Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Cock-A-Leekie soup. Read the full post here for more on this traditional Scottish dish and other tasty cultural treats.
Cock-A-Leekie Soup
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Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
In a slow cooker, combine the chicken bones and carcass with one tablespoon of apple cider vinegar. Then add enough water to cover the chicken bones.
Set your slower cooker on high for 1 hour, then reduce heat to low and cook overnight.
When the stock is ready, remove the bones and transfer 6 cups of the broth to a medium-sized sauce pan. Freeze the extra stock for later soup-making endeavors.
Add in the chopped chicken, leeks, brown sugar, thyme, bay leaf, salt, pepper and 2 cups water.
Bring to a boil and then let simmer for 30 minutes.
Stir in the cooked barley (or rice), and simmer, covered, for another 10 minutes. Add water as needed.
Ladle soup into bowls and garnish with parsley.
*Note: There is no wrong way to make this soup. Like a lot of Scottish cooking, it's about making do with what you have. While the basis of the soup is always chicken stock, chicken and leeks, the rest is up to taste. Some choose to add carrot or celery, and others prefer potato in place of the rice.
Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Millionaire’s Shortbread. Read the full post here for more on this delicious Scottish dessert and other tasty cultural treats.
Authentic Scottish Millionaire's Shortbread
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A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
Special occasions always call for a little something sweet! In Scotland, shortbread is a famously popular treat, and a favorite among families during the holiday season. Buttery, crumbly, and oh-so delicious, you'll want to make this recipe a tradition for years to come.
Special occasions always call for a little something sweet! In Scotland, shortbread is a famously popular treat, and a favorite among families during the holiday season. Buttery, crumbly, and oh-so delicious, you'll want to make this recipe a tradition for years to come.
Cream butter and brown sugar until light and fluffy. Then add 3-3/4 cups flour and mix thoroughly.
Turn your dough onto a flat surface and knead for 5 minutes, adding enough remaining flour to form a soft dough.
Now it's time to get rolling! Using a rolling pin, roll your dough to 1/2-in. thickness.
Then throw your dough into an 8x8 inch pan, prick the top with a fork and pop it in the oven.
Bake for about 20-25 minutes, or until lightly browned.
Then it's time to shape your shortbread. Note: There are a few traditional 'styles' you can go with—pizza-like slices called 'petticoat tails', small circular biscuits or 'rounds', or rectangular bars known as 'shortbread fingers'. We've decided to go with the 'fingers'. Simply cut your giant cookie into 3x1 inch strips, and enjoy!
My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
Grease one 9" pie dish using butter, shortening or cooking spray (whichever you prefer).
In a large mixing bowl combine the flour, sugar, butter and salt. Roll the ingredients between your fingers and hands until the butter is evenly incorporated throughout the mixture. It should resemble breadcrumbs.
Gradually add ice water to the mixture and mix until able to form a ball of dough. your dough is balled, it's time to start rolling. Sprinkle rolling surface with flour to avoid sticking. Start rolling out the pastry dough into a large circle (it should be wide enough to cover your pie dish, and not too thin).
When your dough is ready, transfer it to your pie dish and press the dough down to line the sides of the dish. If you have excess dough hanging over the edges, cut around the dish and lightly press the top rim with your fingers.
Next, wash, pit and slice your plums into quarters (or to your desired thickness). Place them in a small mixing bowl and sprinkle with 1/4 cups sugar and 2 tablespoons cinnamon, mixing until the fruit is evenly coated.
Add the sugar-coated plum mixture (flesh side up) to your pie crust—enough to completely cover the bottom of the dish—and bake in the oven for 20 minutes.
Custard Filling
In a large bowl, combine ½ cup whipping cream, 1 cup sugar, 3 tablespoons flour and 1 teaspoon vanilla. Then gradually whisk in the eggs, until the mixture is smooth.
When the crust and plums are ready, remove from the oven and pour the custard mixture on top, covering the plums entirely. Note: if you have any plums left over, you can add them on top of the custard to make a fun flower-like pattern.
Now it's time to pop it into the oven! Bake another 20 minutes, or until custard is set. Then, bon appétit!
When you think of Aussie food, you might immediately think of “shrimp on the barbie” or Vegemite… but there are loads of amazing desserts and treats we fell in love with on our travels to the land Down Under. See our roundup and get the recipes to some of our favorite Aussie treats!
Over years of traveling across the world, we’ve been able to taste many different cuisines. Food is always important to the culture and history of a destination. Today, we’re sharing a recipe from France, from our friend Carine Rosalia, a French-American mother and Tea customer. Here, Carine shares her recipe (and photos of her daughter in Tea!) with us. Enjoy!
Form the dough by mixing the flour, egg, water and salt. Knead the dough until it has the same touch as your earlobe. Let it rest for 30 minutes.
Divide the dough into 8 little balls. Spread flour over a clean surface and roll the dough, stretching it into a 6x7 inch rectangle sheet.
Make 30 thumbprints on each rectangle.
Make the filling by combining the yogurt, cheese, chopped parsley and adding a pinch of salt. Add half a teaspoon of filling to the thumbprints on 4 of the rectangle sheets.
Use the other 4 rectantgle sheets to cover the sheets with the filling. Try to match up the thumbprints and seal them around the edges.
Cut 6 strips into each sheet and gently place the strips into boiling water for a minute. Remove with a skimmer or straining ladle.
Raviole taste great on their own or with just a little butter and salt, but you can make it so many different ways.
When you think of Aussie food, you might immediately think of “shrimp on the barbie” or Vegemite… but there are loads of amazing desserts and treats we fell in love with on our travels to the land Down Under. See our roundup and get the recipes to some of our favorite Aussie treats! 
