Pivovarnya Forumbrewing: tea, coffee and what to make to go with them

An independent food magazine about tea, coffee and infused drinks. Not connected with the former forum on this domain; we sell nothing and publish no adult drinks of any kind.

Recipes

Tea-time recipes

Tea is rarely served on its own: there is almost always something homemade beside it. We've gathered three recipes that work without much experience and need no hard-to-find ingredients. Quantities are given in everyday kitchen measures, cups and spoons, so you won't always need scales.

The best bake for tea is one that doesn't compete with the cup. A little sweetness, a little tartness and an aroma that complements the brew rather than drowning it out.

— Editor's thought

A recipe makes it onto this page if it can be made in an ordinary home kitchen in one evening, uses no unusual techniques and goes well with tea or coffee.

Oat cookies

Simple cookies with crisp edges and soft centres. Cinnamon and raisins give them a cosy homemade feel, and the oats add a pleasant texture.

Makes: about two dozen small cookiesTime: about 40 minutes, including baking

Ingredients

  • Rolled oats2 cups
  • Plain wheat flour1 cup
  • Butter, softenedhalf a pack
  • Sugarhalf a cup
  • Egg1
  • Baking powder1 teaspoon
  • Ground cinnamonhalf a teaspoon
  • Raisins or finely chopped dried apricotsa handful
  • Salta pinch

Method

  1. Prepare the oats

    If the oats are large, briefly blitz half of them in a blender: the dough will hold its shape better while the cookies stay crumbly.

  2. Cream the butter and sugar

    Beat the soft butter with the sugar until pale and fluffy, then mix in the egg and a pinch of salt.

  3. Combine the dry ingredients

    Mix the flour, baking powder, cinnamon and oats, add them to the butter mixture and stir with a spatula until even. Fold in the raisins at the end.

  4. Shape the cookies

    With damp hands, roll walnut-sized balls, place them on a baking tray lined with baking paper and flatten them slightly, leaving space between them.

  5. Bake

    Bake in an oven preheated to a moderate temperature until the edges turn golden. The centres will still be soft at this point; they firm up as they cool.

Tip: Store the cooled cookies in a tin, away from crackers and bread: they stay crunchy longer and don't pick up other smells.

Lemon loaf cake

A moist loaf cake with a bright citrus aroma and a thin sweet glaze. It goes well with black tea and with light oolongs.

Makes: one cake in a loaf tinTime: about an hour, plus cooling time

Ingredients

  • Plain wheat flour1.5 cups
  • Butter, softenedone pack
  • Sugar3/4 cup
  • Eggs3
  • Lemon1 large
  • Kefir or plain yogurthalf a cup
  • Baking powder1.5 teaspoons
  • Icing sugar for the glazehalf a cup

Method

  1. Zest the lemon

    Wash the lemon and finely grate only the yellow layer of the peel: the white pith underneath is bitter. Squeeze the juice from the flesh and divide it into two portions.

  2. Make the batter

    Beat the butter with the sugar and zest, add the eggs one at a time, mixing well after each, then pour in the kefir and half the lemon juice.

  3. Add the flour

    Sift the flour and baking powder straight into the bowl and fold in gently with a spatula. Don't mix for long: the batter should stay light.

  4. Bake the cake

    Spoon the batter into a greased tin, level it and bake at a moderate temperature until a wooden skewer comes out of the centre clean.

  5. Glaze

    Mix the icing sugar with the remaining juice until it is as thick as sour cream and pour it over the completely cooled cake. Slice once the glaze has set.

Tip: If the top of the cake starts to darken before the middle is cooked, cover the tin with a sheet of foil and carry on baking.

Tea sandwiches

Small, neat crustless sandwiches that are easy to pick up with two fingers. Assemble them shortly before your guests arrive.

Makes: 4–6 peopleTime: about 30 minutes

Ingredients

  • White sandwich bread10–12 slices
  • Butter, softeneda few tablespoons
  • Fresh cucumber1 long
  • Cream cheesea small tub
  • Hard-boiled eggs3
  • Mayonnaise or thick sour cream2 tablespoons
  • Dill and spring onionsa few sprigs of each
  • Salt and ground pepperto taste

Method

  1. Slice the cucumber

    Cut the cucumber into thin rounds, salt lightly and lay them on kitchen paper to draw off excess moisture so the bread doesn't go soggy.

  2. Make the egg filling

    Finely chop the eggs and mix with the sour cream or mayonnaise, chopped spring onion, salt and pepper until soft but not runny.

  3. Butter the bread

    Spread each slice thinly with butter right to the edges: this layer protects the bread from the moisture in the filling.

  4. Assemble and cut

    Fill some sandwiches with cream cheese, dill and cucumber, and others with the egg filling. Top with a second slice, cut off the crusts and cut into triangles or fingers.

Tip: Cover the finished sandwiches with a clean, slightly damp tea towel and keep them in the fridge so the bread doesn't dry out before serving.

  • Ingredients

    Black, green and white tea, oolong, arabica and robusta, herbs, cocoa and water: choosing and storing.

  • Techniques

    Teapot, short-steep sessions, cezve, French press, pour-over and cold brew.

  • Drinks

    An overview of infused drinks: types of tea, ways to make coffee, herbal infusions and cocoa.

  • Seasonal

    Spiced tea and hot chocolate in winter; iced tea, homemade lemonade and cold coffee in summer.

  • Tips

    Short tips on brewing, teaware and storage, plus the magazine's article catalogue.

  • Questions

    Answers to questions about tea and coffee, and about handling boiling water when there are children at home.

What our articles are based on

  • tea and coffee brewing guides (in general terms)
  • paediatricians' advice on hot drinks and safety (in general terms)

The temperatures and steeping times in this magazine are guidelines, not strict rules. Tea and coffee packs often carry their own recommendations, and the taste depends on your water, grind and teaware: experiment and adjust to suit yourself.