suppen toppet med hakket frisk koriander og peanuts. 

Blommechutney

Last Saturday I went to the local farmers market and bought a large amount of quetsch plums for just a few euros. - It's now fall and time for chutneys, so of course these plums were destined to spent the rest of their time in jars with goodies as ginger, raisins, chili and cinnamon.

Ingredients

1 kg Quetsch plums

500 g Cane sugar

2 dL Apple vinegar

35 g Fresh ginger

1 Cinnamon stick

1 Red chili

1 Onion

2 Garlic gloves

1/2 Lemon (juice and zest)

3 Cloves

100 g Raisins

Directions

Free the plums from stones and cut into smaller pieces. Finely chop Ginger, chili, onion, and garlic and add all the ingredients to a medium sized pot. Slowly heat up untill the sugar has melted and simmer for 2-3 hours - depending on how thick you like your chutney. 

Add to tightly consealed sterilized glass jars. 

Nudelsalat med Tofu

When I go out to eat it often ends up with Vietnamese, which I love for both their spices and crunchy vegetables, but most of all for their fresh herbs as coriander, mint, and thai basil.

Often I miss more of everything when I order a regular noodle salad on a restaurant. Therefore I had to learn the secret behind the sweet'n spicy marinade so that I could make my own homemade Vietnamese noodle salad with extra of all the good stuff: ginger, chili, and fresh herbs.

From me to you - this one has it all, and I garantee it will make your tastebuds dance!

Ingredients (2 persons)

200 g Tofu

4 tbs Soya

3 tbs Sesame oil

2 Garlic gloves

Marinade:

1 dL Water

5 tbs Rice vinegar

3 tbs Fish sauce

1 Red chili

3-4 cm Ginger

2 Garlic gloves

1 Lime (juice)

50 g Cane sugar

Salad:

200 g Broccoli florets

1 Carrot

1 Spring onion

1/4 Cucumber

1/2 Red pepper

3 Large Iceberg leaves

1 Large handfull mixed herbs (coriander, mint, thai basil)

50 g Peanuts

100 g Rice noodles

Directions

The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves. 

The marinade: Finely chop chili, ginger, and garlic. Add all the ingredients, except lime juice, to a small pot and simmer for 5-10 minutes a low heat. Cool off and ajust with lime juice. 

The salad: Heat up a large pan and fry the marinated tofu at medium heat untill golden brown. In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water. Prepare the noodles according to the manufacturer. Finely chop the spring onion and remove the inner watery part of the cucumber. Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts. 

Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade. 

Because the single ingredients are sooo pretty I just had to do a little photosession with the individual parts while preparing this salad...

Æble-Grape-Ingefær Juice

Energy Bomb - don't have more to say about this pink baby!

Ingredients (1 large glass)
1 Apple
1 Blood grape fruit
1/2 cm Ginger

Directions
Cut the grape in halves and press into a large glass. Add the apple and ginger to a juicer, mix with the grape juice and serve cold.

Mangochutney

Home made mango chutney completes almost every indian meal - but is also good instead of regular marmelade with blue cheese.

Ingredients 
1 Mango
150 g Sugar
1 1/2 dL Vinegar
1 1/2 dL Water
3 cm Ginger
2 Garlic gloves
1/2 tsp Cayenne pepper
1/2 tbs Mustard seeds
4 Cloves

Directions
Finely chup up ginger and garlic. Also chup up the mango, but in slightly larger pieces than the ginger and garlic. Heat up a large sauté pan and fry cayenne pepper, cloves, and mustard seeds for 2 minutes. Add ginger and garlic and fry for another 2 minutes before adding mango, sugar, vinegar, and water. Simmer at low heat without lid for apprimately 30 minutes, transfer to a hot sterile glass jar and seal.

Grøntsagscurry med Mangosalsa

Crunchy, sweet, and spicy - with the mango salsa this curry has it all!

Ingredients (2 persons)

Curry paste:

1 Garlic glove

2 tbs Ginger (finely chopped)

1 tbs Coriander root (finely chopped)

4 Lime leaves

1 Lemon grass

1 Scallot

1 Green chili

1 tsp Scrimp paste

1/2 Lime

2 tbs Honey

Sauce:

4 dL Coconut milk

2 tsp Peanut butter

Vegetables:

1 tbs Ginger (finely sliced)

2 Scallots

2 Carrots

100 g Bean sprouts

2 Spring omions

1/2 Broccoli (just the florets)

1 tbs unflavoured oil

Jasmin rice (for 2 persons prepared according to the manufacturer)

2 tbs Sesame seeds (roasted on a dry pan for 10 minutes)

1/2 handfull coriander (chopped)

Directions - Curry

Finely chop up all the ingredients for the paste and roast on a dry pan with scrimp paste, lime juice and honey for 5 minutes during stiring. Add coconut milk and peanut butter and simmer under the lid in 30 minutes.

Slice up ginger, scallots, carrots, and spring onion. Fry ginger, scallots, and carrots in the oil on a very hot pan for 2-3 minutes during stiring. Add spring onion and broccoli and fry for one more minute during stiring. Add the vegetables to the sauce and serve on rice topped with roasted sesame seeds, fresh coriander, and mango salsa on the side (see below).

Mango salsa:

1/2 Mango

2 tbs Coriander (chopped)

1/2 tsp Peanut butter

1/2 tbs Sweet chili sauce

1/2 Lime

Directions - Mango Salsa

Chop up the mango into suitable pieces. Mix a dressing of peanut butter, chili sauce, and lime juice. Add mango and coriander to the dressing and mix well.

Gulerod-Æble-Ingefær Juice

Fresh'n Sweet!

Ingredients (1 glass)

250 g Carrot
200 g Apple

10 g Fresh ginger

Directions

Add all the ingredients to a juicer. Serve cold.

Bonus
Ginger has numerous health benefits, with properties as e.g. anti-oxidant and anti-inflammatory, whereby ginger provides a natural cure to numerous disorders. Apple juice has in mice shown to enhance the release of the neurotransmitter acetylcholine, which then provides a potential source to prevent a decline in cognitive performance accompanied by aging plus genetic and dietary deficiencies. Carrots are rich in beta-carotene (which can be metabolised into vitamin A) dietary fibre, antioxidants and minerals.