Beverage And Food Preparation From Around The World

While most of us think of tea simply as a beverage, in some parts of Asia tea has been used for centuries as an ingredient in cooking. More recently, the wonders of tea are popping up in the western world, and there are now more and more recipes that use tea as an ingredient in some way or other. The lightness of green tea makes this a popular ingredient, though black tea can also be used for many recipes too. Examples of where tea is used as an ingredient include tea-smoked meats and fish, green tea ice cream, and tea infused breads and cakes, and I have a number of these recipes to share with you; but first, tea-smoked duck.

While researching some of the different variations of tea that are drunk around the world I came across the history to Masala Chai, and found it really quite interesting. Masala Chai, if you aren’t already familiar with it, is a very popular form of tea that is drunk in India and other parts of Asia that has now found its way to the coffee and tea houses of North America. Admittedly this isn’t anywhere near the realms of the popularity of iced tea, so it may not yet have made an appearance in every city, but even if you can’t find it in your local tea shop I have a simple recipe that you can try at home.

As a child I grew up in England, and though I no longer live there I grasp the opportunity to go back whenever I can. One part of the country that I love visiting is the south west, and the counties of Devon and Cornwall, as this is such a beautiful region. The coastline is very picturesque and scenic, with quaint fishing villages full of traditional stone built cottages, ample ‘fish and chip’ shops, and even Arthurian legends to investigate. There are also the ubiquitous tea rooms that you find in almost all of the villages and towns, and just about every single one of them sells traditional Devon (or Cornish!) Cream Tea.

While wandering around the atmospheric Old Market area of Egypt’s Sharm el Sheikh I noticed that black tea was undoubtedly the drink of choice and decided to give it a try again. I found a little café, and within a second of sitting down a glass of tea was presented before me.

Growing up in Italy I have come to appreciate a dessert that I have nicknamed "tea-ramisu," so full of fluffy sweet mascarpone cheese goodness and light genoise cake. My only problem? Espresso. 

It all started when I was a child as my mother wanted me to enjoy tiramisu in everyway possible! This highly popular Italian dessert cake is traditionally created using several alternating layers of a light custard - mixed with the Italian cream cheese mascarpone - and layers of coffee (usually espresso) and liquor dipped cookies called ladyfingers. Unfortunately, I don’t really like the taste of coffee and the amount of caffeine in a shot of espresso would have me so perky I could build a house from scratch. Using toothpicks. In an afternoon. 
Like many Italian "mammas" she got creative and...