Recipe – “Elderflower Champagne”

“Elderflower Champagne”
“The Illustrated Herbal Encyclopedia” by Brenda Little
 
 
2        good handfuls elderflowers-unbruised
1        lemon
2        tbsp. White vinegar
700    g./1-1/2 lb. Sugar
4        litres/7 pints water
 
*        Grate the lemon rind, squeeze the juice and add to the elderflowers, sugar and vinegar.  Stir.  Add the water and stir again.  Cover the container and leave to stand for a day.  Strain twice and bottle securely – corks or screw-tops.
*        Leave in a dark place for 3 weeks before opening.
Advertisements

Recipe – “Elderflower Wine”

 
“Elderflower Wine”
“The Illustrated Herbal Encyclopedia” by Brenda Little
 
1        kg./2 lb. Elderflowers
1        kg./2 lb. Sugar
4        litre/7pints water
28      g./1 oz.  Fresh yeast
Juice of 2 lemons (or oranges)
Slice of toast
 
*    Avoid bruising the flowers when collecting them.  Boil them in the water for 20 minutes.  Strain and discard the flowers, making certain there are no bits left.
*    Add sugar and fruit juice to the liquid and heat gently until sugar is dissolved, then boil for another 20 minutes.  Strain into a large container and allow to cool before floating the toast carrying the crumbled yeast on it.  Cover and leave in a warm place for a day before bottling.

Recipe – “Lavender Cones”

 
“Lavender Cones”
“The Illustrated Herbal Encyclopedia” by Brenda Little
 
“An arrangement of lavender makes a pretty, scented decorative feature”.
 
Materials:
 
A large, well-opened pine cone
Short stalks of lavender flowers
A small cork
Varnish
Glue
 
*    Varnish the cone, and when dry glue it to the cork to make a base.
*    Dip the ends of the lavender stalks into the glue and push into the spaces of the opened cones.  Pack the stalks in tightly and evenly.
*    When you are satisfied with the shape add a few drops of essential oil of lavender to increase the fragrance.
        — Instead of using the cork base you could attach ribbon to the cone and hang it by a loop in a warm room for the fragrance to be released and circulate.

Recipe – “Lavender Vinegar”

“Lavender Vinegar”
“The Illustrated Herbal Encyclopedia” by Brenda Little
 
“Lavender vinegar; dabbed on the temples and forehead, helps to ease a miserable headache”.
 
Materials:
Lavender flower spikes
White vinegar
Fine muslin
 
*    Steep flower spikes in white vinegar in a jar in a sunny spot for a week, shaking it once a day.
*    Put a fresh lot of flowers in another jar and strain the vinegar in the first jar over them and leave the new jar in a sunny place for a week, shaking it every day.  Strain through fine muslin and bottle.

Recipe – “Lavender Soap Marbles”

“Lavender Soap Marbles”
“The Illustrated Herbal Encyclopedia” by Brenda Little
 
“Small balls of sweet-scented soap for travelling and for guest are easily made”.
 
Materials:
 
A bar of unscented good quality soft white soap
Some lavender water
A touch of essential oil of lavender
 
*    Grate the soap finely.  Heat 2-1/2 tbs. (37 ml) lavender water and pour over the soap.  Leave for a while to let soap begin to dissolve.  Stir well.
*    Add 2 -3 drops essential oil of lavender. and put in the blender.
*    Blend until smooth.   Pour into a basin and leave until you can see the soap is beginning to dry.
*    Take out a small quantity and roll it into a ball between the palms.   Continue doing this until all the soap is used.   You will know best the size of the marble or ball that will be most useful.   Leave balls in a warm or sunny spot to dry.
*    When the balls are almost dry, pour some lavender water containing the merest soupcon of essential oil of lavender on to the palms of the hands and roll the balls between them to give a final polish and scent.

Recipe – “Lavender Water”

“Lavender Water”
“The Illustrated Herbal Encyclopedia” by Brenda Little
 
“Lavender water in a pretty bottle with some sprigs of lavender -makes a delightful present”.
 
Materials:
3        tsp. Lavender oil
375    ml. (1/2 pint) surgical spirit
1        drop of essential lavender oil
 
*    Mix ingredients and store in an airtight jar for 2 weeks, shaking the jar every now and then.  Strain through fine muslin and bottle.

Recipe – “Chocolate tart with Russian-style Baikal tea”

“Chocolate tart with Russian-style Baikal tea”
“The Tea Box” by Gilles Brochard
 
7            ounces fine-quality semisweet chocolate, melted
2/3        cup heavy cream
2            cups low-fat milk
1-1/2     teaspoon Russian-style Baikal tea
9-inch    baked pie shell
Crushed pistachios
 
*    Preheat oven to 300 d. Fahrenheit.  Combine the cream and milk in a saucepan and bring to a boil.
*    Bring 3/4 cup water almost to a boil.   Add the tea and steep 6 minutes to get a strong infusion.
*    Add the tea infusion to the milk and cream.   Then add the melted chocolate and whisk until smooth.
*    Pour into pie shell and bake 20 minutes.
*    Let the tart cool 30 minutes.  If the filling is runny, refrigerate the tart for 20 minutes.  Before serving, garnish top with crushed pistachios.
 
8     servings.

Recipe – “Green tea coconut pearls”

“Green tea coconut pearls”
Recipe by “The de Chine shop & tea salon, – Paris”
Recipe book – “The Tea Box” by Gilles Brochard
 
 
1/2        cups sticky-rice flour
1            teaspoon powdered green tea (Matcha)
2            egg yolks
2            tablespoons coconut milk
               Salt and pepper
               Grated coconut
 
*    Mix the sticky-rice flour and powdered green tea.  Add 6 tablespoons warm water and stir until thickened.
*    Form mixture into 8 balls about the size of a walnut.   Mix the egg yolks, coconut milk, and a pinch of salt and pepper, to make a paste.  Make a hole in each ball and fill with the egg paste.
*    Drop the balls into boiling water, and cook until they float to the surface.   Remove and drain.   Roll the balls in the coconut.
*    Serve hot or cold.
*    8 servings
 
—-(Matcha tea available through Lavendar Cove)

Recipe – “Dream of Essaouira – Mint tea ice cream”

“Dream of Essaouira” – Mint tea ice cream
Recipe by Gilles Brochard and Helene Huret
“The Tea Box” – By Gilles Brochard
 
2        cups milk
5        egg yolks
1/3    cup sugar
Mint tea
1        large bunch fresh mint, stemmed
1        tablespoon gunpowder tea
2/3    cup sugar
 
*    “Custard.   Bring milk to a boil in a saucepan.  Cover and set aside.   Beat egg yolks with sugar until pale yellow.  Slowly beat warm milk into the eggs.  Place the mixture in a saucepan and cook over low heat, stirring constantly until thickened and smooth.   Strain.  Cool in bowl set into larger bowl of ice”.
*    “Mint tea.  Bring 3 cups water to boil.  Put the gunpowder tea in a teapot and pour in 1/2 cup boiling water, swirl and pour off water.    Add the mint leaves and the remaining boiling water.  Add the sugar and steep for 4 to 5 minutes.  Pour the tea into a pitcher and then back into the teapot three times in order to mix the brew.  Let cool slightly.   Mix the tea with the custard”.
*    “Churn in a ice cream maker”.