1 Tbsp. finally chopped fresh curly parsley, for garnish
Sliced rye or sourdough bread, for serving
In a food processor, combine butter and cream cheese and process until
smooth. Add Brie and Muenster, and process until smooth. Add salt, hot and
sweet paprika, chili powder, caraway seeds and white onion, and pulse until
combined. Transfer to a bowl, cover, and refrigerate for at least one hour or
up to one week.
Serve cheese spread garnished with red onion, radishes and parsley with sliced bread. Also tastes good on raw vegetables.
Makes 16 Brownies
½ cup unsalted butter, plus more to butter dish
4 slices pumpernickel bread, torn into small pieces
2 ¼ cup sugar
¼ cup brewed coffee
1 ¼ cups Dutch-process cocoa powder
1 tsp. baking powder
1 ½ tsp. kosher salt
1 tsp. vanilla extract
1 ½ cups all-purpose flour
1 cup semi-sweet chocolate chips
Preheat oven to 375°F and butter an 9-in. square baking dish. Spread
pumpernickel pieces on a sheet pan and toast in the oven until they have
crisped slightly, about 15 minutes. Remove from oven and set aside cool, then
crush into coarse crumbs. Lower oven temperature to 350°F.
In a medium saucepan, melt ½ cup butter with sugar and coffee over
medium heat, then simmer, stirring, just until sugar dissolves. Remove from
heat and let cool slightly.
In a medium bowl, whisk together butter mixture, cocoa powder, baking
powder, eggs, salt and vanilla until smooth. Add flour and stir into incorporated.
Stir in chocolate chips and three-fourths of the pumpernickel crumbs. Makes a
very stiff batter.
Pour batter into the prepared baking dish and scatter remaining
pumpernickel crumbs evenly over the top. Bake for about 30 minutes, until just
set; a cake tester or toothpick inserted into the center comes out a little
wet. Let cool. Cut and serve.
Measure the oil and sugar into a bowl, add the segmented clover heads and beat in the eggs.
Sift the flour and baking powder into the bowl and add the grated carrot. Fold the flour and carrot into the oil, sugar, clover and eggs. Then fold in the milk.
Turn the mixture into prepared pan and bake in the pre-heated oven for 40-45 minutes until the cake is firm and well risen (it will shrink away from the sides of the tin). Allow to cool for 5 minutes, and then turn the cake on to a cooling rack.
To make the frosting: sift the confectioner’s sugar into a bowl and beat in the softened butter. Add most of the segmented clover flowers, reserving a few to decorate the cake.
Spread the frosting on top of the cold cake and sprinkle the reserved flower segments over the top.
Combine the sugar, ginger, thyme and lime
in a cocktail shaker. Don’t have a shaker? Use a sturdy mixing bowl or pint
glass. Place the muddler in the glass. Don’t have a muddler? Use the end of a
rolling pin. Press down with it lightly and give a few gentle twists. You
should see juice squirting out from the limes and the ginger and thyme will
begin to break down. Add the lime juice, stirring until the sugar is totally
Strain the mixture into a pitcher partially filled with ice, or divide between
four tall ice-filled glasses. Top with the tea and stir well. Garnish with lime
4. Pomegranate Iced Black Tea
Nothing cools you down on a hot day like iced
tea – and the drink can be a beauty elixir. Tea has compounds such as
antioxidants, anti-inflammatories and tannin – that enhance the look of your
skin. The results can be increased by adding ingredients such as pomegranate
juice which has its own beauty benefits.
1 Tsp black tea or tea bag
Sugar to taste
1/2 cup pomegranate juice
Steep tea in 1 cup of boiling water for 3 minutes. Add sugar to taste and stir until dissolved. While tea is cooling pour pomegranate juice into a tall glass over ice. Add brewed tea mixture and stir to combine. Makes 2 glasses.
We discovered this treat in a tea shop in Wexford, Ireland. Was intrigued with the name because the only “tiffin” I was familiar with is the India tiffin.
During the time of the British Raj, it was used to define the British custom of afternoon tea. It is derived from “tiffing”, an English slang term meaning to take a little drink. By 1867 it was used by Anglo-Indians in northern British India to mean luncheon. In South India and Nepal, tiffin is generally a snack between meals. In other parts of India, it mostly refers to a packed lunch.
The tiffin we tried was a cake-like confectionary that doesn’t need baking. Instead, following preparation of the mixture, it is chilled until set. Apparently, it was invented in the early 1900’s in Troon, Scotland.
½ cup salted butter
2 tablespoons white sugar
2 tablespoons of golden syrup or light corn syrup
4 teaspoons cocoa powder
8 oz. crushed rich tea biscuits or McVitie’s Original Digestive Biscuits
1/3 cup raisins, or to taste
8 oz. milk chocolate chips
8 oz. dark chocolate chips
Combine butter, sugar, golden syrup and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth about 2-4 minutes. Stir in crushed biscuits and raisins. Pour into a 8”x8” pan; press down firmly to flatten.
Melt the milk and dark chocolate chips in a double boiler over simmering water. Stir frequently and scrape down the sides of the pan with a spatula to prevent scorching. Watch carefully. Cook 3-4 minutes. Pour melted chocolate over biscuit base.
Refrigerate until set. This will take at least one hour. Cut into squares.
I had never considered adding curry to cookies before that pantry raid, but it’s a delicious combination.
The curry powder gives these shortbread cookies a warm, golden color and intriguing, almost savory flavor. So even though these cookies make a great dessert, they are just as at home with a glass of champagne or a cocktail.
1& 1/2 Sticks of unsalted butter at room temperature
¼ Cup Sugar
1 & 1/2 Cups All-Purpose Flour
1 & 1/8 Teaspoons Curry Powder
1 Teaspoon Salt
¾ Teaspoon Paprika
¾ Teaspoon Turmeric
¼ Teaspoon Chili Powder
1/8 Teaspoon Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
Preheat the oven to 350˚F. Set oven rack to the middle. Beat butter and sugar together until light and fluffy. Sift flour with spices. Gradually add the flour mixture to the butter mixture and beat until blended. Scrape dough onto parchment paper and shape into a log shape. Chill until firm. Slice dough into ¼ inch pieces. Place on a parchment-lined baking sheet. Prick each slice with a fork before baking for 20 minutes. Particularly good with a cup of fine Indian Darjeeling – the champagne of tea.
This recipe was on our old web-site and we’ve had lots of requests for it to be reposted on the new site. It was one of my Mum’s best recipes and she always made the tarts at Christmas time or when I went back to England to visit. They were a special treat.
(Butter tarts are a type of small pastry that is primarily eaten in and associated with the English-speaking provinces of Canada. It is thought they were common in pioneer times.)
Pastry: 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder ½ cup of unsalted butter ½ cup lard About 1 cup of ice- cold water
Put first five ingredients in a food processor and pulse until the mixture resembles fine bread crumbs. Empty into a large bowl. Add the flour, a little at a time, using just enough to bind the mixture. Collect all moistened particles into a ball. With as little handling as possible, form dough into a round disk. Place on a lightly floured surface. It should be soft enough not to break when it is rolled. Handle the pastry as little as possible. Kneading will toughen it. Roll with a light even pressure to a thickness of ¼ inch. Cut into 3-inch circles and line tartlet pans.
Butter Tart Mixture: 1/3 cup unsalted butter 1 cup brown sugar 1 beaten large egg 1 teaspoon vanilla ½ cup currants
Preheat oven to 450˚F
Mix all the ingredients together and place a heaped teaspoon of the mixture into tartlet pans that have been lined with pastry. Put on center rack in the oven. Bake at 450˚F degrees for eight minutes. Reduce to 350˚F degrees and bake until the pastry is lightly browned. Remove tartlet pan from oven and place on cooling rack for about ten minutes.