  
in cooking 
These receipts are taken from The Little Tea Book, by
Isha Mellor. Copyright © 1985 Judy Piatkus (Publishers)
Limited. If you want more than these two receipts, then buy the book!
:-)
Cashmeresoup
Guests that are served this lovely soup always get mystified when they
are trying to guess the ingredients - a good starting point for the
dinner-conversation.
250 grams of dried apricots.
5 decilitres of cold tea.
5 decilitres of henbouillon.
A handful of chopped mint.
A pinch of currypowder.
Salt and pepper.
1 1/2 decilitres of cream.
Almost 1 decilitre of dry sherry.
Mintleaves for garnish.
Wash the apricots and let them lie in cold tea over the night.
Then let the apricots simmer in the tea until they are soft. Make a
purée of the apricots together with what is left of the tea in a food
processor or a mixer. Pour the purée in a big saucepan and add
bouillon, mint, curry, salt and pepper. Stir in the cream and
sherry. Mix in more bouillon if it is necessary. Heat the soup.
Garnish with mintleaves before serving.
4-6 portions.
Lambcasserole
A different but very tasty lambcasserole. Boiled or baked potato is
good with this.
1 small roasted lamb.
2 middlesized sliced yellow onions.
15 millilitres of wheatflour spiced with salt and pepper.
15 millilitres of mixed herbal spices.
7 1/2 decilitres of Darjeeling-tea.
A small packet of frozen peas.
A small can of corn.
Cream (can be excluded).
Dice the meat and fry it lightly without any extra fat. Add the onion
and let it fry. Pour over the flour and spices and cook while stiring
on low heat for a minute. Add the tea and heat it to a boil.
Put the lid on and let it simmer for 1 3/4 hours. Add the peas and
corn. Let it simmer for another 10 minutes, taste it and add cream if
you wish.
4 portions.
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