Sweet things with ginger

Ginger roots are used as a spice in many Asian dishes, but here in the Western world we use them most often in sweet cuisine. We give you some inspiration for that here. At this time of year, when the winter cold rushes around our ears, ginger is also really healthy and good, among other things as a "shot" every morning. You also get an easy recipe for these "shots".

Healing effect
This raw ginger shot is brilliant because you get the most out of ginger by eating the root raw. Ginger fights both inflammation, nausea, osteoarthritis and muscle soreness, and it strengthens your blood pressure and your immune system. It is well documented that ginger protects your circulation from atherosclerosis, and it is also said to be good against colds. In addition to these recipes, fresh ginger is good in marinades, all kinds of wok dishes, sushi, soups and smoothies. Once you get started, you quickly find many ways to use this genius root to boost health.

This is how you can grow ginger yourself
It is very easy to get ginger to form roots if you follow a few important tips to ensure that they do not rot. The trick is to plant the ginger roots when it's warm outside, plant them in sphagnum moss or some other breathable material, and water them very little until they form leaves and can be repotted. You can start the process on a warm windowsill this spring.

Raw ginger shot

4 organic lemons,
1 large clove of ginger,
4 dl water,
1 tablespoon of acacia honey.

Squeeze the lemon juice into a blender and grate the lemon peel into it. Peel the ginger and cut it into thin slices, add water and honey and blend it all together. Strain the juice through a fine-mesh sieve to remove the strings. Can be drunk as a "shot" every morning or put in boiling water to make a nice ginger tea. Use approx. ½ dl for a cup of tea.

Cheesecake
260 g Digestive biscuits,
60 g butter, 600 g cream cheese,
300 g mascarpone, grains from 1 vanilla pod,
1,5 dl pickled ginger,
4 tablespoons icing sugar,
3 dl whipping cream,
500 g apples,
100 g of sugar.

Clean and cut the apples into small pieces. Sprinkle the sugar over. Cook them for a few minutes until just tender. Add a few spoonfuls of chopped, pickled ginger. Finely chop the biscuits in a food processor and mix them with melted butter. Spread the mixture in the bottom of a spring form. Mix the cream cheese, mascarpone, vanilla bean, pickled ginger and icing sugar together in a bowl. Whip the cream until frothy and fold it into the cream cheese cream. Put the apple compote on the biscuit base and then the cream cheese.

Ginger slices, 20 small
200 g butter,
350 g wheat flour,
150 g icing sugar,
1 tablespoon vanilla sugar,
1 egg,
1,5 dl chopped pickled ginger.

Glaze: 200 g caster sugar, 2 tablespoons water.

Cut the butter into small pieces and crumble it into the flour. Add icing sugar and vanilla sugar and quickly gather the dough with the egg. Put the dough covered in the fridge for approx. 1 hour. Divide the dough into 2 portions. Roll out each portion into a square. Divide the dough again lengthwise and bake the 4 sheets of dough on a sheet of baking paper until they are golden, at approximately 180 degrees. Leave the cakes to cool completely on a baking rack. Stir the glaze together. Spread the chopped ginger on 2 of the cakes and the icing on the other 2. Place them together with the icing upwards. Cut the cakes into small squares.

Grandma's ginger cakes, 40 pcs
300 g flour
10 g of yeast
300 g sugar
100 g butter
1 eggs
½ tsp baking soda
1 tablespoon freshly grated ginger

Dissolve the yeast with a little of the sugar and then stir all the ingredients together. Roll out the dough into 4 long rolls. Press them slightly flat and place them on a baking pan on a piece of baking paper. Bake them for about 10 minutes at 200 degrees in the middle of the oven. Place them on a cutting board and cut diagonal slices with a width of 3-4 cm. Allow the slices to cool. Store them in an airtight container.

Pickled ginger
300 g of ginger
water, 1 pinch of salt
3 dl sugar
1 dl water
1 cinnamon stick

Peel the ginger and cut it into small pieces. Put the pieces in a pan, cover with water and sprinkle salt. Cook the mixture covered for 30 minutes and then drain the ginger. Put the sugar, water and cinnamon stick in a thick-bottomed saucepan. Boil the mixture and let it simmer for approx. 10 minutes. Turn the ginger into the layer and let the mixture simmer, stirring, until it becomes syrupy. It takes 10-15 minutes. Put ginger and brine in a mason jar.