Lime Ginger Echinacea Lozenges Recipes

LIME-GINGER-ECHINACEA LOZENGES

Steps:

• In a medium saucepan set over high heat, bring 1/2 cup water to a boil. Add the sugar and corn syrup; stir to dissolve. Return the mixture to a boil, cover, and cook 2 minutes.
• Uncover; continue cooking until a candy thermometer registers 280 degrees, 15 to 18 minutes. Remove pan from heat. Line two baking pans with Silpat mats (French nonstick baking mats). Set pans aside.
• Stir in lime oil, ginger oil, and echinacea. Transfer mixture to a 1-cup heatproof liquid measure. Pour approximately 1/2 teaspoon syrup onto a mat, forming a drop. Repeat, spacing drops 1 inch apart. If the mixture becomes too hard to pour, warm in microwave 10 to 15 seconds. Let cool completely. Wrap lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.

HOREHOUND-PEPPERMINT LOZENGES

Steps:

• Place horehound tea leaves in a medium heatproof glass bowl. Bring 2 cups water to a boil. Pour over leaves; let steep 3 minutes. Strain liquid into a 2-cup liquid measure; add enough water to total 2 cups. Line a baking pan with a Silpat (a French nonstick baking mat). Set pan aside.
• Heat oven to 350 degrees. In a large saucepan set over medium-high heat, combine the tea, sugar, and corn syrup. Stir to dissolve. Cook until a candy thermometer registers 280 degrees, about 35 minutes.
• Remove pan from heat; stir in peppermint oil. Pour three 12-inch-long strands onto baking mat. Allow mixture to cool slightly, 2 to 3 minutes. When cool enough to handle, roll each strand into a slender cylinder, about 1/2 inch in diameter. Let cool slightly, about 1 1/2 minutes. Place cylinders on a cutting board, and cut into 3/4-inch-thick pieces.
• Return the pieces to the baking mat. Place in oven to soften, about 2 minutes. Roll pieces into balls, and flatten slightly with your fingertip, forming lozenges. If balls harden during process, return pan to oven to soften. Wrap the lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

HOT GINGER ECHINACEA LEMON TEA

Steps:

• In a teapot, pour the boiling water over the echinacea and chopped ginger.
• Cover and steep for 10-15 minutes.
• Add lemon juice and honey and stir to mix. Strain and pour into 2 mugs.
• Serve warm and enjoy!

LIME & GINGER BARS

Steps:

• Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
• Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
• Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.