A cup of Tea served with freshly baked Scones is a real treat. Scones are light and delicious served warm, straight from the oven. Scones are traditionally served with Butter, Jam and Clotted Cream.
Date Scones
One of my personal favourite recipes for 'yummy' Date Scones.
I've learnt from experience to make a double batch when baking these Scones as they disappear so quickly.
ingredients
makes 12
2 Cups Self Raising Flour
1/2 Cup chopped Dates
2 Tblspns Butter
2 Tblspns Caster Sugar
1 Egg
3/4 - 1 Cup of Milk
1/4 tspn Salt
method
Preheat oven to a hot 200°C
Sift the Flour and Salt into a bowl. Rub the cold Butter into the Flour. Add the chopped Dates.
Lightly beat the Egg. Add the Sugar and Milk to the beaten Egg and stir until the Sugar is dissolved.
Make a well in the dry ingredients and stir in the liquid, mixing to form a moist dough. Roll out on a floured surface, cut into Scones and place on a floured baking tray.
Brush tops with a little beaten Egg and Milk (reserve a tiny amount from your previous steps) Bake in your hot oven for 12 - 15 mins. Allow to cool wrapped up in a tea towel.
Pumpkin Scones
Pumpkin gives a truly delightful taste to Scones. The Pumpkin adds a richness and moistness which is just delicious. Of course they are also that very pretty pale orange Pumpkin colour.
ingredients
2 Cups Self Raising Flour
1/2 Cup cooked, mashed Pumpkin
1/3 Cup Sugar
2 Tblspns Butter
1 Egg
1/4 tspn Salt
1/3 Cup Milk
method
Preheat your oven to a hot 200°C
Cream the Butter and Sugar. Add the Egg, beating well. Add the mashed Pumpkin.
Sift the Flour and Salt twice and then add alternately to the Scone mix with the Milk. You may or may not use all of the Milk. It will depend on the moistness of the Pumpkin. You should end up with a moist dough.
Knead slightly on a floured surface and then roll out to a 1 inch thickness. Cut out and place on your greased and floured baking tray. Brush the tops with a little milk. Bake in the hot oven until just browned. Wrap in a tea towel after removing the Scones from the oven.
Girdle Scones
Try something new and delicious, by making your next batch of Scones in this traditional way. Girdle scones are sometimes known as Griddle Scones because of how they are cooked.
ingredients
2 Cups Self Raising Flour
1 Tblspn Butter
3/4 Cup Milk
1/2 tspn Salt
Flour for rolling
method
Preheat your griddle. Sift the Flour and Salt into a bowl. Rub in the cold Butter. Make a well in the centre and pour in all of the Milk. Mix with a knife using a cutting motion, until you have a moist dough.
Take Tablespoon sized pieces of the Scone dough. Roll in flour and form a circle with each piece about 1cm thick. Cut each circle into quarters.
Sprinkle a very light dusting of Flour onto your preheated griddle. Place your Scone pieces onto the griddle. Allow to cook long and slow. The Scones will slightly rise and brown on the underside. Turn over each one and repeat for the other side. When cooked, wrap in a tea towel to cool.
The History of Scones
From the Gaelic word Sgonn (pronounced like gone), Scones originated in Scotland. The meaning of the word Sgonn meant a shapeless lump of dough.
As Wheat never grew very well in the Scottish Highlands, Scones were originally made from Barley or Oat Flour.
The first Scones were cooked over a fire on a griddle or 'girdle'.
As time passed, the Scone dough was eventually baked in a circular shape and cut into quarters - or farls- similiar to the delicious scones that we all know and love today.
Wednesday, May 14, 2014
Saturday, May 10, 2014
Clotted Cream Recipes
Clotted Cream is a specialty of Devonshire, England. Unpasteurised milk isn't usually freely available here in Australia, so I have included these recipes that try to imitate the delicious qualities of Devonshire or Clotted Cream.
Mock Devonshire Clotted Cream
ingredients
1/2 Cup of Cream
1/2 Cup Sour Cream
2 Tblspns Icing Sugar
method
Whip the Cream, gradually adding the Icing Sugar. When soft peaks are formed, fold through the Sour Cream. Store in the refrigerator.
Mock Clotted Cream
ingredients
1 Cup Cream
250g Cream Cheese
1 tspn Icing Sugar
method
Beat all the ingredients together. Store in the refrigerator
Mock Devonshire Clotted Cream
ingredients
1/2 Cup of Cream
1/2 Cup Sour Cream
2 Tblspns Icing Sugar
method
Whip the Cream, gradually adding the Icing Sugar. When soft peaks are formed, fold through the Sour Cream. Store in the refrigerator.
Mock Clotted Cream
ingredients
1 Cup Cream
250g Cream Cheese
1 tspn Icing Sugar
method
Beat all the ingredients together. Store in the refrigerator
Saturday, May 3, 2014
A Cream Tea
A Cream Tea is generally a term used to describe a traditional English afternoon tea, at which is served hot Tea, freshly baked Scones, gorgeous Jams and Clotted Cream.
We all like to keep an eye on our waistlines. The reality is though that a Devonshire Tea, a Cream Tea or even a normal Afternoon Tea just wouldn't be the same without Clotted Cream/Devonshire Cream and other assorted 'Cream Goodies.'
There are many different types of Creams available, each one as delicious as the next.
What is Clotted Cream?
Clotted Cream is a specialty of Devonshire, England. Clotted Cream is made by gently heating unpasteurised milk until the cream 'clumps or clots' on the surface. Once the milk has cooled, the resulting Clotted Cream is skimmed from the surface.
A delicious Dictionary of Cream
Clotted Cream - A thick, yellow cream made by slowly scalding unpasteurized milk. See detailed description above.
Coconut Cream - Made by simmering shredded coconut and water together, which is then strained to produce a cream.
Cream Tea - see description at the top of this page.
Creme Fraiche - Originating from Brittany and Normandy in France. Cream with a culture added to produce a rich and smooth cream.
Devonshire Cream - From Devonshire, England. Also known as Devon Cream, it is another term used for Clotted Cream.
Heavy Cream - Another term for Whipping Cream - 40% milk fat.
Light Cream - Usually around 20% milk fat.
Mock Cream - Not really a cream but rather a substitute cream made from milk, sugar and butter ( or sometimes lard!! )
Pouring Cream - Cream in its natural state - easily poured - runny.
Sour Cream - A cream to which a lactic acid culture has been added to produce its characteristic sour taste.
Thickened Cream - Pouring Cream to which a thickening agent has been added - usually a gelatine.
Whipped Cream - Cream made light and fluffy by whipping or beating
There are many different types of Creams available, each one as delicious as the next.
What is Clotted Cream?
Clotted Cream is a specialty of Devonshire, England. Clotted Cream is made by gently heating unpasteurised milk until the cream 'clumps or clots' on the surface. Once the milk has cooled, the resulting Clotted Cream is skimmed from the surface.
A delicious Dictionary of Cream
Clotted Cream - A thick, yellow cream made by slowly scalding unpasteurized milk. See detailed description above.
Coconut Cream - Made by simmering shredded coconut and water together, which is then strained to produce a cream.
Cream Tea - see description at the top of this page.
Creme Fraiche - Originating from Brittany and Normandy in France. Cream with a culture added to produce a rich and smooth cream.
Devonshire Cream - From Devonshire, England. Also known as Devon Cream, it is another term used for Clotted Cream.
Heavy Cream - Another term for Whipping Cream - 40% milk fat.
Light Cream - Usually around 20% milk fat.
Mock Cream - Not really a cream but rather a substitute cream made from milk, sugar and butter ( or sometimes lard!! )
Pouring Cream - Cream in its natural state - easily poured - runny.
Sour Cream - A cream to which a lactic acid culture has been added to produce its characteristic sour taste.
Thickened Cream - Pouring Cream to which a thickening agent has been added - usually a gelatine.
Whipped Cream - Cream made light and fluffy by whipping or beating
Thursday, April 24, 2014
The Caffeine in Tea
Caffeine is one of the two main chemical compounds found in tea. The other main chemical compounds are tannins. Caffeine stimulates our central nervous system and large muscle groups. Did you know that caffeine dilates your blood vessels? In hot climates, it is this dilation of your blood vessels that gives your body a cooling effect.
The caffeine in tea has been found to actually aid your brain functionality.
Caffeine increases your metabolism, increases your heart rate and in large quantities can be extremely toxic for you. Side effects can include sleeplessness, irritability (go without your morning cup of tea or coffee to experience this) nervousness and has also found to cause mental confusion. Caffeine can also aid in speeding up the movement of wastes found in your body.
The caffeine in a cup of tea can vary greatly. There is minimal difference, chemically, between the caffeine found in tea and the caffeine you consume in a cup of coffee. In stark contrast though, the caffeine found in tea doesn't have the same negative effect on your heart and circulatory system as the caffeine in coffee does.
Steep your tea for approx. 3 minutes - for a stimulating effect
Steep your tea for approx. 5 minutes - for a more calming effect
The caffeine in tea has been found to actually aid your brain functionality and to promote the blood flow to it. By acting on the central nervous system, the caffeine found in a cup of tea targets directly the brain areas that control our thoughts and feelings. If you have a lot of concentration, thought processes and mental work to do we suggest you grab yourself that nice big cup of tea.
Below is a general guide to the amounts of caffeine found in a 5oz/150ml cup of tea or coffee. The cups we use today are generally larger than the measurement of 5oz/150ml, which used to be a standard.
In a 5oz/150ml cup of Tea --------------------- Caffeine present
Black Tea - leaf or teabag, brewed 1 minute........9-33mg
Black Tea - leaf, brewed 3 minutes.....................50-46mg
Black Tea - teabag, brewed 5 minutes................46-108mg
Oolong Tea - leaf, brewed 5 minutes...................12-55mg
Green Tea - leaf, brewed 3 minutes.....................8-16mg
Instant Tea 8oz..................................................12-28mg
Iced Tea 120z can..............................................22-36mg
Decaffeinated Tea..............................................4mg
Herbal Tea.........................................................none
In a a 5oz/150ml cup of Coffee ----------------- Caffeine present
Drip Coffee.........................................................110-150mg
Percolated Coffee...............................................64-124mg
Instant Coffee....................................................40-108mg
Decaffeinated Coffee.........................................less than 5mg
The amount of caffeine found in a cup of tea can vary according to what type of tea it is, where the tea was grown, its' manufactured processes and the brewing times and methods used. Due to fermentation processes, Black and Oolong Teas contain more caffeine than Green Teas. Similiar sorts of variations occur when discussing the amount of caffeine that is found in a cup of coffee or in an amount of coffee beans.
In general, you would have to drink 2 or 3 cups of cups of tea per day to equal the amount of caffeine found in a single cup of coffee because you need less tea leaves than coffee beans per cup. The smaller the tea leaf, the quicker the caffeine infuses from the tea leaves into your water.
How to Decaffeinate your Tea
To reduce the amount of caffeine in your cup of tea the simplest way is to reduce the length of time that you steep the tea leaves in the water.
To further reduce the caffeine, try brewing your tea in your teapot for the minimal amount of time and then removing the tea leaves immediately from your teapot or strain your tea immediately into another pre-heated teapot. This will in effect halt the further infusion of caffeine into your tea.
The caffeine in tea has been found to actually aid your brain functionality.
Caffeine increases your metabolism, increases your heart rate and in large quantities can be extremely toxic for you. Side effects can include sleeplessness, irritability (go without your morning cup of tea or coffee to experience this) nervousness and has also found to cause mental confusion. Caffeine can also aid in speeding up the movement of wastes found in your body.
The caffeine in a cup of tea can vary greatly. There is minimal difference, chemically, between the caffeine found in tea and the caffeine you consume in a cup of coffee. In stark contrast though, the caffeine found in tea doesn't have the same negative effect on your heart and circulatory system as the caffeine in coffee does.
Steep your tea for approx. 3 minutes - for a stimulating effect
Steep your tea for approx. 5 minutes - for a more calming effect
The caffeine in tea has been found to actually aid your brain functionality and to promote the blood flow to it. By acting on the central nervous system, the caffeine found in a cup of tea targets directly the brain areas that control our thoughts and feelings. If you have a lot of concentration, thought processes and mental work to do we suggest you grab yourself that nice big cup of tea.
Below is a general guide to the amounts of caffeine found in a 5oz/150ml cup of tea or coffee. The cups we use today are generally larger than the measurement of 5oz/150ml, which used to be a standard.
In a 5oz/150ml cup of Tea --------------------- Caffeine present
Black Tea - leaf or teabag, brewed 1 minute........9-33mg
Black Tea - leaf, brewed 3 minutes.....................50-46mg
Black Tea - teabag, brewed 5 minutes................46-108mg
Oolong Tea - leaf, brewed 5 minutes...................12-55mg
Green Tea - leaf, brewed 3 minutes.....................8-16mg
Instant Tea 8oz..................................................12-28mg
Iced Tea 120z can..............................................22-36mg
Decaffeinated Tea..............................................4mg
Herbal Tea.........................................................none
In a a 5oz/150ml cup of Coffee ----------------- Caffeine present
Drip Coffee.........................................................110-150mg
Percolated Coffee...............................................64-124mg
Instant Coffee....................................................40-108mg
Decaffeinated Coffee.........................................less than 5mg
The amount of caffeine found in a cup of tea can vary according to what type of tea it is, where the tea was grown, its' manufactured processes and the brewing times and methods used. Due to fermentation processes, Black and Oolong Teas contain more caffeine than Green Teas. Similiar sorts of variations occur when discussing the amount of caffeine that is found in a cup of coffee or in an amount of coffee beans.
In general, you would have to drink 2 or 3 cups of cups of tea per day to equal the amount of caffeine found in a single cup of coffee because you need less tea leaves than coffee beans per cup. The smaller the tea leaf, the quicker the caffeine infuses from the tea leaves into your water.
How to Decaffeinate your Tea
To reduce the amount of caffeine in your cup of tea the simplest way is to reduce the length of time that you steep the tea leaves in the water.
To further reduce the caffeine, try brewing your tea in your teapot for the minimal amount of time and then removing the tea leaves immediately from your teapot or strain your tea immediately into another pre-heated teapot. This will in effect halt the further infusion of caffeine into your tea.
Saturday, April 12, 2014
The History of High Tea
Contrary to common belief, High Tea was a necessity for the poor working class of Britain. Today, when we think of High Tea, usually it is a grand affair, with formal settings, tea accessories and fine equipage. Read about all the different types of teatimes and how they began.
The poor, working class could only afford 1 meal per day.
The poor, working class of England could only afford 1 good solid meal a day. As this meal was usually lunch, when the tired, hard workers returned home in the evenings they were understandably hungry.
A pot of Tea at 6pm and a few little leftover scraps of whatever they could find was the beginnings of High Tea. These tiny, simple 'meals' were to just to tide them over until the next day. The leftovers that they ate were often put away from lunch time and brought home for later. Sausages, bread and cheese were the most common scraps.
High Tea was created by the poor, working class.
As England and its' citizens became more wealthy, with more people termed as 'middle class', High Tea became a much more substantial meal at 6pm. Cooked eggs, mashed potatoes and fish etc; were added to the original pot of tea. Today, dinner has replaced High Tea, with cups of tea still being drunk after the evening dinner meal.
How Afternoon Tea began
The Duchess of Bedford, Anna, created afternoon teatime. With English dinners typically at 7pm, she found herself feeling faint in the afternoons. Anna started sipping tea each afternoon to tide her over.
Anna had her servants bring her a few little bites of food to eat as she sipped her tea. Her Aristocratic girlfriends soon started dropping by at 'teatime' and they too were served 'tea and light snacks'. This quickly became a ritual that Anna and her friends indulged in every afternoon.
Lower classes heard about this wonderful afternoon tea that the Aristocracy were enjoying and the idea spread to all who enjoy tea. Afternoon Tea is soon a ritual enjoyed by everyone in Britain, regardless of class.
Morning Tea and Tea Breaks
The whole concept of having a break during the day to partake in tea began some 250 years ago. Seen by some as highly controversial, it all started with an employer serving tea during the morning to his employees that had started work as early as 5 or 6am. Many employers were against this break for tea as they considered that their employees would become lazier by indulging in this practice.
During World War 1 employers gave their workers cups of tea during the daytime and found to their disbelief, that in fact these cups of tea increased their employees productivity and general stamina. This tea consumption during working hours continued after the war as more businesses took up the initiative to introduce this tea break in their own workplaces.
Today, worldwide, it is quite common for employees to stop work for a tea or coffee break during the day and they are often taken for granted or required by Union rules in particular industries. In Australia we refer to these tea breaks, whilst at work, as morning tea or afternoon tea.
Teatime today
High Tea today can be as casual or as formal as you like. Associated mainly with the British, many European countries today still take tea in the late afternoon. Afternoon Tea can range from 'The Big Formal Affair' with lots of people, to a small intimate gathering of 2 or 3 good friends.
All sorts of delicious delicacies are served at various afternoon teas, ranging from scones, cakes, sandwiches, hot dishes, savouries and pastries. A selection of sweet and/or savoury treats, a fresh pot of tea, good friends and good conversation is all that is needed for a delightful afternoon tea.
High Society
It would seem that little has changed from the 18th Century to now. In London, in the 1800's, Society ladies would meet in the afternoons for gossip and tea. Teashops and Coffee shops became popular places for social meetings with friends.
Tea Etiquette
Did you know that at some Formal Afternoon Teas, a guest is chosen by the host to act as a 'tea-pourer'. This is considered an honour and their role is to serve the tea to fellow guests.
Low Tea
Low Tea was the original term given to the afternoon teas created by Anna, Duchess of Bedford. Low tea was served mid-afternoon to the Aristocrats.
Formal Tea
The Formal British Tea evolved from a Low Tea. Very Formal Teas today are often referred to as High Tea, in stark contrast to their humble beginnings.
The poor, working class could only afford 1 meal per day.
The poor, working class of England could only afford 1 good solid meal a day. As this meal was usually lunch, when the tired, hard workers returned home in the evenings they were understandably hungry.
A pot of Tea at 6pm and a few little leftover scraps of whatever they could find was the beginnings of High Tea. These tiny, simple 'meals' were to just to tide them over until the next day. The leftovers that they ate were often put away from lunch time and brought home for later. Sausages, bread and cheese were the most common scraps.
High Tea was created by the poor, working class.
As England and its' citizens became more wealthy, with more people termed as 'middle class', High Tea became a much more substantial meal at 6pm. Cooked eggs, mashed potatoes and fish etc; were added to the original pot of tea. Today, dinner has replaced High Tea, with cups of tea still being drunk after the evening dinner meal.
How Afternoon Tea began
The Duchess of Bedford, Anna, created afternoon teatime. With English dinners typically at 7pm, she found herself feeling faint in the afternoons. Anna started sipping tea each afternoon to tide her over.
Anna had her servants bring her a few little bites of food to eat as she sipped her tea. Her Aristocratic girlfriends soon started dropping by at 'teatime' and they too were served 'tea and light snacks'. This quickly became a ritual that Anna and her friends indulged in every afternoon.
Lower classes heard about this wonderful afternoon tea that the Aristocracy were enjoying and the idea spread to all who enjoy tea. Afternoon Tea is soon a ritual enjoyed by everyone in Britain, regardless of class.
Morning Tea and Tea Breaks
The whole concept of having a break during the day to partake in tea began some 250 years ago. Seen by some as highly controversial, it all started with an employer serving tea during the morning to his employees that had started work as early as 5 or 6am. Many employers were against this break for tea as they considered that their employees would become lazier by indulging in this practice.
During World War 1 employers gave their workers cups of tea during the daytime and found to their disbelief, that in fact these cups of tea increased their employees productivity and general stamina. This tea consumption during working hours continued after the war as more businesses took up the initiative to introduce this tea break in their own workplaces.
Today, worldwide, it is quite common for employees to stop work for a tea or coffee break during the day and they are often taken for granted or required by Union rules in particular industries. In Australia we refer to these tea breaks, whilst at work, as morning tea or afternoon tea.
Teatime today
High Tea today can be as casual or as formal as you like. Associated mainly with the British, many European countries today still take tea in the late afternoon. Afternoon Tea can range from 'The Big Formal Affair' with lots of people, to a small intimate gathering of 2 or 3 good friends.
All sorts of delicious delicacies are served at various afternoon teas, ranging from scones, cakes, sandwiches, hot dishes, savouries and pastries. A selection of sweet and/or savoury treats, a fresh pot of tea, good friends and good conversation is all that is needed for a delightful afternoon tea.
High Society
It would seem that little has changed from the 18th Century to now. In London, in the 1800's, Society ladies would meet in the afternoons for gossip and tea. Teashops and Coffee shops became popular places for social meetings with friends.
Tea Etiquette
Did you know that at some Formal Afternoon Teas, a guest is chosen by the host to act as a 'tea-pourer'. This is considered an honour and their role is to serve the tea to fellow guests.
Low Tea
Low Tea was the original term given to the afternoon teas created by Anna, Duchess of Bedford. Low tea was served mid-afternoon to the Aristocrats.
Formal Tea
The Formal British Tea evolved from a Low Tea. Very Formal Teas today are often referred to as High Tea, in stark contrast to their humble beginnings.
Monday, April 7, 2014
How to Make Iced Tea
Iced Teas are a fantastically refreshing drink for our long, hot summers and there a number of ways to make the perfect Iced Tea. In all of our Iced Tea Recipes you can use your favourite black, green or flavoured teas. Iced Tea can be made using both loose leaf tea and teabags.
You can make Iced Tea while you are sleeping .
Iced Teas are so easy to make, you can even make it overnight in the refrigerator. You can find out how to make easiest ever iced Tea below. This makes Iced Tea one of the coolest and easiest summer entertaining drinks around. Although any tea can be used for making Iced Tea, the best teas to use for Iced Tea are Ceylon and Keemun as they do not go cloudy when left to stand.
How to make Iced Tea using Loose Leaf Teas
Method 1
Make a pot of tea using Loose Leaf Tea, adding 1-2 teaspoons more than usual.
Leave to infuse to the required strength, strain into a jug and add Caster Sugar or Sugar Syrup to taste. Leave to cool or refrigerate.
To Serve
Fill tea glasses or tall glasses with Ice Cubes or Crushed Ice then top with the chilled tea. Garnish with whatever you fancy- slices or twists of lemon, orange, slices of kiwi fruit, fresh strawberries or sprigs of mint leaves.
Method 2 - Overnight
In a tall jug, add 2 teaspoons of Loose Leaf Tea per cup. Fill the jug with cold water and place in the refrigerator overnight. Sweeten as required.
To Serve
Add Ice cubes or crushed Ice to your tea glasses, strain the tea and pour over. Garnish as above.
How to make Iced Tea using Teabags
When making Iced Tea using Tea Bags, the tea doesn't go cloudy and it can be stored in the refrigerator for several days.
Method 1
Make a pot of tea using Tea Bags, adding an extra Tea Bag more than normal.
Leave to infuse to the required strength and then pour into a tall jug and leave to cool. Add Caster Sugar or Sugar Syrup to taste.
To serve
As above.
Method 2 - Overnight
In a tall jug, add 1 Tea Bag per cup. Fill the jug with cold water and place in the refrigerator overnight. Sweeten as required.
To Serve
As above.
A Simple Sugar Syrup Recipe
Sugar syrup is easily made and can be just the right sweetener for Iced Teas. You will probably be familiar with its' use in Cocktail Recipes.
In a saucepan add
1 Cup of Sugar and 1/2 Cup of Water. Heat to boiling, stirring to dissolve the Sugar. When all dissolved, cool slightly then pour into a sterilised jar. Store in the refrigerator up to 3 months.
Tea Ice Cubes
A great idea to accompany your Iced Teas or even to serve in Lemonade, Mineral or Soda Water for a deliciously different twist. Simply add your favourite freshly brewed and cooled Tea, or Iced Tea, to ice cube trays and freeze until ready to serve. You can even add extra sugar, lemon twists, lemon juice, fresh mint leaves, sliced strawberries or even rose petals.
Liqueur Iced Tea Frappe
You will need
Frozen Tea Ice Cubes (recipe above)
Your favourite Liqueur
method
Place Tea Ice Cubes into a blender and crush. Fill Frappe, Cocktail or Liqueur Glasses with the crushed Tea Ice. Top with your favourite Liqueur. Garnish and serve immediately.
You can make Iced Tea while you are sleeping .
Iced Teas are so easy to make, you can even make it overnight in the refrigerator. You can find out how to make easiest ever iced Tea below. This makes Iced Tea one of the coolest and easiest summer entertaining drinks around. Although any tea can be used for making Iced Tea, the best teas to use for Iced Tea are Ceylon and Keemun as they do not go cloudy when left to stand.
How to make Iced Tea using Loose Leaf Teas
Method 1
Make a pot of tea using Loose Leaf Tea, adding 1-2 teaspoons more than usual.
Leave to infuse to the required strength, strain into a jug and add Caster Sugar or Sugar Syrup to taste. Leave to cool or refrigerate.
To Serve
Fill tea glasses or tall glasses with Ice Cubes or Crushed Ice then top with the chilled tea. Garnish with whatever you fancy- slices or twists of lemon, orange, slices of kiwi fruit, fresh strawberries or sprigs of mint leaves.
Method 2 - Overnight
In a tall jug, add 2 teaspoons of Loose Leaf Tea per cup. Fill the jug with cold water and place in the refrigerator overnight. Sweeten as required.
To Serve
Add Ice cubes or crushed Ice to your tea glasses, strain the tea and pour over. Garnish as above.
How to make Iced Tea using Teabags
When making Iced Tea using Tea Bags, the tea doesn't go cloudy and it can be stored in the refrigerator for several days.
Method 1
Make a pot of tea using Tea Bags, adding an extra Tea Bag more than normal.
Leave to infuse to the required strength and then pour into a tall jug and leave to cool. Add Caster Sugar or Sugar Syrup to taste.
To serve
As above.
Method 2 - Overnight
In a tall jug, add 1 Tea Bag per cup. Fill the jug with cold water and place in the refrigerator overnight. Sweeten as required.
To Serve
As above.
A Simple Sugar Syrup Recipe
Sugar syrup is easily made and can be just the right sweetener for Iced Teas. You will probably be familiar with its' use in Cocktail Recipes.
In a saucepan add
1 Cup of Sugar and 1/2 Cup of Water. Heat to boiling, stirring to dissolve the Sugar. When all dissolved, cool slightly then pour into a sterilised jar. Store in the refrigerator up to 3 months.
Tea Ice Cubes
A great idea to accompany your Iced Teas or even to serve in Lemonade, Mineral or Soda Water for a deliciously different twist. Simply add your favourite freshly brewed and cooled Tea, or Iced Tea, to ice cube trays and freeze until ready to serve. You can even add extra sugar, lemon twists, lemon juice, fresh mint leaves, sliced strawberries or even rose petals.
Liqueur Iced Tea Frappe
You will need
Frozen Tea Ice Cubes (recipe above)
Your favourite Liqueur
method
Place Tea Ice Cubes into a blender and crush. Fill Frappe, Cocktail or Liqueur Glasses with the crushed Tea Ice. Top with your favourite Liqueur. Garnish and serve immediately.
Friday, April 4, 2014
Chocolate Tea Truffles Recipe
These gorgeous chocolate tea truffles are designed to please and delight your guests at your next tea party. They are also perfect for serving after dinner with your favourite cup of tea.
When indulging in these delicious truffles think of it as enjoying all the health benefits derived from tea and chocolate at the same time.
Ingredients
makes 40
3 Tblsps Black Tea Leaves
1/2 Cup Freshly Boiled Water
1 Tblsp Rum or Whisky
60g Unsalted Butter, softened
2 Fresh Egg Yolks
1 Cup Icing Sugar, sifted
375g Dark Cooking Chocolate, melted
any of the following toppings:
Cocoa Powder, Crushed Nuts, Chocolate Sprinkles.
Method
Place Tea Leaves in a pot and pour in the boiling water. Cover and infuse for 5 minutes. Strain. As the Tea Leaves will swell considerably in this small amount of water, gently press them to extract the tea essence.
Stir the Rum or Whisky into the tea essence.
In a bowl, beat the Butter and Egg Yolks together until light and creamy. Gradually add the Icing Sugar and continue beating until smooth.
Add the melted Chocolate and tea essence alternately to the butter mixture and beat until the mixture is well combined and smooth.
Cover and refrigerate approx 1 hour to firm up the truffle mixture.
Using slightly damp hands, take teaspoonfuls of the truffle mixture and roll into balls. Don't worry about getting them perfectly round at this stage.
Return the balls to the refrigerator, covered, for at least a couple of hours, to firm up.
When ready to serve, roll each ball in one of the toppings, rounding the balls as you go. These truffles will keep for 2 days stored in an airtight container in the refrigerator - if they last that long.
Ingredients
makes 40
3 Tblsps Black Tea Leaves
1/2 Cup Freshly Boiled Water
1 Tblsp Rum or Whisky
60g Unsalted Butter, softened
2 Fresh Egg Yolks
1 Cup Icing Sugar, sifted
375g Dark Cooking Chocolate, melted
any of the following toppings:
Cocoa Powder, Crushed Nuts, Chocolate Sprinkles.
Method
Place Tea Leaves in a pot and pour in the boiling water. Cover and infuse for 5 minutes. Strain. As the Tea Leaves will swell considerably in this small amount of water, gently press them to extract the tea essence.
Stir the Rum or Whisky into the tea essence.
In a bowl, beat the Butter and Egg Yolks together until light and creamy. Gradually add the Icing Sugar and continue beating until smooth.
Add the melted Chocolate and tea essence alternately to the butter mixture and beat until the mixture is well combined and smooth.
Cover and refrigerate approx 1 hour to firm up the truffle mixture.
Using slightly damp hands, take teaspoonfuls of the truffle mixture and roll into balls. Don't worry about getting them perfectly round at this stage.
Return the balls to the refrigerator, covered, for at least a couple of hours, to firm up.
When ready to serve, roll each ball in one of the toppings, rounding the balls as you go. These truffles will keep for 2 days stored in an airtight container in the refrigerator - if they last that long.
Thursday, April 3, 2014
The History of Children's Tea Sets
Children first used tea sets during the Victorian Era when upper class families would furnish their children's nurseries with child-sized tea sets for daily use. These little tea sets were made from porcelain or china and were often exact replicas of their parents' tea sets, except in miniature.
Later, in the 20th Century, the tradition of nurseries for children diminished and the tea set became more of a use for pretend play.
Gradually, tin, plastic and glass tea sets replaced the original porcelain or china tea sets.
Children's Teatime
Children today love to take part in pretend tea parties. Childhood tea parties conjure up images of happy and imaginative times for children.
Tea parties or what English children understood to be as teatime dates back to the Victorian era. Children were served their meals in the nursery whilst adults took their tea formally in the parlour or dining room.
Later, in the 20th Century, the tradition of nurseries for children diminished and the tea set became more of a use for pretend play.
Gradually, tin, plastic and glass tea sets replaced the original porcelain or china tea sets.
Children's Teatime
Children today love to take part in pretend tea parties. Childhood tea parties conjure up images of happy and imaginative times for children.
Tea parties or what English children understood to be as teatime dates back to the Victorian era. Children were served their meals in the nursery whilst adults took their tea formally in the parlour or dining room.
Tuesday, April 1, 2014
Cambric or Nursery Tea
Originating in France, Cambric Tea is a milky white tea that was named after the white Cambric Linen that was made in the city of Cambrai.
Cambric Tea is a comforting and nutritious tea.
This Cambric Tea is a nutritious, hot drink that doesn't contain the usual stimulating effects of tea. Cambric Tea is perfect for serving to children, to someone a 'little under the weather' and to the elderley.
The English version, also known as Nursery Tea, uses milk instead of cream.
Cambric Tea - French version
Ingredients
Sugar - approx 1 teaspoon per cup
Heavy Cream, warmed
Boiling Water
Hot Tea, strongly brewed
Method
Place sugar in a cup, fill the cup to 2/3 with boiling water.
Stir to dissolve the sugar.
Fill the last 1/3 of the cup with the cream.
Add a tablespoon or two of the strongly brewed tea to give a white, light tea.
Nursery Tea - English version
Traditionally English, Nursery Tea was given to children in their Nurseries mid-morning and mid-afternoon, for some much needed sustained energy and vitality.
When children sat down with their mothers at teatime this white tea was what their mothers gave them to drink.
Ingredients
per cup
1 Cup of Milk
1 teaspoon Hot Tea, strongly brewed
1 teaspoon Sugar
Method
Heat milk, add the sugar and stir to dissolve.
Add the strong tea and serve.
Vanilla Nursery Tea
Make Nursery Tea as per above. Stir in 1/2 teaspoon of vanilla Extract per cup of milk, whilst heating.
Cambric Tea is a comforting and nutritious tea.
This Cambric Tea is a nutritious, hot drink that doesn't contain the usual stimulating effects of tea. Cambric Tea is perfect for serving to children, to someone a 'little under the weather' and to the elderley.
The English version, also known as Nursery Tea, uses milk instead of cream.
Cambric Tea - French version
Ingredients
Sugar - approx 1 teaspoon per cup
Heavy Cream, warmed
Boiling Water
Hot Tea, strongly brewed
Method
Place sugar in a cup, fill the cup to 2/3 with boiling water.
Stir to dissolve the sugar.
Fill the last 1/3 of the cup with the cream.
Add a tablespoon or two of the strongly brewed tea to give a white, light tea.
Nursery Tea - English version
Traditionally English, Nursery Tea was given to children in their Nurseries mid-morning and mid-afternoon, for some much needed sustained energy and vitality.
When children sat down with their mothers at teatime this white tea was what their mothers gave them to drink.
Ingredients
per cup
1 Cup of Milk
1 teaspoon Hot Tea, strongly brewed
1 teaspoon Sugar
Method
Heat milk, add the sugar and stir to dissolve.
Add the strong tea and serve.
Vanilla Nursery Tea
Make Nursery Tea as per above. Stir in 1/2 teaspoon of vanilla Extract per cup of milk, whilst heating.
Sunday, March 30, 2014
The Health Benefits of Tea
Tea has been consumed as a beverage for over four thousand years and it is only recently that Western scientists have been seriously looking into the very real and very tangible health benefits of tea. Tea drinking, in the East, has for a long time, been for not only for pleasure but also for health and medicinal purposes
Tea speeds up the processes of learning and markedly improves your memory .
The two main chemical compounds found in tea are caffeine and tannins. A variety of oils attribute to the taste and approximately 400 different aromatic substances contribute to the overall fragrances of the multitude of teas grown worldwide today.
Drinking Tea promotes good health & vitality
Other active ingredients present in tea include B-complex vitamins, flouride, theophylline, theobromine, potassium and manganese. Research performed by scientists has shown that by drinking tea your learning processes are sped up and your memory markedly improves.
The effects of tea on your body are vast...
Recent studies have shown that Green Tea may in fact be cancer inhibiting. Although the tests so far have only been performed on mice, there is evidece that the mice that consumed green tea daily (instead of water) and were then exposed to cancer-inducing agents, developed fewer cancers than the control group of mice that did not drink any green tea.
The tannin found in tea, according to scientists, aids in the prevention and healing of medical conditions from within your intestinal tract. Beneficial enzymes are activated by the minerals present in tea which help to lower your cholesterol. The flouride helps to reduce tooth decay.
Studies have shown that the polyphenols found within tea have antiviral and antibacterial properties.
The B group vitamins enhance your day to day vitality. Theophylline, found in tea acts as a diuretic, expands your arteries and strengthens your heart muscles.
All types of tea (except Herbal Teas) contain Thephylline in small amounts. Theophylline is a close relative of caffeine and has been studied for its effect on our bodies. It has been used as a stimulant to treat asthma. If taken in small doses it is useful in opening up the bronchioles of the lungs.
Tea can help to lower your cholesterol.
Flavonoids in the tea produce a calming effect on you. As well as lowering your cholesterol, tea is also thought to stabilize your blood sugar and to help in lowering your blood pressure.
There is still a lot of research to be completed on the health benefits of drinking tea. Eastern cultures have long used tea for all of the above and a lot, lot more. Tea may well end up being much more diverse and healthy than we ever realised.
Tea speeds up the processes of learning and markedly improves your memory .
The two main chemical compounds found in tea are caffeine and tannins. A variety of oils attribute to the taste and approximately 400 different aromatic substances contribute to the overall fragrances of the multitude of teas grown worldwide today.
Drinking Tea promotes good health & vitality
Other active ingredients present in tea include B-complex vitamins, flouride, theophylline, theobromine, potassium and manganese. Research performed by scientists has shown that by drinking tea your learning processes are sped up and your memory markedly improves.
The effects of tea on your body are vast...
Recent studies have shown that Green Tea may in fact be cancer inhibiting. Although the tests so far have only been performed on mice, there is evidece that the mice that consumed green tea daily (instead of water) and were then exposed to cancer-inducing agents, developed fewer cancers than the control group of mice that did not drink any green tea.
The tannin found in tea, according to scientists, aids in the prevention and healing of medical conditions from within your intestinal tract. Beneficial enzymes are activated by the minerals present in tea which help to lower your cholesterol. The flouride helps to reduce tooth decay.
Studies have shown that the polyphenols found within tea have antiviral and antibacterial properties.
The B group vitamins enhance your day to day vitality. Theophylline, found in tea acts as a diuretic, expands your arteries and strengthens your heart muscles.
All types of tea (except Herbal Teas) contain Thephylline in small amounts. Theophylline is a close relative of caffeine and has been studied for its effect on our bodies. It has been used as a stimulant to treat asthma. If taken in small doses it is useful in opening up the bronchioles of the lungs.
Tea can help to lower your cholesterol.
Flavonoids in the tea produce a calming effect on you. As well as lowering your cholesterol, tea is also thought to stabilize your blood sugar and to help in lowering your blood pressure.
There is still a lot of research to be completed on the health benefits of drinking tea. Eastern cultures have long used tea for all of the above and a lot, lot more. Tea may well end up being much more diverse and healthy than we ever realised.
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