⚫ The first time I have used the ginger root was when a
friend of mine recommended me to prepare an infusion made of ginger to improve a cold: fill a saucepan with water and add some
pieces of ginger, cut into slices, and two cinnamon sticks. Let it come to a boil
and remove from heat; let it stand for some minutes. Strain liquid and add the
juice of a lemon and a spoonful of honey.
The quantities and the way of preparing a recipe is, as
I have often mentioned, to the taste of person who makes the recipe.
Really, I felt much better and from that moment on I have
included the ginger in the list of my ingredients. I like adding it, finely
chopped, to the cream soups by its characteristic flavor, a spicy one that does not
burn you, like in the Cream of zucchini soup.
⚫ I also discovered, by that time, the ginger dices that
are sold in ecological stores; something very convenient to have on hand at any
time; in addition, I learned about the benefits of this peculiar root.
The funny thing is that shortly after starting to
consume ginger, it became a regular product in any store of fruits and
vegetables.
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