Other than the garden, I have not stepped outside of the house since we were advised to stay (and work from) home to protect ourselves and the NHS and save lives. As I am not having to commute to and from work, I am finding that I have more time on my hands (and energy) in the evening, so am trying to find some distractions to remain upbeat, one of which is doing some baking with whatever ingredients we have in the house. Here's a Crystallised Ginger Cake I made last week, but more about that in a moment.
I was also was thankful the good weather as it permitted me to go and finish off the weeding and digging. As many of you will know, the past few weekends and months in fact have been dreary, wet and damp, so I was little pleased that I was able to spend most of my Saturday and Sunday in the garden tidying it up for the next lot of planting .
Here are some pictures of the garden. I know I should have done a before and after, but I wanted to get stuck in and get my hands dirty.
I have cleared the whole plot of weeds, clumps of grass, removed last year climbing bean frames and wigwams. What you can see above is the plum tree starting to bud. Below it is our strawberry patch and in the corner you can just about see the rhubarb coming into its own.
Every gardener knows gardening is a never ending job, but I was pleased with my achievement as I looked back - no weeds.
The Rainbow Chard is still growing strong and is giving the garden colour. I have harvested Ruby chard leafy stems for a Cheese Quiche filling, but have decided to leave the rest in the ground until I come to cook with them in the upcoming days (and possibly weeks) that way they will remain fresher, then the ground will be dug over and free for the next lot of incoming plants.
I also dug out some potatoes (not shown), and still wondering if they are okay to eat?!
The above picture shows our pear tree. The invasive mint, Artichoke and raspberry patch which is in need of some weeding. I am sharing this blog post with Dave over at Happy Acres who hosts Harvest Monday every week.
This cake has double the dose of ginger: ground ginger and crystallised ginger (and could have taken a triple dose with freshly grated), but I thought I'd hold back this time round. It was spicy with a little bit of fiery and proper sticky topping - reminisce of old fashioned Jamaica Ginger Cake. I don't know if it was doing us any good medicinally, but it was hitting the happy spot. D liked it so much that he said I can make it again. By the way if you do bake this, the crystallised ginger may fall to the bottom, but you can flip the cake over.
Other Ginger Recipes
Beetroot and Ginger bread Muffins
Fresh Ginger and Carrot Muffins (vegan)
Vegan Chocolate Ginger Cake (vegan)
Orange Gingerbread Slices
Rhubarb and Ginger Loaves
Rhubarb and Gingerbread Loaf
Crystallised Ginger Cake
Grease and line 8 inch round cake tin with baking paper
200g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 egg, beaten
2 tablespoons golden syrup
240ml hot water
2 tablespoons crystallised ginger, chopped
Preheat the oven gas mark 4/180oc.
Mix the flour, sugar, bicarbonate of soda and ginger in a bowl.
Using your fingers, rub in the butter until it resembles breadcrumbs.
Add the beaten egg, golden syrup and hot water in the centre, then mix well with a spatula until well combined.
Pour the mixture into the baking tin and bake in the centre of the oven for 45 minutes, or until golden brown. Test with a baking skewer to see if cooked through.
Remove from the oven and allow to cool.
Once cool. Remove from the tin.
Remove the baking parchment paper and serve.
Adapted from this Ginger Sponge Cake recipe