I just wanted to let you know that I posted some lovely recipes on my other blog. Go to  
Blogtalk Radio Show of 2.12.08 – Christmas recipes

Enjoy!
Till next time,
Connie Your Yoga Partner
from

http://www.yogainahurry.com

Chai (Indian Spiced Tea)

Here in Australia “Chai” originally was a very alternative “Hippie” drink. It was served at alternative lifestyle festivals, communities and gatherings. There usually was a “ChaiTent”. In that tent you would find drummers and musicians, jamming all night and having cups of chai. The Yoga community embraced chai as well. People went to India for teacher training and brought the Chai idea back to Australia.

Nowadays you find Chai everywhere. There are chai teabags in the supermarket, premixed flavouring syrups and Coffee shops serve up “Chai Latte”.

I still think that the homemade version tastes the best. I have experimented and refined it over the years, here it is:

Black Tea

Pepper corns

Cinnamon sticks

Cardamom Pods (slightly crushed)

Bay leaves

Cloves (whole)

Ginger (fresh)

Star anise

Aniseeds (whole)

Nutmeg (grated)

Sugar

Milk

Per Cup

½ – 1 teaspoon tea (can also try decaffeinated tea, green tea or rooibush tea)

2 Pepper corns

2 Cardamom Pods (slightly crushed)

½ stick cinnamon

2 cloves

½ – 1 bay leaf

1 Star Anise “star”

Pinch of aniseed

Pinch of grated nutmeg

1-2 teaspoons sugar

Knob of grated fresh ginger

170 ml water/80 ml milk (based on a 250 ml mug)

Boil Water with tea leaves and spices, including grated fresh ginger. After the mixture boils for a couple of minutes, add milk and bring to the boil once more. Add sugar or honey, strain and serve.

Enjoy your cup of chai.  Yummy on a cold winter’s day.

Connie,

Your Yoga Partner

from

www.yogainahurry.com

When catering for children, do NOT use wine, use apple juice only instead.

This cake can be made completely without sugar and still tastes nice. 

You have to use fresh apples, tinned ones won’t do - the filling will go too sloppy.

Base:

225 g flour

1 teaspoon baking powder

60 g sugar (or fruit sugar or xylitol)

1 pinch of salt

75 g soft butter

Knead dough (or make in food processor) and let rest in fridge for 1 hour.

Filling:

1 kg apples

2 packets of vanilla custard powder (or 100g or cornflour and one teaspoon vanilla essence)

2 packets of vanillin sugar

375 ml of white wine

375 ml of apple juice

I use 750ml of apple juice. If you use the white wine the recipe specifies extra sugar to be added (about 80g)

Roll out dough and line springform (26cm in diametre), also pulling the dough up to the side, make sure the edge is fairly high.

Peel and core apples and cut into cubes (about ½-1 cm in diameter). Boil up a custard out of the apple juice (or a wine and apple juice mixture), custard powder, vanilla sugar and sugar (if used). As soon as custard is cooked, stir in all the apple cubes.

Spread this filling into the base and bake for 50-60 minutes at about 200 degrees C. Wait a little while before removing from tin, as the filling will set as it cools.

Enjoy!

Ingredients for 4 people:

2 tablespoons ghee or olive oil

1 onion, peeled and quartered

2-3 cloves of garlic, peeled and crushed

1 heaped teaspoon ground coriander

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Transcaucasian Cabbage Salad

• 23 ml/1 ½ tablespoons of lemon juice (I used 30ml)
• 30 ml/2 tablespoons of white wine vinegar (I used a 6% one, Bertolli brand)
• 23 ml/1 ½ tablespoons sunflower oil (I used 30ml)
• ½ tablespoon sugar
• freshly ground black pepper
• 1 large red onion halved and finely sliced (I used small white as I had no red, red is nicer for colour)
• 1.25 kg cabbage, outer leaves removed, cored, quartered and finely sliced (I used 1.5 kg and was very generous with the removal of the outer leaves and core)
• 6 tablespoons finely shredded mint leaves (I used 2 tablespoons because I had no more in the garden. I chopped them very finely).
• Combine everything thoroughly and chill for at least 3 hours. Toss again before serving.

This is one of our family favourties. Enjoy!