“Ginger Tea”

Ginger Tea

Book – “Juices” by “Elsa Petersen-Schepelern”

a piece of fresh ginger

1 teaspoon leaf tea (optional)

sweetener of your choice

1 serving

Peel and grate the ginger. Put in a tea strainer or tea ball, then add the tea, if using.  Put the ball in the cup or balance the strainer over the cup.  Add boiling water and let steep for 1-5 minutes, according to how strong you like the flavor.  Add sweetener if you like, then sip slowly.  The same ginger can be used for extra cup.

“GLAZED LEMON BREAD”

“GLAZED LEMON BREAD”

“Farm Journal’s Country Cookbook”

 

 

1/3      cup melted butter

1-1/4  cup sugar

2          eggs

¼         tsp. almond extract

1-1/2  cup sifted flour

1          tsp. baking powder

1          tsp. salt

½         milk

1          Tblsp. Grated lemon peel

½         chopped nuts

3          Tblsp. Fresh lemon juice

 

 

-Blend well the butter and 1 cup sugar; beat in eggs, one at a time.  Add almond extract.

-Sift together dry ingredients; add to egg mixture alternately with milk.  Blend just to mix.  Fold in peel and nuts.

-Turn into a greased 8-1/2 x 4-1/2 x 2-3/4” ovenproof glass loaf pan.  Bake in slow oven (325 d. Fahrenheit) about 70 minutes, or until loaf tests done in center.

-Mix lemon juice and remaining ¼ cup sugar; immediately spoon over hot loaf.  Cool 10 minutes.  Remove from pan; cool on rack.  Do not cut for 24 hours (it will slice easily).  -Makes 1 loaf.

“Old-fashioned lemonade”

“Old-fashioned lemonade”

by “Herbal Teas” by Richard Craze

 

juice and grated rind of 2 oranges

juice and grated rind of 2 lemons

1/3   cup light-brown sugar

1      oz. dried mallow

5      cups boiling water

 

Put all the ingredients in a large tea pot, jug or other container, and pour over the water. Let stand for 30 minutes.  Strain and rinse the lemon and orange rinds before putting in a container that will fit in the fridge where the lemonade should be chilled before serving over ice.  With Alcohol – Add 1 measure (1-1/2 Tbsp.) Fino sherry per half glass for a summery aperitif, or mix half and half with white wine.

Recipe – “Melon Salad”

“MELON SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

2        ripe honeydew or Oren melons, halved, seeded and peeled

1        small red pepper, cored, seeded and sliced

2        Tablespoons lemon juice

1        Tablespoon sunflower oil

1        teaspoon ground ginger

Fresh salad vegetables (Lettuce, cucumber), to garnish

 

*Cut the melon flesh into 3/4 inch cubes and put them into a mixing bowl with the red pepper.

**Combine the lemon juice with the oil and pour over the melon.

***Sprinkle the salad with the ginger and fork through lightly to coat all the melon with dressing.

Serve on individual salad plates with a garnish of fresh salad vegetables.

** (also found on alongthebeach.wordpress.com)

Recipe – “Orange Flower Creams”

“ORANGE-FLOWER CREAMS

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

6        egg yolks

2         oz. Vanilla sugar

1        teaspoon corn-flour

1/2    oz. Powdered gelatine

3        Tablespoons water

3/4     pint single cream

1        Tablespoon orange-flower water

1        orange, thinly sliced, to garnish

 

*Put the egg yolks, sugar and corn-flour in a heat-proof bowl.  Set over a pan of simmering water (the base of the bowl must not touch the water) and whisk until the mixture is thick and pale.

**Put the 3 tablespoons water in a small saucepan and sprinkle the gelatine over.  Leave for a few minutes until spongy, then melt over a very gentle heat (on no account allow the gelatine to boil) and stir it into the egg yolk mixture.

***Bring the cream to just below boiling point and whisk into the mixture with the orange-flower water.

****Pour the mixture into ramekins and chill in the refrigerator for 2 – 3 hours or until set.

*****Decorate the orange-flower cream with orange slice sand serve with Langues de chat.

Recipe – “Langues De Chat”

“LANGUES DE CHAT”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

3                eggs

3-1/2        oz. Vanilla sugar

3-1/2        oz. Plain flour, sieved

 

*Whisk together the eggs and sugar until thick and creamy.  Fold the flour into the creamed mixture, using a large metal spoon, lightly but thoroughly.

**Place the mixture in a piping bag fitted with a plain nozzle and pipe 2 inch lengths on to non-stick silicone paper.

***Bake in a pre-heated hot oven for 7 minutes, until light golden.  Allow to cool for a few minutes, then carefully transfer the biscuits to a wire rack to cool completely.  The biscuits will keep well in an airtight tin for up to a fortnight.

 

Prep time – 15 minutes

Cooking – 7 minutes

Oven – 400 degrees Fahrenheit

— 30 biscuits

Recipe – “Tomato and Basil Salad”

“TOMATO AND BASIL SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

1-1/2         large ripe tomatoes, sliced

Freshly ground black pepper

1/2            teaspoon sugar

3                Tablespoons olive oil

1                Tablespoon white wine vinegar

2                Tablespoons fresh basil, cut into thin strips

1                sprig basil, to garnish

 

*Arrange the tomato slices neatly overlapping on a large flat serving dish.   Season with plenty of pepper and sprinkle over with the sugar.

**Combine the oil and vinegar and spoon evenly over the tomatoes.  Leave to stand for 1 hour.  Just before serving, scatter the basil over the tomatoes.

Serve garnished with basil sprig.       Prep – 10 minutes

 

Recipe – “Iced Sunshine Tea”

“ICED SUNSHINE TEA”

“Food for Thought” – by Colour Library Books

 

4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water

 

Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.

 

Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.

 

To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

“Easter Cookies”

“Easter Cookies”

“Quick & Easy Cookies” by Myra Street

 

½         cup butter

6          tbsp. sugar

1          egg, beaten

2          cups all-purpose flour

½         tsp. apple pie spice

½         tsp. ground cinnamon

1/3        cup currants

1/3        cup mixed candied peel

sugar to dredge

 

  1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease several baking sheets.

 

  1. Put the butter and sugar in a bowl and beat until light and creamy. Gradually beat in the egg.

 

  1. Sift in flour, cinnamon and apple pie spice. Add the currants and peel, then mix to make a firm dough and knead lightly.

 

  1. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut out circles with a 4” fluted cutter and place on the baking sheets.  Knead and re-roll trimmings to cut out more circles until all the dough is used up.

 

  1. Bake for 15 minutes or lightly browned. Dredge with sugar and transfer to a wire rack to cool.