Once of the reasons why we love this month’s tea hero Lemon Verbena is that it’s so versatile. Renowned for having the purest citrus flavour of all herbs, it’s a great ingredient in cakes and desserts.
We discovered this fruit tart recipe online and Lahloo Pantry chef Laura thought it’d be great with ripe, sweet, juicy Alphonso mangoes, in season now. A lovely, light and fruity treat with the sweetness of the mangoes and the slight tanginess of raspberries and lemon verbena.
For the pastry:
- 240g white flour
- a pinch of caster sugar
- 150g butter
- a pinch of salt
- 4tbsp cold water
- 1 beaten egg yolk and a pinch of sugar
For the filling:
- 3 ripe Alphonso mangoes (sliced)
- a cup of raspberries
- 1tbsp Lahloo Lemon Verbena
- 30g sugar
- 100ml water
Combine flour, salt and sugar in a bowl. Add the softened butter in small cubes, and mix. Add the water slowly. The dough should be a bit crumbly, but it shouldn’t separate. Add more water if necessary. Cover with cling film and refrigerate for 30 minutes.
In a saucepan, heat water and sugar and bring to a boil. Remove from heat and add the lemon verbena. Let it infuse .
Divide the dough into four. Using a rolling pin, roll each ball between two sheets of parchment paper. When the dough is spread, peel off the top paper.
Place the sliced mangoes and a few raspberries on each pastry. Fold up the edges of the pastry and pour the lemon verbena syrup over the top of the fruit. Paint the pastry with the beaten egg and sugar.
Bake for 30 minutes at 200C until the edges are golden and the berries are cooked. Cool on a wire rack. They’re best eaten warm with a dollop of vanilla ice cream!
Ever since Laura and Chantal made this amazing Green Jasmine chocolate tart we’ve been slightly obsessed… It’s officially chocolate month at Lahloo, so we have the perfect excuse to indulge. We’ll never stop marvelling at the perfect marriage between chocolate and Green Jasmine, and Chantal’s idea of adding matcha was a stroke of genius!
- A standard sweet pastry case (cook for 25 minutes while you prepare the filling)
- 500ml double cream
- 5tbsp Lahloo Green Jasmine
- 300g 70% dark chocolate
- 200g white chocolate
- a large pinch of Lahloo Matcha
Bring the 300ml double cream to the boil, with 3tbsps Green Jasmine. Place it in a bowl, cover with cling film and set aside.
Bring the 200ml double cream to the boil, mixed with 2tbsp Green Jasmine and the matcha powder. Place it in a different bowl, cover with cling film and set aside.
Let them infuse for an hour.
In the meantime, chop the two types of chocolate and place them into two different bowls.
Bring both creams to the boil again, keeping them separate. Strain the plain one over the dark chocolate, and the one with matcha over the white chocolate. Stir until the chocolate is melted.
Pour the dark chocolate mixture over the pastry. Pour the white chocolate mixture on top and swirl until it looks pretty.
Allow to set for at least two hours somewhere cool… and enjoy!
Last July at the Bristol Wine & Food festival we served up Long Island Iced Earl Grey Tea and Amber Mojitos and they went down like a storm in a teacup (sorry)! So we’ve been working on new recipes for this years’ events – including Bristol Wine & Food 2010, Clinger Farm’s Harvest festival and Dartmouth Food Festival – with our friends at The Rummer Hotel. Fabulous bar tenders and mixologists and last night I invited a very select twitter crowd (@cowshedbristol, @pearcafe and @essexeating) to give me their verdicts.
It’s a tough job but someone has to do it! We tried these delicious creations:
‘Caviar’ Marteani – Didi’s clever and unique molecular competition entry. Dry gin martini with fabulous little black salty pearls of our cinnamon Smokey tea ‘caviar’ to give you a burst of flavour. Crazy but a little tricky for us to replicate!
Smokey Margarita – Martin’s amazing twist on a classic margarita using tequila infused with our smokey tea (they all loved the smokey tea)! Sensational and definitely coming to a festival near you soon! Here’s Elly sipping away…
Dragon Pearl Vespa – Joe’s chose the stunning fragrant jasmine Dragon Pearl tea to infuse vodka and created a jasmine and apricot Vespa with a burnt orange twist. I could’ve sipped it all evening! Dan and I loved this one and it will also be making an appearance…