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Tea Anyone?

As I type this, the sky outside my window has turned as strange “graphite” colour and I long for summer teas in the garden. Scones, jam, cream and a pot of freshly brewed tea. Patience is a virtue, and I am sure that the day will come soon, but for the time being, I will not move my wellies from the door.

I have been having great fun with my friend Lisa from Seattle, chatting with foodie heroes and learning so much. Last week I joined Claire from Trumper’s Tea for a lesson in how to make the perfect cup of tea. 

But the conversation was about so much more! It was so interesting learning about grass infusions, fruit infusions, how to slurp….. (failed miserably). If you have not watched it, please pop to YouTube and search for Foodies across the Pond. If you could subscribe whilst there, not only would we be grateful, but you will also be notified of any new video’s being added. We are both learning as we go along, please be patient with our techy skills.

At the end of each video, you will find recipe ideas and Lisa has a couple of options, using the chai and Earl Grey teas, both of which would be amazing added to a cream tea. 

I was so impressed with the Rooibos tea, one that I had never tasted before and I am a complete convert!  Below is the recipe that I created, and I really hope that you will enjoy making it.  Send me photographs!

Rooibos Panna Cotta

Serves 4

100ml whole milk

250ml double cream

40g caster sugar

2 gelatine leaves

4 teaspoons rooibos tea

150ml natural yogurt.

Put the rooibos tea, cream and milk into a saucepan, heat carefully to boiling point, but do not allow to bubble boil.

Take off the heat and allow to infuse for  half an hour.

Drain through a fine sieve to remove tea leaves and return the cream mix to the saucepan. 

Soak the gelatine in cold water for 5 – 10 mins.

Reheat the cream mix.  Drain the gelatine, squeezing to remove excess water.  Add to the cream and stir until it dissolves.

Allow the mix to cool and then stir in the yogurt.

Pour the mix into your chosen moulds or serving dish.

Chill until set.

If you are using moulds and need to turn out the panna cotta, dip the mould into hot water for a matter of seconds and then turn out onto serving plate.

Serve with a fruit coulis.  I particularly like stewing rhubarb until tender and I add the juice of an orange and some vanilla paste.  A little sugar to taste.

Myrtle News:

Slowly, we have are starting to have events and this month is one of our favourites!  Hellen’s Garden Festival.

If you have never been, we highly recommend this one!  We will be there for the two days offering our pastries, preserves and seasonings.

Other dates for this month:

Sunday 6th June – Teme Valley Market at the Talbot Hotel, Knightwick

Saturday 12th & Sunday 13th June – Hellens Garden Festival at Hellens Manor, Much Marcle

Saturday 19th June – Malvern Farmer’s Market

Thursday 24th June Myrtle’s Home Delivery service (order by midnight Monday 21st June)

www.myrtleskitchen.co.uk

Hopefully we will catch you at one of these and we would recommend pre-ordering if you wish to purchase some goodies from us.

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