Some projects are progressing and need celebrating around here! First, after more than a year of blogger's standard two column blog, I have finally upgraded to a new three column format. With lots more room, and a header I can finally add a banner too (yeah!), expect lots of tinkering in the weeks to come leading to a new, richer blog!And, it's a half-done party for getting our patio half way finished! After some engineering setbacks, we are done with all the steps and have just the upper terrace to go. Let's have our party on this fabulous Moroccan terrace, complete with traditional mint tea and almond cookies!
Moroccan Mint Tea
2 tsp Chinese gunpowder tea (a Chinese green tea)
14 springs fresh mint (for boiling)
6 springs fresh mint (for decoration)
1/2 c sugar
6 cups boiling water
Fill teapot with all the above, stir, cover, and steep about 5 minutes. Place 1 spring of mint in each tea glass, pour hot tea over the mint, and serve.
One change here.... substituting lavender cookies for almond cookies, since I was supposed to post this back when we went to the lavender farm! This one is from All Recipes.
1 1/2 cups butter, softened
2/3 cup white sugar
1/4 cup sifted confectioners' sugar
2 tablespoons finely chopped fresh lavender
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
*This makes a shortbread like cookie. Great with a strong cup of your favorite tea!*
Back to the garden to finish that patio! If you are wondering where the fabulous Moroccan pictures and tea recipe came from, they are out of stunning book on Moroccan style and cooking called New Moroccan Style. If you get a chance to look through it, do! It's a visual and culinary treat!