“Chamomile and spiced apple”

“Chamomile and spiced apple”

Herbal Teas by Richard Craze

2      oz. dried chamomile

2      cloves

3       green cardamoms

1/2   apple, unpeeled and sliced

1        cinnamon stick

Honey, light brown sugar, or maple syrup to serve.

**Put all the ingredients in a saucepan and bring to a boil.  Lower the heat, stir, and simmer for 5 minutes.  Remove from the heat and pour into a cold container.  Let stand for 5 minutes.  Strain and pour into a jug or warmed tea pot to serve.   The apple slices and cinnamon may be rinsed and added to the jug when the tea is served.  Sweeten to taste with honey, light brown sugar or maple syrup.   Serves 6.

“Athole Brose”

“Athole brose”

Herbal Teas by Richard Craze

1          apple, peeled, cored, and thinly sliced

1/4      cup medium oatmeal

1           oz. dried mullein

3-1/2   cups boiling water

1           measure (1-1/2 Tbsp.) Whisky

concentrated apple juice or honey to sweeten

**Put the dry ingredients in a large container and pour over the water.  Let stand until cool enough to drink.  Strain and pour into cups, adjust strength by adding more hot water.  Add the whisky and sweeten to taste.  It is also good cold, so alternatively, refrigerate before serving.      Serves 6

“Lemon, ginger, and valerian tea”

“Lemon, ginger, and valerian tea”

Herbal Teas by Richard Craze

1       teaspoon dried valerian

1       teaspoon freshly grated, peeled ginger root

2-1/2  cups freshly boiled water

Juice of 1/2 lemon

2 – 3   teaspoons clear honey

** Put the valerian and ginger in a tea pot or your chosen container for making herbal teas.  Pour over the water and leave to brew for 3 minutes.  Stir in the lemon juice and honey.  Pour through a tea strainer.

“Moroccan Mint Sorbet”

“Moroccan Mint Sorbet”

The Tea Book by Sara Perry

4    cups water

1     tablespoon Gunpowder or Pearl Dew green tea

1/2   cup chopped fresh mint leaves

1/2   cup granulated sugar

Mint leaves for garnish

 

**In a saucepan, bring the water to a boil.  Add the tea and mint, and let stand 5 minutes to infuse.  Strain into another container, blend in the sugar, and chill.

Place the chilled mixture in your ice cream maker and follow manufacturer’s instructions. If you don’t have an ice cream maker, you can freeze the tea mixture in ice cube trays.  Just before serving, process the mint sorbet in a food processor until it looks finely grained.

Scoop the sorbet into wine glasses, and garnish with a mint sprig.

Makes 1 quart.

“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.