Tag: ginger

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Foodie Friday: Wontons and noodles in ginger turmeric broth

Today’s recipe is by Hetty McKinnon, award-winning cookbook author, and social enterprise Food For Everyone. A plant-based, Chinese-Australian dish perfect for autumn.

Wontons and noodles in ginger turmeric broth

A bowl of true hearty comfort! Ginger and its medicinal properties are highlighted in this golden broth, full of flavour.

  • 20 wontons (approx.)
  • 300 g somen or other thin wheat noodles
  • 250 g broccolini (trimmed and stalks halved (approx. 1 bunch))
  • 1 shallot (finely sliced)
  • coriander leaves (handful)
  • 1 serrano or long green chili (finely sliced (optional))

Ginger turmeric broth

  • 60 g ginger (peeled)
  • olive oil (extra virgin)
  • 2 garlic cloves (finely chopped)
  • 1 tsp ground turmeric
  • 1.5 L vegetable stock
  • 400 g canned chickpeas (drained)
  • sea salt & black pepper

For Broth

  1. Finely chop half your ginger, and finely slice the rest. Add a splash of olive oil to a medium saucepan over medium heat and add the finely chopped ginger.

  2. Reduce the heat to low and stir for 1 min. Add the garlic, and turmeric and cook for another min. (keep stirring to prevent burning)

  3. Add stock, chickpeas and sliced ginger. Cover and simmer gently for 10 mins. Season with sea salt & black pepper.

Wontons & noodles

  1. In the meantime, bring a large saucepan of salted water to the boil. Add about 6-8 wontons at a time (work in batches). Cook for another 20secs when they float to the top, until skin is translucent.

  2. Remove with a slotted spoon. Divide among four deep soup bowls.

  3. In the same pan (top up water if needed and bring to boil again), add noodles and cook according to packet instructions until al dente, about 2 mins. Drain, then place directly into the bowls with wontons.

  4. Add broccolini to broth just before you are ready to serve. Let it cook for 1–2 mins, until just tender.

  5. Ladle the broth and broccolini over the noodles and wontons, and top with shallot, coriander and chilli, if using.

We encourage you to use what you have and enjoy here!

Instead of canned, you can use 250g soaked, cooked chickpeas. Alternatively, udon, soba or rice noodles (gluten free op) are fine. As are broccoli, baby bok choy, Chinese broccoli or kale.

Soup
Chinese, Modern Australian
ginger, noodles, vegan

Food For Everyone has turned this recipe into the covetable artwork below which would look great in a kitchen or dining room. You can buy this A2 poster from next Monday 4 April 2022 and 50% of the profits will be donated to frontline food charities.

TDF Gemma Lesllie

Foodie Friday: One pan mild chilli baked fish

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This one pan mild chilli baked fish is incredibly easy, tastes…
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Foodie Friday: Spiced ginger Bundt cake

Foodie FridayThe ground spices make this spectacular cake perfect for the Christmas season. Good both warm and at room temperature, it’s best drizzled with caramel sauce, topped with spiced whipped cream – or both. Thanks to Williams Sonoma for this week’s recipe.


Ingredients

250 g unsalted butter, at room temperature, plus more for greasing
470 g plain flour, plus more for dusting
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. allspice
2 tbsp. ground ginger
45 g peeled and grated fresh ginger
220 g firmly packed light brown sugar
1 egg
345 g light molasses
250 ml buttermilk

For the caramel sauce (optional):
125 g sugar
1 tbsp. unsalted butter, cut into small pieces
60 ml double cream

For the nutmeg whipped cream (optional):
375 ml double cream
6 tbsp. 45 g icing sugar
1 tsp. freshly grated nutmeg, plus more for garnish

Method 

1. Preheat an oven to 180°C. Butter a 25cm Bundt pan and dust lightly with flour and shake out any excess.

2. In a large bowl, whisk together the flour, salt, baking powder, cinnamon, allspice, ground ginger and grated ginger. In another large bowl, using an electric mixer, beat together the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan.

3. Bake until a toothpick inserted into the centre of the cake comes out clean, about 50 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes. Turn the cake out of the pan, slipping a knife between the edge of the cake and the pan to loosen. Turn the cake right side up and let cool for at least 15 minutes before serving.

4. While the cake is baking, make the caramel sauce. Put the sugar in a heavy saucepan and add enough water to just cover (it should resemble wet sand). Place over medium-high heat and cook, swirling (not stirring) the pan occasionally to ensure even cooking, until the mixture starts to bubble and the edges begin to turn amber 7 to 10 minutes. Watching carefully to prevent overcooking, heat until the mixture turns a deep amber, 3 to 5 minutes longer. Remove from the heat and very carefully add the butter (it may spatter) and then the cream, swirling the pan until the mixture is evenly blended. Set the sauce aside until ready to serve, or store in an airtight container in the refrigerator for up to 3 days. Rewarm the sauce over low heat before serving.

5. Right before serving, make the whipped cream, if using: In a large bowl, using an electric mixer, beat the cream until soft peaks form. Sprinkle in the icing sugar and nutmeg and continue to beat until almost stiff peaks form. Cover and refrigerate until ready to serve.

6. Drizzle the cake with the warm caramel sauce, if using, and cut into wedges. If desired, garnish each wedge with a dollop of whipped cream and sprinkle with nutmeg. Serves 12 to 16.

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Foodie Friday: Carrot-coconut soup with fresh ginger

It’s the season! That is, the season of sniffles, chilly mornings and double doonas. It’s also the season we start craving warming soups like this nutrient-rich treat from Williams Sonoma.

Using a Vitamix blender makes this soup particularly simple to prepare. The blades reach such a high speed that they create enough heat to friction-cook ingredients while maintaining the colour, taste and vibrancy of the fresh ingredients.

It’s almost like a healthy juice transformed into a fast and tasty weeknight meal, especially when paired with some crusty bread or a cheesy tortilla.

Serves 2

Ingredients 

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 4 large carrots, peeled and sliced
  • Juice of 1 orange
  • 1 can (400ml) coconut milk
  • 7 cm piece fresh ginger, peeled and sliced
  • Sea salt and freshly ground pepper
  • Crème fraîche for garnish (optional)
  • Chopped fresh chives for garnish (optional)

Method  

In a sauté pan over medium heat, warm the olive oil. Add the onion and carrots and sauté until the vegetables are tender, 5 to 7 minutes. Remove from the heat and set aside.

In a Vitamix blender, combine the orange juice, coconut milk, onion, carrots and ginger in the order listed. Cover with the lid. Set the Vitamix to 1 and turn the machine on. Slowly increase the speed to high and continue blending until steam escapes from the lid, about 6 minutes. Remove the lid, taste the soup and season with salt and pepper.

Divide the soup between 2 bowls, garnish with the crème fraîche and chives, and serve immediately.

–For more autumn meal inspiration, head to www.williams-sonoma.com.au

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Foodie Friday: Easy pear and ginger upside down cake

foodie friday logo

This week’s recipe comes from The Little Grocery Service, a boutique fruit and vegetable delivery service in Sydney. This gorgeous cake is definitely perfect for winter. Somebody put the kettle on?

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Photo: Cath Muscat

Ingredients

  • 60g butter
  • 100g brown sugar
  • 3 pears, peeled, cut in quarters and cored

For the gingerbread:

  • 125g plain flour
  • 1/2 teaspoon bicarbonate of soda and 1 teaspoon baking powder
  • a pinch salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • a pinch of ground cloves
  • 1 egg, beaten
  • 125g brown sugar
  • 90g treacle
  • 1/2 cup milk
  • 60g butter, melted

Method

To make the pears, melt the butter in a saucepan, add the brown sugar and stir until the sugar has dissolved.

Pour the mixture into a 20cm cake tin.

Arrange the pears around the perimeter of the tin, cut sides up.

To make the gingerbread, sift together the flour, bicarbonate of soda, baking powder, salt and spices in a bowl.

In a separate bowl, beat together the egg, brown sugar, treacle, milk and melted butter until combined, then stir into the flour mixture.

Beat well for 1 minute, or until the mixture is smooth, and pour over the pears.

Bake in a preheated 180 °C oven for 40-45 minutes.

To serve, allow the cake to cool slightly before turning out onto a large platter. Serve cut in wedges with vanilla ice cream.

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Interiors Addict

New signature scent and hand sanitiser from Bondi Wash

If you’re anything like me, you love beautifully scented personal hygiene products, but cringe when you flip them over only to find Sodium Lauryl (or Laureth) Sulphate staring back at you amongst the rest of the dreadfully long list of dubious ingredients.

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Luckily for us, Australian made and owned Bondi Wash is different. And they’ve released a new hand sanitiser (Jen’s tried it and it’s now a staple in Sebastian’s nursery for between nappy changes!) and signature scent just in time for the warmer seasons.

Feb 2015Available in Tasmanian Pepper & Lavender, Sydney Peppermint & Rosemary, and Lemon Tea Tree & Mandarin, the antibacterial hand spray kills 99.9% of germs and contains only a smidgen of alcohol. It’s not a gel (gel sanitisers can be pretty sticky and gross) and has a unique spray function, which means it can also be used on hard surfaces.

Soap Bar FSW 100_LoThe limited edition Fragonia & Sandalwood is an antibacterial bush oil with delicate floral notes, blended with oils such as ginger and patchouli for a calming, natural scent. It comes in a hand wash, mist spray and 100g mini soap bar.

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These products not only smell great, but they’re also plant-based, non-toxic, biodegradable, free from nasty ingredients, and even come in décor-worthy bottles. Bondi Wash, you’re spoiling us.

Other products include a body wash, mist spray, bench spray and there’s even a range for dogs. Check them out online.