Travel remedies

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“Green tea with mint to aid digestion”

“The Book of Green Tea – Christine Dattner”

1                 quart mineral water with a neutral PH

3 to 4         teaspoons China Gunpowder green tea

10               mint leaves

3                 sugar cubes

“Green tea stimulates the intestines, and mint improves digestion”.

-         Put the tea, the mint and the sugar together in a teapot.  Heat water to 175 degrees Fahrenheit and pour into the teapot.  Allow to infuse about five minutes before drinking.

These would have been great for the Dune buggy trip through ChukkaFalls in Jamaica.

“Green tea compresses for the eyes”

“The Book of Green Tea – Christine Dattner”

“Green tea compresses are effective treatments for circles, puffiness, and fatigue lines”.

For 10 compresses

1       cup mineral water

1       teaspoon green tea

-         Heat the water to 160 degrees Fahrenheit and pour it into a teapot.  Add the green tea and infuse three to five minutes.  Strain.  Allow to cool, then refrigerate the infusion for one hour.

-         Pour three or four drops one each compress and apply the compresses, well chilled, to the eyelids for five to ten minutes.

Recipe – “Breast of Guinea Hen….”

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 Great another small recipe upload, hope you will enjoy cooking this one with healthy Bancha Hojicha tea……

“Breast of guinea hen flavored with Bancha Hojicha tea, with sugar snap peas, green asparagus, and chives”

“Philippe Renard, Hotel Lutetia” – The Book of Green Tea”

       – Christine Dattner, Sophie Boussahba”

1             guinea hen

¾           oz. roasted Bancha Hojicha green tea

1             lb.  Sugar snap peas

16          green asparagus

2             chive stalks

8.5         fl. Oz. chicken broth

3-1/2     tbsp. butter

2              teaspoons fleur de sel

Freshly ground pepper

-         Clean the sugar snap peas and the asparagus.  Blanch them in 3.5 quarts of boiling salted water, then plunge in ice water.

-         Cut the guinea hen into 8 pieces.  Season them and brown in the butter.  Mince and add the chives.

-         Moisten with the chicken broth, and cook covered over low heat for 25 to 30 minutes.

-         Add the sugar snap peas, the asparagus tips, and the asparagus stalks cut into large slices.  At the end of the cooking time, add the tea leaves and cook 5 minutes more.  Adjust the seasoning and bind the sauce with a piece of cold butter.  Strain the sauce through a sieve.  Arrange the pieces of guinea hen and vegetables in shallow bowls.   Serve very hot.

Recipe – “Southern Corn Bread”

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“Southern Corn Bread”
“Farm Journal’s – Country Cookbook”
 
 
2        eggs
2        cups buttermilk
1        tsp. Baking soda
2        cups white cornmeal
1        tsp. Salt
 
*Start oven heating to 450 degrees.  Generously grease a 9″ square pan; heat in oven while mixing batter.
**Beat eggs; add buttermilk.
***In bowl, stir together baking soda, cornmeal and salt.  Add egg mixture all at once; beat with rotary beater or electric mixer until smooth.  Pour into heated pan.
****Bake in very hot oven (450 degrees) 20 to 25 minutes, or just until set.  Serve hot, cut in squares, with butter.  Makes 9 servings.
 
Note: Some Southern women add 1 tsp. Sugar to the dry ingredients.
 
Happy New Year!

Recipe – “Sweet Potato-Nut Bread”

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“Sweet Potato/Nut Bread”
“Farm Journal’s – Country Cookbook”
 
1/2         cup soft butter or regular margarine
1/2         cup shortening
2-2/3     cup sugar
4             eggs
2            cup cold, mashed sweet potatoes
3-1/2     cup sifted flour
1            tsp. Salt
1            tsp. Ground cinnamon
1-1/2    tsp. Ground nutmeg
2            tsp. Baking soda
1            cup chopped walnuts
2/3        cup Cold, strong black coffee
 
*Cream butter, shortening and sugar.  Add eggs, one at a time, mixing well after each addition.  Blend in sweet potatoes.
**Sift together dry ingredients; add nuts.  Stir into creamed mixture alternately with cold coffee.
***Pour batter into 2 greased 9 x 5 x 3″ loaf pans and 8 greased muffin-pan cups.  Bake in moderate oven (375 degrees) 1 hour for loaves and 25 minutes for muffins, or until they test done in center.
****Cool 10 minutes; remove from pans and cool completely.  Makes 2 loaves plus 8 muffins.
 

Recipe – “Espresso con Leche”

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“Espresso con Leche”
“Coffee Cafe” by Sherri Johns
 
 
1    espresso
A small amount of chocolate powder
 
A small amount of sweetened condensed milk
 
 
** Pour the freshly prepared espresso into a preheated demitasse.
** Sprinkle with chocolate powder so that the powder floats on top of the espresso.
**Steam or froth the sweetened condensed milk, then pour a little bit into the espresso from a small steaming pitcher.
**Gently shake the pitcher as you pour to create a milk pattern in the sprinkled chocolate for a sweet treat!

Recipe – “Savory Spiced Pears”

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“Savoury Spiced Pears”
“Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
 
1    oz. Whole cloves
1    oz. Cinnamon sticks
1    teaspoon grated fresh ginger root
2    lb. Brown sugar
1    pint cider vinegar
4    lb. Firm pears
 
“Preparation time:     10 minutes, plus standing overnight”
“Cooking time:              about 25 minutes”
 
1.    Put the spices tied in a piece of muslin, the sugar and the vinegar into a saucepan, bring to the boil and boil for 10 minutes.
2.    Peel and core the pears, cutting off any soft or brown parts.  Put the pears into a large bowl.  Pour over the syrup and leave to stand overnight.
3.    Drain off the syrup and boil it for 10 minutes in a large saucepan.  Add the pears and cook over a very gentle heat for about 15 minutes, until just tender.
4.    Spoon the pears into hot, sterilized jars and seal.