Ginger Punch

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Ginger Punch​ :

Ingredients

  • 1 cup chilled orange juice
  • 1 cup chilled apple juice
  • 2 tablespoons ginger beer cordial
  • 1 tablespoon chopped fresh mint leaves
  • 4 strawberries, hulled, roughly chopped
  • 2 cups chilled lemonade
  • ice cubes, to serve

Method

  • Step 1 – Combine orange juice, apple juice and cordial in a large bowl. Top with mint, strawberries, lemonade and ice. Stir to combine. Serve.

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Chamomile Peach Ginger Smoothie

1

Chamomile Peach Ginger Smoothie :

Ingredients

  • 1 chamomile tea bag
  • ½ cup (125ml) low-fat or soy milk
  • 1 peach, skinned, stone removed
  • 1 teaspoon grated fresh ginger
  • 1-2 teaspoons wheatgerm (optional)

Method

  • Step 1 – Place teabag in a cup, cover with 1/3 cup (80ml) boiling water. Cool, remove bag and place tea in blender with remaining ingredients. Blend until smooth.

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Ginger Poached Chicken Salad

1

Ginger Poached Chicken Salad :

Ingredients :

  • 2 x 200g chicken breasts
  • 500ml (2 cups) chicken stock
  • 10cm piece ginger
  • 4 stalks celery
  • 2 eschalots
  • 200g snow peas
  • 1 tbs sesame seeds
  • ½ bunch coriander
  • 2 tbs Chinese black vinegar (see note)
  • 2 tbs light soy sauce
  • 1 tsp sesame oil
  • 1 tsp caster sugar
  • 1 mignonette lettuce (see note)

Method :

  • Step 1: Place chicken and stock in a saucepan. Thinly slice 5cm from ginger, add to pan, then bring to a simmer over high heat. Reduce heat to low–medium, cover with a lid and cook for 10 minutes or until cooked through. Transfer chicken to a plate and cool slightly. Discard stock.
  • Step 2: Meanwhile, cut remaining ginger into julienne (matchsticks), then thinly slice celery and eschalots. Place in a large bowl.
  • Step 3: Bring a kettle of water to the boil. Thinly slice snow peas lengthwise and place in a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain, refresh under cold water, then drain again. Add to celery mixture.
  • Step 4: Place sesame seeds in a small frying pan and cook, tossing, over medium heat for 2 minutes or until golden. Set aside.
  • Step 5: Using 2 forks, roughly shred chicken, then add to celery mixture. Pick coriander leaves and add to bowl.
  • Step 6: Place vinegar, soy sauce, sesame oil and sugar in a small bowl and whisk until sugar dissolves. Drizzle dressing over chicken mixture and gently toss to combine.
  • Step 7: Separate lettuce leaves, discarding outer leaves. Divide among plates, then spoon over chicken mixture. Scatter over sesame seeds to serve.

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Mini Gingerbreads

1

Mini Gingerbreads :

Ingredients

  • 200g unsalted butter
  • 2-3 teaspoons lemon juice
  • 1 cup lightly packed (160g) dark brown sugar
  • 3 tablespoons golden syrup
  • 2 eggs
  • 2/3 cup (165ml) milk
  • 2 cups (300g) self-raising flour, sifted
  • 2 teaspoons ground ginger
  • 3 tablespoons chopped glace ginger
  • 1 cup (150g) icing sugar, sifted

Method

  • Step 1 – Preheat oven to 170°C. Grease and line base of six ¾-cup (185ml) mini loaf pans.
  • Step 2 – Stir butter, brown sugar and golden syrup in a saucepan over low heat until melted. Cool for 10 minutes. Whisk the eggs and milk in a bowl to combine, then stir into the cooled sugar mixture.
  • Step 3 – Place fl our, ground ginger and a pinch of salt in a separate large bowl. Use a wooden spoon to beat in egg mixture and 1 tablespoon glace ginger.
  • Step 4 – Divide batter among loaf pans, then bake for 35-40 minutes until a skewer inserted in centre comes out clean. Cool slightly in pans, then turn out onto a rack to cool completely.
  • Step 5 – In a bowl, stir the icing sugar and 2 teaspoons lemon juice until smooth, adding a little more juice if needed.
  • Step 6 – Drizzle the icing over cakes. Decorate with the remaining chopped ginger.

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Ginger And Shallot Fish

Ginger-and-shallot-fish

Ginger And Shallot Fish :

Ingredients

  • 1 egg white
  • 2 tablespoons cornflour
  • 2 tablespoons dry sherry
  • 500g firm white fish fillets, thinly sliced diagonally
  • 60ml (¼ cup) peanut oil
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 green capsicum, seeded, coarsely chopped
  • 3 shallots, trimmed, cut into 4cm lengths
  • 60ml (¼ cup) chicken stock
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons brown sugar
  • Steamed rice, to serve

Method

  1. Step 1 – Lightly whisk egg white in a bowl. Whisk in cornflour and half the sherry. Add fish. Turn to coat. Set aside for 15 minutes to marinate.
  2. Step 2 – Heat half the oil in a wok over high heat until just smoking. Cook half the fish, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and fish.
  3. Step 3 – Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over medium-high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum. Stir-fry for 3 minutes or until tender. Add shallot, stock, soy sauce, vinegar, sugar and remaining sherry. Stir-fry for 2 minutes or until sauce reduces slightly. Add fish and stir to combine. Divide among serving plates. Serve with rice.

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Ginger Creme Brulee

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Ginger Creme Brulee :

Ingredients

  • 330ml (1 1/3 cups) thickened cream
  • 2 tablespoons finely chopped fresh ginger
  • 1/2 vanilla bean, split, seeds separated
  • 3 egg yolks
  • 70g (1/3 cup) caster sugar

Method

  • Step 1 – Preheat oven to 140°C. Place the cream, ginger, and vanilla bean and seeds in a saucepan over medium heat. Cook, stirring, for 3 minutes or until the mixture comes to a simmer (do not boil). Set aside for 5 minutes to infuse.
  • Step 2 – Whisk the egg yolks and 1/4 cup of sugar in a large bowl until pale and well combined. Remove vanilla bean from the cream mixture and discard. Whisk cream mixture into egg mixture until combined. Strain through a sieve into a heatproof jug. Discard ginger.
  • Step 3 – Line the base of a roasting pan with a tea towel, folded to fit. Place eight 60ml (1/4-cup) capacity ovenproof ramekins in pan. Divide cream mixture among ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of ramekins. Bake for 30-35 minutes or until almost set. Remove ramekins from pan. Set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge overnight to chill.
  • Step 4 – Preheat grill on high. Sprinkle the remaining sugar over the tops of the custards. Place the ramekins in a heatproof dish and surround with ice cubes. Cook under grill for 2 minutes or until the sugar melts and caramelises.

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