Archive for the ‘Tea’ Category

Mulled stuff (wine, apple juice, tea)

Sunday, December 9th, 2012

Make a mulling syrup:

2 pints water
2 tsp cloves
2 cinnamon sticks
2 cups sugar
2 tsp ground ginger
1/2 tsp nutmeg

Boil the lot for around an hour until thick and syrupy.  Strain into jar and bottle when cool. 

Mulled wine

1 bottle wine
2 mugs orange juice
1 mug strong black tea
1 mug mulling syrup
1 lemon (juice only)

Mix it all together in a pan and heat gently.  Do not boil!  Taste and add more syrup if necessary.  You can mix this in advance and then heat it up anywhere!

Mulled Apple juice

1 litre cloudy apple juice
1 lemon (juice only)
1 mug cold water
1 mug mulling syrup

Mix it all together in a pan and heat gently.  If it is too sweet/strong, add a little more water.

Mulled Tea (a bit like a quick chai)

Stir a spoonful or two of syrup into your tea!

Quick tea: Bara Brith & Coconut Bread

Sunday, February 21st, 2010

Dried mixed fruitDried coconut

Two very quick breads with the same method.  Both lovely toasted or fresh, spread with some salty butter.

Bara Brith
10 oz mixed fruit
2/3 pint black tea
2 eggs
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp mixed spice

Coconut Bread
8 oz dessicated coconut
2/3 pint milk
2 eggs
2 oz caster sugar
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp cinnamon

Method for either
Before you go to bed, soak the fruit in the tea (or the coconut in the milk).  Line a 2lb tin with baking paper.

Next morning, heat the oven to 170 c.  Check the soaked mixture, you should have at least a little liquid on top of the fruit.  If it has all completely absorbed, add a little more liquid. 

Mix the eggs into the fruit (or coconut) then add the rest of the dry ingredients, mixing well.  The mixture should have a dropping consistency (plop off the spoon) and not be too thick, nor too runny (you’ll end up with either a dry or a soggy loaf).  Adjust accordingly with liquid/flour.

Spoon into the loaf tin and smooth the top.  Bake for 50mins then turn the oven off and leave for a further 10 mins.  Remove from the oven and leave to cool for at least 10 mins before cutting.

These are fantastic for tea, elevenses, breakfast, late night snacks and lunch boxes!  Both are delicious toasted and spread with salty butter.  The brith goes very well with slices of cheddar.