Tag

summer

Expressions of Interest: Leading a Summer Sessions Workshop

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With so many expats unable to leave Vietnam over the coming Summer Vacation, the Eastern & Oriental Tea House & Coffee Parlour will host Summer Sessions – workshops for adults & children  in a range of arts, crafts, hobbies & interests. In nearly all cases, we can provide the use of our facilities for free, in order to keep the cost of workshops affordable & accessible. You can teach just about anything, from Fashion Design to Crochet; or perhaps you want to run a club, like a book club or a board games club; maybe you’d like to offer a support group. We’re open to any ideas that are fun, educational & inclusive. If you’re interested in leading a workshop or club/group, please register your interest here

Recipe of the week: Keto Avocado Brownies

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In case you hadn’t noticed, it’s avocado season in Hanoi at the moment. The tree in the backyard of the Eastern & Oriental is laden with enormous, shiny green fruit. Here’s our favorite avocado recipe  – it’s guaranteed to produce rich chocolate brownies that are moist & fudgey on the inside, and it’s both dairy-free & gluten-free.

Keto Avocado Brownies

 

2 large eggs

1 medium, ripe avocado (3/4 cup)

1/4 cup coconut oil

3–4 tbsp unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)

1/2 tsp baking soda

1/4 tsp salt

1/3 cup sugar substitute

1/3 cup cacao powder

1 tsp vanilla

2 tablespoons gelatin (optional, makes them chewy)

1/2 cup  chopped up chocolate

Instructions

  1. Pre-heat oven to 350F.
  2. Line a small baking dish with parchment paper.
  3. In the bowl of your food processor combine all of the ingredients.
  4. Blend on medium, low power until just smooth. Don’t over-mix. Use a spatula to scrape down the batter and then fold it together, mashing up any chucks of avocado left.
  5. Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
  6. Top with chocolate chips
  7. Bake for 25 minutes, until the edges begin to separate from the sides.
  8. Remove from the oven and let it cool for 15 minutes before handling.
  9. Pick it up, carefully, by the parchment paper and set it on a cutting board.
  10. Cut into 8 squares! Enjoy! Store leftovers in the fridge for up to a week.

 

Source: https://thecastawaykitchen.com

 

Summer Modelling Shoot

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This week our back entrance & courtyard became the set for a summer modelling shoot by Emporium Hanoi with stylist Kate, model Van, make-up artist Elvira & photographer Hoang

 

Recipe of the Week: Watermelon Gin

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With watermelons costing less than 10,000vnd per kilo at the moment, why not take advantage and knock up a jug of delicious Watermelon Gin? Here’s our recipe:

1 large watermelon, chilled

2 cups gin

ice

mint to garnish

Remove the rind and seeds from the water melon, cut into chunks and place in a blender. Pulse until smooth. Pour the mixture into a large jug, add the gin & ice. Garnish with a small triangle of watermelon & some fresh mint.

For a slushie effect, simply freeze the watermelon.

Embroidery Classes @ the Oriental Cafe

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Kate Lamteva is currently running a series of embroidery classes at the Eastern & Oriental Tea House & Coffee Parlour every Sunday from 7th July until 28th July. Novices, intermediates & experts are all welcome to join. Email Kate for details: kate.lamteva@gmail.com

Is drinking Hibiscus tea good for your health?

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You’ve probably read online some  vague comments like “studies prove a positive link between hibiscus consumption and reducing cholesterol”. The jury is still out on the claims that drinking hibiscus tea can lower blood pressure, reduce inflammation and even kill intestinal worms. There is some evidence to suggest the hibiscus is a mild laxative and in some parts of Africa, people drink hibiscus tea to lower their body temperature (living in Asia, we’re familiar with the idea that eating some fruits such as lychees can make us feel hotter).

What can be said with confidence is that hibiscus is caffeine-free and virtually calorie-free. It tastes especially delicious with strawberries, which are in season in Hanoi right now.

How to make Moroccan Mint Iced Tea

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Mint is nice & cheap at the market this month, so take advantage of it & brew your own iced tea:

Ingredients:

5 cups boiling water

1 tablespoon green tea

2 small bunches mint

1/3 cup sugar

Put tea and hot water in a pitcher and steep for 3 minutes, then discard the tea leaves. Add mint & sugar. Steep for another 4 minutes & strain. Refrigerate & serve with ice

How to make your own lime marmalade

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Limes are right in season now, and they’re super cheap. Here’s an excellent use for this flavorsome fruit:

Lime Marmalade

 

Ingredients:

1kg limes

6 cups water

7 cups white sugar

 

Method:

Cut off the very ends of the limes and slice them as thinly as possible. Then quarter them.

 

Put the limes and water in a pot on the stove and bring to a boil. Simmer for at least 1 hour.

 

Next, add the sugar and bring to a boil again, simmering for another 30 mins.

 

Skim the foam off the top of the marmalade and pour it into sterilized jars.

 

Summer serving suggestions:

 

Add 2 teaspoons of lime marmalade to a cup of boiling water, add a tea bag and some ices blocks and you have lime iced tea.

 

Add a dollop of lime marmalade to your morning yoghurt

Summer Lemon & Lime Iced tea

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Ingredients

  • 6 cups water
  • 2 tbsp black loose leaf tea
  • 1/4 cup maple syrup
  • 1 large lemon
  • 1 large lime + more for garnish
  • 1 can club soda (unflavoured sparkling water)
  • Ice cubes

Instructions

  1. In a medium pot, bring water to a boil. Turn off heat, add tea leaves, stir and let steep while cooling down completely or until lukewarm.
  2. Transfer tea to a large pitcher by laddling it through a mesh strainer, discard the tea leaves. Add maple syrup, squeeze lemon and lime juice, add the peels  to the pitcher, stir with a long wooden spoon and let tea sit for 10 minutes. Discard the citrus skins otherwise iced tea will be bitter tasting.
  3. Now you can store your iced tea covered with plastic wrap or lid in a fridge for quite a few days. Right before serving add ice and a can of club soda to a pitcher, stir and enjoy the best sparkling healthy iced tea (garnish with thin lime slices if desired). Tea tastes amazing without club soda too, adjust sweetness to taste.

Strawberry Iced Tea

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1 kg fresh strawberries

1 cup brown sugar

1 cup water

2 lemons

3 tablespoons fresh rosemary

Ice cubes

1 litre club soda

In a large saucepan combine fresh or frozen strawberries, brown sugar, and water. Cook and stir over medium heat until sugar dissolves.

Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover; cool to room temperature.

Press mixture through a fine mesh sieve; discard solids. To serve, fill glass with ice. To each glass add 1/2 cup Iced Tea and syrup to taste (about 1/2 cup). Garnish with fresh strawberries. Makes about eight servings.