Welcome to blue-ginger and our showcase for talented artists and craftspeople.
Our physical gallery has now closed its door permanently but we have put an amazing line up of fantastic artists’ work into an ONLINE SHOP. Thank you for SUPPORTING OUR FREE LANCE AND SELF-EMPLOYED ARTISTS.
We will continue to bring you exhibitions through the online shop, and we'll also share on this page the occasional recipe from blue-ginger's menu.
Home End Farm and the blue-ginger gallery barn and buildings are currently for sale. If you are interested in a potted history of Sue's very happy and productive years here, or interested in the estate agent's details please take a look, and do share with anyone you feel may also be interested.
Summer exhibition coming soon
Where the Wild Thyme Blows: A Celebration of Midsummer
We're currently putting together an exciting exhibition of new work from a number of fabulous artists.
Check back here or keep an eye on our social media for more information.
Here’s my end-of-the year gift to all of you: my secret recipe for the blue-ginger
gluten-free pear and ginger cake!
PEAR & GINGER
Gluten-Free and Vegan
250 gm vegan spread
200 gm brown or muscovado sugar
1/2 jar stem ginger chopped into small pieces with 1/2 of the syrup
200 gm ground almonds
100 gm polenta
100 gm rice flour
1 teaspoon gluten-free baking powder
1 teaspoon ground ginger
Enough almond milk or other dairy-free milk to mix
Put all the ingredients in a bowl and mix together. At the end add a capful of white vinegar
Put into a paper-lined cake tin
Slice a large pear (or two small ones) and arrange on the top
Chop some crystallised ginger and scatter over the pears
Dot some ginger jam in the gaps between the pears
Bake at about 190 degrees for about an hour or until cooked
Delicious as a pudding with a vegan creme fraiche or ice cream. Of course, if you’re not vegan you can replace vegan spread with butter and serve with a dollop of creme fraiche or custard or ice cream.