Ginger: 10 quick and easy sweet and savory recipes, mouth-watering!
Ginger is your best ally in the kitchen: not only does it lend itself to many savory and sweet recipes, easy and quick to make, but it also has many properties and benefits that will make you love it even more. It is in fact an anti-inflammatory, antipyretic and is rich in antioxidants. As if that weren't enough, it also helps digestion, and deflate the belly, helping to give you the flat stomach you've always dreamed of. That's why, especially if you don't love it very much, with its particular flavor between lemon and lemongrass, you should reconsider it, and make it the protagonist of your dishes.
To give you a hand in the business, we offer you savory, sweet and bittersweet recipes, for dishes that are not only quick and easy to prepare, but also light, ideal for a healthy meal. Among these recipes you will also find something tastier and more full-bodied, which with ginger, however, it will acquire a very special, exotic and fresh flavor and aroma. Discover all the recipes and try to make your favorites again!
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And now discover all the recipes and try to make your favorites again!
1. Ginger shrimp
300 g of peeled shrimp
2 fennel hearts
3 cm of fresh grated ginger
4 tablespoons of olive oil
Wash the carrots and cut them into strips. Finely slice the fennel, and cut the celeriac into julienne strips. Steam the prawns for three minutes and then keep them warm. Meanwhile, mix the freshly grated ginger, olive oil, salt and freshly ground black pepper in a bowl. Arrange the vegetables in a salad bowl, add the prawns and season with the ginger sauce. Stir and serve to the table.
2. Ginger risotto
200 g of rice
1 fresh ginger root (or two tablespoons of powdered ginger)
half a lemon
1 cube for the broth
50 g of Parmesan
half a glass of white wine
Peel and grate the fresh ginger, or alternatively use the already powdered one. Peel the lemon removing the white part, then cut the clean peel into julienne strips. Peel and chop the half onion, then put it in a saucepan where you have heated a drizzle of oil. When the onion is golden, add the rice to toast it. Blend with the white wine when the rice is well toasted, stirring constantly Add the hot broth from time to time. Proceed with cooking as for the classic risotto. When ready, plate garnished with ginger and lemon peels and serve. If you want, you can also add parsley.
3. Sea bream tartare with lemon and ginger
1 sea bream of 500 g
100 g of white onions
1 tablespoon of ginger powder
juice of one whole lemon
Prepare the marinade with the lemon juice, ginger powder and olive oil. Cut the raw sea bream into cubes. Add it to the marinade and let it rest in the fridge for an hour. Remove from the fridge, mix with the chopped white onion. Serve with the red berries and dill.
4. Sauteed chicken with ginger and cashews
500 g of chicken breast
2 red peppers
1 handful of cashews
1 tablespoon of freshly ground ginger
4 tablespoons of olive oil
1 grated lemon zest
1 tablespoon of soy sauce
20 cl of chicken broth
1 teaspoon of corn flour
Cut the chicken into small pieces, season with salt and pepper and flour them. Cut the onions into thin slices, cut the peppers into cubes and remove the seeds. In a wok or large skillet, brown the cashews without adding any fat, then remove them from the wok. Add the oil, and sauté the chicken pieces with the ginger. Set them aside. Sauté the diced bell pepper and onions with the lemon zest. Add the chicken, then the soy sauce and broth. Allow to simmer. About 10 minutes, stirring occasionally. Add the cornmeal diluted in a little water, then the cashews. Let the sauce thicken and serve.
5. Monkfish salad with oranges and ginger
850 g of monkfish
1 pack of fish stock
1 curly salad
300 g of strawberries
60g of raspberries
90 g of cherries
75 g of currants
3 tablespoons of olive oil
50 g of fresh ginger
For the sauce:
juice of 1 orange
2 tablespoons of raspberry vinegar
1 tablespoon of peanut oil
Arrange the monkfish in a saucepan with the fish stock and cover with water. Bring to a boil and cook over low heat for 10 minutes. Remove from the heat and drain the monkfish. Wash the raspberries, cherries and currants, then wash and drain the curly salad. Peel the fresh ginger and cut it into thin slices. Prepare the sauce with the indicated ingredients, mixing them well. and ginger. Decorate each plate where you spread the salad with slices of orange, berries and other slices of fresh ginger.
Ginger pie with pear sauce
1 tsp baking soda
150g brown sugar
2 beaten eggs
175g sifted self-raising flour
2 tsp ground ginger
80g plain yogurt
For the pear sauce:
2 ripe pears cut into small pieces
175g soft brown sugar
1. Heat the oven to 170 degrees
2. Put the dates in a bowl and pour 150ml of boiling water over it, add the baking soda and leave to rest.
3. In a bowl, beat the creamy butter with the sugar, add one egg at a time and mix well. Also add flour and ginger.
4. Add the yogurt and dates.
5. Pour the mixture into six baking cups and bake.
6. Cook for 20-25 minutes until golden on the surface.
7. Let them cool before removing them from the shapes.
8. To make the sauce, melt the butto and add the diced pears until soft.
9. Add the sugar and cream and continue stirring until the sauce starts to boil.
10. Serve and add the sauce over the puddings.
Ginger and carrot smoothie
600g carrots, peeled and diced
2 garlic cloves, peeled
2 tablespoons of honey
1 teaspoon of cumin
salt and black pepper
2cm fresh ginger
1 small potato
1 liter of vegetable or chicken broth
100g Greek yogurt
herbs to taste
1. Turn on the oven at 200 °
2. Put carrots and garlic in a baking dish, add honey, cumin, salt and pepper and mix well. Roast until soft.
3. Melt the butter in a pan, add the ginger, diced potato and shallots and cook until softened. Add the carrots.
4. Incorporate the broth and leave to cook for about twenty minutes.
5. With an immersion blender, mix everything until you get a cream.
6. Decorate with a spoonful of Greek yogurt and herbs to taste.
Ginger and rhubarb delight
5 gelatine sheets soaked in water
225ml whole milk
450ml liquid cream
200g Greek yogurt
1 pack of rhubarb
water to taste
1. Heat the milk, vanilla and cream in a small saucepan until simmering, add 100g of sugar and gelatin.
2. Allow to cool, then add the yogurt and pour into cups.
3. Wash and cut the rhubarb and ginger and put in the oven with sugar at 150 ° for 10-15 minutes without letting them dry.
4. Allow to cool and filter the syrup obtained.
Lemon and ginger parfait
400ml full cream
200g Greek yogurt
40g chopped meringues
100g lemon curd
lemon zest to decorate
1. Cover a loaf pan with cling film.
2. Whip the cream, add the yogurt and mix. Also add the chopped meringues.
3. Put a few tablespoons of the mixture in the plum cake pan to cover the bottom, add a layer of lemon curd and continue like this until the mixture is finished. Cover with cling film.
4. Freeze until hardened. It will take 4 hours and up. You can also prepare it in the evening for the next day.
5. Take it out of the freezer 10 minutes before serving, remove from the mold, and cut it into thick slices, garnishing with lemon (or orange) peel, which you can make candied in the oven with sugar.
Melon and ginger smoothie
200g white melon
250g Greek yogurt
the juice of 1 lime
50ml apple juice
1. Peel the melon and cut into cubes. Add it to the blender.
2. Also mix in the yogurt, lime and apple juice. Emulsify until a smooth and creamy consistency is obtained.
3. Pour into glasses and sprinkle with ground ginger.
Did you know that ginger speeds up your metabolism and helps you lose weight? Here are all the foods with the same properties!
Ginger has many properties, including that of speeding up metabolism and promoting digestion. Its carminative effect also prevents the creation of excess gas in the intestine, also contributing to a flat stomach. Discover below all the ideal foods to speed up the metabolism together with ginger.