Tag Archives: ginger

Ginger & Lime Tart

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Like several other countries Sweden celebrates name days, which means that every single day of the year has a specific name of a person. For some people (for example, my mother in law) the name day is more important than their own birthday. For others it’s just an ordinary day.

In the middle of July, Swedes celebrates fruntimmersveckan (the week of the ladies) which is a week when there are six women’s names in a row. This week is especially interesting if you are into cakes. Traditionally you need to bake a different cake for each woman who has their name-day this week. As I’m one of the six ladies I will celebrate as follows…

Cherry & Almond Clafoutis with Cognac for Sara on the 19 July

Red Currant Tart for Margareta on the 20 July

Lime & Ginger Tart for Johanna on the 21 July (see below)

Rhubarb & Meringue Cake for Magdalena on 22 July

Lemon & Strawberry Cake with White Chocolate for Emma on 23 July

Chocolate Caramel Tart for Kristina on 24 July

Johanna’s Ginger & Lime Tart

This Ginger & Lime cake has a nice combination of a sweet cookie like pie shell with a sour ginger-rich filling. It can be served as is or with freshly whipped cream.

Dough
1 ¼ cup (170 g) flour
100 g (3.5 oz) butter
4 tablespoon sucanat
a splash of cold water

Filling
3 eggs
2/3 cup (150 ml ) sugar (works with either white or brown)
7/8 cup (200 ml ) cream
Grated peel from one lime
Juice from 2 limes
1 inch (2 ½ cm) piece of ginger

Decoration (optional)
Powdered sugar

Mix together butter, flour and sugar with your bare hands. When the butter is well divided, add a splash of water and work the dough well. After the dough has rested for half an hour in the fridge, line the dough in a 9 ½ inch (24 cm) springform or similar. Bake the tart shell at 400ºF (200ºC) for about 15 minutes. The shell should start to get some nice color.

Let the pie shell cool while you whip together egg and sugar until fluffy. Add the cream and blend well together before adding lime and ginger. Adjust the flavor with more or less ginger and lime to your liking. Pour the filling into the pie shell and bake in the oven at 400ºF (200ºC) for about 20 minutes. The filling should have set. Let the cake cool down before dusting some powdered sugar over. Enjoy!

This article was originally published at EcoSalon on 19 July 2012

Rhubarb Chutney

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I can’t remember if it was the possibility of fast internet or the fact that there was rhubarb growing in the garden that made us buy this house. Anyway both me and M love rhubarb in every possible way… crumble pie, cordial, jam or chutney. For maximum treats, I cut the plants down completely when harvesting them so new shoots can develop. If I’m lucky I can have 3 harvests every summer!

Here is my latest… a quick and simple Rhubarb Chutney:

1 liter rhubarb
half an onion
small piece of ginger
one teaspoon fennel, roasted and crushed in a mortar and pestle
¼ liter sugar
½-1 teaspoon chili flakes
one slice of lemon

Rinse and peel the rhubarb by stripping off the outer layer. Cut them into smaller pieces. Chop the onion and sauté on low heat with some butter until soft and sweet. In the meantime chop the ginger into small pieces.
Place all the ingredients in a pot and cook on medium heat until mushy. Take out the lemon slice and run the rhubarb mixture in a food processor for a smoother texture. Pour it in a clean jar, close and turn upside down and let cool.

Store in the refrigerator. Serve the chutney with meat or on toast with cheese.

Pear Marmalade

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the scout 2

I don’t know what this has to do with marmalade… but I have a friend who once poisoned a whole scout camp, just because he didn’t wash his hands!

for the marmalade you need

some pears
less than a ¼ part of brown sugar
small piece of fresh ginger, minced
a splash of water

Peal the pears and chop them into small pieces. Pour the sugar over the pieces and stir. Add the ginger and a little water. Bring mixture to boil, then lower to a gentle heat and cook for about an hour until pears are soft. If you want a smoother texture, process the jam in a blender. Pour the warm jam into a clean jar, screw the lid on and turn the jar upside down on the counter. Leave to cool. Serve with ripe goat cheese or / and aged cheese that has been taken out of the fridge for at least a half hour.

Note: as this jam is not conserved I suggest you eat it while its fresh!