i already made a garlic ginger paste (125g ginger, 125 garlic, some oil, some salt, puree it with a mixer) and froze it. first dish i used it was super nice, the second one had too much garlic, maybe i should have taken a bit more ginger, or i just used too much of the paste.
what do i look for? maybe something to make it durable, but recipes to consume it are also welcome, preferable vegetarian. otherwise i'm open for all ideas :-)
This is a bit of a weird one and won't use up much of your ginger, but apple pie/cake/tart is really good with some ginger mixed into it. I typically prepare a sauce with the ginger and (some of) the apples, cooked until saucy, and spread that over the dough before adding apple slices (and whatever else) on top.
Too much ginger is no bueno for this, but it adds a nice kick. I don't do regular apple cake anymore.