Recipe – “Thinly sliced shrimp marinated in green tea”

“Thinly sliced shrimp marinated in green tea”

by “Michel Hache, Hotel Ambassador”

“The Book of Green Tea” – “The book of Green Tea” Christine Dattner, Sophie Boussahba”

5-1/2              lb. shrimp

1                      teaspoon Lung China green tea

2                      limes

1                      orange

2                      cups olive oil

½                     cup piquillo peppers

2                      teaspoons fleur de sel

1                      teaspoon freshly ground pepper

-         Squeeze the limes and orange and infuse the Lung China green tea in their juice.  Meanwhile, peel and de-vein the shrimp.   Cut the shrimp into fine slices, drizzle them with olive oil and season to taste.   Set aside.

-         When ready to serve, arrange the shrimp on clear glass serving plates with the help of a circular mold or small bowl.  Sprinkle with the tea infusion with the minced piquillo pepper and cover with the tea infusion.

Recipe – “Blind Dates”

If you have ever had a “blind date” here is a cookie recipe just for that occasion or to just try a new cookie recipe…..this is just one of the cookie recipes that will be offered from a original cookie base recipe… the “Cookie Starter”…. enjoy with a cup of green tea.

“BLIND DATES”

Recipe by – “Farm Journals Country Cookbook”

1          (3 oz.) cream cheese (room temperature)

1          cup Cookie Starter

½         tsp. vanilla

2          Tbsp. confectioners sugar

24        pitted dates

Sifted confectioners sugar

-         Combine first 4 ingredients.  Form into four balls. Chill dough 2 hours.

-         Work with one ball at a time, and roll 1/8” thick on board dusted with confectioners sugar.  Cut in rounds with 2-1/2” cutter.

-         Place date in center of each round.  (Date may be stuffed with nut, or use ½ date and 1 nut).  Fold edges over and pinch ends to points.

-         Place 1” apart on lightly greased baking sheet, seam side down.  Bake in moderate oven (350 degrees Fahrenheit) 10 to 12 minutes.

-         Sprinkle with confectioners sugar.  Remove cookies and cool on racks.  Makes 2 dozen

Recipe – “Veal Chops with green tea”

“Veal chops with green tea”

Recipe by – “Emmanuel Laporte, Les Feuilles Libres”

“The book of Green Tea” Christine Dattner, Sophie Boussahba”

4          veal chops

3          teaspoons Sencha green tea

2          cups small white onions

4          carrots

2          heads of garlic, unpeeled

2          large pieces of salted butter

2          tablespoons powdered sugar

2          tablespoons olive oil

Salt and pepper

-         Peel the onion and carrots.  Cut the carrots into slices.

-         In a cast-iron pan, sauté the heads of garlic, the onions, and the carrot slices in the salted butter.  Add the sugar and let the mixture brown over low heat for 15 minutes.

-         Brush the veal chops with the olive oil.  Season them with salt and pepper and sauté them, for 5 minutes in a skillet.

-         Steep the green tea for 3 minutes in 2 cups simmering water.  Strain.

-         Arrange the veal chops over the vegetables.  Add the infuse tea and cook for 20 minutes over low heat.

-         Serve the veal chops from the pan.

Recipe – “Cookie Starters”

“COOKIE STARTER”

Recipe by – “Farm Journals Country Cookbook”

2-1/4              cup sifted flour

¾                     tsp. salt

1                      cup butter or regular margarine

-         Sift flour and salt into bowl.

-         Cut in butter until mixture resembles coarse bread crumbs.

-         Store in clean jar with tight-fitting lid.  Keep in refrigerator or freezer.

-         Makes 3 to 4 cups.

Tips on using mix:

-         Let the crumbs reach room temperature before adding other ingredients.  Loosen with a fork if mix is too compact.  Your electric mixer can help you make cookie dough from the mix.

-         To short-cut cookie-making, shape dough into roll; wrap and chill thoroughly.  Slice and bake cookies as desired.  When dough is cold, allow more time for baking.  To get a thicker cookie, shape teaspoonfuls of dough with fingers and roll in palms of hands into balls; stamp with flat-bottomed glass and bake. 

-         When you bake and then freeze, wrap cookies in foil or plastic wrap, or store them in freezer containers.

Look for the cookie recipes to follow: Blind Dates (added); Ice Cream Wafers; Oriental Almond Cookies; Old English Ginger Cones;

Recipe – “Chocolate Coconut Layers”

Missed out blogging on Valentine’s Day, out with sweetie to a movie date.  I am sure many of you were out for dinner with that special loved one.

Sorry if the font is screwed on this one.    Many times over, copying this recipe won’t correct the issue.   Anyhow, these go great with tea or coffee, enjoy.

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“Chocolate Coconut Layers”

Cookbook: “Cookies and Bars” – “Paragon Publishing”

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Scant 6 tbsp. Unsalted butter or margarine, plus extra for greasing

8            oz. Chocolate graham crackers

7            fl. oz. Canned evaporated milk

1            egg, beaten

1            tsp. Vanilla extract

2            tbsp. Superfine sugar

Scant 1/2 cup self-rising flour, sifted

Scant 1-1/3 cups dry unsweetened coconut

1-3/4     squares semisweet chocolate (optional)

(tsp. – teaspoon)            (tbsp. – tablespoon)

Directions:

-    Preheat the oven to 375 degrees Fahrenheit. Grease a shallow 8-inch square cake pan and line the bottom with parchment paper.

-    Crush the crackers in a plastic bag with a rolling pin or process them in a food processor.  Melt the butter in a pan and stir in the crushed  crackers thoroughly.   Remove from the heat and press the mixture into the bottom of the prepared cake pan.

-    In a separate bowl, beat together the evaporated milk, egg, vanilla, and sugar until smooth.  Stir in the flour and grated coconut.  Pour over the cracker layer and use a spatula to smooth the top.

-    Bake in the preheated oven for 30 minutes, or until the coconut topping has become firm and just golden.  Remove from the oven and let cool in the cake pan For about 5 minutes, then cut into squares.  Let cool completely in the pan.

-    Carefully remove the squares from the pan and place them on a cutting board.   Melt the semisweet chocolate (if using) and drizzle it over the squares from the pan and place them on a cutting board.   Melt the semi-sweet chocolate (if using) and drizzle it over the squares to decorate them.  Let the chocolate set before serving.     -Makes 9-

Recipe – “Chocolate and Coffee Whole-Wheat Cookies”

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“Chocolate and Coffee Whole-Wheat Cookies”

Cookbook: “Cookies and Bars” – “Paragon Publishing”

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3/4        cup unsalted butter or margarine, plus extra for greasing

1            cup soft brown sugar

1            egg

1/2        cup all-purposed flour

1            tsp. Baking soda

Pinch of salt

Scant 1/2 cup whole-wheat flour

1            tbsp. Bran

1-1/3    cups semisweet chocolate chips

Generous 2 cups rolled oats

1            tbsp. strong coffee

2/3        cup hazelnuts, toasted and chopped coarsely

(tsp. – teaspoon)        (tbsp. – Tablespoon)

Directions:

-    Preheat the oven to 375 degrees Fahrenheit.  Grease 2 large cookie sheets.   Cream the butter and sugar together in a bowl.   Add the egg and beat well, using a hand whisk if preferred.

-    In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then add in the whole-wheat flour and bran.   Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and hazelnuts.   Mix well, with an electric whisk if preferred.

-    Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets, leaving room for the cookies to spread during cooking.  Alternatively, with lightly floured hands, break off pieces of the mixture and roll into balls (about 1 oz. Each), Then place on the cookie sheets and flatten them with the back of a teaspoon.   Transfer the cookie sheets to the preheated Oven and bake for 16 – 18 minutes, or until the cookies are golden brown. 

-    Remove from the oven, then transfer to a cooling rack and let cool before serving.

(Makes 24)

Coffee Leaves

Lavendar Cove — teabytheocean blog                    February Newsletter 2013

MOVE OVER COFFEE AND TEA,
COFFEE LEAVES TASTE LIKE TEA

The popular coffee and tea have a new runner up, not quite on the market yet and waiting to get approved is the new Coffee leaves which are high in antioxidants and can be brewed just like tea, but grinding up the leaves.

Apparently the Coffee leaves taste like tea. Also the Coffee leaves have a natural chemical called “Mangiferin” that is also found in Mangoes. The leaves only produce the natural chemical “Mangiferin”, non is found in the beans.

Also these leaves from the Coffee plant are known to have more antioxidants that coffee or tea.

More information can be found in “the Annals of Botany” according to the news and video.

According to “Leslie Beck “(a registered dietician) has mentioned that these coffee leaves are consumed in Ethiopia and Indonesia.

Reference: “CTV news” – Article – “Hot Hybrid, Coffee-leaf tea packs antioxidant punch”

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The Coffee leaf produces “Mangiferin” which is also found in Mangoes.

Since the “Mangiferin” is a “xanthonoid” is a classified as a “natural Phenolic”. —- More of a breakdown and learning about the pigments found in fruits and vegetables.

Breakdown of pigment structure found in plants:
- “Mangiferin” is a “xanthonoid”
- the “xanthonoid” is classified as a “natural Phenolic”

“Biological pigments” in plant structure is called “photosynthesis”
- Now Chlorophyll generates a green hue in plants with the pigment colors of red and yellow that has the lightest energy.

Chlorophyll – the chlorin that produces yellow and blue to create green leaves.

Cartenoids – to create the colorful array of yellow, red and orange pigments in fruit and vegetables is called “ tetraterpenoids”.

– (cartotene – found in carrots, orange pigments);
–a yellow version of fruits and vegetables is called lutein.
– the vibrant red tomatoes have the lycopene.
yellow, red, orange pigments are called tetraterpenoids .
- There is over 600 cartenoids in both plant and animals.

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Anthyocyanins – are known as “flowery blue”, although these are found in the full array of plants, showing up mostly in the flower petals. In the shaded tropical plants the purple color of the reversible side of the green leaf is also known as “Anthyocyanins” Because light is passed through the leaves and chlorophyll is present and this maximizes quantity of light. “Water-soluable”.

Betalaines – Pigment color is yellow and red, these are also like the Anthocyanins and are also water-soluble. These compounds are synthesized from “tryosine”. The deep red in beets is this particular pigment and is used in food coloring. The classification of the Caryophyllales is also found in carnations, carnivorous, cactus, amaraths and known for relation to the succulents plant life.

Now if the coffee leaf was like a Anthyocyanins the shaded version of tropical plants in the shade of purple, it maybe toxic to congest it, several tropical leafed plants are toxic. Specially that the succulents related to the tropical plant range, like the
Deffenbalker (known to be toxic to cats), the white fluid inside the tropical plants are also known to be not good.

Some tropical fruits for instance are not for human consumption. For instance, the one yellow fruit grown on a tree in Jamaica looks ripe, but is not edible and is known to be quite toxic.

It is know that the article brings up the coffee leaf study. Coffee has been around for a long time, although there is many more options in our future to expand the knowledge of the plant itself.

Until there is further study about the coffee leaf tasting quite like tea, I think it is best to know that there is further study.                                        Research:  Wikipedia

Since coffee is grown around the world, to take into consideration of the nutrients that the coffee plant is exhuming in the soil as it grows, climate also plays a part of the growth of the plant.

According the coffee article more research is being done for the coffee leaf and until more information is available it is not available to consume.

For more information, learn more about the Coffee Leaf — Kew Royal Botanic Gardens —-The Annals of Botany –

“Double Orange Dessert”

“Double Orange Dessert”

“Betty Crocker’s – Working Woman’s Cookbook”

 

2        Tablespoons sugar

1/2     teaspoon ground cinnamon

4         large oranges, pared and sectioned

1         pint orange, lemon or lime sherbet

 

Mix sugar and cinnamon; toss with oranges. Divide oranges

among 4 dishes; top with sherbet.  Sprinkle with coconut if desired.

– 4 servings.

“Italian Vegetable Soup”

A great warm soup for the wintry days, easy to make and simply delicious.

“Italian Vegetable Soup”

“Betty Crocker’s – Working Woman’s Cookbook”

 

1           pound bulk Italian sausage

1          medium onion, sliced

1          can (16 ounces) whole tomatoes

1          can (15 ounces) garbanzo beans, drained

1          can (10.5 ounces) condensed beef broth

1-1/2  cups water

2          medium zucchini or yellow summer squash, cut into 1/4-inch slices

1/2      teaspoon dried basil leaves

Grated Parmesan cheese

 

Cook and stir sausage and onion in 3-quart saucepan until sausage light brown; drain.  Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil; break up tomatoes with fork. Heat to boiling; reduce heat.  Cover and simmer until zucchini is tender, about 5 minutes.   Sprinkle with cheese.

Teabytheocean-Lavendar Cove–News December 2012

Teabytheocean

- Lavendar Cove -                             News December 2012

 

The celebration of a new year to come….

 

Last year, purchasing and making so many sweets, like chocolates, cookies – shorty bars, shortbread, macroons; pies, sweet squares like nanaimo bars, brownies, date squares; a fair amount of these got eaten by two of us and a hole pile of family members.    Then when you visit your family members there is more goodies to eat like chips, nacho chips with dips; pop; liquor and more.   The temptation is there, can’t you agree.   Watching the goodies this year for the Christmas time.  The Christmas season has passed and for those of us that we able to not gain any weight, hurray!

 

Sharing some great recipes with all of you.

 

 

Featured Teas: 

Black-Black Blended: Earl Grey; Chocolate Mint; Buckingham Palace Garden Party;

Green: Lucky Dragon Hyson; 

Rooibos: Mocha Rocha Rooibos (with coffee);

(Teas available on our site: www.teas-online.com) 

 

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“Turtles“

“Fare for Friends”  – “Key Porter Books”

 

 

1        can Eagle brand condensed milk

1/2     pound  pecan halves

2        German or Swiss chocolate bars (each 4 oz/100g.)

 

To make caramel, place unopened can of condensed milk in a sauce pan and cover with water.  Boil for 2-1/2 hours, making sure the can is covered by water all the time.  Cool overnight.   This will keep in the refrigerator for weeks.  Make small balls of caramel and place on greased cookie sheet.  Place 5 pecan halves in each ball to simulate a turtle.   Melt chocolate and spoon 1 teaspoon over each turtle.  Cool.

 

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Sweet Teas to go with these sweets.

 

Chocolate Mint — Le Marche Spice — English Breakfast

 

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“Cafe Brulot”

“Fare for Friends”  – “Key Porter Books”

 

“Liquer and Flaming recipe”

 

Peel of an orange cut in one continuous strip

Whole cloves

1        3″  piece of cinnamon

1        piece lemon peel, 3 ‘ long

6        lumps sugar

1        cup brandy

1/4    cup Cointreau

1        teaspoon vanilla

1        quart strong, black coffee

 

*Stud the orange peel at 1-inch intervals with cloves.  Combine with cinnamon, lemon peel and sugar in a heat-proof punch bowl.   At serving time, heat brandy.  Add Cointreau and vanilla to ingredients in bowl.  Pour in hot coffee.   Add brandy, reserving 1 ladle-ful. Ignite remaining brandy, pour over coffee in bowl and bring to table while still flaming.

 

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“Oriental Chicken Salad”

“Fare for Friends”  – “Key Porter Books”

 

 

2        whole chicken breasts, cooked and cut into pieces

1/3    cup white wine

1/4    cup soy sauce

1/2    teaspoon ground ginger

4-5    cups mixed salad greens

6        green onions, chopped

1        cup broccoli florets, cooked crisp

1/2    cup almonds, slivered or sliced

1/4    cup sesame seeds, toasted

 

Dressing:

 

1/2    cup salad oil

1/4    cup white wine vinegar

1        tablespoon soy sauce

2        teaspoons dry mustard

2        teaspoons sugar

1        teaspoon ginger

Dash of Tabasco

 

*Prepare a marinade by mixing wine, soy sauce and ginger.  Marinate chicken for a least 2 hours.   Drain well.  Put salad greens, onions, broccoli, almonds and chicken in a large salad bowl.  Combine all dressing ingredients in a jar and shake well.  Toss salad with dressing and sprinkle sesame seeds on top.

 

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Great tea to go with this salad:     Jasmine Orchard Oolong;  Oasis Mango White ;

 

Snacking for the New Year parties with friends…. Enjoy a great cup of tea.

 

Favorite munchie food years ago……..family favorite.

 

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“Nuts and Bolts”

“Taste of Christmas” by Jacquie Schmit-Eileen Mandryk- Jo Wuth

 

3        cups each crispix cereal, cheerios, shreddies

2        cups each pretzel sticks and mini rounds

1        cup mixed nuts

 

Preheat oven to 250 degrees Fahrenheit.   Combine cereals, pretzels and nuts in a large roaster.   Mix well.

 

Combine the following and stir well:

 

1        cup vegetable oil

1        tblsp.  Each seasoning salt, onion powder

2        tsps.  Each garlic powder, celery salt

2        tsps. Worcestershire sauce

 

Drizzle the above over cereal mixture; mix well.   Roast, uncovered, for 1-1/2 hours, stirring every 20 minutes.   Remove from oven, Let cool completely.   Store in airtight containers for up to one month.    Makes 4 quarts

 

 

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“Greenberry Tea”

“Drink to your health” by Anita Hirsch, M.S., R.D.

 

1        cup boiling water

1        teaspoon green tea leaves or 1 bag green tea

1-2     teaspoon dried blackberry, blueberry, or raspberry leaves

1-2     teaspoons fruit syrup (optional)

 

Pour boiling water over the leaves or tea bag and steep for 3 to 5 minutes.  Strain.  Serve.  One or two teaspoons of fruit syrup can be added for sweetening and flavor if desired.

 

Yield:  1 serving

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Thanks for visiting our Blog.

 

Happy New Year from Teabytheocean – LAVENDAR COVE  2012