“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.

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“Star Anise Tea”

Star Anise Tea

Book  – “Juices” by “Elsa Petersen-Schepelern”

1       tea bag, such as English Breakfast

1       whole star anise

sweetener, to taste

milk (optional)

Serves 1

 

 

Recipe – “Iced Sunshine Tea”

“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.

teabytheocean newsletter May and June 2013

LAVENDAR COVE – teabyocean   May & June 2013 Newsletter

It has been a while since any info on this blog, it is writer’s blog. To simply not add too much in of my own personal life, but keep all the followers interested about tea, recipes, herbs and something interesting to write about. Taking time out of the already busy schedule to simply write on all my blogs, creating labels for the tea company that took days to compile, packaging over 30 pounds of tea with a few helpers (thanks to Jo-anne & Linda) in just five hours later. It is back breaking work with a counter of only 3.5 feet high and causes you to shift your feet back and forth, great conversation talking went back and forth in the room, us ladies talked about life, our marriages, some mentions about tea with questions to rack my brain, but all in all it is about friendship gathered into a kitchen to learn about your friends lives and what they both enjoy to do on their spare time.

If you can relate to all the blogs that you follow is also time consuming and usually for me it is done late in the evening into the early morning hours.

The passion of owning a wonderful tea company occupies many hours during the week. To share my knowledge and inspiration has been from the beginning.

Some of us enjoy creating, cooking, painting, reading a novel, outdoor exercise, painting, time at the gym, baking, gardening, oh did I leave some stuff out. Why don’t you comment and add some more things that you enjoy to do, other than working.   I enjoy a great cup of tea after an hour long session with my girlfriends after class, this allows me to mediate and relax.   Some of the activities listed above are some of the things I also enjoy.

Enjoy this month’s news with recipes, teas and more added between.

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See original recipe for the “COOKIE STARTER” Recipe by – “Farm Journals Country Cookbook”

This is a wonderful and helpful cookbook, so many recipes with new creations adding from the original recipes.   A great help for all those who love to cook, bake and having great recipes on hand to enjoy with friends & family.

 

“Ice Cream Wafers”

Recipe by – “Farm Journals Country Cookbook”

 

1           cup Cookie Starter

½         tsp. vanilla

1           egg yolk

1/3       cup sugar

½         tsp. baking powder

Sifted confectioners sugar

 

  • Mix all ingredients, except confectioner’s sugar.
  • Chill dough thoroughly.
  • Sprinkle board and rolling pin with confectioner’s sugar. Roll small amount of dough 1/8″ thick.
  • Cut with small cookie cutter and place 1″ apart on greased baking sheet. Bake in moderate oven   (350 degrees Fahrenheit) about  6 minutes, until cookies are lightly browned.
  • Dust with confectioner’s sugar.
  • Remove and cool on racks. Makes about 3 dozen.

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Enjoy a wonderful Rooibos tea would go great with this recipe below, we suggest our brand of “Bourbon Street Vanilla Rooibos”, available on our site – http://www.teas-online.com , signing in as a member you will receive 10 % off your purchases.

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Orange and Lemon Wafers”

Recipe by – “Farm Journals Country Cookbook”

 

Make up Ice cream Wafers recipe omitting vanilla and adding grated peel of 1 orange and grated peel of ½ lemon.   Roll out and cut cookies into different shapes. Place 1″ apart on lightly greased baking sheet.

(Or roll into balls, using 1 teaspoon dough for each cookie. Dip fork into confectioner’s sugar and make waffle design by crisscrossing with fork. Don’t mash cookies too flat.) Bake in moderate oven (350 degrees Fahrenheit) 10 minutes. Decorate with strips of orange peel.   Remove cookies and cool on racks.   Makes 1-1/2 dozen.

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“COOKIE STARTER”

Recipe by – “Farm Journals Country Cookbook”

2-1/4              cup sifted flour

¾                    tsp. salt

1                      cup butter or regular margarine

 

–         Sift flour and salt into bowl.

–         Cut in butter until mixture resembles coarse bread crumbs.

–         Store in clean jar with tight-fitting lid. Keep in refrigerator or freezer.

–         Makes 3 to 4 cups.

 

Tips on using mix:

–         Let the crumbs reach room temperature before adding other ingredients. Loosen with a fork if mix is too compact. Your electric mixer can help you make cookie dough from the mix.

–         To short-cut cookie-making, shape dough into roll; wrap and chill thoroughly. Slice and bake cookies as desired. When dough is cold, allow more time for baking. To get a thicker cookie, shape teaspoonfuls of dough with fingers and roll in palms of hands into balls; stamp with flat-bottomed glass and bake.

–         When you bake and then freeze, wrap cookies in foil or plastic wrap, or store them in freezer containers.

 

Look for the cookie recipes to follow: Blind Dates (added); Ice Cream Wafers; Oriental Almond Cookies; Old English Ginger Cones;

Join our other blogs:

alongthebeach.wordpress.com ; botanicalbathflowers.wordpress.com ; loveisinyourcup.wordpress.com ;

 

Recipe – “Blackberry Iced Tea”

“Blackberry Iced Tea”
Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
1/2    to 1 ounce pesticide-free marigold flowers
4        cups hot black tea, such as orange pekoe or Darjeeling
1        cup blackberries
          Honey, to taste
 
1.    Remove the petals from the flowers.
2.    Place 3 to 4 petals in each compartment  of an ice-cube tray.   Fill the compartments halfway with water and freeze for at least 2 hours.  Fill each compartment to the top with water and freeze until solid.
3.    In a medium-size bowl, combine the hot tea with the blackberries.  Set aside to steep for 1 hour.
4.    With the back of a wooden spoon, crush the berries against the side of the bowl.  Pour the mixture through a fine-meshed sieve into a pitcher, pressing on the solids with the back of the spoon to extract all the liquid; discard the solids.  Add honey to taste and chill for a least 2 hours.
5.    Serve in a tall glasses with the marigold ice cubes.
 
Makes abut 4 servings.
 
Suggested Orange Pekoe 

An Indonesian Orange Pekoe tea grown in the northern part of Sumatra. A bold Sumatra tea sometimes used in place of a Ceylon tea when blending several teas together. (Black) Country of origin: Indonesia Type: Bag    Size: 100 g. (Loose Tea)   Price: $14.00 (reg.price)
***Inspired music by “Oleta Adams” – “We Can’t Stay Here” (“Let’s Stay Here – Album)

Recipe – “Fit-to-Be-Thai Iced Tea”

 “FIT-TO-BE-THAI ICED TEA”

“The Little Black Book of Tea” by Mike  Heneberry

 Pinch of crushed star anise

1          drop red food coloring

2          Tablespoons sweetened condensed milk

Crushed ice

2          cups strong brewed black tea, chilled

*Stir anise and food coloring into condensed milk and pour into 2 tall glasses.  Fill glasses with crushed ice; then cover with tea.  Stir once or twice-just enough for the milk to start to rise up into the tea.

– Makes 2 tall glasses

Recipe – “Truro Tea”

TRURO TEA”

“The Little Black Book of Tea” by Mike  Heneberry

3          cups iced tea

1          cup sweetened cranberry juice

2          teaspoons orange juice concentrate

 *Stir ingredients together and serve over ice.

– Makes about 3 glasses

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 – “Cardinal Punch”

CARDINAL PUNCH

“Farm Journal’s – Country Cookbook” – Edited by Nell B. Nichols

2-1/2    cup boiling water

2            tblsp. black tea

1/4        tsp. ground allspice

1/4        tsp. ground cinnamon

1/8        tsp. ground nutmeg

3/4       cup sugar

1           (1 pt.) bottle cranberry juice cocktail

1/2       cup orange juice

1/3       cup lemon juice

1-1/2    cup cold water

*Pour the rapidly boiling water over tea; add spices.  Cover and let steep 5 minutes.  Strain and stir in sugar.

*Add cranberry, orange and lemon juices and cold water.   Cover; chill thoroughly.  Makes 8 servings.