MOROCCAN MINT TEA (1st left in photo)
2 teas. China tea; 4 tablespoons chopped mint; 900ml/ 1 1/2 pints / 3 3/4 cups boiling water;
sugar to taste; Decoration can be lemon slices and sprigs of mint.
Warm a teapot and put in the China tea (Lapsang Souchong for preference) and the chopped mint. Pour on the water the moment it boils and leave for 5 minutes. Pour through a strainer into glasses or tea cups, adding sugar totaste. Decorate with slice of lemon and mint sprig.
To make iced mint tea, add sugar to the pot and pour tea through a strainer over cracked ice to make it cool rapidly. Serve with ice cubes.
1 1/2 large cucumbers; 250 ml or 8 fl oz or 1 cup unflavoured yogurt; 1 1/2 tablespoons chopped chives.
Cut the unpeeled cucumbers into chunks and put through a juice extractor. Mix with yogurt and stir in chives. Serve immediately. Make 4 small glasses.
CARROT & TOMATO JUICE (3rd left in photo)
450 g or 1 lb carrots ; 450 g or 1 lb tomatoes; 150 ml or 1/4 pint or 2/3 cup unflavoured yogurt; 2 tabs. lemon juice ; 1 tab. orange juice; 1 tabs. chopped chervil.
Makes 4 small glasses.
FRUIT JUICE with PARSLEY (pictured far right of photo)
450 ml or 3/4 pint or 2 cups lemon juice; 175 ml or 6 fl oz or 3/4 cup orange juice ; 6 tabs chopped parsley.
Have the fruit juices freshly squeezed. Mix them together and stir in the chopped parsley. Serve immediately.
Makes 4 small glasses.
SORREL & BUTTERMILK
225 gr or 8 oz or 1/2 lb sorrel; 300 ml or 1/2 pint or 1 1/4 cups plain yogurt ; 300 ml or 1/2 pint or 1/14 cups of buttermilk.
Put the sorrel through a juice extractor. Pour sorrel juice into blender and mix with yogurt and buttermilk. A delicious and healthy drink.
ELDERFLOWER CORDIAL.
Wash a lemon and peel rind thinly. Pour 50g or 2 oz or 1/4 cup sugar into jug together with lemon rind and 4 fresh elderflower heads. Pour over this 300 ml or 1/2 pint or 1 1/4 cups of boiling water. Stir until sugar has dissolved, then leave to cool. When cold, strain liquid, and use diluted with cold milk or iced water.
These wholesome teas can be taken warm in winter and cooled in summer. Try replacing ordinary tea on a regular basis with some of these herbal teas.
While many are taken for their therapeutic properties, most are very pleasant to drink and can continue to be taken after the treatment is
Dried or fresh herbs can be used but dried herbs (teas) need to be kept in airtight containers.
For average strength tea, use 1 teaspooon dried herb for 1 teacupful.
If using fresh herbs allow 3 teaspoons and crush the leaves before adding boiling water. Cover cup and leave to stand for 5 minutes before straining and drinking.
For ice tea follow same method, strain tea, cover and leave to cool in a fridge.
All teas can be sweetened with a spoon of honey if necessary.
CHAMOMILE TEA is made from flowers only , dried or fresh. Do not allow to steep for more than 3 or 4 minutes, then strain. Very delicately flavoured.
MARIGOLD TEA is made from the petals only, either fresh or dried. It has an insipid taste so try adding a little lemon juice or honey to bnng out the flavour.
ROSEHIP TEA is made from dried rose hips, finely crushed. Use 1 teaspoon per cupful, pour on boiling water, cover and leave to stand for 5 to 7 minutes. Sweeten with honey or add lemon to make refreshing. Has a wonderful red colour.
VERBASCUM TEA is very effective for persistent coughs. Use 3 to 4 bright yellow flowerheads per cupful of boiling water, and leave to stand for 7 to 10 minutes until tea is a bright yellow colour. Strain liquid carefully through fine muslin or cheesecloth to make sure all pollen remains behind.
CHOCOLATE SEED SQUARES.
1/2 cup plain flour; 1/2 teasp salt ; 1/4 cup butter; 1/2 cup chopped nuts; 1/4 cup sesame seeds; 1/4 cup coriander seeds; 2 squares cooking chocolate, melted; 2 eggs; 1 cup castor sutar; 1 teaspoon vanilla.
Sift flour with salt. Cream butter in bowl; add warm melted chocolate and blend well. beat eggs until light and fluffy. Gradually add sugar, beating continuously. Add beaten eggs to chocolate mixture and fold into flour. Add nuts, seeds and vanilla. Bake in shallow oblong pan for 25 to 30 minutes in moderate oven. When cool, cut into squares.
50g or 2 oz or 1/2 cup plain flour ; 25 g or 1 oz or 2 tablespoons butter ; pinch sea salt;
pinch cayenne ; 50 g or 2 oz or 1/2 cup cheddar cheese (grated) ; 1/2 teaspoon caraway seeds or dry dill seed; 1/2 teas. Dijon mustard; 1 egg yolk ; 1 tablespoon iced water.
Wrap loosely in cling film (Saran wrap) and chill for 1 hour in fridge. Roll out onto floured board until about 3 mm or 1/8 inch thick and cut into small rounds. Lay biscuits (cookies) on a greased baking
