Tart Rose And Ginger Tea Food

GINGER TEA

Steps:

• Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.

GINGER HONEY TEA

Steps:

• Slice the ginger into coins. Heat the ginger, lemon rind, water and honey to a boil in small pot. Add lemon juice to hot water and transfer to a tea pot. Add tea bags to pot and steep. Remove bags and serve tea.

MIRABELLE GINGER TART

Steps:

• Combine first 3 ingredients in processor. Add butter, cut in using on/off turns until mixture resembles coarse meal. Add water; blend just until moist clumps form. Knead dough gently until smooth. Cover; chill 20 minutes.
• Roll out dough on floured surface to 13-inch round. Fit into 9-inch-diameter tart pan with removable bottom. Trim edges. Chill until firm, about 30 minutes.
• Preheat oven to 375°F. Line dough with foil. Fill with pie weights or dried beans. Bake until crust sets, about 15 minutes. Remove weights and foil. Bake crust until pale golden, about 20 minutes longer. Transfer to rack and cool. Reduce oven temperature to 300°F.
• Combine first 5 ingredients in heavy large skillet. Stir over low heat until sugar dissolves, about 10 minutes. Remove from heat; stir in nuts. Cool slightly. Add yolks and stir.
• Pour filling into crust. Bake until filling looks dry and crusty and center is softly set, about 30 minutes. Increase oven temperature to 325°F. Continue baking until center is set, about 15 minutes longer. Transfer to rack; cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Serve with whipped cream.

TONICS AND TEAS FROM MY PANTRY

Steps:

• Place the lemon slices, ginger, cloves, and turmeric in a large measuring cup or teapot and pour on the boiling water. Stir in the honey, cover and let steep for 30 minutes. Strain and reheat if desired but do not boil. Just before serving add a tiny pinch of cayenne.

GINGER TEA DRINK

Steps:

• In a 3-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 10 minutes. Discard tea bags. Stir in the remaining ingredients. Cover and cook on low for 2-3 hours or until heated through. , Strain if desired before serving warm. Garnish with crystallized ginger if desired.

ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE

Steps:

• You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
• Pre-heat the oven to gas mark 180C/350F/gas4.
• First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge.
• To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
• Cool briefly & stir in the milk.
• Beat the eggs into the mixture & add the chopped stem ginger - mix well.
• Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
• Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
• Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
• Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
• Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
• For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice.
• Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
• Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
• If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.

EASY GINGER TEA

Steps:

• Place grated ginger into a 2-cup glass measuring cup.
• Fill to the 1-1/2 cup line with boiling water.
• Set timer for 10 minutes.
• When timer goes off, strain into a large mug and stir in sugar (you may need more or less, depending on how sweet you want your tea).
• Taste; if it's too strong (too gingery) for you, add a little more boiling water to your mug, but I found the strong taste really grew on me, so I hope you try it this way first!
• Sip and enjoy!
• Note#1: If that's too much, you can use just 1 tsp grated ginger and just 1 cup of boiling water, but I like a big mug.
• Note#2: a squeeze of lemon can be added, and maple syrup is an interesting replacement for the white sugar.
• Note#3: If you triple or quadruple this recipe, you can make a lovely pot of ginger tea instead of a single serving.

STEM GINGER & TREACLE TART

Steps:

• Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart case, about 3cm deep. Line the tin with the pastry and fold the overhang over the sides. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the tart with greaseproof paper and baking beans. Bake blind for 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy.
• Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven to 160C/140C fan/gas 3. Using a small serrated knife, carefully trim the edges, then tip in the treacle mixture and bake for 55 mins-1 hr until the filling is golden and crisp, and feels set to the touch.
• When the tart comes out of the oven, arrange the ginger slices over the top. Drizzle with some syrup from the ginger jar, then lift from the tin to a serving plate and serve warm with vanilla ice cream or custard.