Tea with Non-Dairy Creamer and Milk Chocolate Digestives
… gives me the most tremendous munchable and drinkable pleasure these days, Mmmmm!!!
This was just a recent, most delicious discovery for me as I always drink tea with cream and pair it with whatever baked good or finger sandwich I managed to make, sometimes scones, bar cookie, macaroons or ham and cheese fingers, but never ever tried the Brit’s much beloved dunking biscuit, McVitie’s Chocolate Digestives and they love it for a darn good reason, it’s so perfect for tea.
The moment you dunk the chocolatey biscuit in the Manila envelope coloured piping hot tea, the milk chocolate instantly melts and the biscuit gets partially soaked that it tastes more biscuity while some of the melted chocolate slides off the biscuit which flavours the tea with well, milk chocolate of course! The second you bite the soggy biscuit, a blanket of warm melted silky smooth milk chocolate coats the tongue in the most luxurious and comforting way, much like rubbing freshly bathe skin on cashmere.
The simple ritual of dunk, bite and sip in a matter of 5 seconds is pure and utter joy for me that every moment of this tea time experience, I can’t help but think of the phrase culinary conversion simply because, I will never ever mind if I have this scrumptious pair for breakfast, lunch and dinner aside from the daily afternoon tea break. Well, that’s just me right now and my constant nagging craving.
It was my husband who introduced me and got me hooked on the GAME OF THRONES HBO series. He was already a loyal follower of George R. R Martin’s series of fantasy novels before HBO made it possible for the whole world to be part of the lives of the Lannisters and Starks, and be in the North, the South, in King’s Landing and behind The Wall within a matter of minutes for an hour every Sunday night.
Today, he told me that he found a cookbook based on GOT (and we now have the Kindle Edition), and I was like (with my right eyebrow up, looking very skeptical), ”Huh, how on earth can there be such a cookbook? Oh, I can just imagine how the food would taste like… would of course taste like medieval food! Eeek!!!” But when I combed through this cookbook I realised that George R.R Martin would be a good chef himself (in a medieval sense) because he was the one who came up with all the dishes (and scrumptious descriptions of the dishes) his characters and kingdoms feasted on. But I also give the authors of this book (Chelsea Monroe-Cassel and Sariann Lehrer) great props for creating actual and doable recipes of the dishes. And also I loved that they even wrote a Summary of Cuisine by Region which is so believable, anyone would’ve been very convinced that those regions actually exists and bragging about each of their distinct culinary flavours.
Summary of Cuisine by Region: King’s Landing
As the largest harbor and city in Westeros, King’s Landing is a melting pot, where all the peoples and cuisines of the realm come together. The highborn feast on swan, boar, partridge, and snails, while the commoners brave the infamous pot-shops for a bowl of dubious brown. Fruit is plentiful and features heavily in an assortment of cakes and tarts.
Tyrion listened with half a ear as he sampled sweetcorn fritters and hot oatbread baked with bits of date, apple, and orange, and gnawed on the ribs of a wild boar.
—A STORM OF SWORDS
Sweet Corn Fritters (recipe from cookbook)
These are so very delicious. The batter crisps up during the frying, but the kernels of corn maintain their fantastic fresh pop. The result is a textural tug-of-war that will have you grabbing fritter after fritter. Given the lack of corn in Medieval Europe, there are no extant recipes for corn fritters from that time period. As such, we have created a recipe that produces corn fritters that are flavorful, aesthetically consistent with Martin’s description, and would pair well with the other foods he mentions in the passage.
2 tablespoons unsalted butter
Pinch of salt
Kernels from 2 ears cooked corn, or 2 cups frozen or drained, canned corn
¼ cup milk
1 large egg
⅓ cup yellow cornmeal
⅓ cup all-purpose flour
Pinch of ground black pepper
2 to 3 tablespoons vegetable oil
Melt the butter in a nonstick skillet over medium heat and sauté the corn kernels for about 5 minutes; sprinkle the corn with salt and set aside. In a separate bowl, whisk together the egg and milk until smooth, then stir in the cornmeal, flour, a pinch of pepper, followed by the corn.
Heat 2 tablespoons of oil in the same nonstick skillet over medium heat until hot but not smoking, then drop in 2 tablespoons of batter at a time. Fry until the fritters are golden brown on each side, around 5 minutes total, then transfer them to paper towels to drain. Cook all the batter in this way, adding more oil if necessary. Serve hot.
I am planning to try out some of the recipes in this cookbook and serve them to my King (aka hubby) but I will stay away from the soup recipes for now because I am having a fantasy wherein I cook soup for him most probably on the last week of fall, put the bowl of Bean and Bacon Soup in front of him and say, “Eat this my love… winter is coming.”