White chocolate and Mulberry mousse cake

You might have used mulberry fruit to make jams and cakes, but have you ever cooked with mulberry leaves? Our tea hero this month is the sweet and fruity Mulberry infusion, caffeine-free, restorative and revitalising. With 25 times more calcium than milk and 10 times more iron than spinach, it’s perfect for mums and mums-to-be. But it’s also a surprising ingredient in this amazing cake, created by Emily at Lahloo Pantry.

for the white chocolate and Mulberry mousse

• 2tsp Lahloo Mulberry
• 780ml double cream
• 2 egg yolks
• ½ vanilla pod, seeds only
• 420g white chocolate finely chopped
• 2 gelatine leaves*, optional

Infuse 4 tsp Mulberry leaves in 300ml the double cream for 4 hours.
Over a bain-Marie whisk 180ml of the remaining double cream, egg yolks and vanilla bean seeds and heat to 70C
Remove from heat, stir in the white chocolate and combine until completely smooth (*add bloomed gelatine here if using). Split into two bowls and allow to cool to 40C
Meanwhile in another bowl whip the Mulberry-infused cream with a couple of drops of natural green food colouring to a soft not peaked consistency.
And in a separate bowl whip the remaining 300ml double cream to a soft but not peaked consistency
Add both whipped creams to the already prepared white chocolate mixtures and fold delicately until combined.

for the almond sponge:

• 3 large free-range egg whites
• 1 tablespoon caster sugar
• 100g ground almonds
• 125g icing sugar
• 3 large free-range whole eggs
• 32g plain
• 1 1/2 tablespoon unsalted butter plus extra fro greasing

Preheat oven to 210C. Line two large baking trays with parchment paper and grease with butter.
Make a meringue by beating egg whites in a bowl to soft peaks. Add caster sugar and beat until stiff and glossy
In another bowl beat ground almonds, icing sugar and whole eggs until light and fluffy. Add flour and beat until just combined through
Fold meringue into almond mixture. Fold in butter. Pour batter into trays and spread it out thinly.
Bake until lightly browned and just springy to the touch, about 6-9 minutes.
Run a knife around the edges to loosen the cake from the tray. Peel sponge from parchment paper. Cover the sponge while it cools.

To assemble the layer cake
Once cooled place sponge in back in tray.
Carefully spread a 1 inch layer of white chocolate mousse onto the sponge, using a warmed palette knife to spread evenly
Chill before taking the mulberry mousse and layer in exactly the same way
Add another layer of sponge and repeat with two more layers of the white chocolate and mulberry mousses.
Chill before using a knife to carefully loosen layer cake from tray. Cut into rectangular servings and serve at room temperature.

Spice Chai and pear loaf

The warming blend of Chai spices suits well the autumn weather, and when it gets darker and colder outside we can’t help but feeling like baking all the time! Emily, the head chef at Lahloo Pantry, has shared this Spice Chai and pear loaf recipe with us.  With a moist texture that oozes autumnal flavours, it’s easy to understand why it’s being a huge sucess at the Pantry!

Ingredients:

Pear topping:

• 1 pear
• 1.5 tbsp Lahloo Spice Chai
• ¾ cup sugar
• ¼ cup water

Loaf:

• 265g butter
• 265 caster sugar
• 3 eggs
• pinch of salt
• 1 tbsp mixed spice
• 265g plain flour
• 1.5 tsp baking powder
• 115ml full fat milk

For the topping:
Peel and slice the pear and combine with Spice Chai, sugar, and water. cooking down in a saucepan. Save the sugar syrup to moisten the cake and line the bottom of the loaf tin with the fruit.

For the loaf:
Beat butter and sugar until fluffy. Add in the eggs individually. Combine all dry ingredients and add, then slowly pour in the milk.  Pour into the loaf tin on top of the fruit and bake for 20 minutes at 170c. Cover and bake for an additional 20-30 minutes. Once cooled, remove from the tin. Trim top and flip over so fruit is on top. Poke with a knife and drizzle with sugar syrup.

Our tip: try using apple instead of pear. Have it with a cup of Spice Chai! 

 

 

Orange and Coconut Burfi

A burfi is an Indian sweet made with condensed milk and sugar. The word burfi comes from the Persian word for snow, as burfi is served cold and looks a bit like it! Inspired by seasonal flavours and an Indian summer, we’ve added some coconut, almonds, orange and cardamom to flavour it. Delicious!

Ingredients

• 225g desiccated coconut
• 400g condensed sweetened milk
• 70g flaked almonds
• 1 tablespoon ground cardamom
• Zest of 1-2 oranges

Combine the coconut, orange zest and condensed milk in a saucepan and cook on a medium heat, stirring constantly. Once the mixture starts to boil add the flaked almonds and cardamom then remove from the heat.

Pour the mixture into a greased baking tray and leave in the refrigerator to cool for 1 hour. Once cooled cut into snack-sized squares.

Matcha latte cheesecake

We’ve decided that this matcha and chocolate cheesecake should be known as the matcha latte cheesecake, as it’s a sweeter, more indulgent version of the delicious drink. It’s a very satisfying cake made with simple ingredients. We’ve used some cooking matcha but also some of our ceremonial-grade matcha for a cleaner, more refined flavour (there’s an enormous difference, believe us!). Serve it with a bit of honey and a big mug of matcha latte and enjoy an afternoon of matcha happiness!

 

Ingredients

For the crust

• 100g plain flour
• 85g unsalted butter
• 2 tbs caster sugar
• 2 tbs cocoa powder

For the cheesecake batter

• 600g cream cheese
• 1 can condensed milk
• 3 eggs
• 2 tbs cooking matcha
• 2 tbs Lahloo ceremonial-grade matcha
• 50g white chocolate
• 1 tbs unsalted butter
• honey to serve (optional)

To prepare the chocolate shortcrust base, preheat oven to 180C.
Place all ingredients for the crust in a food processor until it has a sandy texture. Grease and line a baking pan, press the shortcrust base into the bottom and bake for 20-25min. Allow to cool.

To prepare the cheesecake batter, preheat oven to 160C. In a pan, melt the butter and the chopped white chocolate. Leave it to cool for a bit.

Meanwhile, beat cream cheese, and gradually add the condensed milk, beating in until smooth. Beat in the eggs one by one. Add the matcha powder, half a tsp at a time, and whisk well to avoid any lumps. Incorporate the butter and white chocolate mixture and mix well.

Bake in a bain-marie for about 50 min. Wrap the outside of the pan with tin foil to protect it. After 50 min to an hour, the cake should be set, with a slightly jiggly centre. Leave it to cool and then refrigerate.

Serve it with a bit of honey!

Here’s the original recipe by Pig Pigs Corner.

 

 

Matcha palmiers

A light, crispy palmier with your afternoon tea is the perfect treat for when you fancy something small and sweet. For all of you, tea lovers, here’s our delicious recipe, with the added flavour and goodness of matcha green tea.

Ingredients (for 35-40 palmiers)

• 250g plain flour
• 200g unsalted butter
• 125ml milk
• 1 egg yolk
• 3/4 tsp salt
• Lahloo matcha
• vanilla sugar

Place flour and salt in a bowl. Rub in 25g butter until it forms breadcrumbs. Cut the rest of the butter into cubes and add it too. Mix the egg and milk and add them to the previous mixture. It should form a sticky dough. Refrigerate for 30 mins.

Take it out of the fridge and roll it out, using matcha instead of flour to prevent sticking. Fold one third into the middle and then the other third on top. Roll it again. Dust off any excess matcha and refrigerate for 30 mins. Repeat this twice more.

Roll the pastry into a rectangle (around 40cms x 18cms) and sprinkle it with vanilla sugar. Then, roll it from the shorter edges into the centre until it has the shape of a palmier. Refrigerate again for 30mins.

Cut the pastry into slices of 1cm approximately and sprinkle them again with vanilla sugar. Keep the slices in the fridge until you want to bake them.

Before baking, flatten your palmiers a bit with a rolling pin. Bake at 200C for around 9 minutes. Delicious!

Super food matcha and manuka latte

I’m a real matcha fan. Traditionally the Japanese enjoy matcha whisked into a frothy tea with water but first thing every morning I love it post-run blended with milk, banana and a little honey – a super smoothie!

You see, matcha, vibrant fine-milled Japanese green tea, is jam packed full of antioxidants and vitamins a,b and c. Like coffee, it contains caffeine but it works differently. Together with two amino acids it gives you a slow release energy lift whilst keeping you calm and focused. Not only that but matcha can boost metabolism, energy and mood (it makes me smile) as well as help prevent heart disease and ageing.

But this week I’ve been under the weather and craving hot drinks. So I tweaked my smoothie recipe to make it a latte recipe with an additional healthy boost of manuka honey. It’s delicious and with a certain autumnal chill in the air, it’s my new favourite super healthy start to the day.

Try it too!

Matcha Latte
Makes 1

2 tsp. matcha
3 Tbsp. hot water
250ml organic milk (soya or rice milk also works well)
1 tsp. Manuka honey

In a mug, mix the matcha and hot water until it becomes a smooth paste (this is your base)

Warm the milk (I used my espresso steamer but you could do it in a pan on the hob) and honey over low heat, making sure the milk never reaches the boil. Once heated, pour into the mug and whisk until blended.

Perfect Picnics!

Donna Hay’s delicious Crispy Potato Salad

Nothing beats the simple enjoyment of tucking into your favourite  yummy treats!  Throw in some great company, the great British countryside (or even a quiet spot in your local park will do!)  with sunshine filled days and it’s Lahloo’s idea of heaven! If you couple this with a glass or two of our refreshing English Garden Punch (alcoholic or non-alcoholic, gently sparkling Earl Grey, elderflower and fresh mint) we really won’t be able to contain our excitement!

Oh, you may chuckle at our enthusiasm and pleasure at such ‘everyday’ things but what great things these really are! What do you love doing? What simple pleasures have you forgotten about? Spend time daydreaming about those things and then go out and do them – now’s your time! Remember it’s all about taking it easy.

Taking time out and ‘tuning in’ your senses to the world around you and is a fabulous way to help you unwind, forget your worries and cares and allow yourself to fully relax. Here’s to taking time out and to doing the simple things you enjoy!

One of our favourite treats is to pack up a scrummy picnic and escape! We’ve found some truly delicious picnic snacks from Donna Hay’s latest book that we thought you’d love to try!

Who ever said picnics need be boring? Forget soggy sandwiches and limp salads, here’s to simple, easy seasonal  recipes bursting with fresh flavours and taste! Now you’ve no excuse to get out and about!

Happy picnicking!

Cool down with delicious iced tea this summer

When the temperature rises its time to slow things down a gear and take life easier! Remembering to stay hydrated when the sun’s out is important to maintain health, but water can become  a little dull after a while.

So why not try a delicious and refreshing iced tea instead. One  tip is to simply infuse your loose tea leaves overnight in cold water. We tend to use a tiny bit more tea than usual. So, for example, if I usually use 2.5 g per 500ml I would up this to 3 g.  Pop the leaves in cold water and simply leave the mix in the fridge overnight. When you wake up in the morning you’ll have deliciously sweet and refreshing iced tea. Easy peasy!

Why not play around with interesting alcoholic and non-alcoholic alternatives to Pimms this summer using the iced tea?

ENGLISH GARDEN PUNCH

200ml cooled Earl Grey tea

25ml Bramley and Gage elderflower liqueur (buy from Waitrose in-store or Waitrose online here)

or 25ml Bottlegreen elderflower cordial

Fresh mint sprig

Sparkling water

Fresh lemon wedge

Simply place the cold-infused tea, elderflower liqueur/cordial in a tall glass (or multiply and use a pitcher), add ice and fresh mint sprig and top with sparkling water. Finally add fresh lemon to garnish. Chill and relax!

We love to treat you! Win this quintessentially British tea travel kit.

Inspired by Kate and William’s recent very royal wedding, we’ve come over all patriotic here at Lahloo! And we LOVE Betsy Benn‘s fabulous quintessentially British tea towels!

So what inspired her Quintessentially British design? It was inspired by her friend’s Mum, who could drink upwards of 15 cups of tea a day as long as it was in a proper bone china cup and saucer! Her original design celebrates over 240  people, places and things that are quintessentially and fabulously British. The Queen, French and Saunders, fairy cakes, Big Ben, punch and judy, red squirrels, the Beeb – they are all there!

Cleverly, the central cross reads ‘A nice cup of tea in a proper bone china cup. One lump or two?’ and the diagonal cross is an old reliable recipe for a Victoria sponge cake. It’s made from 100% cotton and is screen printed in Wales and hemmed on all sides. A fantastic addition to any kitchen and a great read too!

In anticipation for a summer filled with camping and bbq’s, we have 3 to give away along the fabulous The Camper Van Cookbook, Lahloo Tea and a handy mug tea infuser (all perfect for those British countryside and seaside staycations) worth £45

To be in with a chance simply email Vicky the answer to: who wrote the Camper Van Cookbook?

J’adore les macarons!

The first time I ever went to Paris I fell in love. Paris is a truly magical city full of wonderful and inspiring sights, sounds, shops, cafes, chic-ness, food and drink. One of my lasting memories of Paris will always be the first time I spotted macaroons! Wandering and cycling (my favourite thing to do in Paris) through the chic streets of Paris, we stumbled across Laduree, a beautiful almost fairytale-like patisserie and salon du the.  Oozing with style and indulgence, I just had to go in.

Laduree has been making beautiful patisserie since 1862 but what they’re really famous for is, macaroons. Not only do their eye-catching candy colours look beautiful but these bite-sized little meringues are just delicious. Ever since I first bit into the crisp outer shell and sunk my teeth sumptuously into the soft, smooth inside they have become my favourite tea time treat.

I went to Paris a couple of weeks ago and discovered Sadahuru Aoki’s beautiful Japanese-French patisserie full of stunning looking and sensationally tasting tea inspired patisserie. His Matcha Millefeuille and Zen cakes were incredible and just right with a cup of Japanese green tea after our long cycle uphill to get there!

Once we’d savoured our wonderful patisserie and felt utterly revitalised, we couldn’t resist bringing some of his wonderful treats back to the Lahloo hub. It’s really difficult to find good macaroons in Bristol (although you can find them in London: Laduree in Harrods and the Burlington Arcade, Pierre Herme‘s pop-up in Selfridges and more recently Bougie in Covent Garden) so I brought a whole box of tea and Japanese inspired macarons – Genmaicha, Matcha, Hojicha, Yuzu and Sesame. What a treat! You see, they are just the right texture, size and sweetness to go with a cup of Lahloo tea – crisp and chewy on the outside, smooth and soft in the middle. Absolutely dreamy!

Unfortunately, I’m not in London, or Paris, enough to keep my habit satisfied so for ages I’ve been trying to find a recipe that meant I could make them at home. I’ve finally (after lots of failed attempts) found an easy to follow recipe to use that works every single time. Thanks to this recipe I adapted from Lorraine Pascale’s ‘Baking made Easy’ programme on BBC recently, I can now easily make macaroons to enjoy. And I’m in heaven!