Can you believe it’s that time of year already? Yes, National Tea Day is coming up this Saturday and as, for me at least, it’s one of the most important days of the year, I collated a tea quotes video for your enjoyment.
More tea-related treats coming up this week, but for now, grab yourself a cup of your favourite brew and indulge in some tea wisdom. Enjoy!
Hope you are all well this on March chilly day. Spring is around the corner, so I thought it would be a good time to post a video about some of the culinary treats to look forward to when the weather finally warms up.
When we think of Afternoon Tea, our minds often turn to the lovely cakes, pastries and of course tea. However, we rarely think about where the tea actually comes from, how it’s manufactured and the people who produce it.
Following are a number of YouTube videos which examines the tea industry. As I come across more videos, I will add them below. If you have any recommendations for this list, comment below.
The History of Tea – TED Talks
Assam’s modern slaves : The real price of a cup of Tetley Tea
With just 2 ingredients, you can make these extra special meringues, which can be used for a wide number of puddings, desserts, tea time treats, or enjoyed on their own.
The distinctive colour and flavour of the meringues comes from the golden caster sugar used in this recipe.
The following recipe is enough for 1 large meringue nest which could be shared between 5-6 people as a pavlova, or about 6 mini sized individual nests. You could also create 2-3 medium sized meringues with this recipe.
Golden Meringues – recipe
by Champagne Twist
3 large egg whites
150g golden caster sugar
Preheat the oven to gas mark 1.
Line 2 baking sheets with greaseproof paper, and set aside.
Separate the egg whites, and keep the egg yolks for another recipe.
With an electric mixer, using the balloon whisk attachment, whisk the egg whites until firm.
Slowly add the sugar 1 tablespoon at a time, until the meringue is stiff and shiny.
Dab a little bit of the meringue on the underside of the greaseproof paper and stick on to the baking sheets. This will prevent the greaseproof paper from slipping.
For a large meringue, use all the mixture to create 1 nest.. For medium sized meringues use 3 heaped tablespoons of the mixture for each meringue. There should be enough for about 2 or 3 nests. For smaller meringues use 2 heaped tablespoons. If you’re making medium or small meringue, make sure they are equally spaced apart. You can use the back of the spoons to help shape the meringues. Alternatively, you can pipe the meringues for a more uniform or decorative look.
Place the baking sheets on the top and middle shelves of the oven, and bake for 45-60 minutes. Half way through baking, swap the trays around to ensure even baking.
When finished, remove from the oven and set aside. The meringues should be allowed to completely cool on the baking sheets.
You can freeze the meringues until ready for use. The meringue can be used in a number of different recipes, such as Berry Meringue Nests.
Pour the cream into a large bowl of a food mixer and whisk on medium speed for about 4 minutes until thickened.
Increase the mixer speed to high and continue to whist until the cream separates into curds (solids) and whey (liquid). This will take about 5 more minutes.
Place a sieve, lined with muslin over a large bowl.
Pour the contents of the food mixer bowl into the lined sieve.
After about 1 minute, gather up the corners of the muslin over the curds and twist so that you can squeeze out as much of the whey as possible.
Set the whey aside – this is now otherwise known as buttermilk.
In medium bowl half filled with chilled water, add the solids and stir fairly vigorously with a wooden spoon. This action ‘washes’ the curds in order to help remove as much of the remaining whey/buttermilk as possible.
Place the curds back into the muslin, gathering up the corners and then squeeze as much whey out as possible. You now have butter.
Shape and wrap the butter in greaseproof paper and store and use as you would shop purchased butter. I ended up with over a pound of butter and 2 cups of buttermilk, which can be used in all sorts of recipes, including scones, bread and soups.
You can flavour your butter with salt, herbs, pepper, spices, even alcohol to make say brandy butter. Making your own butter can open up a wide range of culinary avenues. All you need to do is experiment and have fun.
Hello everyone, and a very warm welcome to new readers. This is Afternoon Week on Champagne Twist
This week is a very special week for me, as over the next 7 days we get to celebrate my favourite meal. Imagine an entire week dedicated to all things Afternoon Tea.
There are special events up and down the country, including discounted afternoon teas at some very nice establishments, so be sure to check them out. For more information, please click the link – AfternoonTea.co.uk.
But stick around here, and you will be awarded with the following treats:
Afternoon Tea Week 2017
Afternoon Tea Week – Day 1
Monday 14th August – Start of Afternoon Tea Week
General introduction and what you can look forward to this week on ChampagneTwist.com
The return of Wednesday Thinking, where I showcase thought provoking articles from social media, focusing on a recent and relevant topic. The aim is to help raise awareness and contribute to positive and proactive discussion and conversation. 3 guesses what this week’s topic will be.
Afternoon Tea Week – Day 4
Thursday 17th August – Cakes and Bakes
More brand new recipes in celebration of all things Afternoon Tea, with a slant towards vegetarian, vegan and plant based diets.
Afternoon Tea Week – Day 5
Friday 18th August – Views and Reviews
A look back at some of the best (and worse!) afternoon tea treats, plus a general history of Afternoon Tea.
Afternoon Tea Week – Day 6
Saturday 19th August – Crafts and DIY
All sorts of craft makes relating to my favourite hot drink.
This is the 2nd in the series of Teapigs product reviews. This time I tried out the liquorice and peppermint tea. I was impressed with the ingredient list – 70% liquorice, 30% peppermint and that’s it, it’s exactly as it says on the packet.
I will quickly mention the packaging, I love the design, clean, simple and most importantly, recyclable. The tea bags are also biodegradable, so perfect to add to the compost bin after use.
The tea itself is delicious, the peppermint component is tasty, refreshing and easy to drink in vast quantities. The liquorice adds a sweet dimension to the tea and complements the peppermint flavour. My only gripe, I think there is a little too much liquorice for even my fairly sweet tooth.
That said, in the summer I imagine that a couple of bags would make a beautiful iced tea, with some fresh sprigs of mint and a few orange and lemon slices. If like me, you find the tea a little too sweet as a hot beverage, try using 1 bag between 2 servings. The quality of the ingredients used means that you can be economical with the tea bags, without compromising on flavour.
I would also suggest drinking this with Moroccan style meals, or using as an healthy alternative to sugary drinks, coffee or black teas.
At £4.49 for 15 bags, it’s a little on the pricy side compared with other herbal teas, but it’s more than justified, because of the high quality ingredients. As I mentioned before, if you find the tea too sweet, you can share a bag between 2 cups, effectively doubling the servings to 30.
Rating 4 out of 5
Have you tried liquorice and peppermint tea? What did you think of it? Please comment below and subscribe for more reviews from Champagne Twist.