woensdag 31 december 2008

Smokey Cheese Spread

You will need to soften 8oz cream cheese to room temp.
Anything that will crush tea leaves to a powder

Prep Time: about 10 minutes
Serving Size: 10-15 people

8 oz room temp cream cheese
3/4 tsp already prepared minced garlic
1- 1/2 tbsp minced chives or green onion tops
2 tsp lapsang Souchong tea leaves crushed to powder to make 3/4 tsp.
pinch of salt to taste

Mash the cream cheese block to soften, add the garlic, chopped chive or onion tops, add the salt and powdered tea leaves (looks like pepper) Mix well and serve with snack crackers or rye bread. Best when mixed right before serving.

dinsdag 30 december 2008

Spearmint Snowball Truffles

Submitted by: Pam Smith

Satisfy your sweet tooth this holiday season with these easy to make party treats. These truffles go great on a cookie tray or are perfect served as dessert with after-dinner tea.

Prep Time: Prep: 15 minutes
Chilling Time: 6 hours or until mixture is hard
Serving Size: 30 - 36 pieces

8 oz. semi-sweet chocolate (finely chopped)
1/2 cup whipping cream
4 tbsp. unsalted butter
5 tsp. spearmint tea
7 oz. shredded coconut

Melt chocolate in a sauce pan over low heat.
Gradually add whipping cream into the pan with the chocolate.
Stir while the chocolate melts.
Add butter and continue stirring until all ingredients are completely blended.
Remove from heat and stir in spearmint tea.
Refrigerate for 6 hours or until the mixture hardens.
Scoop out mixture to form into balls and roll into shredded coconut to create your Spearmint Snowball Truffles.
Keep covered and stored in the refrigerator until you are ready to serve, give, or eat!

TIP: Mixture can be kept in refrigerator for up to 3 days before forming into balls.

maandag 29 december 2008

Chicken Soup with Lemon Grass

Een van mijn absoluut favoriete kruiden is Lemon grass. Vroeger moest je er voor naar eens peciaalzaak gaan, maar nu verkopen de meeste supermarkten vers citroengras.

Submitted by: Kara Tawa

Prep Time: 30-40 minute prep time
3 hours cook time
Serving Size: 8

Whole chicken(5-6 lbs)
Bag of Carrots
2 Onions
2 celery
2 parsnips
Lemon Grass

Remove anything thats inside the chicken(heart, liver, neck).
Wash the chicken thoroughly inside and out.
Put it in a large soup pot.
Make enough lemon grass tea to cover chicken.
Add neck, heart, liver if you want for taste.
Bring water to boil and skim off scum on top.
Reduce to a simmer.
Peel and cut onions, parsnips, carrots and celery.
Add to pot.
Wash parsley.
Cut 1/2-1 cup into the pot.
Add sea salt and pepper to taste.
Add additional lemon grass if you want a really lemon grass taste.
Cover pot, cook on simmer for 3 hours.
At the last 30 minutes add the dill.
When soup is done remove the bones and skin from the chicken.
You can do this by straining the soup over a colander with a large bowl under it.
Adjust salt and pepper for taste.


zaterdag 27 december 2008

Kukicha Crust Chicken Pest Pizza

Submitted by: John Winter

Everyone loves pizza. Everyone loves Adagio tea. Why not combine the two!? This is a pizza, made from scratch, using the great taste of kukicha tea.

Prep Time: 1 hour 20 minutes prep time
35 minutes cook time
Serving Size: 10 slices


1 pkg. active dry yeast
1 1/2 cups strong brewed kukicha tea, warm
1/2 tsp brown sugar
1 tsp salt
2 tbsp olive oil
3 1/3 cups flour

1 jar pesto sauce
1 green pepper, diced
1 small onion, diced
3/4 cup chopped white mushrooms
2 cups shredded mozzarella cheese
1 cup shredded feta cheese


Combine the yeast, sugar, and tea in a bowl and let it sit for 10 minutes.
Add the salt and oil to the liquid and mix.
Mix in 2 cups of the flour.
Place the dough on a floured surface and work in more flour until the dough is no longer sticky.
Place the dough in an oiled bowl and let it rise for an hour.

Once the dough has risen, roll it out into a circle (or whatever shape you want). Spread the pesto sauce on, place the toppings, and finish with cheese.

Place the pizza in a preheated oven at 425 degrees for 25-30 minutes, or until the dough is a golden brown.

woensdag 24 december 2008

Tea-Glazed Irish Pound Cake

Aye, you'll think you're back on the auld sod when you bite into this tasty pound cake. Your leprechauns, young and old, will like this dessert.

Prep Time: Prep: 30 minutes
Bake: 1 hour, 15 minutes
Serving Size: 12

2 Tbls Adagio Irish Breakfast Tea leaves*
1 cup milk*
1½ cups butter (3 sticks)
3 cup sugar
5 large eggs
3 cups all-purpose flour
¼ tsp salt
¼ cup Bailey's Irish Creme
1 tsp vanilla extract

2 cups powdered sugar
½ cup milk*
1 tsp Adagio Irish Breakfast Tea leaves*

Directions :
Brew (all called for, 2 Tbls & 1 tsp) Adagio Irish Breakfast Tea leaves in 1½ cups warm milk, to desired strength – about 15 minutes. Strain.

Use 1 cup of the mixture for cake, set aside ½ cup of the mixture for glaze.
Preheat oven to 325 degrees F.
Butter & flour a standard Bundt pan.
Sift dry ingredients together.
Cream butter and sugar.
Add eggs one at a time, beating well after each addition.
Next, add dry mixture and 1 cup of tea-brewed milk alternately, starting and ending with dry mixture.
Stir in Irish Creme and vanilla extract.
Pour batter into prepared Bundt pan.
Bake at 325 degrees F for about 1 hour 15 minutes, or until cake tester comes out clean.
Let cool in pan for 5 minutes, then turn out right side up on cake plate.
Mix glaze, using as much of the tea-brewed milk as needed…4 Tbls for a thick glaze or all ½ cup for a thin glaze.

Drizzle over cake & enjoy!

dinsdag 23 december 2008

Sweet African Red Potato Gratin

4 medium buttery potatoes preferably organic, scrubbed & unpeeled
6 bags of Sweet African Red
1/2 tsp. salt
6 tbsp. olive oil
freshly ground black pepper to taste
Preparation Time: 20 minutes

Preheat oven to 350° F.
Bring 5 Cups of water to a rolling boil with salt and teabags.
Cut unpeeled potatoes into quarters and add to tea liquid.
Boil for approximately 30 minutes until fork tender.
Drain potatoes well.
Mash potatoes with a fork in an oven proof baking dish with 3 tbsp. of olive oil and freshly ground pepper.
Bake for 30 minutes.
Add remaining 3 tbsp. of oil salt & pepper to taste and mash well.
Bake for 30 minutes until golden brown.
Serves 4.

vrijdag 19 december 2008

Tangy Yunnan Mushrooms


2 bags Chinese Breakfast Tea
1 tsp. orange rind
1/2 cup water
1/2 tsp. cornstarch
1/2 tsp. vinegar
3/4 tsp. sugar
pinch of salt & chili flakes
5 cups sliced mushrooms
1/8 cup finely chopped green onions
1 tbsp. peanut oil

In mug, pour boiling water over tea bags and orange rind.
Let sit for 5 minutes.
Squeeze out bags.
Mix in cornstarch, vinegar, sugar, salt, and chili flakes.
Saute mushrooms in oil in frying pan until lightly browned.
Stir in green onions.
Pour in tea mixture and simmer until sauce thickens.

woensdag 17 december 2008

Nutty Glazed Sweet Potatoes

Submitted by: Somer Wilson

The warm nutty flavor of the tea compliments this fall favorite.

Prep Time: Prep time: approx 45 minutes
Cook time: approx 5 minutes
Serving Size: about 6

5-7 medium sweet potatoes
1/3 cup packed brown sugar
3 Tablespoons butter
1/3 cup Li Zi Nutcracker tea brewed as stong as possible
1/4 tsp cinnamon
1/2 tsp salt

Brew tea and set aside.
Keep leaves.
Place sweet potatoes in a pan with enough water that they are covered.
Add used Li Zi Nutcracker leaves and boil for 20 minutes or until thoroughly tender.
Drain off water and tea leaves.
Once cool enough to touch, pull skins off sweet potatoes and cut into 1/2-3/4 inch cubes.
Heat brown sugar, butter cinnamon, salt and Li Zi Nutcracker tea in a large skillet over medium heat.
Stir constantly until mixture begins to boil.
Add sweet potatoes to skillet and stir gently until glazed.
Serve hot.

dinsdag 16 december 2008

Tea-Smoked Chicken

It's important to have a good kitchen exhaust fan for this recipe as it does "smoke".
We use chicken wings, but 3-4 lbs. of thighs work as well.

16 chicken wings
3 cloves of garlic, chopped
1 tbs. grated fresh peeled ginger root
1 tbs. honey
3/4 c. low-sodium soy sauce
1/2 c. cream sherry
3/4 c. brown sugar
1 c. loose-leaf Lapsang Souchong tea
Sesame seeds as garnish

Cut wing tip off drumstick end of wing and slice through the wings.
Wash and pat dry.
In a blender place chopped garlic, grated ginger root, honey, soy sauce and sherry and process only 20 seconds.
Pour marinade into a 9"x13" baking pan and coat the chicken wings.
Cover pan and refrigerate at least two hours, rotating wings at least one time.
Line a heavy cast iron or steel roasting pan with heavy-duty aluminum and sprinkle the sugar and tea on the foil.
Place a cake or wire rack in the skillet, and arrange the chicken wings on top.
Cover with lid or more aluminum and turn the burner onto high, cooking chicken for 30 minutes. Resist the urge to lift off the pan, and keep chicken covered for 20 more minutes.
To make their appearance browned or crisper, coat with a little sesame oil and put in a preheated 450-degree oven for about five minutes.
Serve with sprinkled sesame seeds atop.
Great with peanut or mustard sauce.

Cooking with Green Tea: Delicious dishes enhanced by the miraculous healing powers of green tea

Capture the healthy benefits of green tea with this collection of tasty recipes.

Green tea has long been admired for its calming effects. Now this delicious substance is being recognized for its fundamental nutritional uses.

Polyphenol, one of the most effective antioxidants known, is an essential component of green tea. This compound possesses powers that make it an important protector against a variety of chronic ailments. In Cooking with Green Tea, Ying Chang Compestine teaches readers how to distinguish between the various types of tea, and explains why green tea is most favored. In addition, she provides more than fifty healthy recipes that are enhanced by this flavorful ingredient.

About the AuthorYing Chang Compestine is a regular food writer for Cooking Light, Self, and Men's Health. She has also been actively involved with several major tea manufacturers.

maandag 15 december 2008

Surf & Turf with a treat

Submitted by: Michelle Fischersurf & turf, grilled, baked or broiled to perfection everytime.
For a no salt all natural recipe omit the sea salt and a special dessert treat
Prep Time: 1-2 hours
Serving Size: 3-4

3-4 pieces of Tilapia filet, or favorite light white fish, shellfish or bonelesss, skinless chicken breast
1 steak London Broil, Tendonlion top first cut preferable
a dash or two of the following
fruity olive oil
lemon/lime juice or lemon juice
fresh garlic
onion powder or flakes
gunpowder tea pellets
speariment tea leaves
sea salt (optional)
lemon peel
pink peppercorns
black pepper
fennel seed
vidalia onion (garnish for meat only)
white sweet onion (garnish for meat only)
1 can sweetened condensed milk
1 package coconut flakes
1/8 C VERY VERY STRONG Gunpowder and Speariment Tea
a jar cherries (garnish)

Rinse your meat & fish (or subsittions) well with cold water place in center of piece of foil, kinda fold up the foil to avoid leakage
In small bowl mix all dry ingredients rub on top & bottom of fish, chicken and or steaks sprinkle a little sea salt if desired, add very little citrus juice and oil wrap in foil and place in fridge for about 30 mintues to 1 hour before cooking.
Bake 350 degrees, broil or grill the foil packets for approx 20-30 minutes.
Serve with rice & vegetables and garlic bread.

chilled white or blush wine Dessert:
In a small bowl mix all ingredients well except for cherries.
Place by teaspoon fulls in mini muffin liners (or the regular size) place a cherry on top press slightly
Bake at 350 degrees until slightly tan not really browned cool and serve after your surf & turf dinner. Enjoy!

zaterdag 13 december 2008

Assam tea scones

Submitted by: Adam Gibbs
Ground tea adds the perfect touch to these subtly spiced scones.
Prep Time:15 minutes
Cook: 12-15 minutes
Serving Size: Serves 2 for breakfast, 4 for tea

1 cup all-purpose flour
2 tsp baking soda
2 tsp sugar
1/4 tsp salt
4 tsp Assam tea leaves
1/8 tsp ground cloves
1/2 tsp cinnamon
2 dashes cardamom
1/2 cup + 2 Tbsp cream
cinnamon sugar, for dusting

Pre-heat oven to 425.
Grind the tea leaves to a fine dust.
Shake them through a sieve to filter out the larger pieces.
Volume of ground tea leaves should be roughly 1/4 that of the unground (i.e. 1 tsp).
Combine first eight ingredients in a medium mixing bowl.
Make a well in the center, add cream, and stir until just combined. (Don't wash the measuring cup you used for the cream just yet, you'll want the residue later.)
Turn out on to a lightly floured work-surface and gently kneed until dough coheres and is smooth, about one minute.
Turn over from time to time to prevent dough from sticking to surface.
Pat dough out into a round 1/3 of an inch thick.
Using a biscuit cutter of any shape (mine was a 2 inch diameter circle) cut out scones and transfer to a parchment-lined baking sheet.
Gather up scraps, pat out, and cut again.
Brush the tops of the scones with the cream residue left in the measuring cup.
If there isn't enough to lightly cover all the scones, pour in a bit more.
Dust with cinnamon sugar.
Bake at 425 for 12-15 minutes.
Makes 10-12 scones 2 inches in diameter.

vrijdag 12 december 2008

Orange Pekoe & Grand Marnier Soufflé

Wonderful dessert from Pastry Chef Alan Gontowski of the Four Seasons San Francisco, created in honor of Samuel Twining, OBE (Officer of the Order of the British Empire), using Twinings Orange Pekoe.

Chef Gonowski served this soufflé in molded chocolate tea cups, made in cupcake tins with handles of rolled chocolate attached. It is just as attractive (and delicious) made in individual ramekins.

1/2 c water
2 tbs. Grand Marnier
1/2 c heavy cream
10 tbs. granulated sugar
3 eggs, separated
2 Twinings Orange Pekoe tea bags
Whip heavy cream with 2 tbs. sugar and refrigerate.
Separate eggs and add 4 tbs. of sugar to the yolks and whip until thickened and light yellow in color.
Set aside.
Whip egg whites to a light foam and slowly add the remaining 4 tbs. of sugar, whipping until stiff peaks are formed.
Heat water and steep tea bags, and leave to brew for four minutes.
Squeeze bags to draw out all the flavorful liquor of the brewed tea.
Place tea on the stove and bring to a boil; simmer at medium heat uncovered until reduced two thirds.
Remove from heat and cool.
Place yolk mixture in a double boiler with tea liquid and temper over warm water until the tea liquid reaches a ribbon stage.
Pour into a large mixing bowl and fold in egg whites, then fold in chilled cream.
Add Grand Marnier and pour entire mixture into a soufflé mold, ramekins or chocolate cups. Refrigerate.

donderdag 11 december 2008

Apricot tea cookies

About 20 cookies
2 cups unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup rolled oats (not instant oatmeal)
1/2 cup Sucanat®, sugar, or alternate dry sweetener of choice
1 cup raw almonds, chopped
1 cup dried apricots, preferably unsulphured, chopped
1/2 cup sunflower or other light oil
1 Tablespoon vanilla
1/4 cup plain or vanilla soy milk (approximate)

Preheat oven to 350 deg F.
Sift the flour, soda, powder, and salt together into a large mixing bowl.
Mix in the oats, sugar, almonds, and apricots.
Stir in the oil, vanilla, and soy milk, mixing well.
If the mixture seems too dry, add more soy milk a few drops at a time until the mixture holds together but isn't liquidy.
Drop by heaping teaspoons onto a lightly oiled baking sheet.
Bake for 12 to 15 minutes, until just beginning to brown around the edges.

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved.

woensdag 10 december 2008

Cooking with Tea

The Chinese liberated tea leaves from the cup long ago, but cooks around the world are now discovering tea as an ingredient in the kitchen. Trendy restaurants boast tea-infused sauces, and pastry chefs are learning how to balance sweet flavors with bites of tannin.

Depending on where they were grown and how they were dried, tea leaves can add fruity, floral tones or woodsy, smoky complexity or a refreshing, green-grass finish.
Obviously, you won’t want to use your $280 dollar-a-pound Imperial Dragonwell for cooking.
Loose-leaf teas will still deliver the best flavor, but since you’ll combine the tea with other ingredients, convenient bags will work almost as well. For recipes that retain the leaves, you may even prefer the smaller pieces in tea bags, as they’ll blend in more readily with other spices and herbs.

Flavor Infusion
Unless the tea leaves are very fine, the best way to add flavor is with an infusion. You can steep your favorite tea directly in hot milk, cream, wine, stock or juice instead of diluting the dish with water. If you want a stronger flavor, use more tea instead of steeping the leaves longer, to avoid bitterness and an overly tannic finish. For delicately textured foods, such as custard or ice cream, strain loose leaves through a damp coffee filter or paper towel to remove even the tiniest motes of tea. You’ll be left with the essence of the tea, a fragrant infusion that will add depth to a wide variety of dishes.

Tea Oil
Pressed from the seeds of the tea plant, tea oil is the new favorite of such celebrated chefs as Hubert Keller, Bradley Ogden, Roland Passot and Ron Siegel. The golden oil’s smoke point is high enough for sautéing without worry, while its delicate floral tones, deepened by just a hint of tannin, blends well in sauces and dressings.

Easy Ideas
Poach fish in green tea.
Infuse a custard or ice cream base with black or green tea, or use herbal tea in a sorbet.
Stir the contents of a tea bag into the dry ingredients of a cake.
Cook rice in weakly brewed tea.
Jazz up an egg sandwich: Gently simmer the peeled, hard-boiled eggs in a smoky lapsang souchong tea and let them cool in the liquid before chopping.
Replace up to half of the oil in your favorite vinaigrette with brewed tea. Those with citrus or other fruity notes are ideal.

dinsdag 9 december 2008

Mintea Couscous

Preparation Time: 20 minutes

2 bags Mint Tea
1/2 cup boiling water
1 tbsp. olive oil
1 medium yellow onion, chopped fine
1 clove garlic, finely minced
1 large tomato, seeded and finely chopped
2 tbsp. black raisins
1/2 cup cooked or canned chick peas
1/2 tsp. ground cinnamon
1/4 tsp. saffron threads
1 tsp. salt
2 cups cooked couscous (small semolina pasta balls)

Steep 2 tea bags in the boiling water. Set aside.
Saute onions and garlic in the oil over medium heat until golden.
Add tomato, raisins, chick peas, cinnamon, saffron, and salt.
Cook 5 minutes.
Add strained tea and simmer another 3 minutes.
Combine mixture with couscous or pasta and serve warm or at room temperature.

maandag 8 december 2008

Lemon Verbena Iced Tea

To make a gallon of tea:
Steep 1 cup lemon verbena herbal tea leaves in a quart of boiling water for 15 minutes.
This creates a concentrated liquor.
Strain, then transfer lemon verbena liquor to a large container and add 3 quarts cold water; cover and refrigerate for up to 3 days.
For a 2-quart pitcher, add half of the tea mixture.
Quarter 1 orange and 1 lemon.
Squeeze orange and lemon quarters into the pitcher.
Add mint sprigs for garnish.
To serve, pour over glasses of ice and add a sprig of fresh lemon verbena or mint and citrus slices to each.

zondag 7 december 2008

Four Spice Chai Recipe

One of my favorite warming drinks is a cup of Chai tea.

2 cups water
1 cup milk
1 tbs black tea leaves
1 3-inch cinnamon stick
4 whole cloves
4 whole black peppercorns
4 whole cardamom pods
4 tsp sugar

Heat water to simmering and add tea leaves.
Let simmer and steep for about 3 minutes, then stir in the sugar and spices.
Continue to simmer for another 5 - 10 minutes, depending on how strong you want your chai. Then pour in the milk, and keep heating until it's all warmed through. Strain out the spices and serve hot.

zaterdag 6 december 2008

Honeybush Baklava with Almonds and Dates

Submitted by: Julie Schwaninger

Prep Time: 30 min prep/45 min bake

Serving Size: 48

15 sheets of phyllo dough, cut in half crosswise (should make 30-13”x8.5” sheets)
2 1/2 c. of blanched almonds, chopped
1 c. dried dates, chopped
1/2 c. sugar
2 t. ground cinnamon
1/2 t. ground nutmeg
Dash ground clove
2/3 c. unsalted butter, melted

Honeybush Syrup:
1 c. brewed honeybush tea, double strength
1 c. white sugar
1/2 c. honey
1 T. lemon juice

Note: Cover phyllo with plastic wrap and a damp tea towel to prevent it from drying out and cracking.
Preheat oven to 350 degrees.
Prepare nut filling: combine nuts, dates, sugar and spices, set aside.
Grease 9x13 pan.
Lay first sheet of phyllo in the pan and brush with melted butter.
Repeat layers of phyllo and brushed butter until the bottom is covered with 10 layers of phyllo. Sprinkle 1/4 of the nut filling over the pastry.
Top the nut filling with 3 layers of phyllo, brushing each with butter.
Sprinkle another 1/4 of nut filling and 3 layers of buttered phyllo, repeating these steps until the nuts filling is gone.
Use all remaining phyllo sheets (there should be 11) to form a thick top layer, making sure to brush each layer with butter.
Use a very sharp knife to cut completely through the uncooked baklava.
Cut the pan into 24 squares, then cut on the diagonal of each square to make triangles.
Bake for 40-50 minutes, until golden brown.
While baklava is baking, prepare the honeybush-scented syrup.
Combine double strength tea, sugar, honey, and lemon juice in a medium saucepan.
Bring to a boil, then lower heat to medium and simmer for 15-20 minutes, reducing to a medium-thick syrup.
Once the baklava is golden brown, remove it from the oven and cool for 10-15 minutes.
Pour the honeybush syrup evenly over the warm baklava and let it cool completely.
Remove cooled baklava from pan and store at room temperature for up to 1 week.

vrijdag 5 december 2008

Wild Rice with Tea

This recipe is from Cordon Bleu-trained chef Nat Litt, owner of The House of Tea in Philadelphia, (800) 923-8327. He offers nearly 200 gourmet teas and tea blends from around the world. When in the city of brotherly love, stop by at 720 South Fourth Street.

1 tsp. good-quality oolong or black tea leaves
1/2 chopped tomato
1 tsp. each: chopped red, yellow and green bell peppers
1/2 chopped onion
1 tsp. thyme
1 bay leaf
1 tbs. butter
2 c wild rice
6 c chicken stock

Sweat tomato, peppers and onion in butter until tender.
Add wild rice, tea leaves, spices and chicken stock to cover.
Bake in covered casserole dish in 350-degree oven for 45 minutes.
Remove bay leaf, fluff and serve.

Below are two wonderful cook books on Wild Rice. You can order them by clicking the link.

donderdag 4 december 2008

Christmas is approaching

I have told you before about the quality teas provided by Tea World.

Have a look at their website NOW as they sell the most wonderful of teas: Yamamotoyama Tea!

woensdag 3 december 2008

Rooibos Raisin Rolls

These rolls, moist and studded with raisins, have a hint of honey that really compliments the light, earthy flavor of the rooibos tea. They will pair well with any stew or hearty, comforting dinner but are also excellent when split and toasted at breakfast.
Prep Time: 20 min. Inactive Time: 1h 45 min.
Serving Size: 12 rolls

1 1/4 cups water
1 tbsp rooibos tea
1 package (2 1/4 tsp) active dry yeast
2 tbsp honey
2 tbsp butter, melted and cooled
1 tsp salt
2 3/4 cups all purpose flour, plus extra for kneading
1/2 cup raisins

Bring water to a boil and stir in tea.
Let steep for 7 minutes, strain leaves and let water cool until it is just warm to the touch, 100-110F.
In a large bowl, combine 1/4 cup of the warm tea, yeast, honey and melted butter.
Stir together and let stand for 10 minutes, until foamy. Stir remaining tea, salt, 2 cups of flour and raisins into yeast mixture. Add remaining flour one tablespoon at a time, stirring until the dough comes away from the sides of the bowl. You may not need all the flour, but if you need to add a bit extra, that's fine. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. Turn risen dough out onto a lightly floured surface and cut into quarters. Divide each quarter into 3 pieces. Shape each piece into a ball and place on a lined or lightly greased baking sheet, covered with a clean dish towel, to rise for 20 minutes. Preheat the oven to 375F while the rolls are rising. Bake rolls at 375F for 20-25 minutes, until they are golden brown. Remove to a rack to cool, or serve warm

dinsdag 2 december 2008

Almond Oolong Bread

A simple but delicious bread made easy in a bread machine. Great at any time of the day with a cup of tea.

Prep Time: Cooking time: 30 minutes
Serving Size: 12

2 tsp. yeast
2 1/2 c. bread flour
1 1/2 c. whole wheat flour
1 tsp. salt
3 tbs. honey
2 1/2 tbs. oil
1 1/2 c. brewed Oolong tea
1/3 - 1/4 c. sliced almonds

Place the following in a bread machine:
yeast, flours, salt, honey, oil, and tea.
*Note: Bread machines vary. Some machines need liquids last, while other models need them first. Please check your bread machine directions to find out.
Set to dough setting
When dough is complete, preheat oven to 400 degrees.
Shape bread in loaf pan sprayed with nonstick cooking spray.
Sprinkle 1/4 to 1/3 c. sliced almonds on dough.
Bake for 30 minutes or until golden brown.

maandag 1 december 2008

Jasmine-Scented Crème Brulée

Submitted by: Melody Fassino
The delicate sweetness of the jasmine tea adds an elegant layer of flavor to a basic crème brulée. This is a wonderful, rich dessert to serve to guests.
Prep Time: Prep: 20 minutes
Cook: 30 minutes
Serving Size: 4
4 tbsp Jasmine leaves
4 egg yolks
1/2 cup sugar
2 cups light cream
1/2 tsp pure vanilla extract
4 tbsp sugar

Steep the tea in 2 cups of boiling water for five minutes, remove the leaves, and reduce the brewed tea to 2 tablespoons.
Preheat oven to 325 degrees F.
Whisk together the egg yolks and sugar in a heat-proof bowl until lighter and somewhat frothy. Mix the cream and vanilla in a saucepan, and heat until bubbles form around the edges.
Add about a quarter of the simmering cream to the egg yolk mixture, whisking constantly.
When mixed, add the rest of the cream, still whisking constantly.
Add the reduced tea liquid to the mixture, and continue whisking until the sugar is completely dissolved and the custard is well-mixed.
Pour through a fine strainer evenly between four crème brulée dishes or ramekins.
Arrange the ramekins in a shallow baking dish so that they are not touching and transfer to the oven.
Fill the baking dish halfway up the sides of the ramekins with very hot tap water.
Bake the custards until set in the center, about 30 minutes.
Remove from the baking dish and chill the custards for at least two hours until ready to serve. Before serving, sprinkle 1 tablespoon of sugar over each of the custards and either use a torch or place under the broiler for approximately 2 minutes to caramelize the sugar.
Let cool briefly and serve.

zondag 30 november 2008

Teanut Brittle

A healthy, crunchy, delicious sweet treet.

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 48

2c Steel Oats
1/2c Bran Flour
1/2c coarsly chopped roasted almonds, toasted
1/2c chopped walnuts, toasted
1/2c dried cranberries
2 1/2 TBS loose Genmai Cha tea
6 TBS honey
2/3c brown sugar
1 TBS butter

Combine oats, flour, nuts, cranberries, and tea together in a large bowl. Set aside.
Next combine honey, brown sugar, and butter in a small pan over medium heat.
Stir over heat until ingredients form a liquid and mesh together.
Place the mixture onto a 12X16 cookie pan with parchment paper.
Using your hands pat the mixture down to cover the whole pan.
Bake at 350°F - 180°C - gas mark 4 for 20 minutes.
Cut into 2' squares five minutes after taking out of oven and let cool.

zaterdag 29 november 2008

Jasmine Tea Cookies

Submitted by: Lana Young

Preparation Time: Bake 8 to 10 Minutes or until Light brown.

Serving Size: Approx 36 Cookies

1/2 Cup Butter (softened)
1/2 Cup Sugar
1 Egg
1 1/2 Cups Flour
2 Tablespoons Strongly Steeped Jasmine Tea
1/2 Teaspoon Crushed Jasmine Tea Leaves
1/2 Teaspoon Baking Powder
Dash of Salt
Additional Sugar

Steep 2 Teaspoon of Jasmine Tea in 1/4 Cup of 180 degrees Water for 5 minutes
Set in fridge to cool…
Mix Sugar and Butter in a large Bowl until Creamy, add Egg until Batter is Fluffy.
Blend in Flour, and 2 Tablespoons of the Strong Jasmine Tea... made earlier.
Crush and Sprinkle 1/2 Teaspoon Jasmine into batter with baking powder and salt. Mix well. Form on Waxed Paper or Plastic a 2 inch by 12 inches Log.
Cover and refrigerate until dough is firm, about 1 hour.
Preheat over to 350°F or 180°C or gas mark 4
Slice Cookies from log to 1/4 inches, place on nonstick un-greased cookie sheetSprinkle tops with Sugar.

vrijdag 28 november 2008

I am not a paper cup

There was a time when everyone used to walk around town with a paper coffee cup… no longer!Let’s face it, they’re not very eco-friendly, and look well… a bit cheap.

Say hello to “I Am Not A Paper Cup”

This little beauty is, you’ve guessed it, not made of paper. It’s a reusable double walled thermal porcelain cup (actually!) which looks like your average paper cup, but is soooooo much better.

Features include:
Double walled thermal porcelain keeps your drinks hotter for longer, and won’t burn your fingers
Silicone lid prevents spills
Eco-friendly and reusable
Microwave & Dishwasher safe
Stands 15cm high

A clever little mug…

donderdag 27 november 2008

Golden Monkey Banana Ccream Pie

Submitted by: Julie Delos Santos

This cream pie combines the full-bodied flavor of Golden Monkey tea with the light crunch of the crust and the soft sweetness of the banana. Chocolate shavings provide a nice accessory to the dish.

Prep Time: 45 min. + 3 hrs. to chill

Serving Size: 6-8

Shortbread Cookies
4 Tbsp. Melted Butter
4.6 oz. package vanilla cook & serve pudding
3 cups whole milk
2 Tbsp. Golden Monkey Tea (divided)
1 large banana
1 cup Whipping Cream
1/3 cup powdered sugar
1/3 cup boiling water
1 oz. bittersweet chocolate chunk

Place shortbread cookies in a ziplock plastic bag and pound into crumbs until you have 1 ½ cups of crumbs.
Transfer crumbs into a 9 inch pie pan and combine with the 4 Tbsp of melted butter.
Press the mixture into the pan to form a crust.
Place the 3 cups of milk and the pudding mix into a medium saucepan.
Cook over medium heat until the mixture comes to a full boil, stirring constantly.
Add 1 ½ tablespoons of golden monkey tea to the saucepan and remove from the heat.
Let the tea steep in the pudding mixture for 10 minutes, stirring occasionally.
While the tea is steeping, slice the banana and place the slices on the bottom of the pie crust to cover.
Strain the pudding mixture into the pie crust using a spatula to force the pudding through. Discard the tea leaves.
Place plastic wrap on the surface of the pudding and chill in the refrigerator for at least 3 hours. To make the whipped cream, first steep the remaining ½ tablespoon of Golden Monkey tea in 1/3 cup of boiling water for 5 minutes.
Save ½ cup of the tea and chill.
Whisk the whipping cream in a mixer until soft peaks form.
Add the powdered sugar in three separate portions and whisk into the cream.
Once the tea is cooled, add it to the whipped cream and fold into it.
This may water down the whipped cream slightly, so whisk it back to form small peaks.
Spread the whipped cream over the pudding pie and grate the chocolate piece over the cream. Slice, and serve!

woensdag 26 november 2008

Cranberry Tea Trifle

Submitted by: Daniel Golden

This layered autumn treat can be as sophisticated or as simple as you like. Whether you enjoy spending time crafting masterpieces in the kitchen or prefer the semi-homemade variety, this is one dessert that's sure to please.

Prep Time: 2 hours prep/cook time
Serving Size: 6-8

1 sponge cake, cut into 1” by 6” pieces
1 recipe Crème Anglaise (or vanilla pudding)
1 recipe cranberry preserves (or storebought preserves)
1 recipe whipped cream (or whipped topping)
32 ounces frozen mixed berries, thawed
1 cup double strength cranberry tea
2 ounces toasted almonds
½ cup cranberries

To assemble: In large pan, begin with a layer of sponge cake.
Slowly drip cranberry tea onto sponge cake, allowing it time to absorb.
Add layer of mixed berries.
Place cranberry preserves directly on top of mixed berries, followed by a layer of Crème Anglaise.
Repeat process until pan has been filled.
Top with whipped cream.
Garnish with toasted almonds and cranberries. I
n glasses, follow instructions as indicated above, only starting with a dollop of Crème Anglaise at the bottom of the glass.
Will make 6-8 individual trifles or one large trifle.

Cranberry Preserves
1 cup orange juice
¾ cup sugar
3 cups cranberries
28 ounce jar of orange marmalade
1 pinch of ground cloves
Dissolve sugar into orange juice over medium heat.
Add remaining ingredients to the orange juice mixture and bring to boil, then reduce to simmer for 15 minutes.
Chill preserves in the refrigerator.

Crème Anglaise
9 egg yolks
¾ cup sugar
3 cups heavy whipping cream
4 teaspoons vanilla
Combine egg yolks and sugar in a large mixing bowl.
Mix until thickened.
Heat cream in a medium sauce pan until it begins to bubble slightly.
Whisk cream into egg mixture ¼ cup at a time.
Return mixture to sauce pan.
Continue to cook over medium-low heat for 15-20 minutes or until thickened.
Take care to not allow the mixture to boil.
When thickened, move Crème Anglaise to mixing bowl to cool. S
tir mixture periodically as it cools to prevent skin forming on the top.
Add vanilla and serve.

Sponge Cake
1 cup flour
6 eggs, separated
½ cup sugar
1 teaspoon vanilla
¼ teaspoon cream of tartar
In a small mixing bowl, stir flour with whisk to break it up.
In a large mixing bowl, beat egg yolks, half of the sugar, and vanilla until thickened.
Add flour to the top of egg mixture, but do not stir in.
In another bowl, beat egg whites and cream of tartar until peaks form.
Gently add the remaining sugar to egg white mixture.
Continue to whip egg whites until stiff peaks form.
Fold egg white mixture into egg yolk mixture.
Transfer batter into a buttered 9” by 12” pan.
Bake for 28-30 minutes or until knife can be inserted and removed clean.
When cool, cut cake into 1” wide by 6” long strips.

Whipped Cream
1 cup heavy whipping cream
4 tablespoons sugar
1 tablespoon vanilla
Beat all ingredients until stiff.
Chill whipped cream until ready to use.

dinsdag 25 november 2008

Still looking for that very special christmas present for those mad tea-addicts in your family?

Look no further!!

Teaworld brings you the widest selection of Specialty Teas in one place. They provide premium high quality teas. Their range of teas includes Green, White, Fruity, Chai, Rooibos, Decaffeinated, Oolong, Organic, Pu-erh and Herbal teas.

But ... more important: they also have a large selection of Gift Baskets and Hampers packed full of tea and related accessories for all occasions for the tea lover in your life.

Teaworld also offers a Tea Masterclass. Courses are conducted by Jane Pettigrew, tea consultant and tea writer, and Tim Clifton, tea taster and international tea consultant.
The programme includes colour images and video footage and covers the following topics:
* The history of tea in Britain
* What is Tea?
* Why all teas are different, etc
* The manufacture of black, green, white, oolong, pu'erh and flavoured teas with samples and tastings
* Where the teas are produced
* From the plantation to the cup
* Loose tea & tea bags - different types, advantages & disadvantages
* Perfect brewing

Click on the Banner to get directed to their site!

maandag 24 november 2008

Devilled Eggs

Submitted by: Emily Amanatullah

Hard boiling eggs in tea adds not only a deliciously light and subtle flavor but also a unique and interesting presentation. The crackled exterior of the egg white adds a lovely touch to your serving platter which could also be adorned with the shells themselves!

Prep Time: 1 hour 45 minutes

Serving Size: 4-6

For Hard Boiling:

3-4 cups water
4-8 eggs
2 Tbsp Wuyi Oolong tea
1 Tbsp salt

For Deviling:
Salt and pepper, to taste
Dash of ground coriander
Paprika, for garnish


Put eggs in pot with water and bring to a boil.

Simmer for 12 minutes.

Remove from heat and put the eggs in cold water until they're easily handled.

With the back of a spoon, tap the shells of each egg to make a cobweb of cracks.

Return water to heat and add tea, salt and eggs.

Bring back to a boil.

Lower heat, cover, and simmer for 1 hour.

Remove from heat and let the eggs soak in covered pan for 30 minutes.

Chill in refrigerator until desired temperature.

Slice eggs in half lengthwise and remove yolks.

Mix yolks with mayonnaise (approx. 1 tsp per yolk), salt, pepper, and a dash of ground coriander (a little goes a long way).

Cream ingredients together until smooth then spoon or pipe yolk mixture back into egg whites. Sprinkle with paprika and serve!

This recipe can also be adapted into a great egg salad sandwich served in a whole wheat pita!

zondag 23 november 2008

Lemongrass Cupcakes

Submitted by: Varina Jones

These cupcakes are simply to make yet very elegant with a light sweet-tangy flavor.

Prep Time: 30 minutes (20 inactive/ 10 active)

Cook Time: 20-22 minutes

Serving Size: 12

For Cupcakes:

3 Tbsp dried lemongrass
1 Cup milk
4 Tbsp melted butter
½ Cup plain yogurt
1 Cup sugar
½ teas lime zest
1 1/3 Cup All-Purpose flour
¼ teas baking soda
½ teas baking powder
½ teas kosher salt

For Topping:
½ Cup Crème fraîche
2 Tbsp crystallized ginger


Combine milk and lemongrass in a small saucepan over medium heat and heat until almost boiling, or about 180 degrees.
Let sit for 20 minutes.
Pre-heat oven to 350 degrees Fahrenheit (180 ° C or gas mark 4) and line a muffin tin with cupcake liners.
Strain milk and combine with butter, yogurt, sugar, and lime zest.
Whisk until sugar dissolves fully.
In a large mixing bowl combine and sift flour, baking soda, baking powder, and salt.
Pour wet ingredients over dry and mix just until comes together, allowing small lumps to remain. A balloon whisk works best for this.
Immediately pour into cupcake liners and bake for 20-22 minutes, or until a toothpick inserted into to center comes out clean.
Meanwhile, fold crystallized ginger into the crème fraîche and return to the refrigerator.
When cupcakes are done, remove from oven and allow to cool.
After 5 minutes remove from muffin tin to cooling rack and allow to cool completely before topping with crème mixture.
Top each cupcake with approximately a scant tablespoon of crème then serve immediately. Garnish with extra ginger of lime zest if desired.

zaterdag 22 november 2008


I did not post for a few days as I was enjoying beautiful London. I just LOVE that place!

And whenever I am in London I just MUST visit Borough Market.

Borough Market is London’s oldest food market. It was established on the south bank of the Thames when the Romans built the first London Bridge. It has occupied its present site for 250 years.
Borough has a long and distinguished history as a wholesale fruit and vegetable market - wholesale trade takes place every night except Saturday from 2am – 8am.

Borough Market has over the past few months won three major awards:
The Evening Standard London's Best Shopping Experience Award
The Evening Standard London's Best Market Award
The NABMA (National Association of British Market Authorities) Best Speciality Market 2008 Award

These are my MUST BUY's :

  • Orkney Rose sell the most wonderful Clover and heather honey. Recently they have added hand blended and hand rolled whisky truffles which are flavoured with nothing but pure malt whisky – no whisky flavourings in site! Made with Highland Park Whisky from one of Orkney’s award winning distilleries they make the perfect christmas treat.

  • England Preserves make jams that are bright and beautiful in colour, rich in texture and full of distinct fruit flavour. You can order online at I promise you that this is THE BEST jam you will have ever tasted.

  • As I run my own tea room I always pay a visit to Ceylon 1 and East Teas.. Ceylon1 have a selection of high grown single estate black and green teas. East Teas is a London–based company dedicated to specialising in importing and distributing specialist, fine-quality loose-leaf teas and tea utensils from east Asia for seven years. east teas sources directly from teamakers, growers and suppliers in the country of origin.

  • The last place on my way home is of course Neil's Yard Dairy.

woensdag 19 november 2008

Zinging Zucchini Bread

Submitted by: Sarah Coles

Add some zing and more green to this summer favorite with Adagio's Pi Lo Chun tea.
Prep Time: Prep about 15 mins.
Bake time 45-55 mins.
Serving Size: 2 bread pan loafs

2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 tablespoon Adagio's Pi Lo Chun tea leaves
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup chopped walnuts

Shred zucchini, set aside.
In large mixing bowl beat eggs, sugar, and oil together.
Add zuccini then mix in flour, baking powder, soda, cinnamon, tea leaves, salt, vanilla, and walnuts.
Makes thick batter.
Pour into 2 greased loaf pans.
Bake at 350° for 45-55 mins. until middle is firm.

dinsdag 18 november 2008

Green Tea Ice Cream

recipe courtesy Emeril Lagasse

8 large egg yolks
3/4 cup plus 2 tablespoons sugar
Pinch salt
1 1/2 cups whole milk
1/2 cup loose green tea
2 1/2 cups heavy cream

In a large bowl beat the egg yolks with the sugar and salt. Set aside.
In a heavy saucepan, scald the milk. Remove from the heat.
Add the tea, cover and steep for 4 minutes.
Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible.
Add heavy cream and bring to a simmer over medium-high heat.
Ladle 1/3 of the cream mixture into the eggs and whisk well to combine.
Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.
Pour into an ice cream maker and process according to the manufacturer's instructions.
Transfer to a plastic container and keep in the freezer until ready to serve.

maandag 17 november 2008

Over 100 Healthy and Delicious Recipes

Cooking With Tea (Celestial Seasonings Cookbook): Over 100 Healthy and Delicious Recipes Made With Tea

This is a great cookbook for those who love tea and love new and inventive ideas to make ordinary food extraordinary!
I love this book because it takes traditional recipes and adds new zest to their flavors, enhancing their flavores with more taste and zip.
The recipes are easy to read and follow, most have only a few ingredients.
The recipes in each category from hors d'oeuvres to salads, soups, to side dishes, to main courses and of course desserts to drinks(hot and cold) are creative and flavorful.

I highly recommend this book to anyone who is looking for new ideas to make the "same old recipes" new and exciting and full of flavor.
This cookbook is also good reading.
It gives you backround information on the making of Clesetial Seasoning beginnings from small town entrepreneurs to a to successful major company.
It is also full of personal stories and anecdotes from the people who started this company, and their family members.
It is both quaint and sophisticated and thoroughly enjoyable.

zondag 16 november 2008

Chamomile Biscotti

Relax after a long day with a sweet treat made with the soothing taste of chamomile. These biscotti cookies are the perfect late night snack to ease you peacefully into bedtime!

Prep Time: 5 min

Cooking Time: 35 min + 15 min

Cooling Time: 20 min

Serving Size: 48 cookies

For Cookies:
2 1/4 cups All-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup sugar
2 eggs
3 Tbsp honey
1/2 tsp vanilla
2 Tbsp orange zest
1 Tbsp strong brewed chamomile tea

For Icing:
1 cup Confectioner's sugar
2 Tbsp strong brewed chamomile tea (hot)


Preheat oven to 350 degrees and adjust rack to middle position.

In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

In a separate mixing bowl, whisk together sugar and eggs to a light yellow color.

Stir in honey, vanilla, zest, and tea.

Add in dry ingredients, folding batter together until just combined.

Divide batter into two equal sections.

With floured hands to prevent sticking, form each half into a log (approximately 3 inches wide by 3/4 inches high) and place lengthwise on a parchment lined cookie sheet. Be sure to place logs at least one inch apart from each other. Bake logs for 35 minutes.

Remove from oven and allow to cool for 10 minutes.

Reduce temperature down to 325 degrees.

Using a serrated knife, cut logs diagonally into 1/2-inch thick slices (discarding ends).

Lay slices on their sides on the cookie sheet being careful not to overcrowd the tray.

Return to oven and bake for another 15 minutes, flipping the slices over once halfway through. Remove cookies from the oven and allow to cool.

You can enjoy as is or drizzle with chamomile spiked icing.

To make the icing, simply stir together Confectioner's sugar with hot tea and drizzle over cookies with a fork.

zaterdag 15 november 2008

Dragonwell Noodles

Submitted by: Mary Nash
A Japanese influenced noodle dish, that uses a combination of tea and chicken broth as a base.
Prep Time: 25 minutes
Serving Size: 2

1 Cup Chicken Broth
2 Cups water
2 Tablespoons Dragonwell tea leaf
1/4 Cup rice vinegar
1/2 Cup rice noodles
3.5 Ounces sliced Shitake Mushrooms
2 Tablespoons cooking oil
2 Tablespoons Miso paste
2 Teaspoons chopped garlic
1 Teaspoon chopped ginger
1 Teaspoon red pepper flakes


Saute Shitake mushrooms, over medium heat, in cooking oil until slightly golden.
Boil water in medium saucepan.
Once boiling, add Dragonwell tea leaf in tea strainers.
Add rice noodles and chicken broth. Let boil for 3 minutes.
Add red pepper flakes, rice vinegar, and Miso paste and stir. Let simmer for two minutes.
Add garlic, ginger, and red pepper flakes and stir slowly for three minutes.
Remove tea strainers from soup and serve hot.