Michelle Darmody: Ginger is the perfect winter ingredient
Ginger is the perfect winter ingredient, it is warming and creates a cosy smell as it bakes. The fresh root is more often used in cooking than baking. When making sweet treats, powdered or crystalised ginger tend to be used. Both are quite different in taste and texture.
I have paired two of the recipes with dates as the ingredients go very well together: dates add a natural sweetness to match the richness and spiciness of ginger. The ginger root is very aromatic and is closely related to turmeric and cardamom. Slicing some to make a drink with hot water, is good for easing nausea and can aid digestion. Its medicinal properties have been valued throughout the ages, from India and China through Greece and across Europe — it has been used by the apothecary as well as in the kitchen. When buying the root fresh it should be should be firm and smooth to touch, not dry or wrinkled. It will last for about three weeks in the fridge if left unpeeled. When peeling, drag a teaspoon along the surface, it removes the skin very well and takes away very little of the flesh.
