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

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

Directions:
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.

Enjoy!

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


Ingredients:
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

Glaze
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!

Tangy Yunnan Mushrooms

Ingredients:

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

Directions:

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.

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.

Ingredients:
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

Directions:
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.

Apricot tea cookies

Ingredients:
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)

Directions:
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.

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.

Mintea Couscous

Preparation Time: 20 minutes

Ingredients:

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)

Directions:

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.

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.

Four Spice Chai Recipe

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

Ingredients:
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

Direction:

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.

Honeybush Baklava with Almonds and Dates

Submitted by: Julie Schwaninger

Prep Time: 30 min prep/45 min bake

Serving Size: 48

Ingredients:
Pastry:
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

Directions:

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.

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.

Ingredients:
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

Directions:
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.

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


Ingredients:
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

Directions:
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.

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

Ingredients:
4 tbsp Jasmine leaves
4 egg yolks
1/2 cup sugar
2 cups light cream
1/2 tsp pure vanilla extract
4 tbsp sugar

Directions:

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.

Teanut Brittle

A healthy, crunchy, delicious sweet treet.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 48

Ingredients:
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

Directions:

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.

Jasmine Tea Cookies

Submitted by: Lana Young

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

Serving Size: Approx 36 Cookies

Ingredients:
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

Directions:

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.

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…

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

Ingredients:
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

Directions:

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!

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

Ingredients:
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

Directions:
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.

Components:
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.

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!

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

Ingredients:
For Hard Boiling:
3-4 cups water
4-8 eggs
2 Tbsp Wuyi Oolong tea
1 Tbsp salt

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

Directions:

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!