Archive for May, 2012

New from Lily’s Tea Shop

Our friends at Lily’s Tea Shop in Termonfeckin have just introduced three new products.

They are whole leaf teas in a new silky Pyramid gourmet bag. We think this is the nearest you can get to a loose leaf tea flavour from a bag.

“Cloud Nine White” is a blend of white tea with lemon & ginger. “Tropical Green” is a refreshing blend of green tea with lemongrass.  My personal favourite is “Cinnamint” – cinnamon bark & peppermint.

Time for a cuppa I think.

New Salcura DermaSpray

Salcura DermaSprays are new in store this week. We’ve had great reports on this product range for the treatment of eczema, dermatitis, psoriasis & itchy skin.

The easy to use spray means no rubbing, so no discomfort when applying & less risk of infection. The non greasy formula also means it won’t stain clothes & is easily applied to the scalp.

DermaSpray Gentle is kind enough to use on new born babies, and the Intensive spray can be used from 12 months on. We have testers & free samples in store.

Pecan Puffs Recipe

Anne made some of these lovely & light little Pecan Puffs for our Alzheimer’s Tea Day yesterday.  Lots of people asked us for this Rachel Allen recipe.

4oz (110g) shelled pecans

4oz (110g) butter, softened

2oz (50g) caster sugar

1 tsp vanilla extract

4oz (110g) plain flour, sifted

1oz (25g) icing sugar

Preheat the oven to 150°C (300°F), Gas mark 2.

Place the Pecans in a food processor and grind until quite fine.  Cream the butter and sugar in a large bowl or an electric mixer until soft.  Add the sugar and vanilla extract and heat until the mixture is light and fluffy.

Add the ground pecans and flour and bring together to form a dough. Using your hands, roll the dough into small, marble-sized balls, then flatten slightly using the palm of your hand and place on a baking tray (no need to grease or line).

Bake in the oven for 40 minutes or until they are a very pale golden brown and slightly firm around the edges.

Sift the icing sugar into a shallow bowl or onto a large plate.

Allow the cookies to cool for 2 minutes, then carefully remove them from the tray and, while they are still hot, roll them in the sifted icing sugar.

Leave to cool on a wire rack.

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