Tag Archives: mint

Self-Sufficiency Tip for Tea Lovers


I have this simple, boringly simple habit: I gather herbs for tea. I am not a tea lover. But I like to make it from time to time and drink it like that, unsweetened or sweetened with honey and lemon, rather like a juice. Especially in the summer, when I come from outside, I enjoy it very much and it replaces the commercial juice, which is not a healthy option.

Tea plants are all year round but most are from spring to autumn. If I have lived in a house, I would definitely be more careful and learn more about plants and have them there to pick. Living in a block of flats has its limits. This doesn’t stop me from doing what I can. Here’s what I do with the plants that get in my way, especially during the summer.

I keep all the cherry and sour cherry stalks. I buy elderflowers, especially for elderflower cordial and what’s left, for tea. I keep all the corn silk from the cobs that are eaten in the house. If I can reach some linden branches, when they are in bloom, I pick the linden flowers. I also like lavender so I buy bouquets from the market and after a while, when they dry, the flowers end up in the jar. If I walk in the nature and find chamomile, mint, St. John’s wort and what else I recognize, they all end up in my hand. Then they are dried and put in recycled jars, because no matter how much I like the idea of having new and identical sets of jars of different sizes, I collect and throw away bottles that pollute and that I bought with something inside anyway. So I keep them, wash them, clean their labels and they are perfect. They are the same as the new ones, at least for me. The dried plants can still be kept in paper or canvas bags, but it’s easier for me, for now. πŸ™‚

I know that not everyone does that, but if you’ve changed your mind in the meantime, it’s never too late. You only have advantages. You also avoid envelopes with powdered plants that are not very good, you make a small saving, sometimes you have an extraordinary perfume throughout the house, you have the joy and satisfaction of working with plants and most importantly, you keep your health. So now, when you eat plants from which certain parts, in the form of tea and infusions, etc., are beneficial to humans, you just have to keep them. Enjoy a beautiful summer!

Elena G

Pasta, Prawn and Apple Salad


Today, I am going to write about a simple yet stylish recipe, that is just right for a hot summer day. So keep it in mind when is hot outside. I got this from a book I keep mentioning here, “Good Housekeeping Cookery Book” – 1985. All you need is love, pasta, prawn and apples. You can find these in your heart, on the shelves of a supermarket and for the first thing you don’t need money. For the rest, well, you can always ask a friend or your neighbour or your mum. So, you need very little. πŸ˜‰ Ready, steady, cook

Pasta, Prawn and Apple Salad

Serves 2

Ingredients:

  • 175 g (6 oz) pasta shells
  • 150 ml (1/2 pint) unsweetened apple juice
  • 5 ml (1 tsp) chopped fresh mint
  • 5 ml (1 tsp) white wine vinegar (you can use fresh lemon juice instead)
  • 225 g (8 oz) peeled prawns
  • 2 crisp dessert apples, peeled, cored and roughly chopped
  • lettuce leaves
  • salt
  • pepper
  • paprika, to garnish

Method:

  • Cook the pasta in boiling salted water for 6-12 minutes until tender or according to the instructions. Drain well, rinse in cold running water and drain again.
  • Meanwhile, make the dressing. Whisk together the apple juice, mint, vinegar and seasoning.
  • Dry the prawns with absorbent kitchen paper. Quarter, core and roughly chop the apples. Stir the prawns, apple and cooked pasta into the dressing until well mixed. Cover tightly with cling film (or aluminium foil or just a lid for ecological purposes) and refrigerate for 2-3 hours.
  • Wash the lettuce leaves, dry and shred finely. Arrange the lettuce in a bowl and spoon the prawn salad on top. Sprinkle with paprika. Now, share the bowl and enjoy the food. x

Bon appetite!