Chamomile and using it in the kitchen

Discussion in 'Five Star Kitchen' started by sister herb, May 15, 2014.

  1. sister herb
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    Chamomile or camomile is the common name for several daisy-like plants of the family Asteraceae that are commonly used to make a herb infusion that can help to induce sleep. Because chamomile can cause uterine contractions that can cause miscarriage, the U.S. National Institutes of Health recommends that pregnant and nursing mothers not consume chamomile. Persons who are allergic to ragweed (also in the daisy family) may also be allergic to chamomile, due to cross-reactivity. However, there is still some debate as to whether people with reported allergies to chamomile were truly exposed to chamomile, or to a plant of similar appearance.

    Major chemical compounds present within chamomile include apigenin and alpha-bisabolol. Other classes of chemical compounds found within the chamomile plant include: sesquiterpenes, terpenoids, flavonoids, coumarins such as herniarin and umbelliferone, phenylpropanoids such as chlorogenic acid and caffeic acid, flavones such as apigenin and luteolin, flavanols such as quercetin and rutin, and polyacetylenes.

    Apigenin has demonstrated strong chemopreventive effects, while alpha-bisabolol has been shown to have antiseptic properties, anti-inflammatory properties, and has also been demonstrated to reduce pepsin secretion without altering secretion of stomach acid. Chemical compounds present within chamomile have demonstrated the ability to bind GABA receptors, modulate monoamine neurotransmission, and have displayed neuroendocrine effects. Umbelliferone has been shown to be fungistatic. Coumarin compounds present in chamomile such as herniarin and umbelliferone may have blood-thinning properties, and there is some evidence that chamomile may interact with other medications causing drug-drug interactions.

    Chamomile has been used for inflammation associated with hemorrhoids when topically applied. There is Level B evidence to support the claim that chamomile possesses anxiolytic (anti-anxiety) properties and may have clinical applications in the treatment of stress and insomnia. Chemical components of chamomile extract have demonstrated anti-inflammatory, antihyperglycemic, antigenotoxic, and anticancer propertieswhen examined in vitro and in animal studies.

    Using chamomile other than for tea is quite rare but let´s see what we can find...
  2. sister herb
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    Homemade Chamomile-Infused Simple Syrup

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    This simple syrup will keep in your refrigerator for up to a month.

    Ingredients:

    -1 cup water
    -1 cup granulated or raw sugar
    -1 cup fresh chamomile blossoms

    Method:


    Combine water and sugar in a medium saucepan. Bring to a boil, stirring occasionally, and cook until sugar has dissolved.

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    Remove from the heat and add chamomile blossoms. Allow mixture to steep for 15 minutes and then strain the mixture through a fine sieve. Store in the refrigerator in an airtight container until ready to use.

    It can be used in an almost infinite number of ways. So far I’ve stirred 1/4 cup of it into 1 cup of plain low fat yogurt and 1/2 cup peach puree for a floral and fruity flavored yogurt. I also think it would be amazing used to homemade lemonade or to flavor homemade popsicles. Or your could use it to moisten sponge cake before frosting.

    Source: http://pink-apron.com/2010/08/homemade-chamomile-infused-simple-syrup/
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    Peach, Chamomile & Honey Pop

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    Ingredients:
    4 tree-ripened yellow peaches
    2 white peaches (slightly soft)
    1 bouquet fresh chamomile flowers
    ¼ c. fresh honey
    juice of ½ small lemon
    pinch Kosher salt

    Instructions:
    Rinse, halve, and pit two-thirds of peaches, and puree (skin and all) until the mixture is almost smooth.

    Stir honey, lemon juice, salt, and three finely minced chamomile flowers into the pureed peaches. Coarsely chop remaining one-third of peaches and combine with puree. Add honey to taste. (Note: Make pops a tad sweeter than you think. They lose a little sweetness after freezing.)

    Pour into three-ounce popsicle molds, add wooden popsicle sticks, and freeze. You’ll get ten delicious popsicles.


    Source: http://www.blisstree.com/2010/07/28/food/peoples-pops-qa-with-top-new-york-popsicle-purveyor-plus-peach-chamomile-honey-pop-recipe/#ixzz31nG0HtPe
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    Chamomile Lemonade

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    1 bunch chamomile (around 2 oz or 1/8th lb)
    1 c fresh lemon juice
    1/2 c honey
    4 c water

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    Put the 4 cups of water to boil in a tea kettle on the stove. meanwhile, rinse off any dirt from your chamomile but be careful not to let too many of the flowers fall apart. Trim the very bottoms and discard, but leave most of the stems on. Place the chamomile in a large bowl and when the water boils pour it gently over. Let steep for about 10-15 minutes.

    In a separate bowl or measuring cup strain any pulp or seeds out of the lemon juice and mix with the honey. The acidity of the lemon juice should dissolve all of the sugar in the honey.

    When the tea is done steeping, pull out the large pieces of chamomile with tongs and strain the liquid to get all the little bits of flower out. Mix with the lemon honey mixture and refrigerate for at least a few hours if you want it to be cold to serve.

    Otherwise pour over ice.

    Yields 3-5 servings

    Source: http://sweetbeetandgreenbean.net/2011/06/01/chamomile-lemonade/
  5. sister herb
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    Chamomile Pear Jelly

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    1 1/2 cups chamomile tea , strongly brewed
    1/2 cup pear nectar
    4 Tbsp. lemon juice
    4 cups granulated sugar
    1 pouch Liquid Pectin


    Combine tea, pear nectar, lemon juice, and sugar in large saucepan. Bring to a full rolling boil, stirring constantly.

    Immediately stir in liquid pectin, return to a full boil. Boil hard for 1 min., stirring constantly. Remove from heat; skim off any foam.

    Pour quickly into warm, sterilized jars filling up to 1/4-inch from rim. Seal while hot with sterilized 2-piece lids with new centers. Let stand at room temperature until set.

    Source: http://www.kraftcanada.com/recipes/chamomile-pear-jelly-84028
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    Chamomile Buttermilk Pie

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    Pie Crust:

    1 1/2 cups all-purpose flour
    2 teaspoons white granulated sugar
    1/4 teaspoon salt
    1 stick (4 ounces) unsalted butter, very cold
    1/4 cup very cold water

    Filling:

    1 cup buttermilk
    3 tablespoons dried chamomile (or 3 chamomile teabags)
    1/2 cups white granulated sugar
    2 tablespoons good quality honey
    2 tablespoons all-purpose flour
    1/4 teaspoon lemon zest
    Pinch of salt
    3 large eggs


    1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add 1/4 cup of water and mix. The mixture will be shaggy at the point. From here, add 1 tablespoon of water at a time until the dough comes together. I ended up adding about 1 1/2 more tablespoons of water, equalling 1/4 cup water, plus 1 1/2 tablespoons. Flour your counter and dump the dough onto it. Knead the dough a few times until it comes together; form the dough into one solid disc. Wrap the disc with plastic wrap and transfer it to the refrigerator to chill for 1 hour or overnight.

    2. Remove the disc of dough from the refrigerator. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 12 to 14-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, and using your thumb and forefinger, crimp the rim of the crust into a v-shape. Score the bottom of the pie crust with the tines of a fork. Preheat the oven to 400 degrees F/200 C. Transfer the pie crust to the refrigerator to chill for 30 minutes. Line the pie crust with foil or parchment paper and fill it with beans, rice, pennies or metal pie weights. Transfer to the oven and bake for 15 minutes. Carefully remove the lining and pie weights and bake for an additional 5 minutes. Remove from the oven and allow to cool on a wire rack until room temperature.

    3. Meanwhile, let’s make the filling. Combine the buttermilk and chamomile. Allow the mixture to steep at room temperature for 2 hours. Give it a taste and make sure you can taste the chamomile. If not, it might need 30 more minutes. Pour the mixture through a fine sieve (if the holes are too big you’ll have little bits of tea) to strain. Set aside.

    4. Preheat the oven to 325 degrees F/160 C. In a medium bowl, whisk together the sugar, honey, flour, lemon zest and salt. Next, beat in one egg at a time, until the mixture is thick and thoroughly combined. Pour in the buttermilk and whisk until completely combined. Pour the buttermilk mixture into the par-baked pie crust. Carefully transfer the pie to the preheated oven and bake for 30-40 minutes, until the center of the pie is set. Allow the pie to cool on a wire rack until room temperature, about 1-2 hours.

    Yields one 9-inch pie

    Source: http://acozykitchen.com/chamomile-buttermilk-pie/
  7. sister herb
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    Roasted Peaches with Chamomile Syrup

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    Ingredients

    4 peaches, halved and pitted
    1 Tablespoon sugar

    For the syrup

    ½ cup sugar
    ¼ cup water
    ¼ cup chamomile flowers
    ½ teaspoon vanilla extract

    Instructions

    Preheat oven to 220°C (428°F).

    In a baking sheet, place the peach halves cut-side up, and sprinkle sugar on top. Let stand 15 minutes.

    Bake for 15-20 minutes, or until cut sides are caramel-colored and golden.

    For the syrup

    In a small heavy saucepan cook sugar and water over low heat. Leave on the heat until the sugar is completely melted. Add the chamomile flowers and the vanilla extract. Leave on the heat for 10 more minutes. Remove from heat. Discard the chamomile flowers.

    When ready to serve, place the roasted peaches halves in individual

    Drizzle with the chamomile syrup.

    Source: http://www.sweetcannela.com/2014/03/28/roasted-peaches-with-chamomile-syrup/
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    Chamomile Iced Tea with Apple and Passion Fruit

    Prep Time: 5 minutes
    Total Time: 5 minutes
    Yield: about 1 litre

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    Ingredients

    • 750ml chamomile tea, brewed
    • 250 - 450ml clear apple juice
    • 80ml (1/3 cup) passion fruit pulp
    • Mint to garnish

    Instructions

    1. Brew 750ml chamomile tea and allow this to cool.
    2. Add the apple juice and passion fruit pulp and chill.
    3. When its cold, serve over ice and add a few sprigs of mint to the glass for garnish.

    Source: http://drizzleanddip.com/2013/11/25/chamomile-iced-tea-with-apple-and-passion-fruit
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    Chamomile & Honey Scones

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    These Chamomile & Honey Scones are a sweet and soothing treat, perfect served with a cup of chamomile tea!

    Serves: 9

    Ingredients

    • 210g self-raising flour
    • 50g unsalted butter
    • A pinch of salt
    • 2 tbsp light honey
    • 1 tbsp dried chamomile flowers or the contents of 1 chamomile tea bag
    • 125ml milk + extra for brushing on top

    Instructions

    1. Preheat oven to 190c / 170c fan assisted and line a baking sheet with greaseproof paper.
    2. Mix the flour, butter, salt, honey and chamomile flowers together in a food processor until it resembles breadcrumbs. Add the milk and blitz again until the mixture balls together into a dough. Add more flour if too sticky/wet or more milk if it’s too dry.
    3. Transfer the dough onto a lightly floured surface and roll it out to about ½ inch thick. Use a cookie cutter or upside down glass to make the scone shapes. You should be able to make approximately 9.
    4. Transfer the scones to the baking sheet and bake for 15-20 minutes until the tops of the scones are lightly golden.
    5. Serve with jam and clotted cream or try with butter and some honey drizzled on top.
    Source: http://wallflowergirl.co.uk/chamomile-honey-scones/
  10. sister herb
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    Lemon Chamomile Shortbread

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    1 cup (2 sticks) unsalted butter
    1/2 cup sugar
    1/4 teaspoon salt
    Grated zest from 1 lemon
    1 teaspoon loose chamomile tea (grind in a food processor)
    2 1/4 cups all-purpose flour

    Heat oven to 325 F/160 C. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan.

    Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.

    Cool completely on a wire rack. Remove the shortbread cookies from the pan.

    Yield: 18 cookies


    Source: http://stylishcuisine.com/?p=1737
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    Blueberry Chamomile Cake

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    For the blueberry cake

    280 g flour, sifted
    8 g baking powder
    130 g brown sugar
    2 large eggs
    80 g butter melted and cool
    240 g yogurt
    150 g blueberries

    Preheat the oven at 175 C. Butter and line with parchment paper a 29*38 cm baking sheet.

    Sift together the flour and the baking powder. Add the sugar.

    In a separate bowl combine the eggs, yogurt and butter. Add the wet ingredients to the flour mixture. Mix until combined.

    Add the blueberries and gently fold them into the batter.

    Bake the cake for about 20 minutes or until a tester comes out clean. Let it cool to room temperature.

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    For the blueberry mousse

    5 g gelatin+ cold water (make sure that gelatin is pork-free! - like vegetarian gelatin)
    250 g blueberries
    40 g sugar
    200 g whipped cream

    Place the gelatin in the water and let it bloom.

    Puree the blueberries. Add the sugar and place on medium heat. When the sugar is dissolved add the gelatin and mix until melted. Let the blueberries cool to room temperature. Gently fold in the whipped cream.
    For the chamomile mousse

    3 egg yolks
    4 g gelatin
    50 g water
    100 g sugar
    250 g whipped cream
    15 g dried chamomile buds

    Place the water, sugar and chamomile buds in a pan, cover it and bring to boil over medium high heat. When it boils, uncover it, lower the heat and let it cook to 238 F. In the meantime soften the gelatin in some water and whisk the yolks. Place the softened gelatin on a water bath or in the microwave and melt it.

    Once the sugar syrup reaches 238 F, remove the buds , and slowly pour the syrup over the yolks while mixing. Next, pour the gelatin over the yolks and continue mixing until the mixture increases in volume, thickens and cools.

    Add the whipped cream and carefully fold it into the yolks.
    For the chamomile syrup

    150 g water
    1-2 tbsp chamomile buds
    sugar to taste

    Boil the water with the sugar. Add the buds, cover the pan and let them steep for 15 minutes. Drain the syrup.

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    To assemble


    Cut out a 24 cm circle from the cake. Place it inside your cake ring. Brush it generously with the chamomile syrup.

    Pipe the chamomile mousse and smooth the top. Refrigerate for about 30 minutes to allow the mousse to set a little.

    Pipe the blueberry mousse on top and smooth it. Refrigerate overnight. Unmold the cake, decorate with fresh blueberries and icing sugar and enjoy.

    Source: http://andaoana.wordpress.com/2009/07/03/vacation-and-a-blueberry-chamomile-cake/
    Last edited: May 16, 2014
  12. sister herb
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    Chamomile Cupcakes with Lemon Honey Glaze

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    Ingredients:

    3/4 c. Unsalted Butter, room temp
    1 2/3c. Granulated Sugar
    2 Large Eggs, room temp
    2 c. Flour
    2/3c. Whole Wheat Flour
    1 1/2 tsp Baking Powder
    1/4 tsp Salt
    3/4 c. Milk
    2 tsp Vanilla Extract
    3 tea bags Chamomile Tea

    Cream the butter and the Sugar for about 5 minutes, or until it all comes together into a white and fluffy mixture. Add the eggs, one at a time, mixing thoroughly with each egg. Beat this mixture at high speed for about 5 minutes. Add the Flour, Whole Wheat Flour, Baking Powder, salt and Chamomile tea, alternating with the Milk, starting and ending with the dry ingredients. This should all come together and look a little bit thicker than normal cake batter. That’s perfectly fine. Whip it up for another 5 minutes and you’re finished.

    Scoop it into cupcake papers, filling only 1/2 full. Bake in a 350 degree F/175 C oven for about 25 minutes.

    While they’re baking, you can make your glaze.

    Ingredients:

    Zest of one Lemon
    Juice of one Lemon
    1 1/2 tbsp Butter
    3 tbsp Honey
    1 tsp Vanilla
    1 2/3 c. Powdered sugar

    Mix these all together, gradually adding the sugar until it’s at a spreadable consistency. Add food coloring if you’d like. I did. I added yellow to 3/4 of the mixture, and turned the other 1/4 of the mixture orange for little accents.

    The cupcakes are finished when they start to turn golden brown on top and a toothpick inserted in the middle of the cake comes out clean. Take ‘em out and put them, bottoms down, on parchment paper. Scoop about 1 tsp of the glaze onto each of the cupcakes, fresh out of the oven. The glaze should spread. If it spreads over the sides of the cupcake, don’t worry! You can spread it out manually if you want to make sure that it looks even. Me, I don’t really mind it looking homemade. That’s kinda my aesthetic. Scoop the rest of the icing into a pastry bag with a small round tip on it. Decorate as you please! Place them on the most seventies of plates that you have and enjoy!

    Source: http://dolcecakes.wordpress.com/2008/08/28/the-seventies-never-tasted-so-good/
  13. sister herb
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    And of course... who could be without... COOKIES?

    Lemon Honey Chamomile Cookies

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    Makes about 50 cookies

    • 2¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 5 chamomile tea bags or 4 tablespoons loose leaf tea
    • ½ teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 cup sugar
    • 1 large egg
    • ½ teaspoon vanilla extract
    • Zest of 2 large lemons
    • 2 tablespoons fresh lemon juice
    • 6 tablespoons honey
    • ½ cup sugar for rolling cookies, in a bowl

    1. Preheat the oven to 350 F/175 C.
    2. If using loose leaf tea bags, food process the chamomile tea until it is fine. I also sifted it through a strainer to get rid of any larger pieces that wouldn’t grind.
    3. Combine the flour, baking soda, baking powder, finely ground tea, and salt in a medium bowl.
    4. In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.
    5. Beat in egg, vanilla, lemon zest, lemon juice, and honey.
    6. Slowly add the dry ingredients, and mix until just combined.
    7. Roll the dough into teaspoon-sized balls and roll each ball in the bowl of sugar.
    8. Drop dough onto a parchment-lined baking sheet about an inch apart.
    9. Bake 10-12 minutes, until lightly browned.

    Source: http://www.snixykitchen.com/2012/05/13/lemon-honey-chamomile-cookies/
  14. sister herb
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    Sweetsleep Recipe (herbal tea)

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    Ingredients:
    • 3 Tbs. dried chamomile
    • 3-5 small dried rosebuds
    • 2 tsp. willow bark (optional - you can use same amount of sage or peppermint)
    • 2 tsp. lemonbalm
    • 1 tsp. valerian (optional)
    • 1 tsp. saigon cinnamon, or a cinnamon stick to stir with
    • honey to taste

    Combine all ingredients in a medium teapot, then add 3-4 cups of boiling water. Allow to steep for several minutes, then pour through a strainer into serving mugs. Adjust sweetness to taste with honey, and enjoy!

    Source: http://www.innatthecrossroads.com/2012/04/23/sweetsleep/

    As this is so-called good-night- tea, kind of smiley belongs end of the recipe:

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    Sweet Dreams!
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    Camomile Tea & Raspberry Madeleines

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    If you can't find a bag of loose camomile use tea bags instead, but just up the quantity slightly.

    The recipe makes around 22 madeleines depending on the size of your tin.

    You will need

    • 170g unsalted butter
    • 150g plain flour
    • 4g baking powder
    • 1/8 tsp salt
    • 2 medium eggs at room temperature
    • 120g icing sugar
    • 2 tbsp honey
    • 2tbsp camomile loose tea
    • Punnet of raspberries or enough raspberries for 1 on top of each madeleine

    First begin by melting your butter in a small saucepan and bring it close to boil before adding the camomile. Brew the tea for around 4 minutes then strain and leave to one side to cool.

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    Sift together the flour, baking powder & salt and then put to one side too.

    Crack in the eggs and add the icing sugar to a large glass bowl and place over a pan of boiling water. Whisk with an electric hand whisk till it has tripled in side and ribbons of mixture come off the beaters when you lift them out of the bowl. Now add the honey and mix till combined.

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    Cover the bowl with a tea towel and place in the fridge for at least an hour.

    Once you're ready to bake, preheat your oven to 180 C. Brush each case well with butter and then dust with flour. Miss this step out at your peril! Now spoon a generous tablespoon of mix into each case before pressing a raspberry into the centre.

    Bake for 10-12 minutes. They should spring back when you touch them and be light golden. Turn out of the case and leave to cool on a wire rack before dusting with icing sugar.

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    Source: http://www.missigs.com/2012/07/camomile-tea-raspberry-madeleines.html
    Last edited: May 16, 2014
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    Chamomile Pound Cake

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    For the Cake
    :
    Baking spray
    16 chamomile tea bags
    1 1/4 cups boiling water
    2 cups (about 10 ounces) all-purpose flour
    1 tablespoon baking powder
    3/4 teaspoon salt
    2 1/2 sticks (10 ounces) unsalted butter, at room temperature
    1 1/2 cups (about 10 1/2 ounces) granulated sugar
    2 teaspoons finely grated lemon zest from 1 lemon
    6 large eggs, at room temperature
    2 teaspoons pure vanilla extract

    For the Glaze:
    1/3 cup honey

    Procedures

    For the Cake: Adjust oven rack to middle position and preheat oven to 350 F/175 C. Lightly spray 9- by 5-inch loaf pan with baking spray.

    Allow tea to steep in boiling water for 8 to 10 minutes. Squeeze out all liquid from bags and discard. Allow tea to cool to room temperature. Divide tea in half, reserving half for icing.

    Combine flour, baking powder, and salt in medium bowl; set aside. Beat butter, sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add flour mixture in three additions, alternating with tea. Scrape bottom and sides of bowl with rubber spatula as needed. Add vanilla and beat just to combine.

    Scrape batter into prepared pan and bake until a tester comes out clean when inserted, 50 to 60 minutes. Transfer cake to cooling rack and let cool in pan 15 minutes. Invert cake directly onto cooling rack and cool completely, at least 1 hour.

    For the Glaze: Combine reserved tea and honey in small saucepan and bring to a simmer over medium heat, stirring until honey mixture is homogenous. Remove from heat and cool 5 minutes.

    Using a skewer, poke holes all over cake. Pour glaze over cake. Serve.

    Source: http://www.seriouseats.com/recipes/2013/02/chamomile-pound-cake-recipe.html
  17. sister herb
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    sister herb Official TTI Chef

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    Fresh Chamomile Cupcakes

    [​IMG]

    Yield: 12 cupcakes

    Ingredients

    for the cupcakes


    120 ml fresh whole milk
    1 large egg
    ½ tsp vanilla bean paste (or 1 tsp pure vanilla extract)
    60 g unsalted butter, softened, cut into small pieces
    150 g granulated sugar
    125 g all-purpose flour
    1 tsp baking powder
    Pinch of salt
    3 Tbsp finely chopped fresh chamomile (flower heads only, not stems)

    for the glaze

    165 g icing sugar
    1 Tbsp flower honey (must be clear and runny)
    60 ml (5 Tbsp) heavy cream, full fat (35%)
    Pinch of salt

    Fresh chamomile flower heads, to decorate

    Special ingredients: stand or hand-held mixer, a 12-cup cupcake pan, paper liners


    Preparation

    for the cupcakes

    Line your cupcake pan with paper liners.
    Preheat your oven to 160 degrees Celsius / 325 Fahrenheit.

    [​IMG][​IMG]

    In a small bowl, add the milk, the egg and the vanilla and using a hand whisk, mix the ingredients together.

    In the bowl of your stand mixer (or in a large bowl), add the butter, sugar, flour, baking powder, salt and chopped chamomile flowers and beat, using the paddle attachment (or with your hand-held mixer), on medium speed until you have a mixture that resembles sand. It will take 4-5 minutes.

    Pour half of the milk mixture into the flour mixture and beat until just incorporated. Pour in the rest of the milk mixture and beat on medium-high speed until well blended, for about 1 minute. You will have a creamy and slightly runny batter.

    [​IMG]

    Empty the batter into the lined cupcake pan, filling each cup by 3/4.

    Place the cupcake pan on the middle rack of the preheated oven and bake for 17-19 minutes or until a toothpick or cake tester inserted in the center comes out clean.

    Remove the pan from the oven and place it on a wire rack. Once the cupcakes have slightly cooled, remove them carefully from the pan and onto the wire rack to cool. They need to be completely cool before you frost them, otherwise the glaze will melt.
    Cut the pointy tops of the cupcakes off if necessary.

    for the glaze

    In a medium-sized bowl, add the icing sugar, honey, cream and salt and using a hand wire whisk, whisk until you have a smooth glaze.

    [​IMG]


    Glaze the cupcakes and decorate with a couple of fresh chamomile flower heads.

    You can keep the cupcakes for a couple of days, covered, at room temperature. If you don’t plan on eating them straight away, don’t decorate them with the fresh chamomile.

    Source: http://mylittleexpatkitchen.blogspot.fi/2013/05/fresh-chamomile-cupcakes.html

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