I can never keep mint happy, I fail to prune it correctly when it is in hydroponic and I fail in general at growing it in containers but I am going to try again. I have it growing hydroponically and I am testing by taking all of my trimmings and I am sticking them directly into a container of dirt I have outside.
The hydroponic light keeps it flowering inside and I have to keep the indoor pollen count down so about once a week for the past few weeks I have enough flowers to make a small pot of mint flower tea which is delicately minty and floral.
I took a regular wheat oat bread recipe and used museli in place of the oatmeal.
The museli mix I used contains sunflower seeds, almonds, dried apple, dried cranberry, raisins, coconut, pumpkin seeds and rice crisp to make a very flavorful bread that makes amazing avocado toast and peanut butter sandwiches.
2 cups boiling water
1 cup museli breakfast mix
1/2 cup brown sugar
1 tablespoon honey
4 tablespoons butter
2 1/2 teaspoons table salt
1 tablespoon cinnamon
1 packet yeast
1 1/2 cup wheat flour
4 cups bread flour
Combine boiling water, museli, sugar, honey, butter, salt and cinnamon. Stir and allow to cool to 110 degrees. (~10-15 minutes)
Add yeast and incorporate flour one cup at a time. Knead until smooth ~10 minutes. Place in a greased bowl and rise for 60 minutes or until doubled.
Divide for two smaller loafs or leave as one larger loaf.
Shape bread and rest another 30 to 40 minutes before placing in the oven.
Bake at 350 for 35 to 40 minutes. Tent with aluminum after 25 minutes if needed.
It’s one of the first cakes I ever made and you can find many versions of it. Some of them require 12 egg whites which leaves you with 6 left over egg whites. Unless I am planning on making pasta noodles I generally go with this version of the recipe that leaves no leftover egg yolk. In the past I have also made this cake with lemon zest in the white but I decided to do a single flavor this time. Any citrus of your choice and even pineapple versions of this recipe are out there. Orange is my favorite and originally I planned to add lemon zest to the white cake. In the end I decided to do just the orange and left the white cake vanilla flavored.
6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
2/3 cup sugar
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon lemon zest(optional)
6 large egg yolks
2 tablespoons orange juice
1/2 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon orange zest
1 cup powdered sugar
1/4 cup water or orange juice
1 pinch orange zest
Place egg whites in a large bowl, let them come to room temperature ~30 minutes.
Add tartar and vanilla and beat on medium until foamy before gradually adding 1 tablespoon of sugar at a time until soft peaks form.
Combine the flour, baking powder and salt in a separate bowl. Fold into egg white gently and set aside.
Beat egg yolks and orange juice until thick and lemon colored. In a seaparate bowl add flour, sugar, baking powder and salt. Gradually beat into egg mixture. Beat in vanilla and orange zest.
Alternately spoon yellow and white batter into an ungreased 10 inch tube pan. Bake at 350 degrees for 35 – 40 minutes.
Immediately invert pan and remove cake. Let cool completely then apply a basic orange zest glaze.
Add all glaze ingredients to a bowl and whisk until well combined. Brush or drizzle glaze over cake.
A lot of people are unaware the word chai literally means ‘tea’ so ordering a ‘chai tea’ is essentially ordering a ‘tea, tea’ but what you get is ‘spiced’ tea or ‘masala’ chai.
Generally in the winter I switch from drinking coffee to drinking spiced tea. I have a really hard time finding a place that serves a good chai. I really enjoy Bangalore Rose Chai from Enjoyingtea.com but alas I ran out. I also enjoy a good sweet coconut ginger tea with vanilla and coconut milk. Instead of reordering I got the chance to ask the magical question…
Can I make my own?
The answer is yes.
What is in chai? Some, but not all of these things:
milk (I find milk alternatives blend better with the flavors)
sugar or maple syrup
Additional ingredients I found and tried
Recipe? Well now. That’s a bit harder, your nose and taste buds will tell you.
There are so many ways to make spiced chai, because people all have different tastes so dont be afraid to experiment and write your own recipe.
It doesn’t matter if you have the whole or powdered version of the spice or some of both, that is completely ok. Using the internet to look up dozens of Masala Chai recipes let’s call the following ingredients the core of the recipe, nearly every recipe I looked at had these ingredients, the quantities and extra additional ingredients surrounding them can change drastically from recipe to recipe… but we have to start somewhere? right?
Actually that lead me somewhere interesting but I wasn’t the right place, not all chai is the same… I went back to square one and looked at the ingredients list of the chai I drink the most and make up amounts of those ingredients, and then tried mixing them around until I was happy with the result.
Using your smallest sauce pan start with about 2.5 – 3 cups of water brought to a simmer and three tablespoons of loose leaf black tea. or a few tea bags. If like me your smallest sauce pan is being used then you may do this via the microwave in a pinch.
My base chai recipe:
2.5 cups water
3/4 cup Almond milk
1.5 Tablespoons black tea (Behora Assam)
1/4 Teaspoon cinnamon
10 black pepper corns
1/4 teaspoon cardamom
2 thin slices ginger
1/2 teaspoon vanilla
1/4 teaspoon corriander
3-4 tablespoons sugar, white granulated
Ok, you could totally stop there if you feel lost but for the adventurous spice users. I find smelling the steam and then smelling the individual spices helps me decide what to add. Once you decide then add in small amounts and taste your way to the correct amount but make sure to write it down.
Let the spices and the tea simmer for about 5 minutes add 1 or even 2 cups of milk, sugar/maple syrup/ vanilla once removed from the heat. steep for a few brief minutes.
Pour though a strainer (or maybe a coffee filter for powdered recipes) to separate the tea and spices.