Tag: tea

the English scones to be served with five o'clock tea – Italian Cuisine

Spongy and soft, they are perfect with butter and jam, but also savory, with bacon and cheese

Thicker, smaller and spongy of pancakes, i crumpets I'm round focaccia of English origin, or better than the Wales. Here, until the 19th century, bread was baked on an iron plate over the fire, because the ovens were not available. It seems that the crumpets can date back to that period. According to other versions instead, these small round cakes they were also called picklets and speaks about it for the first time in 1769 Elizabeth Raffald in The Experienced English Housekeeper.

Crumpets at tea time (but not only)

English crumpets usually have 8 cm in diameter is one thickness of 2. They are prepared with the use of a coppapasta, which is placed on the plate so as to give the shape and make all the scones of the same size. The surface is rich in pores that allow the butter, or to another seasoning, to be absorbed. They serve alltea time, sweet version, with le jams, or at breakfast, even savory, with bacon and cheese.

The recipe for crumpets

Ingredients

400 grams of flour
350 milliliters of warm milk
200 milliliters of warm water
20 grams of sugar
5 grams of bicarbonate
7 grams of powdered brewer's yeast
7 grams of salt
seed oil to grease the pan
butter and jams for seasoning

Method

In a bowl – either the kitchen robot or a simple one that you will then use with the hand whisk – pour and mix the milk, sugar and brewer's yeast. Leave to rest for about ten minutes.

Then add the flour you have sifted and the salt. Mix everything with the whisk: you will have to obtain a soft and smooth mixture. Cover with the film and let it rise for about an hour at room temperature.

When the time is almost over, in another container dissolve in the lukewarm water bicarbonate and add it to the other dough by mixing it flatly to blend.

Heat a plate such as piadina or a simple non-stick pan, grease it with seed oil (you can help with a piece of soaked kitchen paper). Place the pastry rings that you have brushed internally with butter. Pour a ladle of mixture into each stencil and cook the crumpets for a few minutes until they brown. With a spatula turn the crumpet and cook it on the other side.

Serve then with the butter, of the jams (typical English is for example that of bitter orange) and a great one you.

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Chamomile and linden for a calming herbal tea – Italian Cuisine

When the nerves are on the skin and the anxiety is always around the corner, it is appropriate to prepare a good soothing herbal tea. To do this, just have the right ingredients at your fingertips and the result is guaranteed

Wake up early, up and down the vehicles, stuck in traffic, the boss hard to manage, children to recover, friends of the children to be delivered. What it takes at the end of the day is really a beautiful one calming herbal tea. Already the preparation ritual itself can help to rediscover that inner peace that is upset every day by the hustle and bustle of everyday life. If more you choose the right ingredients, the result is guaranteed.

Calming herbal tea: which herbs?

Among the medicinal herbs that help to dampen stress and to quell anxieties, there are the passionflower, the melissa, the valerian, the mauve, the verbena, the lavender and the hawthorn. Each of these has more or less relaxing properties. But if the nerves are right on the skin and sleep is a distant mirage, then the best soothing herbal tea is based on chamomile and linden.

Chamomile and linden, here is the winning mix

The first has always been considered the classic remedy against anxiety. Annual herbaceous plant, commonly growing in Italy and throughout Europe, both in the plains and in the mountains. Its flowers, which are harvested in full bloom and are used dried, are famous for them antispasmodic properties, that is able to dampen the spasms and relax the muscles, and for thesedative action on the nervous system. Their assumption infuses a general sense of calm and well-being. The lime tree is a robust and leafy tree that can reach 30 meters in height. Its flowers, which are harvested between May and July, are rich in nectar. In phytotherapy they are widely used for theirs vasodilator effect, hypotensive is sedative and, even in this case, to reconcile sleep.

How to prepare a soothing herbal tea

To prepare a calming herbal tea with lime and camomile, just have it at your fingertips 5 grams of chamomile is 5 grams of linden. After bringing it to a boil, pour hot water on the dried flowers and leave to infuse for 10 minutes. It is not necessary to add sugar, if you want you can sweeten with a spoonful of honey. The ideal is to drink the soothing tea in the evening, just before going to bed. The body will benefit from the double sedative effect of chamomile and linden and this will help the mind to pull the plug from the flow of negative thoughts and to grant a deep and rejuvenating sleep.

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Recipe Tropical cake with green tea – Italian Cuisine

Ingredients

650 g chestnut cream
a mango
140 g sugar
120 g fresh cream
120 g kumquat
100 g butter
60 g flour 00
50 g orange honey
40 g almond flour
5 g pectin for jams
6 fruits of passion
2 eggs
matcha powder tea
salt

Duration: 1 h 45 min

Level: For experts

Dose: 8 people

For the recipe for tropical green tea cake, whisk the butter with 80 g of sugar and a pinch of salt for 5-6 minutes, then incorporate one egg at a time, continuing to mix with the whisk for another 5 minutes, until you get
a well-blended compound. Add a teaspoon of matcha tea
and mix again; united, finally,
the 00 flour and the almond flour, stirring briefly.
Coat the bottom of a mold
hinged (diameter 20-22 cm) with paper
from oven, butter it and flour it; fill with the mixture and bake
at 160 ° C for 25-30 minutes. Let it cool.
For chestnut mousse: whip the cream and mix it with chestnut cream; Transfer to a pastry bag and allow to cool in the refrigerator for 30 minutes.
For the tropical compote: Pass the pulp of passion fruit into a strainer: you will need to get about 80 g of juice. Peel the mango and cut it into slices; keep 2-3 aside and cut the other pieces into small pieces. Wash the kumquats and cut them into slices; keep some slices aside.
Add the others to the passion fruit juice and the pieces of mango and cook everything in a saucepan over low heat for 25 minutes with orange honey, pectin and 60 g of sugar, then let cool and blend to obtain a compote.
Spread two thirds of fruit compote on the cake and cover with small tufts of chestnut foam; complete with the slices of fruit kept aside and tufts of compote. Decorate as desired with whipped cream, mint leaves, almond slivers and chopped marron glacé.