Hazelnut Cookies made with freshly toasted and ground hazelnuts and butter is a must-have sandwich cookie with honey. In fact, these cookies call for simple ingredients from your pantry. I am nuts about nuts. I seek out and try every kind of nut that is available. We are blessed with many nuts that are grown locally in California. I am especially fond of hazelnuts, cashews, and macadamia. To be clear, there is a size difference between American and European hazelnut. In my opinion, they both have that rich, buttery taste and have the same nutritional benefits. These include lowering ‘bad cholesterol’, promoting weight loss, protecting against cell damage, and improving insulin sensitivity.

This recipe is a family favorite. My kids, especially, love this light, healthy, sandwich cookie served with orange blossom honey, which provides a citrusy overtone for an earthy cookie. That is not to say that you cannot use other types of honey. I have tried other types of honey, such as wildflower and even Greek honey, and found that the best complement for hazelnut is the orange blossom honey. In short, this is both a tasty and super healthy recipe from my family to yours.

Frequently Asked Questions:

1. What are the benefits of hazelnuts?

If you are NOT allergic to nuts, hazelnuts are beneficial to our health in many ways. Studies have shown that hazelnuts have the highest concentration of vitamin E, as well as unsaturated fats, calcium, magnesium, and vitamin B. While Vitamin E plays an essential role in preserving healthy skin, nails, and hair, it also protects against cognitive decay. In addition, hazelnuts support bowel movements, lowers harmful cholesterol, promotes weight loss, and supports heart health. They are an excellent source of dietary fiber; however, all nuts must be consumed in moderation.

2. How to best consume hazelnuts?

After shelling the hazelnuts, they are best consumed by toasting and peeling off the skin.

3. What are the other uses for hazelnuts?

You could use hazelnuts in dishes that call for a nut mixture as a coating on meat, in baked goods or even in pesto.

4. Can you make hazelnut cookies without flour?

Yes, hazelnut cookies can be made with almond flour instead of all purpose flour.

5. What are the other variation of fillings?

Other variations that I have tried for my children were Nutella spread or even chocolate ganache. I have adhered to the orange blossom honey as the perfect match.

How to make the Ground Hazelnut Cookies:

1. Toast the hazelnuts to golden brown and cool them. Remove the skin and grind the nuts to a fine powder. (Skip this step if using store-bought ground hazelnuts.)
2. Cream the butter and sugar for 5 minutes until soft using a stand mixer.

3. Add the flour sieved with the salt and beat for a minute.

4. Combine the ground hazelnuts and beat for another minute.

5. Remove from the stand mixer and knead lightly. Refrigerate the dough (after sealing the container with clingfilm) for 30 minutes.

6. Roll out the dough on a floured surface to ⅛” thick and cut them into desired shapes.

7. Place the cookies on a lined baking tray and bake for 8 minutes. Remove the cookies from the oven even if they are not golden brown in color. Leaving the cookies to bake for longer will make them taste bitter.

8. Cool the cookies on a wire rack and then sandwich with orange blossom honey.

If you are looking to make light pastries without nuts, then take a look at the Swiss Tartlets recipe.

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Ground Hazelnut Cookies

Light, healthy cookies made with ground hazelnuts and butter

Course Baked Goods

Cuisine Continental

Keyword hazelnut biscuits, hazelnut cookie recipe, hazelnut cookies, hazelnut honey cookies

Main Ingredient Butter, Hazelnut

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Resting time 30 minutes minutes

Total Time 54 minutes minutes

Servings 12

Calories 116kcal

Author Kanchan Dilip

Equipment

• Stand Mixer

Ingredients

• 4 ozs butter unsalted
• 3 ozs hazelnuts shelled
• 5 ozs all purpose flour
• salt a pinch
• 2½ ozs granulated sugar
• honey orange blossom (for filling)

US Customary - Metric

Instructions

How to make ground hazelnut cookies:

• Pre-heat the oven to 350⁰F.
• Toast the hazelnuts to golden brown and cool them. Remove the skin and grind the nuts. (Skip this step if using store-bought ground hazelnuts.)
• Cream the butter and sugar for 5 minutes until soft.
  
• Add the flour sieved with the salt and beat for a minute.
  
• Combine the ground hazelnuts and beat for another minute.
  
• Remove from the stand mixer and knead lightly.
  
• Refrigerate the dough (after sealing the container with clingfilm) for 30 minutes.
• Roll out the dough on a floured surface to ⅛" thick and cut them into desired shapes.
  
• Place the cookies on a lined baking tray and bake for 8 minutes. Remove the cookies from the oven even if they are not golden brown in color. Leaving the cookies to bake for longer will make them taste bitter.
  
• Cool the cookies on a wire rack and then sandwich with orange blossom honey.

Notes

Notes:

1. Toasting the freshly shelled hazelnuts gives a rich taste. However, you could use the store-bought ground hazelnuts.
2. Butter can be substituted with margarine. If you cannot find hazelnuts, use almonds with the skin, walnuts or pecans.
3. Wildflower honey or even Greek honey can be used for sandwiching.

Nutrition

Calories: 116kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Ground Hazelnut Cookies appeared first on Stream of Flavors.

One of the key lessons I have learned about Chinese food in general is that although it can be quick and easy to make, the key is that you prepare all the ingredients and sauces before starting to cook. In addition, this is true for vegetables which must be fresh. Moreover, vegetarian dishes must be cooked and consumed as quickly as possible to savor their texture and freshness.

Trial and errors:

The recipe below is the result of trial and error over many years. This version uses chicken, although it is more common for restaurateurs to use pork. In fact, in northern China, they even use beef and lamb. Some recipes seem quick and easy, while others are quite involved. I have tried to find the middle path, sort of balancing Yin and Yang, as they say.  Furthermore, this is true of this dish because it is both sweet and sour, and balancing the spiciness came with practice. In fact, it was the addition of black vinegar and dark soy that changed my whole approach. Clearly, the soup had a nice balance to it – sour, sweet, hot, and spicy! Finally, I am quite satisfied with this shredded chicken version and am pleased to recommend it.

Frequently Asked Questions:

1. How do I use dried shiitake?

Dried shiitake must be soaked in hot water for at least 30 minutes prior to adding it in the broth.

2. How to make my own chicken stock?

If you are like me who does not like to use store-bought stock, then you could prepare using a few chicken drumsticks or wings that are cooked in salt and garlic cloves. In this recipe, I used the shredded chicken directly into the broth as it turns out flavorful.

3. Are there other add-ons that can be used in this soup?

I have used water chestnuts, bamboo shoots, and fresh shiitake. Other variations are adding wood ear mushrooms, daylily buds, oyster mushrooms, and even button mushrooms. Since I could not get these ingredients, I made the soup with the ones I found freshly available.

4. Is the cornstarch “slurry” an absolute must in this recipe?

Cornstarch mixed with water forms a slurry which must be added to the broth to give it the desired thickness. Using the slurry gives the hot and sour soup its gelatinous consistency; otherwise, the soup will be too thin. Additionally, the beaten eggs will form ribbons in the broth that has been mixed with the cornstarch slurry.

5. Is Chinese Hot and Sour Soup healthy?

Yes, I have personally experienced a great deal of relief when I am down with a cold. This soup has not only cleared my sinuses, but has also rejuvenated me with vitality. As a matter of fact, I have read that the chicken hot and sour soup is packed with a chockful of vitamins and minerals. I think that the spiciness cleared my sinus and the healthy vegetable and chicken combination rejuvenated me. So that explains why it has always been my “go-to” dish when my family and I are under the weather.

6. Is egg drop soup and hot and sour soup the same?

Egg drop soup does not have vinegar and other ingredients in it. Hot and Sour Soup has both vinegars and chilis in it.

7. Can hot and sour soup be frozen?

Generally speaking, Chinese food must be eaten fresh. You can freeze the soup if you have a lot leftover, but it will not taste the same when you defrost and consume later.

8. Could you use shrimp instead of chicken to make the soup?

I have tried making the soup with shrimp, and I must say that I liked the taste. For the shrimp hot and sour soup, I added more garlic. You must not freeze the shrimp soup as it will not be flavorful.

How to Make the Chinese Hot and Sour Soup:

1. Marinate the thinly diced chicken in rice vinegar, a teaspoon of salt, white pepper, and a teaspoon of chili sesame oil.

2. In a Dutch oven, heat peanut oil, sauté the chili garlic paste for a few seconds. Add the chicken and sauté for 5 minutes on medium heat.

3. Add 10 cups of water and simmer for 10 minutes.

4. Add the bamboo shoots, fresh shiitake, water chestnuts, tofu, and simmer for 10 minutes with salt and sugar. Add a few drops of chili sesame oil, the vinegars, and soy sauces.

5. Make a slurry of cornstarch mixed with water, and drizzle gently over the simmering stock. Stir well and simmer for 10 minutes.

6. Increase the heat to medium, and slowly pour the beaten eggs into the stock, and keep stirring in a clockwise direction to get the egg ribbons.

7. Turn off the heat. Garnish with spring onions and crack some white pepper on top.

Hot and Sour Soup is a hearty appetizer that can be served with Five Spice Chicken!

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Chinese Hot and Sour Soup

Glossy chicken hot and sour soup with mushrooms, tofu, and egg

Course Soups and Stews

Cuisine Chinese

Keyword authentic hot and sour soup, chicken hot and sour soup, chinese hot and sour soup, hot and sour soup

Main Ingredient Chicken, Tofu

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 99kcal

Author Kanchan Dilip

Equipment

• Stove top

Ingredients

For the chicken marinade:

• ½ lb chicken diced into small chunks
• 1 tsp salt
• 1 tbsp rice vinegar
• 1 tsp white pepper
• 4 cloves garlic minced fine
• 1 tsp chili sesame oil

For the add-ons

• 1 cup shiitake mushrooms fresh
• 1 cup bamboo shoots
• ½ cup water chestnuts
• ½ pack firm tofu

For the seasoning:

• 2 tsp black vinegar
• 4 tbsp white vinegar
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 3 tsp salt or salt to taste
• ½ tsp sugar
• 1 tbsp peanut oil
• 2 tbsp chili garlic paste
• 2 tsp white pepper
• 1 egg
• ½ bunch spring onions garnish

For the "slurry"

• ⅓ cup cornstarch scant
• ½ cup water

US Customary - Metric

Instructions

How to marinate the chicken:

• Marinate the finely cut chicken in the rice vinegar, salt, white pepper, and chili sesame oil for 30 minutes.
  

How to make the broth:

• In a Dutch oven, heat the peanut oil, and sauté the chili garlic paste for a few seconds. Add the chicken and sauté for 5 minutes on medium heat.
  
• Add 10 cups of water and simmer for 10 minutes.
  
• Julienne cut the shiitake mushrooms, bamboo shoots, and chestnuts.
  
• Mix in the bamboo shoots, shiitake, water chestnuts, tofu, and simmer for 10 minutes with salt and sugar.
  
• Pour in the vinegars and sauces.
  

How to make the slurry:

• In a bowl, mix the cornstarch and water (at room temperature) together. Just before adding to the broth, ensure that the mixture is stirred again because the cornstarch will sink to the bottom after some time.
• Drizzle gently over the simmering stock. Stir well and cook on medium heat for 10 minutes.
• Slowly pour the beaten egg into the broth while simultaneously stirring the broth in a clockwise direction to get the delicately laced egg ribbons.
  
• Garnish with scallions and crack some white pepper on top.

Notes

Notes:

1. Mix the slurry just before adding to the broth or the cornstarch will settle to the bottom.
2. Beat the egg well and keep stirring the soup while pouring the egg into the broth.
3. Marinate the chicken and sauté for added flavor.
4. Adjust the vinegar if you like it a little sour by adding some more to the broth.
5. Increase the chili garlic paste for extra heat. I used the home made chili garlic paste using fresh red chilis and garlic. You could use Sriracha if you like. 
6. White pepper accentuates the taste of the soup. 
7. Sugar and black vinegar round off the taste.
8. If you are using the dried shiitake mushrooms, soak the shiitake in hot water for at least 30 minutes or until soft.
9. You could use store bought chicken stock.

Nutrition

Calories: 99kcal | Carbohydrates: 9g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 454mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

The post Hot and Sour Soup with Chicken appeared first on Stream of Flavors.

Afternoon tea is one of the finest contributions of the British to civilization. There is nothing quite so comforting or satisfying as having afternoon tea with scones. Warm orange scones for a teatime snack on a cool afternoon with a cup of hot English breakfast tea is mind blowing to me. I enjoy slitting the scone and spreading butter and jam, followed by a sip of English breakfast. It feels like a well-deserved reward.

I have enjoyed visiting the English tea shops, decorated with an ambience of rich history. My favorite ones were the small tea shops that sold freshly baked cakes and other delectable goods. It is the whole experience of sipping hot tea poured from pretty tea pots and eating a slice of buttered scones on a cold, foggy evening. One of my favorite places in England is Stratford-upon-Avon, where I have tasted the best scones ever! The scones were moist, light as a feather, yet sturdy and had a melt-in-your-mouth texture.

Personally, I like my scones soft on the inside without a hard-shell exterior. I have tried searching for scones that are soft and delicious, but I have not had much luck. So, I always bake my own scones. I bake a wide variety of scones for my family, and it has become something of a routine for us to enjoy with some afternoon tea. One of my family’s favorites is the orange scone. Orange Scones are made with flour, milk, eggs, butter, and orange zest, but I sometimes accentuate the scones with other ingredients such as lavender, raisins, mixed fruit peel or ground almonds.

The orange scones recipe is from my husband’s side of the family, and I’m happy to have rediscovered it. I am quite happy adhering to this recipe as it has never let me down and is quite simple and easy to make. I always use fresh and good quality ingredients to make a fine baked good. In light baked goods such as scones, freshness is key. For instance, eggs are considered fresh if the yolks are orange in color. In short, opt for ingredients that are organically produced.

Frequently Asked Questions:

What are the different kinds of scones?

• There are several types of scones such as whole meal, griddle, plain, buttermilk, etc. Here, I have chosen to make the orange scones with a sprinkle of cranberries.

How to make soft yet sturdy scones?

• The key to making fine scones is to bring all the wet and dry ingredients together quickly. Then, turn the dough over onto a floured board.
• Finally, knead the dough lightly and cut into shapes. It is not about over beating the dough or kneading for a long time.
• Most importantly, gently stamp out the scones in one downward and outward push. Do not twist the mold around.

How to make scones rise well?

• Besides weighing the dry ingredients accurately, the leavening agents must be fresh. For instance, use baking powder that has been opened within the past few months and less than eight months old. Additionally, it is a good idea to buy baking powder in small quantities and use it up within six months or so.
• It is essential to stick to the flour quantity as given in the recipe, and just dust lightly while stamping out the scones. Moreover, too much flour will give result in dry scones.
• Use butter and eggs that are cold and not at room temperature.

How to tell if scones are done?

Scones are done if you notice golden brown coloring on top by following the baking time and temperature. You could open a scone to check for a doughy or wet interior that indicates the scones are not completely done.

How to make Orange Scones:

1. Pre-heat the oven to 450⁰F. Mix the flour with the baking powder and salt and sieve them together.
2. Cut the butter into cubes. Using only your fingertips, rub the butter into the flour until it resembles breadcrumbs. Do not use the palm of your hands, lest the warmth from your palms will melt the butter. You could use a pastry cutter, if you prefer.

3. Next, stir in the sugar, cranberries, and orange zest.

4. Then, whisk the milk with the eggs and stir into the mixture.

5. Use a fork and quickly combine to form a soft dough. Do not over beat or handle the dough for long.

6. Turn onto a floured board and knead lightly. Roll into half an inch thick oblong and cut into desired shapes.

7. Place on a greased tray ensuring that there is at least 1-2″ between the scones. The scones will increase in size during baking. You could chill for 5 minutes in the refrigerator prior to baking. This step is required if your regular room temperature is generally quite warm.

8. Finally, brush the tops with milk or cream and bake for 10 minutes or until golden brown.

How to serve Orange Scones:

Enjoy the orange scones with butter and jam! Other variations are sandwiching the scones with honey, lemon butter, margarine and jelly or even maple syrup!

You may also want to try my Victoria Sandwich Cake!

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Orange Scones

English scones made with butter, eggs, flour, and orange zest

Course Baked Goods

Cuisine British

Keyword cranberry orange scones, English scones, orange scones, scones

Main Ingredient Butter, Cranberries

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 14

Calories 224kcal

Author Kanchan Dilip

Equipment

• By hand

Ingredients

For the orange scones:

• 1 lb bread flour
• 1 pinch salt
• 3 tsp baking powder leveled
• 6 ozs unsalted butter cold
• 4 tbsp granulated sugar leveled
• 2 tbsp cranberries sweetened
• 3 tsp orange zest
• 2 eggs cold
• 1 cup whole milk

US Customary - Metric

Instructions

How to make Orange Scones:

• Pre-heat the oven to 450⁰F.
• Sieve the flour with the baking powder and salt.
• Cut the butter into cubes and rub them in to the flour using your fingertips.
• Stir in the sugar, cranberries, and orange zest.
• Whisk the milk and eggs together and add to the flour mixture.
• Use a fork to mix quickly to make a soft dough.
• Turn the dough onto a floured board and knead lightly.
• Roll into a ½" thick oblong and cut into desired shapes.
• Place the scones on a greased baking tray allowing some space between the scones. (chill in the refrigerator for 5 minutes prior to baking- optional)
• Brush the top with milk or cream and bake for 10 minutes or until golden brown.
• Serve warm. Split the scones and spread some butter and jam and serve with some hot tea.

Notes

Notes:

1. Bread flour gives a light and soft texture, but all purpose flour will do well as a substitute.
2. Never over mix the scone dough.
3. You could use lavender seeds, lemon zest, nuts or even mixed fruit instead of the orange zest. Plain scones taste good on their own.
4. These scones will have a crack along their sides. That is a mark of a soft and fluffy scone.
5. I do not like brushing the scones with egg wash, but you could use it to give your scones a deeper golden color.

Nutrition

Calories: 224kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 112mg | Potassium: 70mg | Fiber: 1g | Sugar: 5g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

 

The post Orange Scones appeared first on Stream of Flavors.

While I tried tzatziki many times in my travels, this Tzatziki is easy to make and is from the island of Curacao which struck a cool chord on a hot and balmy Caribbean afternoon. I could not ask for anything else, just cool slices of cucumber that were folded in Greek yogurt, lime, and mint did the trick!

Traditional Tzatziki v Caribbean Tzatziki:

Traditional tzatzikis are usually grated and so are the Middle Eastern varieties that are served with gyros or shawarma. The grated tzatziki is more like a dip, while I noticed that the Caribbean style was served both as a salad and a dip. It is so easy to make this Tzatziki that you cannot go wrong with the recipe.

Traditional tzatziki uses grated cucumber that must be drained, or the finished product will be runny and wet. This recipe calls for sliced cucumbers and no draining is required. Thinly sliced cucumbers make this Tzatziki a fine candidate for a dip that is easy to scoop with pita or tortilla. You will absolutely love this Tzatziki recipe as it is packed with mint and tangy lime juice, making the flavors bright and deep.

More on the ingredients:

A word on Yogurt:

Let’s be honest. Yogurt has been a staple food in Asia, the Middle East, and Europe over several thousand years. Whether it was the Mongols or the Romans, pretty much everyone consumed yogurt. It is only fermented milk! While there are several varieties of yogurt, their main distinction is on the protein and moisture content. But the health benefits of yogurt have been well documented. They are high in protein and calcium; contain probiotics that boost the gut microbiota and enhance the immune system.

A word on Cucumbers:

Cucumbers are native to India with over ten different varieties that spread to other parts of the world. While there are many varieties cucumbers (Cucumis sativus) I chose the English Cucumber, which is both seedless and less bitter. English cucumbers are also known as hot house or European cucumbers. Botanically speaking, the cucumber is considered a fruit since the vine bears flowers with seeds that grow into cucumbers. Cucumbers come with a boat load of health benefits such as facilitating healthy vision, immunity, and helps in the proper functioning of the heart, kidneys, and lungs. They are primarily made up of water which keeps our bodies hydrated. In addition to cooking, I even use slices of cucumber to ease the puffiness under my eyes when applying a natural, homemade face pack.

Frequently Asked Questions:

How to consume cucumbers?

The skin of the cucumber is loaded with vitamins and fiber. Therefore, I like to use cucumbers unpeeled in my salads. Therefore, wash the cucumbers properly before consumption.

How to wash cucumbers?

The wax that packers put on produce increases their shelf-life, but it can be potentially harmful to consumers. So you could buy organic produce if you plan on consuming vegetables raw and wash them thoroughly with salt and water. Alternatively, you could use a vegetable brush to scrub the cucumbers further.

How to prepare cucumbers?

After thoroughly washing the cucumbers rubbed with salt and water, slice and soak the them in salt water before tossing them into the salad. This will help reduce its water content so that the salad dressing does not get too runny. I skipped this step since I purchased firm nearly seedless cucumbers that were freshly picked at the farmers market. I used those cucumbers on  the same day I bought them for the Tzatziki.

How to shop for cucumbers?

Cucumbers that are sunk in or bulging with dark spots, wrinkles or are puffy are either over ripe or decayed. Look for firm light green to dark green colored cucumbers with no spots or puffy ends.

How to store cucumbers?

Cucumbers must be stored in the crisper drawer of your refrigerator and not at room temperature. If they are not chilled, the cucumbers will become soft and limp.

How to make this simple Tzatziki:

1. I like to thoroughly wash the cucumbers with salt and water and scrape the skin with a fork longitudinally.

You could slice them in a food processor or just use a knife to make thin slices after scraping the skin.

2. Chiffonade the freshly picked mint leaves.

3. Mix the mint with Greek yogurt.

4. Add the extra virgin olive oil, lime juice, salt and freshly cracked pepper and fold in the cucumber slices. Garnish with some olive oil and mint. Serve with pita bread or tortillas.

If you like this recipe, you may also want to check out my Grilled Sweet Potatoes with Mint Tahini Sauce!

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Easy Tzatziki Recipe

Cucumber slices folded in Greek yogurt, lime, olive oil, and mint

Course Condiments

Cuisine Caribbean

Keyword easy tzatziki recipe, Greek tzatziki, tzatziki sauce, tzatziki without dill

Main Ingredient Cucumbers, Yogurt

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 88kcal

Author Kanchan Dilip

Equipment

• By hand

Ingredients

• 1 English cucumber thinly sliced with skin
• 1 clove garlic minced fine
• 1 tbsp lime juice
• 1 tsp kosher salt
• 1 tsp black pepper freshly cracked
• 4 tbsp olive oil extra virgin
• 1¼ cup Greek yogurt non fat
• 1½ tbsp mint leaves chiffonade

US Customary - Metric

Instructions

How to make the Tzatziki:

• Wash the cucumbers with salt and water and scrape the skin with a fork longitudinally. Cut into thin slices using a knife or a food processor.
• Chiffonade the mint leaves and mix into the Greek yogurt. Combine the garlic, lime juice, salt, pepper, and olive oil.
• Gently, fold the cucumber slices into the yogurt mixture ensuring that all the slices are covered in yogurt. Garnish with olive oil and mint and crack some black pepper on top.

Notes

Notes:

1. If you choose to make the traditional Tzatziki, then peel the skin of the cucumbers, grate them and drain them thoroughly. Use the same sauce.
2. You could use dill instead of mint. The traditional version mostly uses dill.

Nutrition

Calories: 88kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 303mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

The post Easy Tzatziki Recipe appeared first on Stream of Flavors.

Apple Muffins  that are inspired by the Apfelkuchen:

Carrot cakes with cinnamon were my favorite for a long time until I stumbled upon the Apfelkuchen (or Apple cake) from one of my besties who was from Heidelberg, Germany. Being an excellent baker, she had inspired me to make several of her baked goods without having to prepare a day ahead. I modified her Apfelkuchen using green apples and rounded off with nutmeg. I adapted her recipe to make it more American using canola oil instead of butter or margarine. Voila! These apple muffins have always turned out moist, fragrant with freshly-picked and grated apples, and a hint of nutmeg to heighten the taste buds.

Baking is both a science and an art:

Baking is both a science and an art. It is a science since the methods that you follow will result in accurate results that can be replicated to achieve consistent outcomes. Baking involves chemical reactions of the ingredients, mostly, under the influence of heat. Like any chemistry project, the methods and measures must be accurately replicated to achieve a consistent and predictable outcome. In order to create a flavorful good, it is essential to take the weighing of ingredients into consideration. Weighing must be done with precision, lest cakes can collapse or the cookies will spread. To present a baked good calls for some artistic skill. It takes a bit of creativity to make an edible baked good look aesthetically appealing.

Description of Ingredients in Apple Muffins:

• Apples: One of the main advantages of using Granny Smiths are that they are commonly available. But from a baking perspective, their inherent firmness means that they will not become mushy when shredded and baked, lending the muffins a nice firm texture.
• Oil: One main advantage of oil is that its chemistry produces airy and light muffins, whereas butter tends to make muffins slightly denser. While butter tends to alter the flavor of the muffin, oil (especially Canola) has a neutral profile, its principal purpose being to moisten the batter. Finally, oil has no water content, therefore, it extends the shelf life of the muffin.
• Nutmeg: Native to Indonesia (known as ‘pala’), I grew up eating food made with nutmeg. Its fresh, rich, bittersweet aroma adds warmth in a baked good. While you can use the related mace as a substitute, I find that a pinch of nutmeg provides a subtle woodsy contrast to an otherwise sweet muffin.
• Walnuts: Adding crushed walnuts adds a subtle buttery flavor when baked, which is why, I did not use butter in my apple muffins. Their health benefits have been well documented. In addition to having higher antioxidant activity than other nuts, walnuts are a source of plant-based Omega 3s.

Below are some tips that I wanted to share with you to ensure success in baking these muffins. These tips are based on my past experiences through trial and error.

Frequently Asked Questions:

How to measure flour?

1. Gently scoop out the flour into a measuring cup. Do not pack the flour into the cup but instead, gently scoop the flour into the cup and level off with a butter knife or the scoop. The key is to measure the cup precisely- too much flour and the muffins will be dry.
2. Sieve the flour to “aerate” it so that the flour is not clumping together. Then, add the salt and the leavening agents per the recipe.

How to fold the flour?

1. Flour must be folded in gently, usually by hand using a wooden spatula. You could use the cake mixer but do so by briefly using the “stir” mode.
2. The flour must be added little by little and not in one large addition.
3. Mixing of the flour simply means that you should fold until combined and not over beat at this stage.

What are the substitutions for apples, oil, and flour:

1. Carrots or firm pears have been quite good in these muffins. I have liked the taste of Bosc pears or even Anjou pears that we get here in California.
2. You could use coconut oil or other oils instead of canola oil. Coconut oil has paired well with pears rather than apples.
3. Whole wheat flour has done the trick too. I consider baked goods to be my indulgences, so I like using bread flour or all purpose flour.

Should the eggs be beaten well prior to adding to the batter?

I like beating the eggs a little with a fork, although this step is not required.

How to make muffins light and fluffy?

1. Keep the eggs and/or butter at room temperature if the recipe does not specify the temperature. This will enable the mixture to bake evenly in the oven.
2. The flour must be folded until combined and not beaten.
3. Measure the leavening agents precisely.

Which apples are ideal for baking?

Pink Lady, Braeburn, Granny Smith, and Honeycrisp have been a few of my favorites for baking. I have also used the Golden Delicious in some of my baked goods.

Have your muffins collapsed?

Precise measuring of leavening agents will promote airy muffins.

Storing Apple Muffins with Oil:

Let the muffins cool on a rack and then store them in an airtight container. Keep in a cool, dry pantry. Apple muffins taste fresh and flavorful for a week and can be refrigerated in an airtight box. I have them for breakfast with a hot mug of coffee.

How to make the Apple Muffins with Oil:

1. Beat the canola oil with sugar. You will not get a fluffy batter at this stage, so just beat for 5 minutes.

2. Add the eggs one by one and beat until light and fluffy. Beat until there are air bubbles.

3. Sieve the flour with the baking soda and salt and fold into the mixture until combined. Add the peeled and grated apples with the cinnamon and nutmeg and just fold in until combined.

4. Line a muffin tray with baking cups and pour the batter into the cups. Do not fill the cups up to the brim of the baking cups. Sprinkle crushed walnuts on top of the batter in each cup. You could also add some crushed walnuts to the batter.

5. Bake in a pre-heated oven at 350⁰ F for 32 minutes. Baking for a longer time or even opening the oven door while baking may cause the muffins to dry out or rise and then collapse.

Apple muffins have never let me down. These have been my “go to” breakfast menu when we have family over. I can make a big batch that lasts us for days, and it does not take up too much time. Some bakers prefer to hand mix the muffin batter although I have enjoyed the muffins made with the cake mixer.

If you like muffins and are looking for other variations, try my Blueberry Muffins!

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Apple Muffins with Oil

Airy apple muffins sprinkled with nutmeg and crushed walnuts

Course Breakfast

Cuisine American

Keyword apple cinnamon muffins, apple muffins, apple muffins with oil

Main Ingredient Apples, Canola Oil

Prep Time 10 minutes minutes

Cook Time 32 minutes minutes

Cooling time 5 minutes minutes

Total Time 47 minutes minutes

Servings 18

Calories 315kcal

Author Kanchan Dilip

Equipment

• Cake Mixer

Ingredients

• 1½ cup canola oil
• 1½ cup sugar
• 3 eggs room temperature
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp cinnamon powder
• ½ tsp nutmeg freshly grated
• 1½ cup apples peeled and grated
• 1 cup walnuts shelled and coarsely crushed

US Customary - Metric

Instructions

• Pre-heat the oven to 350⁰F.
• Beat the canola oil with sugar. You will not get a fluffy batter at this stage, so just beat for 5 minutes.
  
• Add the eggs one by one until light and fluffy. Beat until there are air bubbles.
  
• Sieve the flour with the baking soda and salt and fold into the mixture until combined.
• Add the peeled and grated apples with the cinnamon and nutmeg and just fold in until combined.
  
• Line a muffin tray with baking cups and pour the batter into the cups. Do not fill the cups up to the brim. Sprinkle crushed walnuts on top of the batter in each cup and add some to the batter.
  
• Bake for 32 minutes or until a cake skewer comes out clean.

Notes

1. Pour the muffin batter directly into greased muffin tins if you do not have baking cups.
2. Pecans are a good substitute for walnuts; cinnamon goes well with pecans. Add a little more cinnamon powder if you are using pecans.

Nutrition

Calories: 315kcal | Carbohydrates: 30g | Protein: 3g | Fat: 24g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 72mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Apple Muffins with Oil appeared first on Stream of Flavors.

Sweet potatoes are loaded with fiber, vitamins A and C, manganese, etc. This is one vegetable that seems to be forgotten in my household, so I like to trying new and interesting varieties as the sweet potato’s benefits are never-ending. From boosting brain functions and immunity to better eye sight, these orange or purple vegetables are a true star in the kitchen.

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Grilled Sweet Potatoes with Mint Tahini Sauce

Course Snacks

Cuisine Caribbean

Keyword grilled sweet potato, grilled vegetables

Main Ingredient Sweet Potato

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 179kcal

Author Kanchan Dilip

Equipment

• Oven

Ingredients

For the grilled sweet potatoes:

• 2 sweet potatoes
• 3 tbsp avocado oil
• 2 tsp cumin ground
• ½ tsp paprika powder
• salt to taste
• 3 sprigs fennel fronds

For the mint tahini sauce:

• 2 tbsp white sesame (hulled) toasted
• 1 Thai green chili
• 1 clove garlic
• 2 tbsp lemon juice
• ¾ cup mint leaves chopped
• 4 tbsp olive oil extra virgin

US Customary - Metric

Instructions

How to make grilled sweet potatoes:

• Pre-heat the oven to 400⁰F.
• Wash and slice the sweet potatoes longitudinally.
• Mix all the ingredients for the grilled sweet potatoes and spread them on each of the sweet potato slices.
  
• Arrange the sweet potato slices on an aluminum lined tray and bake the sweet potato slices in the oven for 50 minutes.

How to make mint tahini sauce:

• Grind all the ingredients in a food processor or coffee grinder.
  

Notes

1. You could use purple sweet potatoes or yam instead of sweet potatoes.
2. Cilantro can be substituted for mint leaves.
3. This recipe serves well as an appetizer, snack or side dish.
4. You could use  store-bought tahini with the mint leaves for the sauce. I have made my tahini by grinding the sesame with the other ingredients.
5. Toasting the sesame brings out the nuttiness of the seeds but it is important not to burn them.
6. You could grill the sweet potatoes on an indoor grill. I have baked them to get the same flavor.

Nutrition

Calories: 179kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 409mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16045IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg

The post Grilled Sweet Potatoes with Mint Tahini Sauce appeared first on Stream of Flavors.

Blueberry muffins, fresh out of the oven, on a Saturday morning tickles our nostrils ringing in a fresh start for the weekend. Moist, crumbly, yet cake-like, melt-in-your-mouth muffins sweetened with the juices of freshly picked blueberries from my garden are to die for. I grow two types of blueberries, one being the hybrid bigger version that you can purchase in the supermarkets. The hybrid ones have a sweeter and sturdier texture. I have picked the smaller commonly available blueberries from my berry patch for this recipe.

Origin of muffins:

Muffins that are available in England are different from the US. British muffins were originally discovered in Wales as early as the 10^th century. Baking methods in the Middle Ages were unique in that the muffin was “baked” in mold shaped like a ring and was cooked on a stove just like other dishes. It was not until the early part of the nineteenth century that the English muffins as we know today emerged. I usually toast English muffins and slather them with a generous serving of margarine and jam. In the USA, the first muffin is believed to have been made in New York at the turn of the nineteenth century. An immigrant named Samuel Bath Thomas had made a “toaster crumpet” after he had arrived in America.

There are several versions and types of muffins. It has been a teatime snack or a breakfast on the go, but here in America, muffins are generally eaten for breakfast. My favorite muffins are blueberry and apple walnut muffins. In fact, Minnesota had declared blueberry muffins as the official muffin of the state.

Why are blueberries beneficial to your health?

I eat a handful of blueberries every day because they are rich in antioxidants, Vitamin B complex, Vitamin C and A and not to mention Copper. It has become habitual for me to consume blueberries as part of healthy diet with Greek yogurt and granola as a parfait. I grow my own berries and summertime is when I think of all the other uses for berries in baking and cooking. Blueberries strengthen the immune system and keeps several infections at bay. What better way to encourage my kids to eat blueberries without all the fuss other than the mouth-watering blueberry muffins?

Instructions on how to make blueberry muffins:

1. Use a cake mixer to soften the butter and then add the sugar and beat well until light and fluffy. Scrape down the sides as you beat.

2. Add the eggs one at a time until the previous one is thoroughly incorporated. Beat after the last egg to get a fluffy mixture.

3. Sieve the flour, salt, and baking powder together. Gently fold in the flour a little at a time. Turn the mixer to “stir” mode.

4. Use a fork to crush the blueberries and add the berries with the juice. Do not overmix at this stage just enough to bring them together.

5. Finally, add the milk and stir until combined.

6. Use an ice cream scoop or just a tablespoon to spoon the mixture into muffin trays lined with baking cups. Bake for 25 minutes until golden brown.

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Blueberry Muffins

Course Breakfast

Cuisine American

Keyword blueberry muffins, muffins

Main Ingredient blueberries

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling time 10 minutes minutes

Total Time 50 minutes minutes

Servings 15

Calories 136kcal

Author Kanchan Dilip

Equipment

• Cake Mixer

Ingredients

• 4 ozs butter unsalted
• 1 cup sugar
• 2 eggs room temperature
• 2 cups all-purpose flour
• 1/2 tsp pink salt
• 2 tsp baking powder
• 1 cup blueberries fresh
• 1/2 cup whole milk
• 1/2 cup blueberries (optional) garnish

US Customary - Metric

Instructions

How to make blueberry muffins:

• Pre-heat the oven to 375⁰F.
• Use a cake mixer to soften the butter and then add the sugar and beat well until light and fluffy. Scrape down the sides as you beat.
• Add the eggs one at a time until the previous one is thoroughly incorporated. Beat after the last egg to get a fluffy mixture.
• Sieve the flour, salt, and baking powder together. Gently fold in the flour a little at a time. Turn the mixer to “stir” mode.
• Use a fork to crush the blueberries and add the berries with the juice. Do not overmix at this stage just enough to bring them together.
• Finally, add the milk and stir until combined.
• Use an ice cream scoop or just a tablespoon to spoon the mixture into muffin trays lined with baking cups. Bake for 25 minutes until golden brown.

Notes

Notes and Tips:

1. Sprinkle with demerara sugar on top of the batter, although I wanted to cut back on the amount of added sugar in this recipe. This step is optional.
2. Some times it is hard to find fresh blueberries, then you could use frozen blueberries that have thawed down to room temperature.
3. Margarine can be substituted for the butter.
4. I like this muffin due tot is cake-like texture. Using whole wheat flour instead of the plain flour yields a more rustic-looking muffins.
5. Garnish with whole blueberries on top if you like, although I did not do that in this recipe because my family likes it the way I have made them.
6. It is important not to overmix the batter after you add the flour. The air bubbles in the batter will be crushed and the muffins will not have a fluffy texture. So just combine the dry ingredients using the “stir” mode on the cake mixer or use a wooden spatula to gently fold in the flour.
7. You could grease the muffin tray and spoon out the mixture onto the trays if you do not have baking cups handy. Then, just reduce the baking time by a couple of minutes.
8. I prefer to use all-purpose flour because my muffins are always sturdy and hold their shape. Pastry flour will result in a more delicate muffin.
9. Adding milk to the batter has yielded fluffy muffins with air bubbles when you split them. You could substitute with half milk and half plain yogurt or buttermilk. I have loved the texture of these muffins that are moistened with the milk and blueberry juices. 
10. As with any baked good, the rising agent here is the baking powder; it is essential to use the right quantity, lest the muffins will either rise and collapse or not rise well.
11. The texture of muffins is contingent on the method used. Sometimes, just blending all the dry and wet ingredients together can give rise to a more bread-like muffins. Creaming the ingredients usually results in a more cake-like batter.

Nutrition

Calories: 136kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 154mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

The post Blueberry Muffins appeared first on Stream of Flavors.

California sun-kissed golden raspberries, celery, ginger root, limes, and lemons growing in my garden warrants a spin with my smoothie maker. The goodness of these freshly picked fruits and vegetables burst out myriad flavors when combined with melons to make the best mocktails.

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Mocktails

Four refreshing and invigorating mocktails

Course Drinks

Cuisine American

Keyword fruit mocktails, lemonades, limeades

Main Ingredient lemons, melons

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 145kcal

Author Kanchan Dilip

Equipment

• Blender

Ingredients

Watermelon Grapefruit Cooler

• 1/2 cup watermelon cubed
• 2 tbsp grapefruit juice
• 3 tbsp lemon juice
• 2 tsp brown sugar

Celery Orange Refresher

• 1 celery stick chopped
• 2 tbsp orange juice freshly squeezed
• 3 tbsp lemon juice
• 3/4 cup young coconut water
• 2 tsp caster sugar

Cantaloupe Ginger Limeade

• 4 tbsp cantaloupe chopped
• 1 tbsp ginger peeled and chopped
• 3 tbsp lime juice freshly squeezed
• 2 tbsp honey
• 1/6 tsp pink salt

Golden Raspberry Vitalizer

• 1/3 cup golden raspberries
• 3 tbsp lime juice
• 2 tbsp honey
• 1/2 cup filtered water

US Customary - Metric

Instructions

How to make Watermelon Grapefruit Cooler:

• In a blender, whisk the watermelon cubes, grapefruit juice and lemon juice with the brown sugar until smooth.
• Strain in a glass and serve chilled.

How to make Celery Orange Refresher:

• In a blender, add the chopped celery stick, lemon juice, orange juice, sugar, and young coconut water and whisk until blended.
• Strain in glass and serve chilled.

How to make Cantaloupe Ginger Limeade:

• In a blender, add the cantaloupe, ginger, lime juice, honey, pink salt and whisk until pureed.
• Strain in a glass and serve chilled.

How to make Golden Raspberry Vitalizer:

• In a blender, pulverize the golden raspberries, filtered water, lime juice and honey.
• Strain a glass and serve chilled.

Notes

Notes and Tips:

1. You could use either the seedless or seeded watermelon. If you prefer, you need not strain the mocktails, but consume them with the pulp.
2. Red raspberries can be substituted for the golden ones. 
3. Honeydew melon is a good alternative to cantaloupe.

Nutrition

Calories: 145kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 104mg | Fiber: 1g | Sugar: 35g | Vitamin A: 23IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 1mg

The post Mocktails appeared first on Stream of Flavors.

I tried this cake in England on my first trip to Cornwall where the tea shop served it with Devonshire clotted cream. The waitress was kind enough to even warm up the buns for me, and I still remember the day where every mouthful was so indigestible! The clotted cream undoubtedly was the icing on the cake! Ever since, I wanted to make these delectable cakes at home and consume them whenever I had the craving. I acquired this recipe from a Welsh friend there who is a great baker. I have tried her baked goods every time I was invited to her home for tea. We have exchanged recipes with each other – I have asked her for some of her Cornish recipes, while I was happy to share some of my Indian curries and tandoor cooking. We had good times together, savoring each other’s creations, while all the time learning and absorbing another cuisine in its entirety.

From my notes, my friend has informed that Cornwall has always used saffron in its cuisine. Apparently, the Cornish have used saffron as a spice in many of their baked goods. While trading tin with merchants from abroad as early as 400 BC, the Cornish had purchased saffron. Once they learned how to use the saffron, it became a core part of their history. In the early part of the eighteenth and nineteenth centuries, saffron buns were treats that were made for trips as part of church outings. Scandinavian countries popularly make the saffron buns, but they do not add other spices like nutmeg or cinnamon.

Instructions:

1. Pre-heat oven to 400⁰F. Grease an 8″ round tray.
2. Warm the water to blood heat and soak the saffron strands for an hour.
3. Sieve the flour with the salt. Cut up the butter and rub it into the the flour with your finger tips until the flour looks like breadcrumbs.

4. Warm the milk to blood heat and dissolve the yeast in it. Add the saffron water to the milk-yeast mixture.

5. Beat the eggs and add them to the saffron-milk mixture.

6. Add the sugar and beat well until smooth and elastic with a wooden spatula.

7. Grease a bowl and put the dough into this bowl. Cover with a damp cloth and place in a warm site. Allow the dough to rise to double in quantity for at least 90 minutes.

8. Mix the dried fruit, candied peel, and currants into the dough. Knead until the candied peel is evenly spread through the dough.

9. Transfer the dough to the greased tray. Level and smoothen the top. Prove for 20 minutes. 

10. Brush the top with cream or whole milk. 

11. Bake for 30-35 minutes until golden brown crust.

12. Let the cake cool for 10 minutes. Slice the cake and serve hot with clotted cream or honey butter.

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Cornish Saffron Cake

Cornish Saffron Cake is made with saffron, mixed fruit, currants, butter and eggs

Course Breads

Cuisine British

Keyword Cornish saffron bread, Cornish saffron buns, Sweet bread

Main Ingredient Saffron

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 273kcal

Author Kanchan Dilip

Equipment

• Cake Mixer

Ingredients

• 1 tbsp saffron
• 1/2 cup water warm
• 1 lb all-purpose flour
• 1/2 tsp salt
• 4 ozs butter unsalted
• 1 oz yeast active
• 1 cup whole milk
• 2 ozs caster sugar
• 1 oz candied peel
• 2 eggs
• 1 tbsp currants
• 1 oz dried fruit (optional) chopped

US Customary - Metric

Instructions

• Pre-heat oven to 400⁰F. Grease an 8" round tray.
• Warm the water to blood heat and soak the saffron strands for an hour.
• Sieve the flour with the salt. Cut up the butter and rub it into the the flour with your finger tips until the flour looks like breadcrumbs.
  
• Warm the milk to blood heat and dissolve the yeast in it.
• Add the saffron water to the milk-yeast mixture.
  
• Beat the eggs and add them to the saffron-milk mixture.
  
• Add the sugar and beat well until smooth and elastic with a wooden spatula.
  
• Grease a bowl and put the dough into this bowl. Cover with a damp cloth and place in a warm site. Allow the dough to rise to double in quantity for at least 90 minutes.
  
• Mix the dried fruit, candied peel, and currants into the dough. Knead until the candied peel is evenly spread through the dough.
  
• Transfer the dough to the greased tray. Level and smoothen the top. Prove for 20 minutes.
• Brush the top with cream or whole milk.
  
• Bake for 30-35 minutes until golden brown crust.
• Let the cake cool for 10 minutes. Slice the cake and serve hot with clotted cream or honey butter.

Notes

Notes and Tips:

1. Some recipes add Devonshire clotted cream to the cake. My recipe tastes flavorful without it since you could serve the cake slice with clotted cream on the side.
2. If you are allergic to eggs, you could substitute eggs with some cream or whole milk. You could use a cup of cream or whole milk instead of eggs at the end.
3. Clotted cream is not easy to come by in the grocery stores. For that extra decadence, I use honey mixed with some butter and the cake tastes simply divine.
4. Cake slices can be stored at room temperature in an airtight container for 4 days and then kept in the refrigerator. On hot days, refrigerate the cake after baking. They can be frozen and eaten at a later date.
5. There is no need to add other spices like cinnamon or nutmeg as the saffron lends itself well.
6. The cake dough can be shaped into individual buns if you do not like to slice the cake.

Nutrition

Calories: 273kcal | Carbohydrates: 50g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 196mg | Potassium: 175mg | Fiber: 3g | Sugar: 5g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 3mg

The post Cornish Saffron Cake appeared first on Stream of Flavors.

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Fennel and Cumin Tea

Tisane steeped in fennel, cumin seeds, and fresh ginger

Course Teas and Tisanes

Cuisine Indian

Keyword Ginger tea, Green tea

Main Ingredient Cumin, Fennel

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 1

Calories 34kcal

Author Kanchan Dilip

Equipment

• Stovetop

Ingredients

• 2 cups water
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1 tbsp ginger peeled and sliced
• 1 tsp honey

US Customary - Metric

Instructions

• Take a sauce pot or glass pot and boil the water.
• When the water boils, add the fennel seeds, cumin seeds, and ginger slices.
  
• Simmer for 10 minutes and then strain the tea into a cup. Add honey if you like, to sweeten the tea naturally.

Notes

1. Teas and tisanes need time for the ingredients to steep in the water. Therefore, boiling the water prior to adding all the ingredients helps.
2. Fennel tisane tastes refreshing by itself; adding honey is merely optional.
3. A glass pot works well for making tisanes.
4. Ginger must be either the fresh one or the dried ginger which is fresh. Fresh ginger are available at the Ranch 99 market.

Nutrition

Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

The post Fennel and Cumin Tisane appeared first on Stream of Flavors.