Tea Time Talk RSS



Palau (rice) recipe

Rose water is used a lot in Middle Eastern cultures in particular when preparing sweets.   In Arab countries, Pakistan and India rose water is used to flavour milk and dairy based dishes as well some desserts such as jallab. In Malaysia and Singapore red-tinted rose water is mixed with milk to make a sweet drink called bandung.  Rose water may be used as halal substitute for red wine and other alcohols.  Marzipan has been flavoured with rose water for a long time now.  American and European bakers used rosewater for flavouring until the 19th century when vanilla became popular.  The English country of Yorkshire used rosewater as the flavouring for Yorkshire curd tart.

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Ginger/chai cookie recipe

  You can never have too many cookies at tea time, or can you?  I don't think so. This recipe is a variation on the classes ginger molasses cookie.  This is a great cookie recipe, soft, slightly chewy, sweet and yummy and made and given to me by a friend!  I'm always the one doing the baking so it's nice when someone returns the favour! :-)     Christmas baking in our house was a hallowed tradition as our grandmother arrived with her little box of recipes, each painstakingly written out on a a little index card in tiny precise handwriting, and each a closely guarded secret to be passed on only very late in our grandmother's life. As kids,...

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Matcha Cookies and the different grades of matcha

Ceremonial matcha seems to be the highest grade and quality of matcha.  This matcha is made from the youngest leaves with the veins and stems removed.  This is a sweeter tasting matcha.  This is quite common in stores when buying matcha to whisk with hot water to form a drink. The culinary grade matcha isn't necessarily a lower quality matcha, just processed differently and a little less sweet than the ceremonial matcha.  It is processed for the purpose of cooking and baking.

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Masala chai spiced oat cakes

This summer during my Maritime trip and tea run I came across oat cakes.  I didn't actually buy any or try any but they brought back memories of trying them in Glasgow, Scotland ages ago. So made a mental note and when I got back home decided I'd try and find a recipe.  I found a few and then decided to modify them slightly to incorporate some tea in some way.   I found this great Masala  Chai spice mix in Toronto and decided to use that as the spice for the oat cake instead of adding just cinnamon and nutmeg.  I think it's a nice touch and chai spices always make the kitchen smell nice!   Anyway, the modified recipe is...

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