A natural remedy to start autumn
- To prepare the infusion, cut a couple of thin slices of ginger and allow to boil 10-15 minutes.
- Add the lemon juice, a good spoonful of “El Brezal” honey and enjoy.
- 1 teaspoon of yeast
- 1 tablespoon of powdered ginger
- 1 tablespoon of ground cinnamon
- 2 cups of sifted flour
- ½ tablespoon of ground cloves
- ½ cup of butter (room temperature)
- 1 egg
- ½ cup of brown sugar
- 4 tablespoon of Honey
- 1 pinch of salt
- Mix the flour, yeast, ginger, cinnamon, salt and clove in a bowl.
- Add the butter together with the brown sugar to another bowl and mix it. Add the egg and honey and mix it again.
- Gradually add the mixture from the first bowl to the second, kneading it in gradually until there is a sticky soft dough.
- Allow the dough to rest in a plastic bag in a cool place (out of the refrigerator 2 hours, inside the refrigerator 1 hour)
- Preheat oven to 170º-180ºC
- Roll the dough to 1-2 millimetres thick and cut out shapes.
- Bake between 7-8 minutes.
- And our biscuits will be ready. We can sprinkle icing sugar and cinnamon on top.
- 1 tablespoonful of curry
- Herbs (dill, thyme, etc.)
- Fresh ginger
- Heat a little oil in a saucepan, add the spoonful of curry powder and stir a little.
- Add the clean chopped leek, peppers, carrot. And stir everything well until it is browned.
- Add the water to the saucepan and add a little dill and/or thyme, rosemary etc. And some peppercorns and season to taste.
- Cut the pumpkin into squares and add it to the previously prepared broth together with some pieces of ginger.
- When the pumpkin is well cooked, blend everything well with a hand blender.
- Remove the cream from the heat, add a few tablespoons of honey and stir again.
- Milk can be added to tone down the flavour.