Tea Recipes

Travel to India Biscuits

Travel to India Biscuits

Ingredients

Makes 16 biscuits

  • 6g or 2 tea bags of Travel to India

  • 200g unsalted butter

  • 200g golden caster sugar

  • 1 medium free range egg

  • 400g plain flour

  • Icing to decorate

Method

  • Grind the tea and mix with the sugar

  • Place the butter, sugar and tea in a mixer

  • Mix until creamy

  • Add the beaten egg gradually

  • Followed by the sifted flour

  • Combine the mixture and flatten into a disc and leave in the fridge to cool for 30 mins

  • Remove from the fridge, roll, cut the shapes you want and place on a greased baking tray

  • Put back in the fridge for another 15 minutes to cool

  • Preheat the oven and bake at 180C° for 12-15 minutes

  • Cool and decorate

Carpe Diem Pancakes

Carpe Diem Pancakes

Ingredients

Makes 12 pancakes

  • 2 medium free range eggs

  • 200g plain flour

  • 2 tsp baking powder

  • 350ml milk

  • 1 tsp sugar

  • 6g or 2 tea bags of carpe diem

 

Method

  • Put the milk in a pan with 2 tea balls or 2 tea bags to infuse on a low heat.

  • Whisk the infused milk and eggs

  • Sieve the flour and baking powder into a bowl

  • Then add the sugar, a pinch of salt and mix together

  • Make a well in the centre and gradually pour in the egg mixture and beat until smooth

  • Put butter in the pan and heat

  • Ladle in the batter to make 10cm diameter pancakes

  • Cook until bubbles start to appear then flip until golden both sides

  • Serve with honey and strawberries to complement the tea

J.c. Absolou Oolong Cheesecake

J.C. Absolou Oolong Cheesecake with Poached Pear

Ingredients

Makes 12 portions

Cheesecake

  • 9g or 3 tea bags of J.C. Absolou Oolong

  • 250g digestive biscuits

  • 120g butter

  • 600g soft cheese

  • 100g icing sugar

  • 284ml double cream

  • Poached Pears

  • 3 conference pears

  • lemon juice

  • 6g or 2 tea bags of J.C. Absolou Oolong

  • 100g caster sugar

  • 450ml water

Method

Cheesecake

  • Line an 8" loose bottomed tin

  • Crumble the digestive biscuits and mix with melted butter to make a base in the tin

  • Refrigerate for 1 hour

  • Mix the cream cheese and icing sugar until smooth

  • Pour the cream into a saucepan and bring up to a simmer

  • Infuse the tea in the cream for 20 minutes, ensuring the bottom does not catch

  • Leave the cream to cool before sieving to remove the tea leaves and adding to the cream cheese

  • Whisk together until smooth and pour onto the biscuit base and leave overnight in the fridge

 

Poached pears

  • Peel the pears and brush with the lemon juice to stop them turning brown.

  • Boil the water to 75°C and add the tea, leaving to infuse for 2 minutes

  • Remove the tea and add the sugar then stir until a syrup forms

  • Add the pears and cook for 25 minutes on a low heat.

  • Once cooled slice the pear to decorate the top of the cheesecake

Optional: Add gelatine to the left over liquor and make a syrup to pour over the dish.

Cod with Jour J Sauce

Cod with Jour J Sauce

Ingredients

Serves 4

  • 25g butter

  • 25g flour

  • 500ml of semi skimmed milk

  • 6 g of Jour J tea

  • 4 portions of cod loin

  • 250g asparagus

  • 240g cherry tomatoes

Method

  • Heat milk to a simmer

  • Place tea in the milk to brew for 6 minutes

  • Then sieve milk to remove tea

  • Melt butter in the saucepan & add flour until smooth

  • Add the tea infused milk and simmer, stir regularly to ensure the milk does not burn

  • Once thickened remove from the heat and place cling film on the top to avoid a skin forming

  • Put tomatoes in the oven to roast for 20 minutes, with a little oil and salt

  • Heat a pan with little oil and add the asparagus

  • Whilst the asparagus is cooking poach the fish for 6 minutes in the milk and ensure to season.

  • When the fish is cooked, serve with the roasted tomatoes and asparagus

  • Pour the sauce over the fish.

 

Optional: Poach the fish in the milk infused with tea for that extra tea flavour!

Je T'aime Panna Cotta

Je T'aime Panna Cotta

Ingredients

Serves 4

  • 3 leaves of gelatine

  • 6g or 2 tea bags of Je t'aime

  • 250ml of milk

  • 250ml double cream

  • 25g sugar

  • 15g of crushed pistachio for garnish

Method

  • Put the gelatine leaves in cold water and leave for 5 minutes

  • Meanwhile simmer the rest of the ingredients in a pan. Ensure you put two tea balls or tea bags with strings removed, in the pan

  • Pour into a jug and add the gelatine, stir until dissolved

  • Pour into 4 ramekins and refrigerate for 1 hour

  • Serve with crushed pistachios on top to complement the tea

Earl Grey Royal Quiche

Earl Grey Royal Salmon and Leek Quiche

Ingredients

Serves 6

  • 7" Pie crust

  • 3 slices of smoked salmon

  • 120g Leek

  • 3 medium free range eggs

  • 200g cottage cheese

  • 9g or 3 ea bags of Earl Grey Royal

  • 1 sprig of Dill

  • Salt and Pepper

 

Method

  • Preheat oven to 200C°

  • Finely slice the leek

  • Cook for 5-7 mins in a saucepan with boiling water together with the Earl Grey Royal (use tea ball or tea bags with threads removed

  • Drain the leeks reserving some of the liquid

  • Spread the salmon and leeks on the pie crust

  • Whisk the eggs, cottage cheese, chopped dill, 1 tbsp of reserved liquid and season

  • Pour into the pie crust and bake for 25 minutes until firm

  • Best served next day after the flavours have developed

Tete-a-Tete Bread and Butter

Tete-a-Tete

Bread and Butter

Ingredients

Makes 8-12 rolls

  • 500g White Bread Mix

  • 350ml Warm Water

  • 9g Tete-a-Tete tea

  • 250g Softened Butter

Method

  • Grind the tea in a spice grinder.

  • Place the water and bread mix into a bowl and mix to a soft dough.

  • Knead well for 5 minutes until a well developed dough is formed.

  • Cover loosely with polythene and allow the dough to rest for 5 minutes.

  • Add 6g of tea and mix in well.

  • Divide the dough into 12 pieces and shape.

  • Cover with a damp tea towel or lightly oiled cling film and leave in a warm place for approximately 40-50 minutes or until double in size.

  • Remove the cover and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 12-15 minutes until well risen.

  • Whilst the rolls are cooking mix 3g of tea into the softened butter and shape.

  • Place the butter into the fridge to harden.

Place St Marc Jelly

Place St.Marc

Fruit Jelly

Ingredients

Serves 4-6

 

  • 10 gelatine sheets

  • 250ml apple juice

  • 6g of Place Saint Marc tea

  • 400ml of hot water

  • 4 tablespoons of sugar

  • 200g if mixed berries

  • 3 drops of natural red food colouring

 

Method:

  • Place the gelatin sheets in a small bowl of cold water until soft.

  • Heat the apple juice and sugar in a pan until simmering.

  • Squeeze out the excess water from the gelatine and add to the liquid in the pan. Stir until dissolved.

  • Set aside for 1-2 hours until mixture thickens.

  • Lightly grease a 1-litre jelly mould, add the berries to the jelly, then pour into the mould. Leave to set overnight in the fridge.

  • Dip the jelly mould into boiling water to remove.

  • Lightly whip double cream and serve with berries.

Tete-a-Tete Bread and Butter

Mèlange O

Crème with Syrup

Ingredients

Serves 4

For the Mélange O crème

 

  • 500ml full fat milk

  • 60g caster sugar

  • 2 large eggs (organic)

  • 2 large egg yolks (organic)

  • 6g Mèlange O tea

 

For the Mèlange O Syrup

 

  • 3g Mèlange O tea

  • 100ml of sugar syrup

 

Method:

Crème

  • Pre-heat oven to 150°c

  • Heat the milk and sugar in a pan over a low heat until boiled

  • Allow to cool to 85°c

  • Add the tea in a tea ball to the mixture & infuse for 10 minutes.

  • Remove tea ball and leave the mixture to cool.

  • Add all the eggs to the milk mixture & lightly whisk.

Syrup:

  • Add 100ml of sugar syrup to a pan and bring to the boil.

  • Leave to cool until the syrup reaches 85°c

  • Add 3g of Melange O into a tea ball.

  • Leave to infuse in the syrup for 10 minutes.

  • Pour the syrup quickly into the ramekins and leave for 5 minutes.

  • Divide the crème mixture into 4 ramekins.

  • Bake the Melange O crème for 40 minutes in the oven.

  • Once cool cover with Clingfilm to prevent a skin forming and leave in the fridge overnight.

  • To remove from the ramekins, fill a shallow bowl with hot water and submerge each ramekin three-quarters of the way into the bowl for 30 seconds to loosen the sides.

  • Quickly turn each Melange O Crème out onto a small plate and enjoy.

Tete-a-Tete Bread and Butter

Rack of Lamb with

On Va Se Revoir crust 

Ingredients

Serves 2

  • Rack of 6 lamb cutlets

  • 5 grams of Au Sa Revoir tea, grinded to a fine powder

  • Zest of ¼ of an orange

  • 2 tsp of olive oil

Method:

  • Render the fat on the rack of lamb for 5 minutes on each side on a high heat, when each side has a golden colour remove from the pan and leave to cool.

  • Now prepare the crust for the lamb.

  • Place the grounder tea into a bowl, along with the orange zest and olive oil.

  • Once the mixture forms a paste, rub the outside of the rack of lamb with the mixture.

  • Leave overnight to marinade in the fridge.

  • When ready to cook, heat an oven to 180 C

  • Bake for 25 minutes, to ensure the lamb is pink.

  • Leave to rest for 10 minutes

  • Serve with roasted vegetables 

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