my kitchen - SIGNY COLEMAN: OFFICIAL WEBSITE Notes to You
Signy Coleman
From My Kitchen
Have a cup of mint tea Heat your teapot with boiling water. Empty and immediately add 1 tsp of green tea per person and 1 tsp for the pot. Pour in 1 cup of boiling water, then immediately pour it out again through the spout. This is to wash the tea leaves of any possible dust. Add to your now damp tea leaves enough mint leaves to fill the pot and your sugar (the traditional recipe calls for 5 teaspoons of sugar for every teaspoon of tea) to taste. Fill the pot to within an inch or two from the top. This allows the tea to breathe. Close the lid and let it infuse two minutes. Stir the contents and wait another two minutes. Stir one last time and wait one minute. Pour the tea into your glasses while holding the teapot high enough to once again oxygenate the tea and form froth on the surface of each serving of tea. Serve with dates or other sweet things.
Creme fraiche is the French version of sour cream... sort of. It is more like a very thick cream with a consistency between sour cream and yogurt. As far as traditional French cuisine is concerned, it plays a major role. Sauces become sauces, custards for tarts become creamy custard, quiches hum and swoon because of creme fraiche. Swirl a bit into any pureed soup you happen to be making and watch the basic transcend to the sublime.
Kiss of the Prophet
You are viewing the text version of this site.
To view the full version please install the Adobe Flash Player and ensure your web browser has JavaScript enabled.
Need help? check the requirements page.
