Recipe – “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

Recipe – “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”


“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”


“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”


“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.

Lavendar Cove – teabytheocean Dec. News 2014 (Part 2 of 2)

Lavendar Cove – teabytheocean December News 2014 – part 2

– Merry Christmas & A Happy New Year –


A “Gaibei” is known as a “covered cup” traditional

for tea drinkers in  Taiwan.


“A recipe for iced tea”

“The Book of Green Tea by Christine Dattner”

*Makes 1 quart

1                      quart mineral water with a neutral pH

7 or 8              teaspoons Queen of Sheba or Black Forest flavored tea

zest from citrus fruit


Put the mineral water into a pitcher and add the tea.

Do not stir; the tea leaves will sink to the bottom by themselves.

Allow the tea to infuse overnight at room temperature.

In the morning, strain and refrigerate for at least 2 hours.

Add the citrus zest just before serving.

This method produces a clear, perfectly infused beverage.


Complimentary teas  — Chocolate Mint, Long Island Strawberry – available at Lavendar Cove – , under flavored black and flavored green blends.


Tea Terms – Reference “The book of Green Tea” by Diana Rosen

In Japan a tea caddy is called “Kakemono”.

In Vietnam “Che” is the tea.

A jasmine flower in China is called “Molihua”.


“Chilled rhubarb soup with Matcha tea and Mara wild strawberries”

“The Book of Green Tea by Christine Dattner”

*Serves  6.

Recipe – Patrick Loustalot-Barbe,

“L’Artisan de saveurs”


1          lb. Mara wild strawberries

2          lbs. rhubarb

2          teaspoons Matcha tea

1          cup sugar

juice of 1 lemon

1          cup plain yogurt

½         cup cream

1-3/4   cup sugar

6 almond tuile cookies


The day before serving the dish, wash, dry and hull the strawberries.   Peel the rhubarb and cut it into ½ inch slices.  Bring 1 quart of water to boil with the sugar and the lemon juice.   Immerse the rhubarb in the boiling water and poach about 15 minutes; do not allow the mixture to come to a full boil.   Drain the rhubarb in a large bowl and chill in a larger container of ice cubes.

In a mixing bowl, combine half the rhubarb, the yogurt, the reserved cooking liquid and the tea.  Bring the cream and sugar to a boil.  Combine the hot cream mixture with the rhubarb mixture and blend in a food processor.  Set aside to cool.

Pour the rhubarb and Matcha green tea soup into 6 small dishes.  Arrange the remaining rhubarb on top and garnish with the wild strawberries cut into quarters or halves.  Serve with almond tuiles.


Complimentary teas – Paradiso Peach, Last Mango in Paris (available – Lavendar Cove – , under Loose teas – fruit blends.




Victoria “The Pleasures of Tea” – Recipes and Rituals

“Guerrilla Marketing Excellence” by Jay Conrad Levinson

“The Ultimate TEA Diet” by Mark “Dr. Tea” Ukra

“Tea Party” by Tracy Stern with Christie Matheson

“Having Tea” – Recipes & Table Settings by Tricia Foley


“Broiled Portobello Mushrooms”

“Tea Party” by Tracy Stern with Christie Matheson
8  large portobello mushroom caps

2 tablespoons olive oil

1 tablespoon chopped Ceylon tea leaves

Salt and pepper

– Preheat the broiler.  Line a shallow pan with aluminum foil.

– Clean the mushrooms with a damp towel.  Place the mushrooms, rounded side up, in one layer in the pan and lightly brush them with the olive oil.  Sprinkle with the tea leaves and salt and pepper.  Broil for 5 to 7 minutes, or until tender.  Serve hot.


Delicious homemade treat for the holidays.


10      cups popcorn

1/2     cup Lily white corn syrup

1-1/3  cup brown sugar

1         tsp. Vanilla

1         cup Pecans

1/2     cup almonds

1         cup butter or margarine


– In a large bowl mix popcorn and nuts.  Combine butter, syrup and sugar in a saucepan and bring to a boil, stirring constantly for 10 to 15 minutes or until caramel colour.

– Remove from heat, stir in vanilla and pour over popcorn mixture.   Spread over cookie sheet.   Break up when hardened.


Gift Idea


Festive Pack (15)

ID # FVGift15

A selection of 15 of our blended teas, variety of blended teas, gift boxed with bow.

Type: Boxed     Size: Medium

Price: $120.00 (reg. price)

More information, view: , under gifts, wish to order, available online.


“Nuts and Bolts”

“Taste of Christmas” – Jacquie Schmit, Eileen Mandryk, Jo Wuth

3    cups each crispix, 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


Until the next newsletter, enjoy a cup of tea.

–  A lasting friendship begins with tea. –

*Don’t forget to join our blog for more information and on our website, you can become a member with saving 10 % off each month on your purchases.

Lavendar Cove – teabytheocean Dec. News 2014 (Part I of 2)

Lavendar Cove – December 2014 Newsletter

— tea by the ocean

This has been a full month of celebration with new packaging for Lavendar Cove, redesigned labels for tins, pouches, a new revision of small tins to pouches with attractive labels.

Most of the loose teas are being repackaged due to an older label that is starting to change from colors printed on the paper (Xerox paper), fading is occurring, inks are changing, the backs of the paper are now showing up clear.

Went to a total different type of label, it just took us more hours to recreate the new labels, now comes more hours of packaging.

The first time we private labeled our brand of teas, it took me 5 hours to package 60 pounds of tea, that is a whole lot of time in a rented kitchen.   Then following times after that my team got together and there were three of us doing the packaging.   This was one of the times that my dear old dad helped package and he was not overly thrilled about helping.  Several months down the road more packaging was done, it is a fun time for my team and there is so much conversation that it keeps you chuckling days after.

As time passed, fewer hours with more help in packaging thankfully got the ball rolling with almost the whole inventory complete.

Now with the re-designed labels on the go, packaging starts to bring in our trend of loose teas.  In the New Year the product labels will start showing up in our marketing and promotions.

“Spicy Mulled Cider Mix”


3/4   cup crushed Cinnamon Sticks

3/4   cup chopped dried orange rind

1/3   cup whole allspice

1/4   cup whole cloves


In a jar combine the above.


Makes about 2 cups Spicy Mulled Cider.


4   cups apple juice (or 1/2 cranberry juice)

2   tbsps. Spicy Mulled Cider Mix


Combine mulled cider and apple juice in sauce pan.  Cover and bring to simmer.  Gently simmer for 20 minutes, strain into mugs.    Makes 4 servings.


– Staying warm for this month with a few recipes from selected books in my library of cookbooks.


“Salmon, watercress and Sencha Soup”

“The book of Green Tea” by Diana Rosen
2-1/2               rounded teaspoons Sencha leaves (Hojicha, or roasted Bancha, can be used)

16                    ounces spring water

2                      large salmon fillets, about ¾”thick

1                      tablespoon olive oil

white pepper to taste

4                      cups steamed rice, cooled

½                     cup chopped watercress

½                     teaspoon prepared wasabi

1                      sheet toasted Nori Seaweed, cut into thin strips


  1. Brew Sencha in hot (170 deg. Fahrenheit; 76 deg. Celsius) spring water for about two minutes. Decant immediately after it has been brewed; set aside.
  2. Lightly brush the fillets with olive oil and sprinkle a pinch of wkite pepper on each side.
  3. Grill or broil salmon about 4 minutes on each side, depending on size. The fillets should flake easily with a fork when they are done.
  4. Gently remove skin and bones, and shred the fillets with a fork.
  5. Place rice in four deep bowls arranging fish atop rice. Sprinkle with water cress.  Pour hot brewed sencha into bowls until rice is nearly submerged.
  6. In a small bowl dilute the wasabi with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi.
  7. Serve immediately.

4 servings.


Complimentary tea – Crime of Passion (Green blended tea) – Lavendar Cove , under Green blended tea.


Tea Terms – Reference “The book of Green Tea” by Diana Rosen

What is a Gaibei?

(Find the answer further down in newsletter).

Chai – In India this is their way of saying “tea”.

In Japan and China, their way of saying tea is “Cha”.

Osmanthus flower in Chinese is “ Gui hua”.

Chrysanthemum flower in Chinese is “Ju hua”.


“Two-tone madeleines with two teas”

“The Book of Green Tea by Christine Dattner”

-Preheat the oven to 400 deg. Fahrenheit

-Makes 24 madeleines

*For the Matcha tea dough       

¾         cup flour

7          tablespoons butter

½         cup granulated sugar

2          eggs

1          teaspoon Matcha tea

1          teaspoon baking powder

**Matcha tea dough.

Melt the butter over low heat in a small pot, then let it cool.  Combine the flour, baking powder and tea in a bowl.

Break the eggs into another bowl and whisk them with the sugar until they are lemon colored.  Add the flour mixture.  Mix in the butter and blend together.

*For the Lung Ching dough

¾         cup flour

7          tablespoons butter

½         cup granulated sugar

2          eggs

1          teaspoon Lung Ching green tea

1          teaspoon baking powder

**Lung Ching dough

Melt the butter over low heat in a small pot, then let it cool.

Crush the tea between your fingertips.

Combine the flour, baking powder and tea in a bowl.

Break the eggs into a nother bowl and whisk them with the sugar until they are lemon colored.  Add the flour mixture.

Mix in the butter and blend together.

Madeleines – Butter a Madeleine tin and drop a teaspoon of each dough into the mold.  Bake 5 minutes before lowering the temperature to 350 deg. Fahrenheit.  Bake and additional 10 minutes.  When the madeleines are ready, take them out of the oven, remove them from the tin and allow to cool.

**Recipe – Michele Carles, food writer.

Lavendar Cove – October Newsletter

Lavendar Cove – October Newsletter 2014 T-blog



October autumn…..
Hello Members:

Just having a touch of winter, in September in Calgary, it was a reminder that winter is coming soon.    It is not great that many tree branches bent over and broke off to the ground, but the all the plants got heavy snow, early frost.   For all those new plants with a non-established root may not come back next year.

Speaking of plants, tea plants, herbal plants and coffee, many of these plants succumb to damage through-out the world.  Many plants are diseased by insects, leaf rot, and soil or root damage, climate changes.

Info on Coffee

The Trading Commodities, Coffee ranks the second largest.

The most popular Coffee is the Arabica but also has a higher rate coffee called Robusta.  Arabica coffee is grown at a high altitude of over 3000′ ft., the plant is grows slower and because the elevation is higher the air is cooler and this allows the “complex sugars” to extend into the bean.  –Reference: Coffee Cafe by Sherri Johns


In touch with nice selection of teas, tisane’s and coffees for that cold fall night.

-A few new warm soup recipes and pasta.


Expressed as the “perfect cup”

Reference: Coffee Cafe by Sherri Johns

Double or Doppio Cappuccino

Two espressos, steamed milk and plenty of foam.

Extra strength.

Dry Cappuccino

Espresso, plenty of foam, less steamed milk and this intensifies the flavor of the brew.

In touch with nice selection of teas, tisanes and coffees for that cold fall night.


A few new warm soup recipes, coffee recipes & pasta will be included in this newsletter.


Sicilian Cauliflower Pasta”

By Food Network Magazine – March 2012 Issue

Kosher salt

12           ounces whole-wheat penne

½             head cauliflower

2              tablespoons extra-virgin olive oil

3              tablespoons golden raisins

1              clove garlic, finely chopped

Pinch of red pepper flakes

1              cup fresh parsley, chopped

¼             cup fresh dill, chopped

1              tablespoon fresh lemon juice

2              tablespoons grated pecorino romano or parmesan cheese, plus more for topping (optional)

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs.  Reserve ¾ cup of the cooking water, then drain the pasta.

  1. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it’s fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat.  Add the cauliflower, raisins, garlic, red pepper flakes and ¼ teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned about 4 minutes.
  2. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and ½ cup of the reserved cooking water. Add more cooking water to loosen, if needed.  Season with salt.  Serve with more grated cheese.

Calories: 414

Serves:  4


Membership with Lavendar Cove –

Become a member & Sign-up on our site: and receive Tea samples in the mail.



It is a hot topic, new packaging will be available soon for all Black blends, Flavored Black blends, Green, Flavored Green tea blends.


Different selections will be available for our blends.



Recipe: Coffee Cafe by Sherri Johns



1 tsp. bitter chocolate sauce

2 espressos

1 cup milk

**Place chocolate in small glass.

**Add the espresso

**Pour in the steamed milk, while trying to make some latte art on the top.


The main species of Coffee are:

Coffea Arabica and Coffea Robusta.

The Robusta is inexpensive, slow growing, and not very flavorful. It is also processed into Instant or Canned Coffee. Often “Commercial-grade” roasters will use this type of Coffee to blend, to reduce costs and make more profit.

Some of those all night dinners serve their house blends and this is the cheaper coffee.

Reference: Coffee Cafe by Sherri Johns


“Roast Chicken Dinner with carrots and shallots”

By Food Network Magazine – March 2012 Issue

(“Sarah Copeland”)

2-1/2      pounds carrots, peeled and bias cut into 2-inch pieces

3              small bulbs shallots, peeled

2              large strips orange peel

3              small sprigs rosemary

¼             cup extra virgin olive oil

1/3          cup Kalamata olives, pitted (optional)

1              teaspoon iodized salt

¼             teaspoon freshly ground black pepper

4              bone-in pieces organic chicken (split breasts or thighs)

¾             teaspoon sweet or smoked paprika

Preheat the oven to 425 degrees Fahrenheit. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives.  Season with ¼ teaspoon salt and a pinch of black pepper.  Scatter the vegetables in a single layer on a baking sheet or roasting pan.

  1. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork-tender, 40 minutes.  Serve with a large green salad, and faro or spelt, or a slice of rustic whole-grain bread.

Serves:  4


Info on Coffee

The Trading Commodities, Coffee ranks the second largest.

The most popular Coffee is the Arabica but also has a higher rate coffee called Robusta. This coffee is grown at a high altitude of over 3000′ ft., the plant is grows slower and because the elevation is higher the air is cooler and this allows the “complex sugars” to extend into the bean.

–Reference: Coffee Cafe by Sherri Johns


 “Corned Beef and Cabbage Soup”

By Food Network Magazine – March 2012 Issue

1              medium onion, quartered

3              stalks celery, quartered

3              medium carrots, quartered

3              tablespoons unsalted butter

Heaping ¼ teaspoon ground allspice

1              pound plum tomatoes, halved

3              cups low-sodium beef broth

4              cups chopped green cabbage (about ¼ medium head)

½             pound Yukon gold potatoes, chopped

¾             cup quick cooking barley

¼             pound corned beef, cut into thin strips (use leftovers or deli meat)

Kosher salt and freshly ground pepper

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat.  Add the chopped onion, celery, carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.

  1. Add the potatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.  Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.  Stir in the corned beef and season with salt and pepper.

Calories:  352

Serves: 4

Books of Interest

“Cooking with Green Tea”

By Ying Chang Compestine


“Healing Teas”

by Marie Nadine Antol


“Healing Herbs”

By Linda Woolven


“New Tastes in Green Tea”

By Mutsuko Tokunaga


“You’re Invited”

(Scrapbooking Magazine)


“The Tea Book”

By Sara Perry


“Herbal Defense”

By Robyn Landis


“Meditations with Tea”

“Paths to Inner Peace”

By Diana Rosen


Info on the Coffea tree:

The Coffea tree is a shrub and classified as an Evergreen.  In order for the Coffea tree to produce a crop, it must grow for 5 years and this crop is only about 15 oz.’s.

This plant produces a flower of a sweet jasmine-scent this bud produces the fruit of the plant. The berry changes from to a the original green like the plant itself, to orange or red. The ripen berry turns to a Raspberry dark red.

When the berry is ripe it must be processed the same day it is “hand-picked”. Picking time is like many plants not all of the fruit is ripe the same day, so the pickers will go back several times to the same plant.   The bean is found inside the fruit that grows on the Coffea tree. Most coffee plants are not within reach of the roadside and are grown on slanting hill-sides.

We were able to view a Coffee trees growing on the side of the Blue Mountain when we traveled to Jamaica in January.

Both Jamaican coffee and Hawaiian Coffee are one of the most expensive and pleasant coffees.   Most Coffee Plantations still use the “hand-picking” for the picking the fruit off of the shrubs, it is very backbreaking work. Depends on where the coffee is grown, in some countries the mules take the extremely full bags and the bags are draped over the backs of the mules.

In India, women pick the beans by hand then carry the sacks on their heads.

In Jamaica, on the Blue Mountain Coffee plantation the guide explained to us, that the people who work this plantation climb up this steep mountain side, the women pick for most of the day, placing the fruit into 70 pound crates and the male workers place these crates onto the trucks and take to be processed.

Reference: Coffee Cafe by Sherri Johns

Recipe – “Cherry, Tomato and Shrimp Salad”

Cherry, Tomato and Shrimp Salad


1              pkg. cherry jell-o

2              cups tomato juice

1-1/2       tsps. Grated onion

1-1/2       tsps. Vinegar

¼             tsp. salt

1              8 oz. can shrimp or crabmeat

½             cup finely chopped celery

½             cup grated carrot


Dissolve jell-O in heated tomato juice, let cool, and add the remaining ingredients.  Refrigerate.