(250g are about 8 ounces)

i already made a garlic ginger paste (125g ginger, 125 garlic, some oil, some salt, puree it with a mixer) and froze it. first dish i used it was super nice, the second one had too much garlic, maybe i should have taken a bit more ginger, or i just used too much of the paste.

what do i look for? maybe something to make it durable, but recipes to consume it are also welcome, preferable vegetarian. otherwise i’m open for all ideas :-)

thanks a lot!

  • rustydrd@sh.itjust.works
    3·
    16 hours ago

    This is a bit of a weird one and won’t use up much of your ginger, but apple pie/cake/tart is really good with some ginger mixed into it. I typically prepare a sauce with the ginger and (some of) the apples, cooked until saucy, and spread that over the dough before adding apple slices (and whatever else) on top.

    Too much ginger is no bueno for this, but it adds a nice kick. I don’t do regular apple cake anymore.

    • 7EP6vuI@feddit.orgOP
      2·
      16 hours ago

      this sounds like a good excuse to bake an apple cake :-)

      do you have a link to the recipe you like to ginger up?

      • rustydrd@sh.itjust.works
        3·
        15 hours ago

        The recipe is made up and lives in my head. The main thing would be the quark-oil dough like in this recipe, although I would add some lemon zest to the dough. For the ginger, a piece the size of the tip of your thumb would probably be enough (perhaps a bit less if you have large thumbs, the taste gets milder as the sauce cooks).