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.