I have an awesome relationship with food. If living is loving and feeding is giving for living then eating is love making and I love to eat. I love to eat so much that when I get full, I go through partial depression because I cannot put another portion of wonderful food in my mouth to satiate my tongues desire to make out with a piece of toast lathered with butter, warm, melting with a slightly salty hint to it.
I am a fan of flavours with nuts, chocolate and coffee topping the list, my favourite textures are a mix of crunch and gooey just like a chocolate fudge brownie, delicate yet tough in bits and pieces. Little hints of character with every bite.
The latest add to my list of favourite snacks is a chocolate coated date stuffed with pistachio nuts. Wonderfully this snack can be made without a hint of sugar. A treat that makes for a starter, a snack, a meal or dessert had with a cup of tea.
Tea is the elixir of life.
A sip can calm or wake you, make or break you. You sip it slowly while thinking or conversing, over or after a meal or in between. Start or end your day with tea.
It is for this reason that, I chose to share with you the recipe for the perfect cup of tea (by me).
Chai tea is called thus because it has spice in it. But Chai is a Chinese word and spicing tea is an Indian practice…apparently. But I find many Indian folk I know little about chai tea or making it. Being of coastal origin with heavy Arab influence, I would almost bet that the origins of the worlds popular chai is in fact middle eastern, but I divulge.
A 5 finger pinch 50g fresh ginger root
About half a cup (100ml) water
About just over half a cup (150ml) milk
A five finger pinch (1/2 teaspoon) of powdered cardamon
2 five finger pinches (1 teaspoon or 2 tea bags) of ceylon tea
- Bring the ginger and cardamon to boil in water
- Add the tea and let it boil until the colour comes out
- Add the milk and bring to boil or until the milk rises
- Lower the heat and let it simmer for 2 minutes
- Serve hot, sweeten as desired.