Anonymous asked: I have a tea blog for a while. I stumbled upon your blog and love it- i hope you don't mind me adding it to my blog as some of my fav :)great work!
Thank you so much for your kind and encouraging words!! Add away! If you provide me with a link to your own blog I’d love to have a look. Always lovely to know there are other tea lovers out there :)
Glitter & Gold stewed rhubarb
A simple idea for a yummy study snack:
1 bunch rhubarb cut into 1/2 inch pieces (about 3-3 1/2 cups)
1/2 cups strong Glitter & Gold
1/4 cup brown sugar
Place all ingredients in large saucepan and bring to a boil. Turn down to medium heat and simmer until rhubarb has reached a smooth, liquidy consistency. Enjoy with a dollop of vanilla greek yoghurt, or a scoop of ice cream!
**please forgive the poor quality of the image, it was taken with my cell phone.
Copabanana Oatmeal Cookies
I’m baaaaaaaaaaaack!!! For my first tea-infused recipe of the fall I decided to go a little bananas and try to spice up the classic oatmeal cookie. There are no pictures as of yet due to the tragic demise of my camera. However, these cookies are tested and true having garnered the approval of my beloved DT staff and even a few customers who were kind enough to do a taste test. Without further ado:
Copabanana Oatmeal Cookies
3 tablespoons Copabanana from DavidsTea’s fall collection
3 cups rolled oats (not instant)
1 1/2 cups whole wheat flour
1 cup brown sugar (though were I to make these again I might be tempted to reduce this quantity to 3/4 cup)
3/4 cup white sugar
dash vanilla
pinch salt
1 tsp baking soda
3/4 cup chocolate chips
1 cup butter
2 eggs
1/2 teaspoon each cinnamon & nutmeg
Melt butter on stovetop. Add Copabanana and allow to steep in melted butter 5 minutes. Add vanilla. Remove from heat.
Combine dry ingredients.
Add eggs to butter/tea mixture (Everything in Copabanana is edible [and delicious!] thus there is no need to strain the tisane from the butter mixture).
Combine with dry ingredients.
Spoon out onto parchment lined cookie sheet. Bake 10 minutes. Do not over-bake. These cookies are gloriously chewy and full of flavour. Enjoy!!
adapted from this recipe.
Oh Canada Salmon
The end of April brought about a great deal of change. Exams ended, allowing me the chance to satiate my wanderlust. In constant motion, I’ve put this little project on the back burner until August when I return to Kingston and to Davids Tea. (DT Kingston staff, I miss you!) However, I recognize that barbecue season is short so I feel that this recipe deserves sharing now. A few weekends ago, I made dinner for my family, forcing them to be the guinea pigs for this salmon marinade. It was so good that they requested it again this weekend. I am a firm believer in the fact that food is best when shared between friends. Alors mes amis, je vous présente “Oh Canada Salmon” Bon Appetite!
2 cups strong Oh Canada Rooibos
12 tablespoons soysauce
1 clove chopped garlic
1/2 teaspoon ginger
1 tablespoon white wine vinegar
1 tablespoon sugar
Whisk all ingredients together. Pour half of the sauce over the salmon and allow to marinate one hour. Grill on barbecue brushing fillets with remaining sauce. Makes enough marinade for about 10 fillets.
I hope you’re all having an amazing summer & enjoying the sunshine!! See you in August!! xo.
Ummmm…!
Wow! You guys rock! This is the reason why I am obsessed with DavidsTea! I’ve worked at the Laval store for about a year and recently moved on up to the Head Office…I’m about to try each and every one of these recipes. This is…EXCEPTIONAL. Pretty sure I’m gonna roadtrip to Kingston soon.
Postcard Scones Variant
I just made postcard scones, replacing the raisins with dried coconut. They’re just as yummy!-Katy.
Postcard Scones
I love postcards. I’ve kept every postcard I’ve ever received. Paris, Rome, Oxford,Reykjavik-tiny pieces of the world adorn my walls. Some of these postcards I have collected through my meagre travels, though many are from friends and family. Perhaps I’m being overly sentimental, but I think there is something truly beautiful in the fact that a person could be having adventures, experiencing the wonders of the modern world, and still be thinking of friends far away. My favourite postcard is a photograph taken somewhere in the south of France. In the middle of an arrestingly purple field, a cottage sits flanked by two shady trees. Imbued with an overactive imagination from birth, I have made the cottage my quiet place. I send my mind there late at night when I’m having trouble falling asleep, and try to dream of lavender fields.
Jessie’s Tea, a beautiful rooibos with lavender and coconut is my postcard in liquid form. It is just as lovely in scones as it is in teacups.
Jessie’s Tea: rooibos with lavender and coconut.
Postcard Scones
2 cups all-purpose flour
3 tablespoons plus 2 teaspoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 generous tablespoons unsalted butter
2 tablespoons plus 1 teaspoon Jessie’s Tea
1 large egg
1/2 cup plus 1 tablespoon light cream or half-and-half
1/4 cup raisins
Preheat oven to 400F
Combine the flour, 3 tablespoons of the sugar, baking powder, salt and raisins in a medium bowl.
Combine butter and 1/2 cup cream over medium heat. Once butter is melted add Jessie’s Tea and stir. Remove from heat and allow mixture to steep for five minutes. Strain through fine sieve (I used a tea infuser as the mesh is fine enough to catch the rooibos).
Whisk together egg and liquid mixture. Add to dry ingredients and stir until just moistened.
Turn the dough onto a lightly floured surface. Knead until just smooth (10 to 12 strokes); then roll out the dough to about a 1/2 inch thickness and cut out 3 inch circles. Place the cutouts on an ungreased baking sheet. Brush the tops with the remaining 1 tablespoon cream and sprinkle with the remaining 2 teaspoons sugar.
Bake for 12 to 14 minutes. Cool on a wire rack for 5 minutes and serve warm.
Original recipe claims to make 10-12 3 inch scones. Striving for this number, I cut the vast majority of my scones to be only about 1/4 of an inch thick-largely because I only speak centimeters. As such, I did get the forecasted 10-12, but most of them were rather on the thin side. Personally I like a heftier scone, so next time I make these I will double the recipe and cut them nice and thick. Even if mine were the Twiggys of the scone world, they were none the less delicious. Please try them.
Kapha Sweet Potato Quiche
Although this quiche was by no means difficult, it admittedly took some time to assemble. It’s a good weekend dish: there’s enough to do that you get the satisfaction of working with your hands, but easy enough to still be relaxing. It also feeds quite a few people, and is absolutely delicious. I think I even enjoyed it more served chilled as leftovers than straight out of the oven. I’m rather proud of this one. I think I’ll make it for dinner next week when I pay the parental unit a visit. Get excited Mom, it’s going to be good.
Kapha Quiche
2/3 cup Kapha Ayurvedic tea
1 very large sweet potato-mine was massive; probably about a full pound. I’d estimate it yielded approximately two cups.
1 cup greek yoghurt
4 eggs
1/3 cup coarsely chopped cilantro
3/4 cup chopped sweet peas
1 cup sliced mushrooms
1/2 large white onion, caramelized
Method:
1.) Roast sweet potato in 400 oven for 40 minutes, until tender. (I know, it’s a long time, but it gives you the opportunity to multi-task: make the pastry if you are so inclined, stir fry the vegetables, check facebook etc. You could also boil the potatoes-perhaps this would be a faster method of cooking them.) Cool, peel and cut into chunks.
2.) Pulse tea, sweet potato, yoghurt and eggs in blender until smooth.
3.) Stir-fry sweet peas and mushrooms in several tablespoons of the kapha tea-it’s healthier than using oil & adds flavour. yum & yay.
4.) Stir cilantro, sweet peas, caramelized onion & mushrooms into potato mixture.
5.) Pour into pastry shell. Bake 350 for 45-55 minutes.
A few notes:
-As I used only 4 eggs, the dish had a texture more akin to pumpkin pie than a traditional quiche, but was still light & fluffy. I will make it this way again, but if you wish to have a more eggy texture you could up your egg count to 5 or 6.
For the onions: Heat one table spoon olive oil a non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 15 minutes or until soft and golden. Add two teaspoons sugar and cook, stirring, until the onion caramelises, coming to a rich golden brown colour.
Oh ya, sprinkle with cinnamon if desired.
Seduction Salad
At first I was not entirely sure whether this recipe merited a post. To be sure it IS delicious, but did it incorporate tea in a big enough way? Does using only 1/4 cup Green Seduction make this salad worthy of the title I’ve bestowed upon it? In the end I decided it does not matter if there’s a “wow! Tea!” factor because the “Wow! That’s good!!” factor is present in full force. The vinaigrette dressing is one that I will be using all summer long. Light and flavourful, it is neither too acidic nor too oily. Though the tea’s presence is subtle, it definitely compliments and enhances the flavour of the fruit in the salad. 
Salad
1 pear cut into slices
generous handful raspberries
2 tablespoons goats cheese
3/4 package fresh spinach
3/4 cup sliced almonds, candied.
2 grilled chicken breasts
Tear spinach into bite-sized pieces and place in mid-sized bowl. Add remaining ingredients. Toss joyfully. Bring your appetite to the table. Eat zealously.
Seduction Vinaigrette
1/4 cup steeped green seduction
2 table spoons olive oil
1 1/2 table spoons balsamic vinegar
Candied Almonds
3/4 cup sliced almonds
4 tablespoons sugar
1 tablespoon butter
Stir in skillet over medium heat until sugar has melted and the almonds smell faintly toasted. Remove from heat. The candy will harden as it cools. Break apart and sprinkle over salad.
Salad with dressing serves approximately 4 people as a main dish, though it would also make a lovely side. (A friend and I had this for dinner last night and both had second helpings. The left-overs, which you see pictured, were my lunch today.)
