Serves 4

2 1/4 cups water
3 cardamom pod, whole, split
1/4 inch fresh ginger
2 cup milk
4 teaspoons sugar
3 teaspoon strong black tea

Add cardamom, ginger, water and bring to a boil.
Simmer on low for 5 minutes. Add the milk and sugar
to the pan and bring to a boil again. Add tea and bring to a boil again.
Strain it into a warmed teapot or directly into teacups and
serve.

Copyright: http://store.indianfoodsco.com

1 cup of lemon juice
2-3 tablespoons of sugar
3-4 medium-sized borage leaves
2 cups water

Put all ingredients in a blender and blend for approximately 30 seconds.
Strain into a tall glass, and garnish with borage flowers.

Copyright@ Di-Di’s Timeless Herb Secrets

http://www.herb.co.za/herbal/borage-recipes.htm

Borage tea helps to bring down fevers, and also helps with chest colds.
The tea also helps nursing mothers produce milk.

Put about a heaping  tablespoon of chopped borage leaves in a mug and pour
boiling water over the  leaves to fill the mug. Infuse for 10 minutes,
strain and then drink with honey if desired.

Copyright@ Di-Di’s Timeless Herb Secrets

http://www.herb.co.za/herbal/borage-recipes.htm

(Sardinia, 1918)

Native varietals. Cannana, Monica, Carignano and Bavale Sardo. Rich salmon color, fresh and bright, wild berries, herbs, sweet herb and licorice.

Long finish with grilled fish. Sun-dried tomatoes.

(Calatayua, Spain)

North-central Spain. 100% Garnacha, fleshy spice red berry character. Crushed strawberry, white pepper.

With jamón or patio dining. Eric Solomon importer.

2007 Montes Cherub Rosè of Syrah
(Chilé) Label by Ralph Steadman.

Sitting only eleven miles from the Pacific Ocean, in the Colchagua Valley of Chilé, the Montes vineyards are nested in the perfect climate for producing rosé. The cool breezes from the western facing slopes, together with the loamy soils, result in a slow maturation of the grapes which allow for the perfect balance of citrusy acidity and bursting, ripe fruit. The Syrah grapes are hand-picked and sorted to ensure that only the finest grapes are used to make Cherub.

Montes’ Cherub is a seductive, elegant, dry wine, and one night in contact with the skins infuses the wine with an intense cherry-pink color. On the nose and the palate, it demonstrates a distinctive Syrah character with spiciness and hints of strawberries, rose and orange peel. It shows richness in texture across the palate that leads to a delightfully long finish. A strong backbone of acidity and a slight amount of tannin give the wine a defined structure. The freshness and acidity of this wine pairs perfectly with ethnic cuisines.

http://www.monteswines.com/english/nuestros_vinos/cherub.htm

2007 Mulderbosch Cabernet Sauvignon Rosè Stellenbosch
(South Africa, 1989) 96% Cab Sav/4% Franc

Mulderbosch, situated in the prime Koelenhof area of Stellenbosch in South Africa, is widely accepted as being one of the best white wine producers in the country. Specific to the Koelenhof area of Stellenbosch, is the wind tunnel effect, which benefits the vineyards, as this cools them during the long, hot summer months.

The grapes were harvested in the early morning to ensure coolness, and then lightly crushed. During cold maceration the desired colour was achieved by keeping the free run juice in contact with the skins for six hours. The wine has hints of wild strawberry with graceful notes of lavender, herbs de Provence, rose petal, and pomegranate. It pairs beautifully with ginger dipping sauces and spring rolls.

http://www.wine.co.za/Directory/Wine.aspx?WINEID=6133
http://www.mulderbosch.co.za/

Sumptuous Hot Chocolate
Makes about 1 quart hot chocolate or enough for 5 or 6 mugs.

Nick Malgieri writes: “This is my approximation of the lusciously rich hot chocolate served at such famous Parisian establishments as La Maison du Chocolat and Angelina’s.”

Ingredients:
1 cup water
3 ounces French bittersweet chocolate, cut into ¼-inch pieces
3 ounces French milk chocolate, cut into ¼-inch pieces
¼ cup unsweetened alkalized (Dutch process) cocoa powder
3 cups milk
1½ teaspoons vanilla extract

1. Bring the water to a simmer in a small pan. Remove from heat and add the chocolates. Shake the pan to make sure all the chocolate is covered with hot water and set it aside for 5 minutes to melt the chocolate.
2. Sift the cocoa powder into another, larger saucepan, preferably an enamel-lined one. Add a few tablespoons of milk and stir to make a paste. This will keep the cocoa from lumping. Gradually whisk in the rest of the milk. Place the pan on lowest heat and bring the liquid to a simmer, whisking often.
3. Whisk the chocolates and water to a smooth paste and whisk into the cocoa and milk mixture. Continue to heat until very hot, but do not bring to a full boil. Keep whisking to make the chocolate frothy. Off heat, whisk in the vanilla and serve immediately. (I like to top each cup with a little whipped cream.-Nina)

© 1998 “Chocolate: From Simple Cookies to Extravagant Showstoppers” by Nick Malgieri

Photo: Nina Simonds

To make a cup of ginger tea, put 6 slices of smashed fresh ginger about the size of a quarter in a mug.

Add boiling water, cover with a saucer, and let steep 3 minutes.

“Lemon sorbet and lemonade perk up the flavors of this refreshing and thirst-quenching blueberry smoothie. It’s equally delicious made with lime sorbet and limeade instead.”

1 1/4 cups fresh or frozen (unthawed) blueberries
3/4 cup nonfat milk or soy milk
1/2 cup ice cubes
2 tablespoons undiluted frozen lemonade concentrate
1/2 cup lemon sorbet or sherbet
1/2 cup nonfat frozen vanilla yogurt

Place the blueberries, milk, and ice in a blender and process until smooth. Add the lemonade, sorbet, and frozen yogurt and process until smooth. Pour the smoothies into two large glasses and serve immediately.