Trying to learn a new way to tenderize & marinate meat?
Let us tell you how:
Even the toughest cuts of meat will melt in your mouth after you marinate them.
Long, long ago back in the 19th century a great tradition was started. Afternoon tea wasn’t a thing until Anna Maria, the 7th Duchess of Bedford, is said to be the first to introduce it in England, in 1840.
Anna, The Duchess, would become hungry around four in the afternoon since evening meals were served fashionably late (around eight). Apparently, there were only two meals each day -- a mid-morning- brunch meal and the other was an increasingly late dinner… This left a long period of time between lunch and dinner to honestly get a little hangry. So the Duchess asked for: a tray of tea, bread, butter and cake be brought to her room during the late afternoon. This became a habit and she began inviting friends to join her.
This idea of afternoon tea gatherings spread across high society, became a favorite pastime leisure for ladies and eventually became a fashionable social event. During the 1880's upper-class (who called it low tea) and society women would change into long gowns, gloves and hats for their afternoon/high tea which was most commonly served in the “drawing room” between 4-5.
Tea parties were created for all sorts of different occasions….just for fun, girl time/high tea, gatherings, birthdays, house warming, weddings, bridal showers, baby showers & some hotels serve a classic vintage style high tea.
Afternoon teas are an excellent way to entertain elegantly.
Want to host a tea party? Great idea !
Probably the best little dessert around- perfect as a dessert by itself, sweet tooth fix, or a dessert complement. Best of all, it’s simple, easy to make- no bake- Matcha dessert truffle. The whole process took me a total of 15 minutes to prep, overnight refrigeration and 15 minutes to roll into balls the next morning. All you need is:
And 1 Tsp each Matcha & icing sugar (dusting for final roll)
As for instructions they are pretty simple
Flavoured Marble Eggs
As always, here I am experimenting with tea and I have recently been looking into ideas with eggs; since Easter is right around the corner. I came around an old Chinese method of making marbled eggs, so I thought-why not? - I’ll make my own!
I took a simple recipe and made it even shorter and ultimately easier to make. All I needed was:
First thing I did was make sure I hard boiled my eggs, so in a small pot I brought my water to a boil and let my eggs dance around over medium heat for 10 minutes.
After a hard boil, I removed the eggs and let them cool for a couple minutes just enough so I could hold them without burning my fingers (placing them in cold water also works).
At the same time, after removing the eggs after the hard boil I placed the tea bags, star anise, cracked pepper and brown sugar to the water.
While the tea is steeping, I gently tapped each individual egg with the edge of a spoon to create a cracked egg effect all over but also making sure the shell did not chip or peel off. Once all eggs where complete, I returned them to my pot with the new tea mixture.
I allowed these eggs to simmer on the lowest setting for 90 minutes (More intense flavours happen with longer simmer times)
Once you decide to remove the eggs, you can either store them for a couple days in the fridge or peel them immediately but be VERY careful and gentle when taking the shell off.
And there you go! A simple step by step to create a flavoured egg with beautiful dark marble stains! Of course you can always make variations of the ingredients.. I bet this marbled egg would taste lovely with a Tea Blendz cream earl grey and some vanilla syrup!!