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THE LOVE OF TEA

BEST OF DRINK & FOOD

Carol Mark tea sommelier


Copyright ©2013 Carol Mark All rights reserved. No portion of this book may be reproduced mechanically, electronically or any other means without written permission of the publisher. ISBN:978-0-9920590-5-7 Cover and book design by Alan McKee Photography:Alan McKee Published by The Love of Tea imprint Hudson House OTHER BOOKS A MODERN AFTERNOON TEA inspired by Downton Abbey by Carol Mark

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A Special Thanks to Merrill J. Fernando, Dilmah Tea who taught by example that tea is a “matter of human service� and should be based on Integrity, Authenticity & Ethics. Merrill and his family have been innovative leaders in the tea world as role models to aspire to in ones life.

To Alan, my husband who with his belief that my love of tea could sustain me in my health and culinary creativity, I give thanks to the many hours of creative work in creating the love of tea best of Drink & Food. May we share many more adventures around tea and food both at home and in our travels.

To my daughter Katherine who loved teatime and always wanted a tea shop to play tea.


TEA SOMMELIER CAROL MARK

TEA, LIKE WINE, OBTAINS ITS TASTE PROFILES FROM THE TERROIR, THE LAND AND CLIMATE. TEA CAN BE PAIRED WITH CERTAIN FOODS TO ENHANCE THE TASTE EXPERIENCE. IN CREATING THE LOVE OF TEA BEST OF DRINK & FOOD, I WANTED TO SHARE THE BEST OF MY TEA INSPIRED RECIPES TO ELEVATE TEA TO THE LEVEL OF AN INTEGRAL INGREDIENT. EACH RECIPE WAS CREATED AND TESTED BY ME PERSONALLY. LIKE SO MANY TEA LOVERS, IʼVE FOUND THAT MY PANTRY CAN BE OVERFLOWING WITH EXOTIC HARD-TO-SOURCE TEA AND I WANTED MY READERS TO OBTAIN EASILY ALL THE INGREDIENTS, INCLUDING THE TEAS. I WILL INTRODUCE THE SECRETS OF INFUSING, COOKING AND UTILIZING YOUR TEAS TO CREATE UNIQUE CULINARY CREATIONS THAT WILL INSPIRE YOU TO LOOK AT TEA IN A TOTALLY NEW WAY OUTSIDE OF A TEAPOT. I HOPE YOU ENJOY THIS COOKBOOK AND USE IT TO SHARE YOUR LOVE & LAUGHTER WHEN TEA AND FOOD COMBINE WITH GREAT COMPANY. ENJOY LIFEʼS SIMPLE & PURE PLEASURES, LIKE THE LOVE OF TEA, CAROL HTTP://THELOVEOFTEAMAG.COM CAROL MARK IS A CERTIFIED TEA SOMMELIER,PASTRY CHEF, WORLD TRAVELLER, AND AUTHOR IN SEARCH OF THE PERFECT CUP OF TEA


MY TEA STORY Tea is an important cultural past time, which is having a revival through tea and reconnecting with oneself as a meditation or with friends. In this day of technology everything happens so quickly, so time is valued and what a better way than to connect with tea. I grew up in a culture of tea where tea was served with every meal as well as special occasions such as going out for dim sum lunch with my grandmother or a celebration dinner. Tea was kept in small quantities and used sparingly much like precious gold. I launched the love of tea as a way to creatively express my my interest in the culinary arts and I rediscovered tea as an integral ingredient, as well as an excuse just to take time. So, be bold and be creative in looking at tea and food in a whole new way. Presently, I am the founder and President of the love of tea, a purveyor of specialty pure blended teas that support art, health and social change through its donation programs from sales of tea. Tea was the focus of womenĘźs rights in the 19th century in North America, as women could only legally gather during teatime. THIS IS AN INVITATION TO SHARE MY JOURNEY ON THE ADVENTURE OF TEA.


TEA Tea is derived from the tea leaves of the Camellia Sinensis plant and different teas derive from the way it is processed. Herbal teas are not in fact tea but made from infusions of fruit or herbs. Tea has been drunk for taste and ritual. Tea is one of the oldest beverages and the second most popular drink after water. TeaĘźs origins are in China and were brought to England as part of Catherine of Braganza dowry to Charles II, where it became all the rage at Royal Court. It was a drink for the rich. Tea was kept under lock and key. The Chinese controlled the supply and not wanting the origins of the tea to be known it was dyed blue green colour with arsenic. Throughout history tea has a presence in every culture as part of a daily routine such as afternoon tea and high tea. Recently tea has come back into favour due to the discovery of health benefits of flavonoids: green and black tea may protect against cancer including a lower risk for cancer metastases and recurrence, as well as cardiovascular disease. In developing the best of Drink & Food I used under five types of tea. I did not want people to start purchase difficult to source teas or teas that may only be used once. Here you will find teas that are commonly used such as Assam, Earl Grey and Matcha. I suggest to use high grade organic loose leaf teas as these I find the most flavorful and healthy. Bring fresh drawn water to full boil unless otherwise specified. Also preparation times were not indicated, as everyone sets their own pace and I wanted this cookbook to be more of an adventure without a clock. NOTES: C -cup T-tablespoon tsp-teaspoon F-Fahrenheit AT THE BACK OF BOOK please see conversion tables as we now live in a global village . Also I provided a wiki link below http://en.wikibooks.org/wiki/Cookbook:Units_of_measurement


CONTENTS STARTERS TEA MARBLED QUAIL EGGS TEA SMOKED PEPPER,SWEET POTATO&LENTIL DIP TEA SMOKED CHICKEN SALAD & TEA SALAD DRESSING TEA & SCALLOP MISO SOUP WITH SCALLIONS & MUSHROOMS

MAINS TEA SALT ENCRUSTED BRANZINO FISH & SHRIMPS TEA SMOKED CHICKEN & PINEAPPLE CHILI TEA SMOKED TOFU & PINEAPPLE CHILI HIMALAYAN TEA DUMPLINGS & LAMB SAUCE HIMALAYAN TEA DUMPLINGS & TOMATO SAUCE MATCHA BUCKWHEAT NOODLES GLORY GARDEN QUINOA STUFFED COURGETTES


DESSERTS POACHED CHAI TEA PEARS WITH LYCHEE CUSTARD REVERSE EARL GREY CHOCOLATE TRUFFLES THE BEST CHOCOLATE CAKE & DIVINE FAIRY CUPCAKES CHOCOLATE COOKIE CAKE GREEN TEA SHORTBREAD POTS OF LOVE WITH ROSE PETALS & GOLD LEAF

COCKTAILS LYCHEE ANNA MAY WONG JC FIREBALL SUNBURST MORNING BASIL FAWELTY CUCUMBER SANDWICH LOVERSʼ PROMISE OH PEACH! CASABLANCA THE THREE QUEENS RED BLITZ BLAST HEY JEFF


AFTERNOON TEA SANDWICHES EGG, CUCUMBER, CORONATION CHICKEN I LOVE SCONES CURRENT, ROSE, LAVENDER, LEMON & CRANBERRY LEMON CURD MONTROSE SHORTBREAD VICTORIA SPONGE

TABLES FOR CONVERSIONS OVEN TEMPERATURE WEIGHT VOLUME LEGEND


STARTERS


TEA MARBLED QUAIL EGGS


TEA MARBLED QUAIL EGGS black tea such as assam, english breakfast, eggs, soya sauce, star anise, cloves, cinnamon, clove, orange Savory eggs flavoured by a simmering broth of tea and spices. I have used quail eggs as an appetizer, but one can use regular eggs. Serves 3 per person quail eggs or 1 per person regular egg Quail eggs 30 eggs Boil eggs 10 mins in cold water until hard boiled. Immerse in cold water and drain. Use a knife or edge of spoon to gently tap to create cracks in the egg shell. Do not peel away the shell. Cracking allows tea broth to seep through creating the marbling effect. DIRECTIONS: 1) Prepare tea mixture by boiling 3 C water infusing 4 T black tea for 8 mins & discard tea leaves 1/3 C soya sauce 2T sugar 3 star anise 6 peppercorns 10 cloves 1 cinnamon stick 1 piece orange peel 2) Make sure eggs are covered by the the tea broth. Simmer for 30 mins on low heat. 3) Cool in tea liquid in glass or ceramic bowl and broth in the refrigerator.The longer the steep, the more flavorful

steep overnight in tea the taste on the palate.

4) Peel and serve. Tea eggs can be served as an appetizer or in soup. For regular eggs boil 15 mins and simmer stage for 45 mins Tea SommelierĘźs Tip: Make sure tea broth covers the top of the eggs by at least 1/2" to ensure even infusion of tea broth for marbling.


TEA SMOKED PEPPER, SWEET POTATO & LENTIL DIP


TEA SMOKED PEPPER,SWEET POTATO & LENTIL DIP lapsang souchong tea, red pepper, sweet potato, red lentils, thyme serves 4-6 1/2 white or red onion, chopped fine 1 medium sweet potato,peeled, diced in cubes 1/2 C red lentils 1 tea smoked red pepper 6 springs thyme 3 T olive oil 1 tsp salt Tea SommelierĘźs Tip: the same smoking technique for tea smoked chicken can be used for vegetables. Red peppers can be grilled until skin as blackened as this will be peeled off. DIRECTIONS:

1) Heat olive oil an add onion cooking until transparent. 2) Add sweet potato, lentils, 1 1/2 C water, 1 tsp salt, 1 sprig thyme to boil, turn down to low until tender approximately 20 mins.with lid on. 3) Last 5 mins of cooking check if too much liquid, and cook further with lid off to cook off more of the liquid. Mash any large pieces of sweet potato into lentil mixture. 4) Cool in refrigerator for 2 hours. PRESENTATION: Prior to serving, skin and mash tea smoked pepper into the lentil mixture with chopped leaves of thyme. Drizzle with 2 T olive oil and decorate with thyme. Serve with crusty bread.


TEA SMOKED CHICKEN SALAD


TEA SMOKED CHICKEN SALAD & ROOIBOS DRESSING smoked tea chicken, filo pastry, butter, rooibos syrup, lemon juice, arugula serves 4 Smoked chicken (use tea smoked chicken recipe) cut into pieces or shredded Filo pastry, packaged butter rooibos simple syrup lemon juice vegetable oil arugula, sprouts -fresh berries

PREPARATION: 1) Follow filo package directions using a one sheet cut in half folding approximately 6 times with brushed melted butter into a foil lined muffin tin. 2) Bake 350 degrees F. 15 mins until brown. Take out when brown in colour 2) Dressing using rooibos simple syrup recipe with lemon juice and oil to taste. 3: 1 oil to vinegar + 2 T rooibos simple syrup. PRESENTATION: Place greens and berries on plate with baked filo cup filled with sprouts and chicken. Spoon dressing on greens just before serving. NOTE: Filo cups keep for several days in a covered container and can be re-crisped for 5 mins in 350 degree oven for 5 mins.


TEA & SCALLOP MISO SOUP WITH SCALLIONS & MUSHROOMS


TEA & SCALLOP MISO SOUP WITH SCALLIONS & MUSHROOMS semi-oxidized yunnan tea, miso soup, scallops, scallions, bok choy, mushrooms serves 2 2 4 2 2 3 4 1

tsp semi-oxidized Yunnan tea C boiling water T miso soup paste scallops baby bok choy mushrooms green onion/scallion

PREPARATION: 1) Wash scallops and slice in half. Wash bok choy cutting off stem and separating leaves. Clean and slice mushrooms. Wash and chop green onion. 2) Infuse tea in tea infuser in the boiling water for 5 mins. Remove tea leaves and infuser. 3) Add miso paste to tea and boil stirring till mixed. Add scallops, bok choy, and mushrooms bring up to boil and lower heat to low cooking for 3-5 mins until vegetables are tender. PRESENTATION: Serve in bowls with option of green onion garnish on top.


MAINS


TEA SALT ENCRUSTED BRANZINO FISH


TEA SALT BRANZINO FISH & SHRIMPS earl grey tea, branzino european sea bass, shrimps, kosher salt, lemon, arugula serves 2 1 branzino European sea bass,cleaned and scaled about a pound 2 C kosher salt 3 egg whites 3 T Earl Grey tea for salt mixture + 2 T Earl Grey tea for coating fish 4 strips lemon zest optional 4 shrimps PREPARATION: 1) Preheat oven 400 degrees F. 2) Place fish on foil lined tray. Do not skin or cut off the head, leave whole. Place slices of fresh lemon in gut. 3) If you want to add shrimp, clean, shell and devein placing on top on the lemon slices. Close tightly. 4) Mix salt, 3 T tea, lemon zest, egg whites and cover the fish both top, bottom and sides excluding tail & head.


Starting with a layer on bottom, sprinkle 1T tea of the 2 T on the salt tea mixture,place fish on top, cover with remainder 1T tea then seal by patting the salt tea to seal. 5) Bake until internal temperature in 145 degrees F. for about 35 mins. Remove from the oven and let it rest on top of stove for10 minutes. 6) Use a large metal spoon carefully crack open the crust and pull away skin. 7) Lift the top fillet, remove bone and lemon, then remove the second fillet.


PRESENTATION: Toss arugula with herb dressing, serve fillet and shrimps on top and garnish with lemon and serve dressing on side.

Infused tea Herb Dressing 1/2 C vegetable oil infused with 2 T Earl Grey tea for 3 hours and strain 1/2 C fresh mint 4 stalks chopped green onions 1/2 C parsley 1) Using a hand blender whiz up the infused oil and fresh herbs. Tea SommelierĘźs Tip: The infusion of tea of tea adds an extra flavour dimension to the sea crust, which seals in moisture while being baked. The extra infusion in the oil herb infusion compliments the fish.


TEA SMOKED CHICKEN & PINEAPPLE CHILI TEA SMOKED TOFU & PINEAPPLE CHILI


TEA SMOKED CHICKEN & PINEAPPLE CHILI SAUCE TEA SMOKED TOFU & PINEAPPLE CHILI SAUCE dilmah ceylon souchong or lapsong souchang tea, chicken breasts, five spice, ginger

2 chicken breasts rinsed and dried 3 T five spice powder 2 T ground ginger Rub the above into chicken and marinate 4 hours in refrigerator 1/2 C uncooked rice 1/2 C Dilmah brand Ceylon Souchong smoked over Cinnamon or Lapsang Tea 1/2 C brown sugar PREPARATION: 1) Add optional stick of cinnamon, star anise Mix the rice, tea, and brown sugar. 2) Line a pan with aluminum foil with extra 6 inches on either side, put mixture in pan with steamer which you place chicken. If no steamer create ring about 2 “ high in circular in size with foil then pierce vents with knife to create passage where smoke can rise.


3) Cover with foil & lid folding excess on top to seal in smoke. Have inside vent fan running. 4) Element on high, once smoking appears time for 20 mins. Turn heat off and let sit 35 mins. on top of stove with cover on. Open cover outside as smoke is thick. Check that juices are running clear. Keep warm in oven when prepping side. Pineapple Chili Sauce 1/2 C minced fresh pineapple or tinned crushed pineapple if not available 2 T hoisin sauce 2 T ketchup 1 tsp Worcestershire sauce 2 thumb size minced garlic 2 T soya sauce 1/4 C sweet chili sauce Bring to boil, lower and cook 5 mins mashing pineapple. Watch carefully as it has a tendency to burn.


Pineapple Rice 2 C cooked cold rice- break up loosely 1 fresh pineapple diced into 1/2� pieces 4 stalks green onion diced 2 knobs of ginger diced 2 T soya 2 T coconut oil 1) Fry in pan coconut oil, add ginger, green onion, soya sauce and rice. Stir in pineapple. PRESENTATION: When plating chicken. Apply glaze just prior to serving. Top with fresh coriander. Serve with Pineapple Rice Option Tea Smoked Tofu use firm organic tofu. Dry tofu with towel and rub with smoking mixture to marinate for 2 hours. Smoke for 10 mins and rest 10 mins. Pan fry in a non stick pan to brown both sides. Serve with sauce. Option Tea Smoked Vegetable use different vegetables such as peppers, onions and grill on barbecue with smoking ingredients in foil package pierced on top to allow smoke to escape and create foil enclosure on top of the vegetables to contain smoke.


HIMALAYAN TEA DUMPLINGS


HIMALAYAN TEA DUMPLINGS & LAMB SAUCE HIMALAYAN TEA DUMPLINGS & TOMATO SAUCE semi-oxidized yunnan tea dumplings, leeks, lamb sauce, five spice, tomatoes, yogurt, garlic serves 4 Lamb Sauce 1 lb. ground fresh lamb 1 tsp smoked paprika 1 T allspice 4 cardamom, ground 5 cloves 1 T turmeric 1 T chili powder 1 T cumin 3 knobs ginger, peeled and diced 2 cloves garlic minced 1 stick cinnamon 3 T grenadine syrup 2 C crushed tomatoes 1 C water vegetable oil PREPARATION: Lamb sauce can be made ahead and reheated. 1)Heat oil in pan until hot adding spices until fragrant watching it does not burn. Add lamb to brown. 2)Add tomatoes and water and simmer 30 mins on low. Stir often as it burns easily. 3)Check last 5 mins to cook and if too watery cook further until thick. Skim off excess fat.


Vegetarian Himalayan Tea Dumplings kidney beans, tomatoes, smoked paprika, cilantro serves 4 2 C canned white kidney beans, drained 10 seeded, chopped fresh tomatoes or tinned 2 garlic cloves, minced 1 tsp chili powder 1 tsp smoked paprika 1 tsp salt 4 T olive oil cilantro 1) In a pan with olive oil, saute garlic until fragrant on medium high, add chili powder and smoked paprika, watching not to be burn until just mixed. 2) Add tomatoes and kidney beans cook on low for 30 minutes. Last minutes check that most liquid has been absorbed and not runny. Season to taste and garnish with fresh cilantro. 3) Substitute this vegetarian version topping for the lamb. Dumpling Filling 3 leeks washed and cleaned with white parts cut in slices 4 stalks green onions chopped or 1 C chives chopped 3 T semi-oxidized Yunnan tea or semi-oxidized tea such as oolong infused in 2 C boiling water drain keeping tea leaves and tea separate; mince tea leaves and set aside. 1/2 tsp salt 4 T vegetable oil PREPARATION: 1) In a pan on medium heat stir fry leeks, green onions cooking on low once transparent with lid off. Stir often. 2) Add few tablespoons of prepared tea if dry. 3) Cook approximately 15 mins. Add chopped tea leaves and mix well. Tea SommelierĘźs Tip: Rinse the tea leaves initially before infusing to open up the leaf. Chinese teas can have multiple infusions starting with 1 minute and increasing steeping time each steep. This recipe we utilize only one steep.


Dumpling Dough 1 1/2 C all-purpose flour 4 T semolina flour (prevents over stickiness) 1/2 C hot water

PREPARATION: 1) Place flour in bowl and pour water slowly and stir with a fork. 2) When cool place on floured table and knead about 6 times until firm. 3) Place back in bowl covering with a damp cloth to stand for 20 minutes. 4) Place dough on lightly floured surface and knead 5 more minutes and roll into a roll about 1 1/2 inches diameter. Cut in half and cut out 12 pieces in each roll to total approximately 24. 5) Press each circle with palm of hand and using rolling pin roll each piece from the centre outwards turning a quarter each time and keeping round shape. The edges should be thinner than the centre.Dust lightly with flour and pile under damp dry cloth. 6) Assemble dumpling place 1 tsp of leek tea filling in centre, moisten edges with water, fold in half moon and seal along edge. Bring ends together and pinch. Extra dumplings can be frozen.


Yogurt 2 C Greek style heavy yogurt 2 garlic cloves, minced 4 T mint, chopped PREPARATION: 1) Mix yogurt with minced garlic and mint seasoning with salt at least 24 hours prior to serving to allow flavors to infuse. PRESENTATION: 1) Using the tea from tea from the tea infusion boil and drop in dumplings not crowding until they float to top about 6 mins. If not enough liquid add extra water. Drain well. To prevent sticking use 1 tsp oil to toss. 2) Assemble by layering the dumplings, meat mixture, and yogurt. Top with extra chopped herbs such as cilantro or mint. Tea Sommelierʼs Tip: Using the tea to boil the dumplings further deepenʼs the tea taste. Dumplings have a history dating back to the tea traders and Alexandra the Great with variations that marked his route. I was introduced to Afghan dumplings by Shamin & her family who immigrated to Canada from Afghanistan and who took great pride to share their familyʼs favourite dishes. This is my tea inspired version with tea leaves. Afghanistan has many ethnic ties, including to China since part of the country straddles their border. The concept of dumplings is borrowed from China and reinfused with the spices of The Tea Silk Road.


MATCHA BUCKWHEAT NOODLES


MATCHA BUCKWHEAT NOODLES matcha, buckwheat flour, all-purpose flour, scallions, minced fresh ginger, soya sauce, sesame oil, dried seaweed or Salade de la Mer serves 4 3 C buckwheat flour without hulls 1 C all-purpose flour 2 T matcha green tea powder 8 oz cold water boiling water 4 stalks chopped green onions/scallions dried seaweed or chopped dulse PREPARATION: 1) Mix in large mix the two flours and matcha with open fingers of hand. 2) Create mound of the mixed flours with well pouring in 2/3 of water and when flour comes together add the remaining water until it clumps into one ball. If too dry add a few T of water at a time. 3) Knead firmly about 100 times using extra flour to prevent sticking. 4) Roll into cylinder and cut into thirds on lightly floured surface. Each third of a piece roll out into a flat shape.


5) Use a rolling pin to roll into a rectangle the thickness of lasagna turning each quarter. Dust well with flour. 6) Fold each piece into thirds with generous flour dusting and take a non-serrated knife to slice the noodles as thin as possible. Place in bowl with 2 T flour separating the strands with your fingers. Do not worry about excess flour as this will be rinsed later. 7)Place required noodles in loose strands in boiling water for about 60 secs testing if tender and not raw in taste.Plunge into cold water and drain. NOTE: there are no shortcuts, although simple in ingredients this requires time to assess the dough and the elasticity and turn out by hand. No pasta machines. Soya Dipping Sauce 1/2 C soya sauce mixed with 1/4 C water 1 knob ginger minced 1 tsp sugar 2 T sesame oil 1) Mix for dipping sauce PRESENTATION: Place heap of noodles on plate with seaweed and scallions on side. Dip noodles in individual bowls and garnish with toppings. Tea SommelierĘźs Tip: Matcha is powdered green tea.


GLORY GARDEN QUINOA STUFFED COURGETTES


GLORY GARDEN QUINOA STUFFED COURGETTES assam tea, courgettes, tea smoked red peppers,tomatoes, quinoa, five spice powder, thyme, pumpkin seeds serves 4 4 courgettes or 2 extra large 2 red smoked peppers- see under tea smoked vegetables same technique as tea smoked chicken. Peppers can be charred, cool and peel outer skin 3 T olive oil 4 stalks thyme 1/2 C minced parsley 1 diced onion 2 garlic cloves minced 4 fresh tomatoes or tinned tomatoes drained and seeded salt/pepper 1/2 C quinoa 1 C boiling water infuse with 1 T Assam tea and steep 7 mins, remove leaves 1 tinned tomatoes or 8 fresh blanched, seeded, diced tomatoes 4 sprigs thyme olive oil pumpkin seeds, handful PREPARATION: 1) Rinse quinoa in sieve, drain and add to boiled tea broth. Cool on low with cover for 20 mins. 2) Preheat oven 350 degrees F 3) Cut courgettes in half scooping out middle. On bottom cut a thin piece off so the courgette half can sit flat without rolling being careful not to cut deep.


4) If using fresh tomatoes blanch in boiling water, cool in cold water, seed and dice. 5) In frying pan put olive oil on high heat, sautee garlic, onions until translucent, add tomatoes and thyme Leaves. 6) Mix in cooked quinoa,add diced tea smoked peppers and parsley. Season to taste with salt and pepper. 7) Fill scooped out courgettes. Left over filling can be used for more courgettes or eaten alone as side salad. 8) In a baking pan oil with olive oil and place 1/4 “ of water on bottom and place filled courgettes in pan. Cover with foil and remove the last 10 mins. Bake in oven 45 mins until courgettes are tender. 9) Pan without oil heat on medium high and toast pumpkin seeds until slightly brown. Tomato Thyme Dressing 1) Heat olive oil in frying pan on medium high adding tomatoes and thyme. Cook on low until reduced to a chunky consistency about 10 mins. Season with salt and pepper. PRESENTATION: Plate filled courgettes with fresh thyme/rosemary herbs & toasted pumpkin seeds on top and tomato thyme.


DESSERTS


POACHED CHAI TEA PEARS WITH LYCHEE CUSTARD


POACHED CHAI TEA PEARS WITH LYCHEE CUSTARD assam tea, pears, cinnamon, ginger, cardamom, custard, lychee serves 4 4 pears suggest hard firm rather than soft such as Peckham, peeled leave stem intact 3 T Assam tea steeped in 3 C boiling water for 8 mins discard tea leaves, reserve tea 1 cinnamon stick 5 black peppercorns 1 knob of ginger 1 star anise 5 cardamom pods crushed PREPARATION: 1) In large saucepan heat brewed tea with spices. 2) Add prepared pears ensuring pears are submerged in tea. 3) Poach over low heat until tender and easily pierced with sharp point of knife all the way through about 25 mins.with lid on during cooking. 4) Let cool in its poaching liquid. Tea SommelierĘźs Tip: Tea leaves are removed during poaching as extended steep times cause excess tannins and a bitter taste. Custard 1 C Milk 3 1/2 T cornstarch 1/2 C sugar 1 egg yolk 1 tin tinned Lychees, reserve 1/2 C of Lychee juice/syrup mix with cornstarch


1) In saucepan add milk and sugar on medium high until scalding. 2) Take a few T of hot milk mixture and mix into egg yolk before adding back into saucepan. 3) Add cornstarch mixture and whisk until thickened. 4) Cool in refrigerator. PRESENTATION: Drain pears well, until no fluid running off pear. Reserve poaching fluid for Hey Jeff cocktail. See cocktails section. Plate with custard, place pear on top and garnish with lychees. Note: For Vegans suggest to substitute almond milk for milk and omit egg yolk.


REVERSE EARL GREY CHOCOLATE TRUFFLES


REVERSE EARL GRAY CHOCOLATE TRUFFLES earl grey tea, chocolate, cream, lemon zest,cocoa powder,sugar makes 30-40 truffles 5 T Earl Grey tea 11 oz semi-sweet chocolate, in small approximate size option to use 70% cocoa content /pieces or chocolate chips 1 C 35% cream lemon zest from one lemon 4 T cocoa powder 8 T granulated sugar 2 T Earl Grey tea PREPARATION: 1) Heat cream in pan at medium high with Earl Grey tea in infuser just to the boil. 2) Turn off heat and leave infuser for 7 mins. Remove tea. 3) Pour into chopped chocolate and stir until smooth and glossy. 4) Stir in lemon zest. 5) Cool until firm to touch. Take a teaspoon to form balls rolling gently to form ball shape. Roll in tea sugar mixture and/or cocoa powder. Put in cool place before serving. Earl Grey Infused Sugar Combine granulated sugar and Earl Grey tea in a jar for 2 days. Grind in a blender or mortar prior to using.


THE BEST CHOCOLATE CAKE & DIVINE FAIRY CUPCAKES


BEST CHOCOLATE TEA CAKE & DIVINE FAIRY CUPCAKES assam tea, chocolate, cocoa, butter, flour, sugar, sour cream, milk, icing sugar, coffee, caramel corn, malt, raspberries serves 10-12 Cake 2 eggs 1 C vegetable oil 1/2 C sour cream 4 oz bittersweet chocolate 1/2-3/4 C all-purpose flour 1/2 C cocoa powder 1 tsp baking soda 1/4 tsp salt 1 1/2 C sugar 1 C Assam tea made 1 C boiling water & 4 T Assam tea steeped 7 mins PREPARATION: 1) Beat 2 eggs, add 1 cup vegetable oil, 1/2 c sour cream, and 4 oz melted bittersweet chocolate. 2) Add 1/2-3/4 C all purpose flour, 1/2 C cocoa, 1tsp baking soda, 1/4 tsp salt, 1 1/2 C sugar and1 C Assam tea. Beat until well blended 4 mins on medium high. Scraping sides. 3) Preheat oven at 325 degrees F. 4) Grease two cake tins round or square 9� diameter and line with parchment paper cut to fit, grease with butter and flour lightly to facilitate easy removal after baking. 5) Bake 40 mins. Check that centre is dry to touch.


Check if wet by inserting toothpick and may require additional 15 mins. and recheck. Cool on rack. Split in layers. Fairy Cupcakes: fill non-greased 24 cupcake papers half full bake for 25 mins. Use toothpick method to check if done. Frosting 8 oz bittersweet chocolate 1/3 C sour cream 1/4 C softened butter 2 C icing sugar 2 T milk PREPARATION: 1) Melt 8 oz bittersweet chocolate over pan of water stir as this needs attention, avoid steam from coming up by keeping temperature lower as this will seize the chocolate. Or micro wave 30 secs stirring after each time until melted. Cool for 15 mins. 2) Add 1/3 C sour cream, 1/4 C softened butter, 2 C icing sugar, 2 tbsp milk whip well.


Assam Tea Ganache Crunch Filling & Topping 1 T Assam tea 4 oz semi- sweet chocolate, in small approximate size pieces or chocolate chips 1/2 C 35% cream 2 C caramel corn, crushed 1/2 C roasted cashews, chopped 2 T cocoa powder 2 T malted powder like Horlicks brand PREPARATION: 1) Heat cream in pan at medium high with Assam tea in infuser just to the boil. 2) Turn off heat and leave infuser for 7 mins. Remove tea. 3) Pour into chopped chocolate and stir until smooth. 4) When cool add caramel corn and nuts. 5) Spread over parchment paper. 6) When cool break up in bowl with cocoa powder and add malted powder.


Chocolate shards 4 oz semi-sweet chocolate 1) Melt chocolate in stainless bowl over a pot of boiling water. Stirring constantly OR microwave 30 secs. each time stirring to check if melted. 2) Spread thinly on parchment paper. Cool break into shards and decorate. Raspberry Coulis 1 C fresh or frozen raspberries 1 T sugar 2T lemon juice 1) Puree all ingredients. Sieve to remove seeds. Refrigerate until ready to serve. PRESENTATION: Assemble cake by frosting middle with a layer of half the crunch, top with top layer, frost cake with light coat. Chill 30 mins then frost entire cake and top with crunch, and chocolate shards. Plate with raspberry coulis and fresh fruit. Cupcakes frost the top and sprinkle with topping and shards of chocolate. Sieve cocoa in fine layer on top. Tea SommelierĘźs Tip: The Assam tea adds another layer of depth to the chocolate notes of the cake. Chocolate Tip: use at least 70% cocoa solids for a truly chocolate experience.


CHOCOLATE COOKIE & CANDY BAR CAKE


CHOCOLATE COOKIE & CANDY BAR TEA CAKE assam tea, chocolate, italian lady fingers, marshmallows, candy bars serves 6 Chocolate base 1 1/4 C all-purpose flour 2/3 C granulated sugar 1/2 C butter 1/4 C cocoa powder 1/4 tsp salt 1 beaten egg 1) Combine flour, sugar, cocoa and salt stirring well. 2) Cut butter into flour mixture until crumbly and stir in egg. 3) Press into lightly greased butter parchment lined pan. I used a 8� pan for extra depth for more of a cake rather than a bar appearance. Pre-heat oven and bake 350 degrees F for 12-15 mins. Cool on rack. Ganache, Cookie & Candy Bar Filling 1 T Assam tea 4 oz semi- sweet chocolate, in small approximate size pieces or chocolate chips 1/2 C 35% cream 1 T butter 10 Italian Lady fingers, broken into 1� pieces 10 large marshmallows cut into quarters or 1 C mini marshmallows 1 C broken up candy bars 1 T cocoa powder


PREPARATION: 1) Heat cream in pan at medium high with Assam tea in infuser just to the boil. 2) Turn off heat and leave infuser for 7 mins. Remove tea. 3) Pour into chopped chocolate and butter. Stir until smooth. 4) Pour in biscuits, marshmallows and chocolate bars until well coated and press into baked chocolate base. 5) Set for about 4 hrs until hardened. 6) Dust with cocoa powder before slicing. PRESENTATION: Slice and serve with warm chocolate sauce and a cold glass of milk or vanilla ice cream for a cookies and cream treat. Tea SommelierĘźs Tip: Insure cream is at boil before removing from heat as this allows proper infusion of tea leaves.


GREEN TEA SHORTBREAD


GREEN TEA SHORTBREAD matcha, flour, butter, icing sugar, vanilla Makes 4 dozen 3 C all-purpose flour 2 T Matcha green tea powder 1 1/2 C salted butter, softened at room temperature 3/4 C sifted icing sugar 1/2 tsp pure vanilla PREPARATION: 1) In a small bowl sift together the flour, Matcha and set aside. This allows for an even mixture. 2) Use a mixer to cream the butter until light and fluffy approximately 5 minutes. 3) Add the icing sugar and vanilla into the butter and beat for another 3 minutes until well incorporated. 4) Gradually add the flour mixture and just beat until mixed. 5) Gather the dough and form into 4 balls. 6) Lightly flour 4 sheets of regular size parchment paper and roll out the balls to1/4� thickness.

Tea SommelierĘźs Tip: Matcha is ground green tea. Sencha is the whole green leaf from which green tea is prepared.


7) Chill the rolled dough sheets in the refrigerator for at least 30 minutes. This helps sets the butter as overworking this mixture separates the butter and flour. 8) Preheat oven to 325 degrees F. 9) Once the dough sheets have hardened using cookie cutters cut into shapes. 10) Transfer cookies onto parchment lined baking sheets and bake for 15 minutes or slightly golden in color. The matcha will add a darker shade to the baked cookie than regular shortbread. 11) Cool on racks before storing in tins for up to 3 weeks. Tea SommelierĘźs Tip: The longer the wait, the more mellow the taste in the butter with the Matcha.

Note: This recipe is from my friend Judy Wong who is a fabulous baker and made these as part of her Christmas cookie gift packages.


POTS OF LOVE WITH ROSE PETALS & GOLD LEAF


POTS OF LOVE WITH ROSE PETALS & GOLD LEAF assam tea, cream, rosewater, gold leaf, rose petals serves 4 4 C 35 % whipping cream or heavy cream 4 T Assam tea 4 T sugar 3/4 C icing sugar 1 tsp rosewater PREPARATION: 1) Warm cream in saucepan on low heat that is deep enough to cover the tea infuser. Infuse Assam tea leaves in cream for 10 mins while bringing up to medium heat. 2) Remove tea infuser and continue to cook until the cream is reduced by 1/3. Stirring frequently to prevent burning. Do not boil. 3) Take off heat after 25 mins and when the cream coats the back of a spoon. 4) Add the sugar, rosewater, and icing sugar. 5) Stir until well blended. 6) Pour into serving containers and refrigerate for at least 6 hours before serving.


PRESENTATION: Sprinkle edible food grade dried rose petals and gold leaf on top just prior to serving. Option is to substitute edible flowers from a food grade source or serve with chopped pistachios. Tea SommelierĘźs Tip: Use the infuser from a teapot rather than a tea ball as it gives more room for the tea leaves to infuse and expand. Tea SommelierĘźs Tip: Remove tea as time noted as longer infusions cause an increase of tannins causing a bitter taste.


COCKTAILS


COCKTAILS Cocktails are lifeĘźs simple pleasures that contains a balance of spirit, one sweet and one sour mix. The trick and the mystery of a great cocktail is to find the right balance. Fresh is a must and if available. Fresh citrus fruits such a limes, lemons, as well as fresh herbs are important in the final taste as drinking involves nosing the fragrances. When the glass is brought up to your mouth and nose any fresh citrus or herb garnish will also enhance the taste sensations with each inhalation. Remember taste also involves the sensory element of smell. Using tea as an added ingredient brought new taste sensations and I hope my tea cocktail inspired recipes are a hit! I was inspired by the Employees Only documentary located in New York City and their dedication to the art of mixology. So, feel free to be adventurous. TOOLS OF THE TRADE Cocktail Shaker is made of metal and while shaking make sure one hand is on the top and the other on the bottom. Shaking infuses oxygen to create a smooth taste. Hawthorn Strainer to strain with the shaker. Muddler is used to release oils and mashing fresh fruits. Citrus twist is using a peeler to take the outer layer of citrus fruit such as lemons, limes and oranges 1-2 “ strips. Avoid the white pulp as this adds bitterness. Ice is an important to have on hand for chilling. You can add cut up fruit or vegetable to make ice cubes. Be careful not to dilute drink. Bitters is a herbal essence original used as digestive medicine and used as flavorings in cocktails. A dash or two perks up the taste of the drink.


TOOLS OF THE TRADE


SIMPLE SYRUP 1 C granulated sugar 1 C water 4 tsp loose leaf tea PREPARATION: 1) In a pot boil sugar and water. 2) Infuse tea in a tea infuser for 7 mins. 3) Cool and bottle. Use within 7 days. VODKA INFUSED TEA 4 oz vodka 2 tsp loose leaf tea PREPARATION: 1) Infuse tea in an infuser in the vodka for 5 hours. OR infuse directly in the alcohol and strain before bottling. Do not leave tea in spirits as this will cause it to be bitter. 2) Bottle and use within 7 days. Tea Sommelierʼs Tip: I used loose leaf tea like Assam tea, Earl Grey tea, Rooibos tea


LYCHEE ANNA MAY WONG


LYCHEE ANNA MAY WONG serves 1 martini 1 T agave or plain simple syrup 1/2 C Lychee Juice use boxed or tinned with lychee fruit and freeze fruit to use as ice cubes in glass 1 fresh lime, squeezed juice Orange bitters, 1-2 dashes 1/2 orange, juice squeezed 1 oz vodka infused Assam spring of rosemary orange twist 1) In a shaker muddle a spring of rosemary, add ice cubes, and liquid ingredients. 2) Shake 10 times, strain into glass. 3) Just prior to serving twist the orange peel over the drink to release the oils and rub rim of glass and discard. 4) Garnish with a sprig of rosemary, add two frozen lychees and serve. Mocktail Version serves 2 Substitute the vodka with cold 1/2 C steeped Assam tea made with 1 T Assam tea infused with 1/2 C boiling water for 7 mins. Cool.


JC FIREBALL


JC FIREBALL serves 1 1 mint leaf 10 fresh or frozen raspberries 1 oz vodka infused Assam 1/2 orange, juice squeezed twist black peppercorns 1 T raspberry jam Orange Bitters, 1-2 dashes chocolate bark mint sprig orange wedge 1) In a shaker muddle the mint leaf, add ice cubes, and liquid ingredients. 2) Shake 10 times, strain into glasses. 3) Garnish with a sprig of mint, orange wedge and serve over ice. Optional to melt chocolate and in piping bag create free forms on parchment. Let harden. This drink was created to celebrate my friend Jean Curtis who loved food and spending time celebrating life. Mocktail Version serves 2 Substitute the vodka with cold 1/2 C steeped Assam tea made with 1 T Assam tea infused with 1/2 C boiling water for 7 mins. Cool.


SUNBURST MORNING


SUNBURST MORNING serves 1 1 oz vodka infused Earl Grey 1/2 oz Grand Marnier Orange Liqueur 1 T simple syrup 1/4 C orange juice 1/2 lemon juice squeeze 1 T grenadine lemon and orange slice 1) In a shaker add ice cubes and liquid ingredients. 2) Shake 10 times. 3) Pour in martini glass, rub rim with lemon twist and garnish with half a lemon and orange slice. Mocktail Version serves 2 Substitute the vodka with cold 1/2 C steeped Earl Grey tea made with 1 T Earl Grey tea infused with 1/2 C boiling water for 7 mins. Cool.


BASIL FAWELTY


BASIL FAWELTY serves 1 2 basil leaves 1 oz vodka Infused Rooibos tea 1 T frozen orange juice 1/4 C pineapple presweetened juice pineapple ice cubes- pre-make by freezing juice day before fresh basil leaves 1) In a shaker muddle the basil leaf, add plain ice cubes, and liquid ingredients. 2) Shake 10 times, strain into glass. 3) Garnish with a sprig of basil and serve over pre-made pineapple ice by freezing juice in ice trays 12 hours prior. Mocktail Version serves 2 Substitute the vodka with cold 1/2 C steeped Rooibos tea made with 1 T Rooibos tea infused with 1/2 C boiling water for 10 mins. Cool.


CUCUMBER SANDWICH MOCKTAIL


CUCUMBER SANDWICH MOCKTAIL serves 1 5 cucumber slices 1/4� thick 5 mint leaves 1 T agave 1 lime juiced 1/4 C water 1/8 tsp matcha 1) In a shaker muddle the mint leaves and cucumber, add plain ice cubes, and liquid ingredients. 2) Shake 10 times, strain into tall glass with ice. 3) Rub lime peel over rim and squeeze to release oils over drink. 4) Garnish with lime wedge and sprig of mint.


LOVERS PROMISE


LOVERS PROMISE serves 1 martini or champagne glass 4 oz Ruby Red grapefruit juice 1 oz tequila Rooibos simple syrup 1 tsp rosewater optional edible food grade rose petals optional 1/c soda water 1) In a shaker add plain ice cubes and liquid ingredients. 2) Shake 10 times, strain into glass. 3) Garnish with rose petals and option to top with soda water. Mocktail Version serves 2 Substitute the tequila with cold 1/2 C steeped Rooibos tea made with 1 T Rooibos tea infused with 1/2 C boiling water for 10 mins. Cool.


OH PEACH!


OH PEACH! serves 1 1 ripe peach or nectarine peeled and diced 1/2 lime juice 4 basil leaves 1 oz vodka Infused Assam tea 1 T simple syrup or agave peach, lemon bitters 1-2 dashes basil leaves 1) In a shaker muddle peach and 2 basil leaves. 2) Add ice and liquid ingredients and shake 10 times. 3) Pour into tall glass with ice. Top with soda water. 4) Clap basil leaf over drink to release aroma and garnish with basil spring before serving. Mocktail Version serves 2 Substitute the vodka with cold 1/2 C steeped Assam tea made with 1 T Assam tea infused with 1/2 C boiling water for 10 mins. Cool.


CASABLANCA


CASABLANCA serves 2 1 cinnamon stick 4 cloves 4 cardamon pods crushed 2 black peppers 3 T Assam tea 2 C boiling water 2 oz Grand Mariner Orange liqueur 2 T simple syrup or agave 1) Heat up the water with the spices to a boil and put on low for 5 mins. 2) Steep the tea in this mixture for 5 mins. 3) Strain and serve with cinnamon stick.


THE THREE QUEENS MOCKTAIL


THE THREE QUEENS MOCKTAIL serves 2 2 T camomile tea steeped in 1 1/2 C boiling water for 8 mins.and cooled 1/2 C coconut water with pulp 1/2 C passion fruit juice 1/2 C elderflower juice 1 tsp orange flower water 1) In a blender mix all of the ingredients until combined. 2) Pour into glasses with ice and garnish with orange twist and fruit.


RED BLITZ BLAST


RED BLITZ BLAST serves 1 1 oz vodka Infused Rooibos tea 1 T frozen lemonade 3 T simple syrup plain 1/2 cherry juice 1/2 C water 1) In a shaker add ice and liquid ingredients. 2) Shake 10 times, strain into glass with ice. 3) Garnish with a wedge of lemon and mint. Mocktail Version serves 2 Substitute the vodka with cold 1/2 C steeped Rooibos tea made with 1 T Rooibos tea infused with 1/2 C boiling water for 10 mins. Cool.


HEY JEFF


HEY JEFF serves 4 This cocktail was named in honour of Jeff Fuchs, tea explorer and author and his father John Fuchs who stopped in for dinner en route to the airport to begin The Route of The Wind and Road tracing one of the most vital trade routes of the Himalayas and Central Asia paying homage to Pashmina wool mentioned in Afghan texts as early as the 3rd century BC. http://www.jefffuchs.com I created the poached chai tea pears and strained the poaching liquid. Cool. 1) In a shaker add ice pour in 1/2 C of poaching fluid and 1 oz Jack Daniels bourbon and shake 10 times. 2) Pour into shot glasses to serve.


AFTERNOON TEA


SANDWICHES EGG, CUCUMBER, CORONATION CHICKEN There is nothing better than finger size tea sandwiches. Crustless and just perfect. Finding the perfect sandwich bread is difficult as it has to have the right consistency and be able to hold up on its own. Commercial made bread lacks body, as well as specialty breads are difficult to slice thin enough. Choose day old whole loaves and request to be sliced. Trim all crusts, these can be saved for bread crumbs. Helpful to roll slices with rolling pin lightly. I am always tempted to overload with filling & it takes practice to just put enough so it does not fall apart. Lightly butter side of bread. Top with buttered bread & may require further trimming. Prepare & cover with wrung out moist paper towels and tea towel on top to keep moist and fresh before serving. Cucumber 1 English cucumber 1) Peel cucumber and slice thin. Sprinkle with salt & vinegar and let drain for 30 mins. Drain fluid and layer on buttered bread. Egg Salad with Cress 4 eggs 3 T mayonnaise pinch of salt, 1/4 tsp mustard 1) Boil 4 eggs to hard boil stage. Cool in water. 2) In a bowl add mayonnaise, salt, mustard mix well. Season to taste.


3) Assemble sandwiches with buttered bread layer with egg topped with layer of cress. If not in season use chopped parsley. Watercress adds a peppery bite to the egg mixture. Coronation Chicken (Curry base) This has seen a revival with the QueenĘźs Jubilee as it was invented by Rosemary Hume, the founder of Le Cordon Bleu cooking school in celebration of the coronation of Queen Elizabeth. Terrific on brown bread as it gives an extra flavour profile. This is my version 1 poached organic chicken breast, skinned, deboned, chopped mixed with 1 tbsp lemon juice 4 T mayonnaise, if desired 1T plain yogurt 1 tsp curry powder stir fried in 1tsp oil add sprinkle of worcestershire sauce & grated fresh ginger 1 T mango chutney or marmalade sliced almonds, toasted 1/4 C coriander, chopped 1) Mix, chill & fill sandwiches. Taste as may need a further squirt of lemon juice. Tea SommelierĘźs Tip: Suggested teas for Afternoon Tea includeAssam, Earl Grey & English Breakfast.


SCONES CURRENT, ROSE, LAVENDER, LEMON & CRANBERRY makes 18 good size 2 1/2� diameter scones 4 C all-purpose flour 1 tsp salt 5 T sugar 2 tsp baking powder 1/3 C butter (I like to use butter as it gives it more flavour) 11 oz 2% milk-keep back some and test each time if right consistency PREPARATION: 1) Rub butter, flour, sugar, baking powder and salt. 2) Add milk and mix lightly. Note overworking will toughen gluten. 3) Roll out onto floured board and cut with cutter. 4) Brush lightly with milk and optional sprinkle sugar on top. 5) Bake 425 degrees F for approximately 17 mins. Watch carefully that it does not burn.


Additional Suggestions Suggestion of currant, rose & lavender (use rose water & food grade lavender) , lemon & cranberry. Currant- add 1/2 C currants mixed with 1 tsp flour, stir in at end after milk Rose-add 1 T rosewater into the milk Lemon & Cranberry- grate zest of one lemon stir in mixture and add 1/2 C dried cranberries mixed with 1 tsp flour, combine after milk mixture PRESENTATION: Serve with jam, fresh lemon curd & devon cream or whipping cream.


LEMON CURD an extra lemony curd for cake & scones

grated zest and juice of 5 lemons (be careful not to grate the white as it makes it bitter) 3/4 C sugar 3 eggs (check not to use Omega 3 as it will add fish taste) 2/3 C unsalted butter, cut into small pieces 1) Beat eggs, add lemon juice, zest and sugar. 2) Place stainless steel bowl over a pot of boiled water- keep on low/med with the bottom not touching water as you do not want to curdle the eggs. 3) Add butter and stir approximately 20 mins. 4) Pour in jars and can keep approximately a week in the refrigerator.


MONTROSE SHORTBREAD For families who have a Scottish background there is always the recipe passed down from their nana. The basis being flour, butter, rice flour and sugar. This one is an adaptation of our traditional shortbread recipe from my husbandĘźs family of the MacKayĘźs of Montrose, Scotland 1 C all-purpose flour 1/2 C rice flour 1/2 -3/4 C softened butter 1/8 cup sugar 1) Preheat 350 degrees F. 2) In a bowl cream butter and sugar until well blended. 3) Sift the flours and work into the butter with fingertips until resembling breadcrumbs but still able to gather into a ball. 4) Roll into two balls, flatten onto parchment lined pan and score into petticoat tails or press into square pan and score into fingers. Prick with fork ends. Sprinkle 1/2 tsp sugar on each round. 5) Bake for about 25 mins until pale in color and golden. Check depending on thickness may need another 5 mins. Edges should be golden brown. 6) Cool and cut along score lines when still warm otherwise cutting when cool will cause cracking. Shortbread will keep well in covered tin for about 2 weeks and gets better with age.


VICTORIA SPONGE


VICTORIA SPONGE Serves 6-8 Named in honor of Queen Victoria, after AlbertĘźs death she held afternoon teas. This cake was named in her honor. To-day, the Victoria sponge is still a popular cake served with Afternoon tea. 4 eggs (warm in water for 5 mins allows greater volume when beaten and thus fluffier results) 3/4 C sugar 3/4 C butter 1 1/2 C flour 1 1/2 tsp baking powder optional grated lemon zest or 1 tsp vanilla extract 4 T raspberry jam, 2 C whipped cream, 3/4 C raspberries (optional)

1) Preheat oven 375 degrees F. 2) Grease, line & flour 8-9� diameter cake pan. 3) Cream butter & sugar, add eggs one at a time. Serve fresh on day baked or I bake my sponge a day before as I find it holds better. Great on its own with tea or part of afternoon tea. A Classic.


4) Baking powder should be sifted into flour. 5) Add flour mixture in small amounts until incorporated to butter, sugar & egg mixture. Beat 4 mins until mixed. 6) Optional to add lemon zest or vanilla. 7) Bake 20 mins. until a toothpick comes out dry. Cool on rack, invert, cut in half. 8) Cut in half with a serrated knife. 9) Use the bottom of baked cake for the top as it is level. 10) Spread raspberry jam on cut layer about 3 heaping Tablespoons, top with whipped cream & fresh berries with the bottoms pointing up. PRESENTATION: Optional add fresh raspberries or fresh edible flowers. Top & sieve icing sugar on top. NOTE: When using fresh edible flowers make sure they are food grade and have no pesticides.


Oven Temperatures Celsius

Farenheit

Gas

170

325

3

180

350

4

190

375

5

200

400

6

220

425

7

Weight Ounces

Grams

1/2

15

1

30

3

90

4

115

8

225

12

350

1 pound

450

2 1/4 pounds

1 kilogram

Legend Abbreviations in book: C cup T tablespoon tsp teaspoon

F = farenheit


Volume Imperial

Metric

Imperial (liquid)

1/2 tsp 1 tsp 1 Tablespoon 1/4 Cup 1/3 Cup 1/2 Cup 2/3 Cup 3/4 Cup 1 Cup

2.5 ml 5 ml 15 ml 60 ml 75 ml 125 ml 150 ml 175 ml 250 ml

2 fl oz 2.5 fl oz 4 fl oz 5 fl oz 6 fl oz 8 fl oz


Tea is like LOVE. once you find it, you will never let it goCarol


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