Wow. So much has changed in the world of blogging since I last updated. Clotilde has a book deal, Deb is travelling the world, Renee has stopped blogging--I'm particularly sad about this--and the number of food bloggers has absolutely exploded. I cannot believe the sheer number of sites listed on Food Porn Watch!
As for me? Yeah, there have been plenty of changes here, too. Before anyone panics, they're all good! We've bought our first house and I'm trying to whip it into shape. It's amazing how much junk two people can accumulate over seven years together. I keep finding things that have to fit into the kitchen but there is no room left! I may have to part with some gadgets or at least haul them into the garage....
Also... I am happy to announce that we're bringing a junior foodie into the world! Speck, as we like to call him, is due mid-October and we couldn't be happier about it. I've managed to escape morning sickness--I just haven't felt like eating at all--and cravings, but for the whole first trimester and the majority of the second, I've been very, very tired with a wide variety of aches and pains. However! Second trimester blooming seems to have struck this week and I'm feeling bright, energetic and cooking suddenly sounds appealing again.
So, today's Ginger Crunch is a bit of a nod towards Pregnancy Eating. It uses just over a whole pack of butter which ordinarily I'd consider terrifying, but now I'm looking at it as a good source of calcium, so in it goes! Ginger really does help combat nausea and while I haven't had much of that I'm keen to keep avoiding it. So in with the ginger, too! Two types in fact for an added kick.
(I have to admit that this isn't quite as spicy as I'd hoped for, possibly due to the age of my ginger. Feel free to up the amount if you so desire. It is however deliciously crunchy with gorgeous smooth icing on top.)
Ginger Crunch
Base:
200g plain flour
100g caster sugar
1 tsp baking powder
1 tsp ground ginger (organic is particularly pungent)
125g softened butter (unsalted)
40g crystallised ginger chunks, roughly chopped
Icing:
150g unsalted butter
4 tbsp golden syrup
270g icing sugar, sifted
1 tbsp ground ginger
Preheat oven to 180C. Line a 9" square tin with baking parchment. (I don't do anything fancy here. Just squish it into the tin and the base will push into the corners nicely. No need for scissors!)
Put flour, sugar, baking powder and ginger into the bowl of a food processor and pulse briefly in lieu of sifting. Tip in the butter and pulse. When half-mixed, add the ginger pieces and continue pulsing until the mixture resembles breadcrumbs. If it clumps together claggily, you've gone too far. It'll still taste fine, though.
Press crumbs evenly over base of the tin. Bake for approximately 30 minutes until puffed up and golden brown. Do not remove from tin. Put tin on a wire rack.
Before the end of the cooking time, prepare the icing. Melt the butter and golden syrup together in a medium saucepan over medium heat. Tip in the sifted icing sugar and ginger and stir well. Cook for another minute or two--this prevents the butter from "leaking" out of the icing--then quickly pour the icing over the still piping hot base. Shake the tin gently--with oven glove on!--to even it out and ensure icing gets all the way to the corners, then leave to set.
When set cut into squares or bars. Store in an airtight tin or plastic tub. It makes rather a lot!!
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This long-lost comment has been restored from backup.
It's wonderful to see you back and congratulations on the little foodi
1. Posted by Ivonne on November 19, 2007