“Yogurt Sauce with Herbs”

“Yogurt Sauce with Herbs” “A Culinary Guide to Herbs, Spices and Flavourings” by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson ———————————————————————– 1 large garlic clove, peeled and crushed pinch of salt ¼ pint plain unsweetened yogurt freshly ground black pepper ½ tablespoon each chopped fresh tarragon, chervil, chives and parsley ½ tablespoon chopped fresh… Read More “Yogurt Sauce with Herbs”

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

Christmas Nog

Christmas Nog 5    eggs 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup white sugar  2    cups milk         pinch of salt **    Optional Rum Put into blender: ~~~~~~~~~~~~~~~~ Crack open your eggs, blend in blender.  Add spices, sugar, salt and milk then blend. Blend all ingredients into blender, chill and serve.

Herbal Bathing …….

For many centuries enjoying herbs in bath has become a very therapeutic way to help re-energize the body.    A great way to distress, soothe skin and generally relax you from every day.    Enjoying a warm bath with a few wonderful herbs in a a small muslin bag. Creating a ambiant place around your own tub can become… Read More Herbal Bathing …….

Love the Spice cabinet

Out of your spice cabinet……. – cloves, cinnamon, ginger, garlic powder, anise seed, cardamom, black pepper and nutmeg.   These are often added to your teas for added ingredients.    – Many Chai Teas have cinnamon, black pepper, cardamom, cinnamon, cloves or nutmeg added to the teas.   – Garlic spread on toast is known to help when… Read More Love the Spice cabinet

Recipe – “Spiced Carrot and Nut Cake”

“Spiced Carrot and Nut Cake” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”     8 oz.          Plain flour 2 tsp.         Baking powder 2 tsps.        Mixed spice 12 oz.        Granulated brown sugar                   Pinch of salt 8 fl. Oz.      Vegetable oil 4                eggs, beaten 12 oz.         Carrots, peeled and… Read More Recipe – “Spiced Carrot and Nut Cake”