“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.
Compost your coffee grounds into your garden, nutrients go back into your plants. Best results place at the base of the stems, trunks of trees and shrubs.
“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
* 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.
“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
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”.