Tea

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy.

Tea originated in China as a medicinal drink.It was first introduced to Portuguese priests and merchants in China during the 16th century.Drinking tea became popular in Britain during the 17th century. The British introduced it to India, in order to compete with the Chinese monopoly on the product.

Tea has long been promoted for having a variety of positive health benefits. Recent studies suggest that green tea may help reduce the risk of cardiovascular disease and some forms of cancer, promote oral health, reduce blood pressure, help with weight control, improve antibacterial and antivirasic activity, provide protection from solar ultraviolet light,and increase bone mineral density. Green tea is also said to have "anti-fibrotic properties, and neuroprotective power." Additional research is needed to "fully understand its contributions to human health, and advise its regular consumption in Western diets."

Tea catechins have known anti-inflammatory and neuroprotective properties, help regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain and nausea and provide calming effects.Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke, cognitive impairment, and osteoporosis” in the elderly.

Tea contains L-theanine, an amino acid whose consumption is mildly associated with a calm but alert and focused, relatively productive (alpha wave-dominant) mental state in humans. This mental state is also common to meditative practice.

Avocado Nutella mousse

Ingredients :                                                                                   serve for 2-3

- 2 ripe avocado

- 2 Tbsp nutella

- 2 Tbsp condensed milk

- 2 Tbsp heavy cream

- top with chocolate peanut crunch or whipped cream as optional

Method :

 just blender all ingredients together until well mixed.

The creaminess from mixed avocado and heavy cream make this avocado mousse taste so smooth and creamy.

* you can served immediately or chill in the fridge about an hour is best*

Coconut Iced Coffee…with Mini Chocolate Glazed Coffee Doughnuts.

INGREDIENTS

Coffee Ice Cubes

5 cups brewed cold coffee

Coconut Sweetened Condensed Milk

1 can full-fat coconut milk

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

Chocolate Sauce

2 tablespoons cocoa powder

1/4 cup honey (use brown rice syrup if honey is an issue)

1/3 cup coconut milk

1/4 teaspoon salt

3 ounces semi-sweet chocolate (use vegan chocolate if needed)

1 tablespoon coconut oil

1 teaspoon vanilla extract

Mini doughnuts

2 tablespoon plus 1 teaspoon active dry yeast

1 cup warm milk (I used 2%)

2 1/2 cups bread flour

1 teaspoon pure vanilla extract

3 large egg yolks

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

4 tablespoons (1/2 stick) unsalted butter, softened at room temperature and cut into cubes

1 tablespoon instant coffee

canola oil, for frying

Chocolate Glaze

1 cup powdered sugar

3-5 tablespoons coconut milk

1 tablespoon brewed coffee

4 ounces melted semi-sweet chocolate

To make one Iced Coffee

5 ounces cold brewed coffee

2 tablespoons chocolate sauce (optional)

1/3 cup coconut sweetened condensed milk (or regular sweetened condensed milk)

2-3 tablespoons coconut milk (or regular cream/milk)

1/2 teaspoon vanilla extract

1 tablespoon toasted coconut (for the rim) (optional)

coconut whipped cream (optional)

mini chocolate glazed doughnuts (optional)

INSTRUCTIONS

Coffee ice cubes

Pour the cold coffee into ice cube trays and freeze overnight. Store in the freezer until ready to use.

Coconut Sweetened Condensed Milk

Add the coconut milk, sugar and vanilla to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thicken and reduced by half remove from the stove and allow to cool. Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.

Chocolate Sauce

Add the cocoa powder, honey, coconut milk, salt, chocolate and coconut oil to a small pot and place over medium heat. Slowly melt the chocolate and milk into each other. Continue stirring until they become a smooth sauce. Remove from the heat and store in the fridge until ready to use. Re-warm on the stove or in the microwave.

Mini Doughnuts

In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.

Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and the instant coffee. Knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.

When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2 to 2-inch-diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or other item you have. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them rise in a warm place until almost doubled in size, about 10 to 15 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.

In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before + glazing.

Glaze

In a bowl mix together the powdered sugar, coconut milk, coffee and vanilla until smooth. Whisk in the melted chocolate until smooth. Dip the tops of the doughnuts into the glaze. Sprinkle with sprinkles if desired and place on a wire baking rack to dry.

To Make ONE Iced Coffee

Mix together the sweetened condensed coconut milk, coconut milk and vanilla until smooth. Dip a large tall glass into 1 tablespoon chocolate sauce and then roll in toasted coconut. Drizzle the remaining chocolate up and down the sides of the glass. Place a few coffee iced cubes in the glass. Fill the glass with coffee. Pour in the milk mixture and use a spoon to mix it all together. Top with coconut whipped cream if desired. Place a straw in the glass and a doughnut on the straw or just eat the doughnut and drink the coffee!

Butterscotch Pudding

Butterscotch Pudding

Servings: 6

Ingredients

1/2 Cup dark brown sugar, packed

3 TBS Water

1 3/4 Cup Whole Milk

1/2 Cup Heavy Cream

1/4 cup Arrowroot

1/4 Tsp salt

3 TBS dark brown sugar, packed

3 Yolks

3 TBS butter,unsalted, room temp. cut into 4 pieces

2 tsp vanilla extract

2 TBS Rum

Procedure

1. Have ready 6 cups to pour pudding into.

2. In a medium heavy bottom saucepan, put in the 1/2 cup brown sugar and water,

over medium heat and bring to boil. Stir to dissolve sugar, and boil for 2

minutes.(lower heat if necessary)

3 .Add 1 1/2 of the cups of milk and all of the cream and bring to boil-do not

worry if the mixture curdles as it heats.

4. While milk is heating, put the cornstarch and salt into food processor and

pulse.

5. Pour mixture out of processor, into small bowl, set aside.

6 .Put the 3 TBS of brown sugar and yolks into processor and blend 1 minute.

Scrape down sided of bowl with spatula, add remaining 1/4 cup of milk and

pulse to blend. Add the cornstarch and salt mixture to processor and pulse

few times.

7. With the machine running, very slowly pour in hot mixture from saucepan.

Process for a few seconds and then pour everything back in saucepan.

8. Over medium heat, whisk constantly, making sure to get the edges of the pan,

until pudding thickens and a few bubbles come up to the surface (about two

minutes) You do not want pudding to boil but you want it to thicken, so

lower your heat if needed.

9 .Scrape pudding back into processor, if you have a scorched spot in pan,

avoid scraping it. Pulse a few times.

10. Add the butter, vanilla, and rum. and pulse until all is evenly blended.

11. Pour pudding into cups. If you do not want skin to form on top, press a

piece of plastic wrap against the surface of each pudding to create an

airtight seal. Or you can cover the tops of each cup with plastic wrap.

12. Refrigerate at least 4 hours before serving.

Tips

Covered pudding can be refrigerated up to 2 days.

Serve with fresh whipped cream

Confetti Cake

Ingredients :

Cake

1 1-pound box cake mix

1/4 cup colored candy sprinkles

Frosting

2 teaspoons unflavored gelatin

8 teaspoons cold water

2 cups whipping cream (unwhipped)

1/2 cup confectioner's sugar

1 teaspoon vanilla extract

Colored sprinkles

Decorations

2 decorative cake sprays (available at party stores)

Wire star garland (available at party stores)

1 sheet of shiny or metallic colored paper (for year star)

Marker

Tape

How to make it :

Follow the directions on the cake mix box, but just before pouring the batter into the tube pan, add the sprinkles.

Mix them quickly and gently with as few strokes as possible and pour the batter into the pan immediately. If you mix and pour too slowly, the colors may bleed and color the surrounding batter.

Make the frosting right before you plan to apply it so that it doesn't set. For best results, apply the frosting, sprinkles, and decoration no more than an hour before serving.Combine the gelatin and water in a small saucepan.

Let it stand until thick.

Set the pan over low heat, stirring constantly until the gelatin dissolves. Don't let it boil, as that would reduce the gelling power of the gelatin.

Remove the gelatin from the heat. While it cools a bit, combine the cream, sugar, and vanilla extract in a bowl and whip them with an electric mixer until the mixture thickens slightly.

Gradually pour the liquid gelatin (don't let it set) into the whipped cream mixture and continue to beat at slow speed until blended. Then whip it at high speed until it's stiff and peaks form when you lift the beaters.

Frost the completely cooled cake with a generous, fluffy layer, making swirls and peaks as you go.

Add confetti (colored sprinkles) and the sparkly year decoration. (Tip: We applied the sprinkles to the sides of the cake by lightly tossing them against the frosting. After we stuck our store-bought metallic sprays entwined with a star garland into the cake, we cut a 2-inch star out of paper, wrote the year numerals on it, and taped it to the sprays.) Store the cake in the refrigerator until ready to serve.

Raspberry Hot Chocolate Cupcakes

Ingredients :

Cake:

1 box Cake Mix

3 eggs

1/2 C. oil

3/4 C. milk or buttermilk

1/2 C. plain yogurt or sour cream

1 tsp. vanilla extract

Filling:

1 Can SOLO Raspberry Pastry Filling

Chocolate Raspberry Buttercream:

1 C. butter, softened

1/2 C. unsweetened cocoa powder

1 tsp. vanilla extract

2 tsp. raspberry flavored gelatin

1 Tbsp. milk

3-4 C. powdered sugar

Mini Marshmallows to decorate

Directions:

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl. combine eggs, oil, milk, sour cream and vanilla extract.

4. Stir in cake mix until smooth.

5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean.

6. Buttercream: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, gelatin and milk and mix until smooth. Slowly add powdered sugar until you reach your desired consistency.

7. Once cupcakes have cooled, use a knife to cut out a deep hole into each cupcake. Fill with a spoon full of SOLO raspberry filling.

8. Pipe buttercream over filling and top with mini marshmallows

Cocktail Cupcakes

Ingredients

1 box white cake mix 

1 cup pineapple juice

1/3 cup coconut rum

eggs (according to package)

vegetable oil (according to package)

8 oz. can crushed pineapple in juice, drained well (optional)

1/2 cup shredded, sweetened coconut (optional)

Directions:

Add mix, eggs, and oil according to the package.

Substitute water for 1 cup pineapple juice and 1/3 cup coconut rum.

Blend well with electric mixer.

Add pineapple (optional).

Make sure it was well-drained and mix until just blended.

Fold in coconut (optional).

Bake according to the package instructions.

Standard Buttercream Recipe

1/3 cup white Crisco shortening, softened

1/3 cup stick butter or margarine, softened

4-6 tablespoons cream, unwhipped (you can use half and half or milk)

Pinch of salt

1 ½ teaspoons vanilla

4 cups confectioner’s sugar, sifted

Ina a large bowl, using an electric mixer at medium speed, beat together shortening and butter.

Add whipping cream, salt and vanilla and continue mixing until smooth (about 2 -3 minutes).

Add in sifted flour, gradually, beat well until smooth and fluffly.

To reach the consistency you need, you may need to add more confectioner’s sugar or cream.

Add food coloring and blend well.

Remember, gel or paste coloring will darken over time.

                                                                                                                                       

Lemon Tart Recipe

Lemon Tart

Success!!! Check out the recipe below.

Pastry;

200g butter, out of the fridge for 20 minutes, just a bit soft, chopped into 3cm cubes

1/2 cup icing sugar

1 1/4 cups plain flour

the finely grated zest of 1 medium lemon

1 largeish egg yolk (keep egg white)

Filling:

7 eggs

3 egg yolks

1 1/2 cups caster sugar

350ml cream

400ml freshly squeezed lemon juice

You will need a 5cm deep 26 1/2 cm tart tin with a removable base or a  2 1/2 cm deep 29cm tart tin for this recipe. (You will also need a food processor and a beater.) Pastry first - whizz butter, icing sugar flour and lemon zest just until it forms big clumpy breadcrumbs. Add yolk and pulse until it all comes together in a ball. Pat into a big fat disc, flour the top and bottom lightly, wrap in Gladwrap and chill in the fridge for 15 minutes. While it chills, prepare the filling. Beat eggs and yolks with sugar for 5 minutes, until sugar is dissolved (not gritty). Beat in cream, then whisk in lemon juice gently to combine. Pour into a big jug and leave to sit in the fridge while you finish the base.

Remove the pastry from the fridge, sit for 5-10 minutes, then roll out on a floured surface, into a circle a little bigger than your tin. Use a big fish slice or similar if you need to, to unwedge it from the bench. (A wee tip here - when flouring the bench, flour an area as big as you want to roll your pastry...) Now this is a tricky bit - this a soft pastry, lots of butter will keep it short and crisp, but it also makes it a little less amenable when getting it into the tin. Gently roll up the pastry around your rolling pin, and un-roll it over the tin so that it flops roughly into position. (No-one is looking, and if they are shoo them out of the kitchen - this is private cooking business that does not like an audience). Gently squish the pastry into place up the sides of the tin and press gently into the base. Patch up any tears - you will never see them - but you do want to finish with an evenly distributed pastry base. Chill in the freezer for half an hour while  the oven preheats to 180˚C (350˚F).

Now - do not fudge this bit - it makes all the difference, gently prick the base of the pastry with a fork and cut out a large circle of baking paper, it needs to come up the inside sides of the pastry. Put it in and fill it with baking beans or rice - it must come at least some way up the sides of the pastry, what you want is to pre-cook it so that it doesn't shrink, and provides firm, non collapsing sides to the tart. Cook for 12 minutes, carefully remove paper and beans/rice, brush with quickly whisked reserved egg white and cook a further 5-7 minutes, until lightly golden. Reduce oven temperature to 150˚C (300˚F) and skim the fluffy bubbly layer off the top of your filling. This gives your tart a very clean, deep yellow appearance like the beautiful tartes au citron you will find in France - you can stir the creamy bit in, and it will taste fabulous, but the top of your tart will have a slightly 'milkier' appearance. (I skimmed off at least 1 1/4 cups - it seems very wasteful, but you can bake it separately in a couple of ramekins at 150˚C (300˚F) for 25 minutes later to make baked lemon cream for 2) Pull base half way out of the oven and gently pour in the filling - by my calculations you should be just about spot on with the amount - you want it to come almost to the top. Gently push back into the oven and cook 45-50 minutes until set but still with a bit of wobble in the middle. Turn the oven off, open the door wide and let it sit there for 5 minutes before removing to cool on the bench, then in the fridge.

This can be made the day before or in the morning of the day you want to serve it. Remove from the fridge half an hour before serving. I am still in two minds about whether I am going to do this, but you can easily sprinkle a quarter to a third of a cup of sugar evenly over the surface and blow-torch it brulee style for a bit of extra textural crunch if you wish...I am anticipating this will serve 8-10.