I love tea!
My husband thinks I’m addicted to it.
I don’t want poncey tea, I’m a PG/yorkshire tea girl and I like it made just like builders tea (but without the 4 sugars – half will do as I’m pretending I don’t take sugar!).
I am aware that a cup contains about half the caffeine (50 caffeine points – or whatever they are measured in) as coffee (100) and that I should really be on the green tea wagon with everyone else but the honest answer is that I can’t stand green tea and it is a waste of hot water and a clean mug in my book (quite apart from the fact that I keep trying it, it still goes cold in the mug and gets thrown away!!) so there is little point.
And whilst a score of 450 on the caffeine front is still very much within the safety limits, and means I can have 9 cups per day, no problem. Most days, though, I don’t come anywhere near that
In the interests of health and also because I am not short sighted enough not to realise that there might just be a green tea/tree hugger tea out there for me, I have been trying a few things.
I have a number of different boxed tea bags and leaf tea to try and decided to give each tea a score.
Twinings Green Jasmine Tea
I started with this one as I already know that I quick like jasmine tea (as served in good Chinese restaurants). I have discovered that the leaves need to be so few in number or they really only need to see the water for a few seconds before the leaves need to come out. Otherwise it becomes quite overpowering and has a stewed bitterness to the flavour.
Whittards Hangover Tea Bags
I don’t buy this tea for hangovers but because it is THE nicest fruit tea on the market bar none. Hard to come by as they seem to run out on a terrifyingly frequent basis so I used to buy about 4 boxes each time I got the chance & have a little supply that will see me through a fair few cups.
I like it because it is fresh, fruity and not too sweet. You can pick out the fruitiness and it feels like a nice clean wholesome flavour. It contains Hibiscus Flower and I think that May well be where the lovely taste comes
The colour is lovely
Twinings Early Grey Tea
Earl Grey has been in the news recently for it’s heart healing properties all thanks to the wonderful Bergamot used to flavour it (smells pretty nice too and I love it in skincare products!). I hated Earl Grey when I first tried it as a teenager but it has become a store cupboard favourite. I think putting Earl Grey in makes this little test a bit of a cheat but I would definitely say it ranks up there with the herbal tea teas for it’s health properties..
M&S Citrus Tea
I always have lemon tea of some kind in my cupboards as a few people who visit seem to drink it so it was quite readily on hand to try.
It’s OK and it is probably done better by others but there is still that slightly grassy taste about it which puts me off. I didn’t have it very strong (having learned my lesson on the Jasmine Tea) and that is definitely an advantage until your palate becomes accustomed.
I might persevere with this one as it’s ok but I do very much like a simple single slice of lemon in hot water. It is also a good way to wake up your liver I believe.
It is lovely and much less like drinking grass cuttings than most herb teas. It has such useful and powerful herbal and medicinal properties too that it is worth having in your garden for drinking even if it doesn’t get into your christmas stuffing:- it is cooling in the heat and also reduces menopausal hot flushes to name but a few.
Fresh has also got to be better though so this was straight from our garden.
Lovely and refreshing even in the heat, mint tea is so simple and easy. Again, fresh leaves straight from the Garden and into the pot.
Like the mint tea, this has a freshness to it that makes it lovely to drink in the heat (Rosemary is part of the Mint family) and has great healing properties. Known to boost the immune system, it also improves blood circulation, is a great anti-inflammatory and is full of those lovely anti oxidants.
All round a great herb.
What you don’t drink or cook with is also great to use in handmade skincare.
Whittards Lemon & Lime Tea
Then of course there is the pretend tea……
The turkish do a wonderful apple tea, the principle of which a lot of the flavoured sugars that dissolve into an instant tea follow.
This Whittards Lemon & Lime Tea has too much sugar for my pallet but it is very refreshing, especially served ice cold.
Builders tea still scores 10/10 compared to all these others but I’m getting there and drink a greater variety than just my PG now.
The next question is whether it tastes better made in the cup or in the pot? AND should the milk go in first or afterwards?
After such excitement over our gorgeous new coffee machine, we have had some disappointments.
Our lovely machine blew something inside and was no longer safe to use with water and steam spewing out everywhere.
We were back to our traditional italian stove top coffee maker for a while and still loving our coffee.
But we missed the frothy milk and the espressos that JC likes. Coffee and hot milk done the old fashioned way just wasn’t hacking it.
After all it is still a bit of a faff using the stove top and a milk pan and even a wonderful morning coffee we can get from our wonderfully seasoned old campaigner hasn’t hacked it really.
We are busy and things need to be as easy as possible really
Having taken full advantage of our lovely friends thorough research, we are now the proud owners of a Nespresso Pixie with aerochino!
And it is wonderful
And it is easy
And there is no mess
And it is cheaper than buying beans and ground.
And we have found a fantastic clever devise for storing our pods that can be fixed to the underside of the kitchen wall cupboard. Right on hand but not seen. Marvellous.
Or mounted on the wall like a piece of art.
Finding the flavours that are right for us but it is fun trying and we have had some very helpful tips.
I feel coffee love again!!!
I have expressed my desire to learn more about identifying fungi before and I still haven’t done the course that was a present from hubby christmas 2011. I really must! If only to broaden our menu and save us from inevitable tummy ache.
It hasn’t, however, stopped my foraging this week. There is a field where we walk at the weekends that has a small but productive crop of enormous and delicious horse mushrooms. I haven’t seen them there before but they are certainly there now and boy are they tasty looking.
The fields are still very green and the bright white beacon of deliciousness that these wonderful wild food sources are is clear to see in the middle of the field.
I couldn’t help but notice them and after clearing it with the farm I collected only those that had been knocked off their stems by the ponies in the field. Each morning, though, the ones that were tiny the day before had become monsters and so I couldn’t resist and picked some of those still growing.
Picking them properly is important (always use a sharp knife and cut off at stem, never pull them out with the whole stem) and you should never harvest an entire field.
Always leave plenty behind. There may be others who want to enjoy natures larder too but it is also important to maintain the crop to ensure they grow another year.
There are lots and lots left that will come to maturity over the next few weeks so we should see them again next year.
Preparing them is nearly as important. Never wash them. Clean off any dirt or insects and then brush the outside clean. I’m a great believer that a bit of muck and interest adds to the flavour but if you prefer, the skins can be peeled to remove any possibility of unwanted flavourings (whatever form that might take!!).
I love mushrooms. I love their meatiness which makes them a great substitute for meat in a vegetarian dish. I especially love risotto, chicken and mushroom pie and I particularly love fried mushrooms on a thick slice of thoroughly toasted wholemeal or artisan bread.
What a wonderful autumn gift.
We had Chicken and mushroom pie on Saturday night but we ran out of time for any other mushroom dishes this weekend. In order to continue to enjoy the taste and waste nothing, I have gifted some, dried some and preserved some for later when the crop has finished. Loving them fresh as I do, I have held back a few of today’s harvest to go into a mushroom based dish (whatever it ends up being) that I will conjure up later in the week.
The dried ones have a much stronger smell now they are jarred and I understand that drying enhances the flavour. I can’t wait to use them in a nice juicy dish in the middle of the winter when they are no longer available.
The others I have preserved in oil and vinegar from a recipe in the preserving book I bought some time ago. The flavours in the oil say to me that they should be eaten straight from the jar raw but we will see as I have never used mushrooms in oil before. New things are great!!
The smell of freshly picked wild mushrooms is amazing. It is rich and earthy and reminds me very much of being a child. We always came home with field mushrooms or something edible and free when we had been raking around the open countryside for as much of the day as we could squeeze out of it.
It brings to mind people like my grandparents and my gran particularly who loved a bit of free food and a forage. I’m sure it is her tasks to us kids to bring home something tasty that fuels my interest in hedgerow eating. I realised the other day when I looked at a photo of me holding the mushrooms that I picked that I have her hands…. almost identical!
Most seasons, we have used them all up in salads, pasta and anything else we could use them in and this year was not different.
We were away for a few weeks recently, however, and thought we had pretty much harvested everything that there was left to eat or that hadn’t already passed it best & gone to seed. When we got home, there was a monster Marrow hiding under the umbrella leaves of our single but very productive courgette plant.
I love courgettes but I’m not a great fan of marrow (seems weird when it is the same product in effect, but there you go) so I knew exactly what I would do with it. I’d use it to make one of my favourite home made jams – Marrow and Ginger.
Unlike the last time I made this delicious marrow and ginger jam, when we had a glut of courgettes, this enormous 2kg holiday marrow would be the ingredient in this one.
A quick dash to the supermarket for lemons and a check that there was enough ginger left, I set about my foody task for the day.
It’s a really easy recipe to follow and the results are so tasty.
It is a jam (with an equal amount of sugar to marrow unless you reduce it slightly as I prefer) and has a real sweetness to it but it also has a certain sharpness from the lemons & a lovely heat from the ginger that makes it equally delicious with cold meats and cheeses.
I absolutely love it on a slice of chunky bread and butter.
Here is the recipe for any of you that want to have a go…….
5 unwaxed lemons
2kg of marrow (pealed, deseeded and cut into small cubes)
2kg of jam sugar (with added pectin)
1 large knob, about 150g, of fresh ginger (peeled and shredded/very finely chopped)
Take zest off all lemons and set aside. juice lemons and set juice aside.
Put left over lemon shells (including the pips) into a muslin bag for later.
Put marrows into your maslin pan with a splash of the lemon juice.
Cook on a medium heat until the courgettes become clear and soft (I don’t like the lumps so I let it go mushy or mash it).
Stir in sugar, rest of juice, zest, ginger and the muslin bag of bits.
Boil to setting point and then decant into sterilized jars
I love coffee.
I don’t drink a lot of it. Maybe only a cup or two a day but when I do, I really enjoy it.
For years I used to have a percolator, then I moved onto a cafetiere and after a particularly lovely stay with friends in Rome, I used a traditional stove top coffee pot for a while.
None of them was completely satisfactory for drinking coffee at home.
Percolators seem to burn the coffee very quickly, cafetieres stew it and render it heart attack strength coffee if you don’t drain them quickly and I never manage to watch the stove top pot carefully enough to stop it boiling!!
We have friends, Kate and John, who rave about Nespresso and after one particular sampling the delights from their machine, JC decided that we should get one for the kitchen.
Since our kitchen is pretty small and we don’t have any workspace to speak of, he thought we should build an extension to increase the size of our kitchen.
Seems a bit extreme for the simple pleasure of a cup of coffee but there you go!!
When I get something into my mind, it generally stays there until it is resolved in some way and I didn’t fancy waiting for the age it would take to get around to building an extension before I could enjoy a good coffee at home
Anyway, having been completely convinced that Nespresso was the way to go, we stayed with friends in the Peak District in the summer and the cottage had a coffee machine that seemed to make lovely coffee every time. After a weekend of faffing about and drinking lots of cups of frothy coffee (when we weren’t necking sauvignon blanc by the gallon), I was pretty convinced that the faffing was worth it.
There is absolutely no denying that Kate is right and the Nespresso pod system is incredibly easy with no mess and no faffing whatsoever but I found I didn’t actually mind the faffing. It’s not like I want to drink coffee throughout the day and then not sleep at night. I just want an odd cup that is really, really nice.
The ritual of grinding the beans, filling up the filter, attaching it to the machine, frothing my milk and waiting for the pruck, pruck, pruck noise as 2 little nozzles deliver the dark creamy coffee into my little cup is rather rewarding.
We are experimenting with coffee blends, we are experimenting with frothing and we have bought new coffee cups too. It has been sooooo much fun.
We still don’t get it right a lot of the time just yet (JC is better at it than I am!!) and my barista art skills leave a lot to be desired but it’s fabulous.
We will still build the extension of course but there’s no pressure to get on with it to house a coffee machine now!
We love, love, love Jamie Oliver’s Turkey and Leek Pie recipe and most often make it with Chicken instead.
It is easy, quick and incredibly tasty.
If you like a good hearty pie, then this is for you and since this june’s weather is a little unseasonal, it’s not out of place for supper with these low evening temperatures.
Don’t cheat with the ingredients as it makes all the difference.
We use our own stock because of the flavour and what it does for the gravy but a good quality stock would suffice.
Where we do cheat is we use frozen ready made flaky pastry. I think that is allowed in order to make it as easy as possible. And quite honestly, I am RUBBISH at making pastry. You don’t have to do any trimming around the pie dish either because the pastry gets tucked in around the edges to tidy it up and nothing is wasted.
I love it made in these old enamel tins just like my gran used to make her pies (that or an old plate that became unrecognisable from the crazing that the heat of the oven did to it).
The best time of the week to do this recipe is a Monday or Tuesday night when you have the left overs from a chicken sunday roast. You have the chicken bones for the stock and you have the left over chicken meat to add to the leeks. To be honest, we’ve bought a chicken specifically to make this pie and used the breast for something else.
Combine that with some tasty roasties and a glass of crisp sauvignon blanc and you have all you need.