I know I shouldn\u2019t hoard so many things, but sometimes you\u2019re just not ready to ditch the knick knacks, the old diaries, the collection of CDs that are rarely, if ever, played. In time I will toss these in various directions \u2013 to the op shop or wherever is most appropriate \u2013 but only when ready.
\nSame goes for just a couple of recipes that are still held under lock and key, because for now I have a need to just keep them as uniquely mine. Sorry.
\nBut I do want to share with you a handy kitchen tip that I picked up recently while watching one of Rachel Khoo\u2019s food programs.
\nWhoever said you can\u2019t teach an old dog a new trick had it wrong.
\nIn all the years of cooking, and all the kilos of green ginger that I have peeled, I\u2019d never have thought of using a spoon? Would you?
\nI mean who would have thought? I hasten to add that I am definitely not a kitchen gadget type person.
\nI have no need to have the latest little thingy-me-bob to clutter the second drawer down.
\nBut watching Rachel peel ginger with a spoon had me intrigued \u2013 and it does really work!
\nSo may I share Rachel\u2019s handy hint with you. I used a dessert spoon and found it so easy to get in and around all the nobly bits. Give it a try.
\nThis leads me back to the use of ginger in many much-loved recipes of mine, and also has me musing over the nickname \u201cGinger\u201d for anyone with red hair and freckles.
\nI\u2019ve been called \u201cBlood Nut\u201d or \u201cGinger\u201d over the years. Not that I would be now as I\u2019m \u201csilver maned\u201d. And I\u2019m impressed with that talented Tim Minchin who penned the following line in one of his songs: \u201cOnly a Ginger can call another ginger, ginger.\u201d So true. We redheads are quite clan-like!
\nBut enough of my musings and back to the kitchen.
\nOf course there are many types of ginger \u2013 fresh, crystalised, ground ginger powder, pickled \u2013 and each has the ability to add a bit of warmth, zing and uplifting notes to many recipes. For example, ground ginger added to your favourite banana cake recipe, or adding fresh ginger to plain ol\u2019 pumpkin soup works a treat!
\nSo, back to the sharing (or not) of recipes. Here\u2019s a slice recipe that I created as a nod to another addictive slice I make from time to time. And when I do, everyone just raves about how yummy it is.
\nAnd here is its transmutation \u2013 a ginger and macadamia nut slice that I think has the potential to knock the socks off the original chocolate-hazelnut one!
\nThe recipe requires melting chocolate \u2013 and I\u2019m hopeless at melting chocolate in the microwave oven \u2013 but I know many others who are expert at this.
\nSo I use the method of a metal bowl over a small pot of simmering water \u2013 but you must not allow any steam to curl over into the bowl, nor the water to touch the base of the bowl as this will make the chocolate \u201cseize\u201d and make it difficult to spread.
\nThe melted nut chocolate becomes a luscious thick icing.
\nI have dubbed this the Ginger Mac Slice \u2013 mindful of that cartoon character Ginger Megs. It\u2019s a bit cheeky on the palate, with the hit of ginger.
\nIn fact you could also add into the biscuit base some finely diced glace ginger. Yum!<\/p>\n","protected":false},"excerpt":{"rendered":"
I know I shouldn\u2019t hoard so many things, but sometimes you\u2019re just not ready to ditch the knick knacks, the old diaries, the collection of CDs that are rarely, if ever, played. In time I will toss these in various directions \u2013 to the op shop or wherever is most appropriate \u2013 but only when […]<\/p>\n