RECIPE INDEX FOR GARNISHES
- Sprouted Red Cabbage and Cress
- freshly shaved parmesan cheese
- chocolate curls
- gremolata
- tomato rose
- home-made honeycomb
- sugar frosted mint leaves
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It’s been awhile since I made fresh pasta and feeling a bit rusty with my pasta making skills. The #foodandtoolsuseyourcookbookclub UseYourCookbookClub was the push needed to get reacquainted with my pasta machine. .
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If you’ve ever made your own pasta you’ll know how therapeutic the whole process is... once you get the kneading, rolling and cutting coordinated.
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This is another tea recipe from the “Culinary Tea” cookbook and my humble attempt at making green tea noodles, which I’ve left to dry. Love how the noodles are speckled with ground green tea leaves, adding texture. A flavored tea salt using matcha was another ingredient in the pasta dough. .
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Planning on using these green tea noodles in a quick stir fry with chicken and vegetables. .
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Do you ever make your own pasta?
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#inmykitchen #easyrecipes #homemade #noodles #greentea #foodandtools #mykitchenjewellery #ingredients #freshnoodles #freshpasta #tearecipe #cookbookclub #vegetarian #driedfood #madefresh #fresh #kitchenstories #cooking #flatlay #foodphotoshoot #simple #teasalt #matchatea #flavouredsalt #green
Most of us love drinking tea and this month for the #foodandtoolsUseYourCookbookClub I needed to look beyond my cup of breakfast tea and brew something different. .
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Leafing through the cookbook “Culinary Tea”, eventually settled on making a ceviche using the smoky flavour of Lapsang Souchong tea. Used prawns instead of scallops as they were more readily available. .
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To impart the smoky element, the prawns were lightly poached in a strong brew of Lapsang Souchong. Then afterwards, marinated for a time in a mixture of chopped vegetable, citrus juices, chilli and coriander. Orange juice was also included in the marinade as it “works beautifully with the smoky flavours of this tea”. .
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We loved the hint of smokiness which was apparent in this delicious fish dish and although not quite prepared the traditional way, a ceviche recipe I will certainly make again. And, another good reason to use my stash of Lapsang Souchong. .
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Culinary Tea by Cynthia Gold and Lise Stern, is a beautiful and informative cookbook dedicated to the subject of tea. .
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If you are joining this month, looking forward to seeing what recipe you make using the ingredient, TEA.
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Post a photo of your completed dish anytime between the 20th to the 25th. Include the name of the recipe and the cookbook. Please use the hashtag #foodandtoolsUseYourCookbookClub so everyone can view your dish and I can post your photo on my Instagram stories 😊
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Until next year... the last few picked from our lemon tree. New buds have blossomed and the cycle has begun once again. It’s a long wait as the lemons take about 10 months to ripen and turn yellow. .
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The ingredient pick for March’s #foodandtoolsUseYourCookbookClub is TEA. Sweet, vegetal, astringent, smokey or perfumed, these are some of the distinct flavors of tea. Look for recipes in your own cookbooks that incorporates tea into savory or sweet dishes.
Think outside your daily “cup of tea” and I looking forward to seeing what recipe you brew. .
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If you are joining... #foodandtoolsUseYourCookbookClub see the guidelines below. .
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The guidelines are...
📚Using your own collection of cookbooks choose a savory or sweet recipe that includes TEA. .
. 📚Between the 20th to 25th of this month post a photo of the completed dish on your Instagram account. Name your recipe, the cookbook and add a brief description or story if there is one. Also when posting, please include the hashtag #foodandtoolsUseYourCookbookClub so I and anyone joining can view your dish as you may not be following each other. .
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