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Poll / Currently Being Showcased
Poll closed Question: Time to vote
*** This poll has now closed ***


Derek - Pumpkin, Ginger and Lemon Jam    
  1 (7.1%)
Chally - Ginger and Walnut Carrot Cake    
  6 (42.9%)
Tadpole - Gingerbread Cake    
  1 (7.1%)
Bonnie - Toasted Sesame Ginger Salmon    
  5 (35.7%)
jclures - Ginger Pancake    
  1 (7.1%)




Total votes: 14
« Created by: tadpole on: Aug 1st, 2019 at 8:46pm »

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Challenge #78 - July 2019 - Ginger - Entries here (Read 209 times)
 
Jun 30th, 2019 at 11:29pm

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Aug 19th, 2019 at 4:47pm

Pinjarra, WA, Western Australia, Australia

Gender: male
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Zodiac sign: Aquarius
Posts: 899
******
 
As the winner of our May "Soup, Stew or Casserole" challenge with his Beef Curry, Chally has nominated "Ginger" for our July challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1390266293

Entries open until July 31st 9pm WA time. The winner gets to choose our September challenge theme.
 
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4 Ingredients

Reply #1 - Jul 10th, 2019 at 5:05pm

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Today at 10:06am

Lockyer Valley, Queensland, Australia

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Pumpkin, Ginger & Lemon Jam

Ingredients

500 Grms Diced Pumpkin
500 grms sugar
Half Lemon
5 cm Piece Ginger

...

Method

Place diced pumpkin in a bowl and pour over sugar.  Stir it around to coat the pumpkin. Cover and leave at room temperature overnight

...

The next day the liquid should be pretty well liquified

...

Dice the lemon and remove any seeds then blitz it in a blender.  I used our little one I use on the caravan inverter.  Grate the ginger then place the pumpkin mix, lemon and ginger in a camp oven and bring to a rolling boil.

...

Keep it boiling for 30 minutes stirring frequently, then mash the pumpkin to the desired consistency you want your jam

...

Bottle while hot in sterilised jars. This mixture made me two 300 ml jars

...

Beautiful with a cup of tea and a nice on hot toasted crumpet with butter

...
 

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Reply #2 - Jul 13th, 2019 at 7:17pm

Chally   Offline
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Joined: Mar 15th, 2012 at 3:26pm
Last online: Yesterday at 8:10pm

Maryborough, Queensland, Australia

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Posts: 2906
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Ginger and Walnut Carrot Cake


Ingredients



For the cake

200g      plain flour
1 tsp      baking powder
˝ tsp      bicarbonate of soda
2 tsp      ground ginger
Ľ tsp      fine sea salt
175g      soft light brown sugar
2      large eggs, at room temperature
200ml      vegetable oil, plus more for greasing
200g      carrots, peeled and coarsley grated
100g      walnut pieces, roughly chopped or crumbled
75g      crystallised ginger, finely chopped

For the icing

100g      unsalted butter, soft
100g      icing sugar, sieved if lumpy
1 tsp      cornflour
100g      full-fat cream cheese, fridge-cold
1 x 15ml tbsp      fresh ginger, coarsely grated
To decorare:
25g      walnut pieces, roughly chopped or crumbled
25g      crystallised ginger, finely chopped


Instructions

1. Preheat the oven to 170°C/150°C Fan and grease the sides and line the base of your springform cake tin with baking parchment.

2. Put the flour, baking powder, bicarb, ground ginger and salt into a bowl and fork well to mix thoroughly.

3. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you’re beating them in to rescue and incorporate any flour clinging to the edges. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. So, beat in the carrots and then fold in the 100g of prepared walnuts and 75g of crystallised ginger, until everything is evenly combined.

4. Spoon and scrape into the prepared tin. Don’t worry if it looks as if you haven’t got nearly enough batter, as the cake will rise well as it bakes. Smooth the top and pop in the oven (this is when to make the icing, see step 5) for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin. Transfer to a wire rack and leave to cool in its tin.

5. As soon as the cake’s in the oven, get on with the icing. Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that’s
incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Starting with the grated ginger on a plate, get out a piece of paper towel and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice. Beat this into the frosting in its bowl. Cover with cling film and refrigerate.

6. When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it’s smooth. Release the cake from its tin and sit it on a cake stand or plate. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.
 

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Reply #3 - Jul 27th, 2019 at 1:12pm

tadpole   Offline
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and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Aug 19th, 2019 at 4:47pm

Pinjarra, WA, Western Australia, Australia

Gender: male
Mood:
Zodiac sign: Aquarius
Posts: 899
******
 
Gingerbread Cake

Ingredients
250g butter
465g golden syrup
150g brown sugar
4 cups SR flour
3 tbs ground ginger
1 tbs ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
4 eggs
1 cup buttermilk
Buttercream to ice/layer

Method
Preheat camp oven to about 180°. Place butter, syrup and sugar into a saucepan and cook, stirring for 5 minutes until the sugar dissolves. Allow to cool for 10 minutes then mix together with remaining ingredients (except the buttercream). Place in CO and bake for about an hour until a skewer comes out clean. Place on a rack and allow to cool completely. Cut cake in half and start layering with buttercream. I did 2 cakes to get 4 layers
 
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4 Ingredients

Reply #4 - Jul 30th, 2019 at 12:36pm

Bonnie   Offline
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Joined: Oct 17th, 2009 at 11:53am
Last online: Today at 11:50am


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Zodiac sign: Gemini
Posts: 417
***
 
Toasted Sesame Ginger Salmon
INGREDIENTS:
1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds
4 green onions, thinly sliced
4 (5-ounce) salmon fillets
FOR THE HONEY GINGER GLAZE
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha, or more, to taste
1/2 teaspoon grated fresh ginger
1/2 teaspoon sesame seeds
DIRECTIONS:
To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.
In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.
In a  large bowl, combine ginger marinade and salmon fillets; marinate for at least 30 minutes to overnight.
Preheat camp oven
Place salmon fillets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
Serve salmon immediately with honey ginger glaze
 

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Reply #5 - Jul 31st, 2019 at 7:37am

jclures   Offline
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Joined: May 14th, 2009 at 9:24pm
Last online: Yesterday at 8:15pm

Herberton, Queensland, Australia

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Zodiac sign: Capricorn
Posts: 1216
*****
 
Ginger Pancake

Ingredients

1 cup self-raising flour
1/4 tsp bicarbonate of soda
1/4 cup firmly packed brown sugar
2 tsp ground ginger
1 tsp mixed spice
1 cup milk
1 egg
icing sugar
thickened cream
maple syrup
Method
Combine 1 cup self-raising flour, 1/4 tsp bicarbonate of soda, 1/4 cup firmly packed brown sugar, 2 tsp ground ginger and 1 tsp mixed spice in a bowl.
Whisk 1 cup milk and 1 egg together in a jug.
Stir into flour mixture.
Spray a frying pan with oil and heat over medium heat. Pour cup of batter into pan.
Cook for 2 minutes each side, turning when bubbles appear on the surface.
Remove and keep warm. Repeat with remaining batter.
Dust pancakes with icing sugar. Serve with whipped cream and maple syrup.
 

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Reply #6 - Aug 1st, 2019 at 8:46pm

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Aug 19th, 2019 at 4:47pm

Pinjarra, WA, Western Australia, Australia

Gender: male
Mood:
Zodiac sign: Aquarius
Posts: 899
******
 
Time to vote. Good luck to all entrants
 
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