Spicie Foodie ~ Spicy Foodie ~ Learn to cook~ ethnic cooking in Europe Healthy, Fresh and deliciou

Tangerine; Mandarin; Orange; dried orange peel; dried tangerine peel; dried Mandarin peel; upset stomach; citrus; fruit; organic; healthy; fresh; citrus leaf; leaves; green; table; wood

Hi guys! I know you are all waiting on the first photo tutorial but I'm working with only 4 hours sleep today and I just couldn't finish it without making sure there are no mistakes, so that will be the next post. I promise! On another note, Julie from Gourmet Getaways just reviewed my cookbook. I think she liked it ;), So I'd like to invite you guys to stop by her site and read her review. Guess what? in addition to the review she is also giving away a copy. She is making it really easy and fun to enter your chance to win. Please stop by Gourmet Gateways to enter your chance to win.

Check out her pretty photo of the recipe (Apple Chai Masala Muffins) she choose.

Tangerine; Mandarin; Orange; Tea; Spiced; spicy; sweet; black tea; cloves; peel; zest; cardamom; cinnamon; homemade; home made; recipe; from scratch; how to; dried orange peel; dried tangerine peel; dried Mandarin peel; upset stomach; citrus; drink; warm; cold; hot; fruit; organic; healthy; fresh

The recipe that I have for you today is for one of my favorite drinks in the whole world, tea. I'm a tea addict and always experimenting with different spices and flavors to keep it all interesting. Mandarin oranges also know as Tangerines are such a great tasting fruit to eat on their own, juice for cooking and baking and of course the zest or peel is one my favorite ingredients. I don't buy dried zest or peels I dry my own. It's very easy and while it's drying it makes your house smell really good. But perhaps I'll do a tutorial another time so I can convince you guys. In the meantime I'll leave you with this lightly spiced and fruity tea. It's a great tea to drink anytime of the day.

Ingredients: ( makes 3-4 cups)

*black tea, bags or loose leaf
3 bruised cardamom pods
4 whole cloves
1/2 tsp. ground cinnamon, or half 1 stick
Peel of 1 small Mandarin (Tangerine) fresh or dried equivalent
4 cups (1 Lt.) water

* The amount of tea depends on how strong you take your tea. For this amount of water I will typically use 3 strong black tea bags. If I have loose leaf tea on hand I will use about 1.5 tablespoons. Adjust to your taste.*

Utensils:
pot and fine sieve**see photos below for the ones I use.

Kuchenprofi Set of 3 Tea Strainers in 18/10 Stainless Steel

Oxo Stainless Steel Strainer, Double Rod

1. Pour the water into the pot then add the cardamom,cloves, cinnamon and Mandarin peel. Cover and over medium heat bring to a boil. Leaving the pot partially covered simmer for 10 minutes. Add the tea to the pot and continue simmering an additional 5 minutes then turn the heat off. Allow to cool slightly before straining and serving.

2. Use a small tea strainer to pour the tea into tea cups or using a normal sized fine sieve strain the tea into another pot or teapot.

I don't sweeten my tea but if you would like to sweeten yours I would recommend using honey or brown sugar for the best tasting tea. This was my breakfast, tea and a slice of Bundt cake.

One last photo of Mandarins, they are so cute I couldn't resist shooting a bunch of photos.

Do you like to listen to music while you cook? I listen to music pretty much all day long on most days. I have quite an eclectic taste in music... well actually eclectic is a good word to describe myself. Anyways, this warming spiced tea was made to the smooth-relaxing sounds of Corinne Bailey Rae. She is one of my favorite musicians to listen to when I'm in a need to relax kinda mood. The sounds came from her "Like A Star" album, a must have in my opinion.

Happy New Year everyone! I hope 2011 has started off on the right track for all of you. Do you have any new years resolutions? I have a relatively long list that I will be trying my hardest to stick to. One of the resolutions is to try to keep on top of things, because it seems like I'm always playing catchup. The only excuse I have is that there just isn't enough hours in a day/week/month or year to do everything I need and want to do. But I'm going to try my hardest. Keeping with the "staying on top of things" I'm catching up on some awards I received in the past several months. I apologize to those of you who passed these lovely awards on to me for not getting to them sooner, there was just so much happening here.

The first award, One Lovely Blog Award, was given to me by Jamie from Lady Fromage. Thank you Jamie!

The next award, One Lovely Blog Award, was given to me by Lisa from Sweet as Sugar. Thank you Lisa!

Sandra from Sandra's Easy Cooking, passed on her very own lovely award. It's called 'Cause You Are Worth It. Thank you Sandra!

Dimah from Orange Blossom Water gave me the Versatile Blogger Award. Thank you Dimah!

And last but not least, Roxana (aka GreenGirl) from A Little Bit of Everything, gave me the One Lovely Blog Award. Thank you Roxana!

I would like to pass on the One Lovely Blog Award and the Versatile Award to the following foodie bloggers. Please stop their blogs and say hello. Recipients if you would like to accept the awards you can right click to save the award images to your computer. If you do not participate in awards, no problem and no hurt feelings.

- Sandra Sandra's Easy Cooking
- Claudia, What's Cooking Italian Style Cuisine

- Julie, Gourmet Getaways

- Maya, Foodiva's Kitchen

- Sommer, Mama With Flavor

- Stella, The Witchy Kitchen

- The Ardent Epicure Team, The Ardent Epicure

- Lynn , Seasoned & Stirred!

-Carolyn, All Day I Dream About Food

- Gina, What's For Dinner Across State Lines

- Trix, Tasty Trix

- Chef Dennis, More Than A Mount Full - A Culinary Journey

- Patty, Patty's Food

On another note I have a recipe and the first photography tutorial lined up, so stay tuned for that. I hope the first week of 2011 will be great and I'm looking forward to all the new recipes of 2011. Best wishes everyone!