12/06/2013 / submitted by: Taha
These tea bag shaped cookies instantly put a smile on our faces. We really like this recipe from Cheryl Najafi on her wonderful and very
useful blog, CherylStyle.
We've tasted lavender cookies before and they are the perfect compliment to any cuppa tea. We recommend you trying this recipe at your next Afternoon Tea and sharing your thoughts. And don't be afraid to be a bit adventurous and add some infused tea to the dough. Our pick? Cinnamon Haze fruit tea for a nice little kick.
1 ½ c powdered sugar
- 1 c unsalted butter, softened
1 tsp vanilla
½ tsp lemon juice
2 ½ c flour
1 tsp baking soda
1 tsp cream of tartar
½–1 teaspoon culinary lavender
Wilton White (Chocolate) Candy Dip
Wilton Candy Melts or food coloring (to create the lavender color)
2 tea bags of Cinnamon Haze fruit tea (optional)
Mix powdered sugar, butter, vanilla, lemon juice, infused tea (optional) and egg in large mixing bowl
- Stir in flour, baking soda, lavender and cream of tartar
Place dough between 2 pieces of parchment paper and roll to about 1/4″ thickness
Refrigerate dough for at least 1 hour
Preheat oven to 375 degrees
Remove dough from refigerator and place on floured surfaced
Cut dough into tea bag shapes
Place on parchment lined baking sheet
Use plastic straw to create hole in top of each tea bag for string
Bake 7-8 minutes or until edges are slightly golden
Let cool completely
Melt chocolate according to instructions. Add desired amount of color to white chocolate and blend well
Dip bottom of cookies; remove excess and rest on parchment paper-lined cookie sheet to set
01/18/2013 / submitted by: Taha
If you want to impress dinner guests over the festive season – or anytime! – a good dessert is always a must to leave them happy. And chocolate is always a winner so this simple but sweet and sophisticated Earl Grey Milk Chocolate Mousse is perfect!
- 2 ½ tablespoons of loose leaf Ahmad Tea Earl Grey
- 1 ½ cups heavy cream
- 6 ounces milk chocolate, finely chopped
- 2 tablespoons Dutch-process cocoa powder (or unsweetened cocoa powder with a pinch of baking soda)
- 2 large egg whites
- 2 teaspoons sugar
- In a cup, mix 1 ½ teaspoons tea leaves with ¼ cup boiling water, steep for 4 minutes, strain, discard leaves and reserve liquid
- Meanwhile, in a small saucepan over medium heat, bring cream to a simmer
- Off heat, add the remaining tea leaves, stir to mix, cover and set aside to infuse for around 40 minutes
- Strain the cream (discard leaves), cover, and refrigerate for at least 2 hours
- In a medium heat proof bowl set over a saucepan filled with 1 inch of barely simmering water (the bottom of the bowl should not touch the water), mix the chocolate, cocoa, a pinch of salt and the reserved tea, stirring frequently until the chocolate is melted and the mixture is smooth
- Remove the bowl from the pan and cool until no longer warm to the touch, about 10 minutes
- With an electric mixer, beat the egg whites in a work bowl at medium speed until frothy. Adjust the speed to high and gradually add the sugar; continue to beat until whites are thick, glossy and hold soft peaks, about 45 seconds
- Add about ¼ of the whites to the chocolate mixture and stir to lighten it; gently fold the whipped cream into the mousse mixture until uniform
- Divide evenly among 6 serving bowls, cover loosely with plastic wrap and refrigerate for at least 2 and up to 24 hours… Then serve!
01/10/2013 / submitted by: admin
This cake is a perfect afternoon treat, with the citrus tones of Earl Grey tea in the syrup wonderfully complimenting the lemon and blackberries in the cake – fresh and fruity for the summer!
A pot of Ahmad Tea Earl Grey is obviously a perfect accompaniment for this cake – but we would also recommend trying it with our English Afternoon tea!
Please let us know if you try out this recipe, or if you have any of your own recipes that you would like to share!
This recipe is for 2 English baking pans.
- 6 eggs
- 300g sugar
- The contentss of 1 stick of vanilla
- 200g sour cream
- 300g flour
- 5g baking powder
- 100g lukewarm melted mutter
- 130g lemon juice
- Zest of 4 lemons
For the syrup:
- 500ml water
- 2 Earl Grey teabags
- 1-3 drops of bergamot extract
- 300g sugar
- Preheat the oven to 160°C
- Beat the eggs, sugar and vanilla in a food blender until the mixture has a thick consistency and is light in colour
- Slow down the beating and add the sour cream, flour, baking powder, melted butter, lemon juice and zest. Mix until the mixture is smooth
- Pour half of the batter into the baking pans which have been greased and floured
- Sprinkle in blackberries and put in the remainder of the batter
- Bake for about 40 minutes until a knife put into the middle of the cake comes out clean, but do not dry it completely
- Remove the baking pans after about 20 minutes
- In the meantime, boil the syrup for about a minute and strain
- Spread the syrup on the cakes while they are still warm and then allow to cool
- Make sure to wrap the cakes well or store them in an airtight container to keep them staying fresh
10/04/2012 / submitted by: admin
As the name suggests, smoking salmon does produce a lot of smoke, so be sure to keep your kitchen well ventilated and prepare for your smoke alarm to start shrieking!
It is worth it though, the flavour and aroma of tea adds an interesting and delicious depth to smoked salmon, and you can try different teas for different twists on the dish.
This recipe serves 4, but you can divide up the ingredients as you need to for less or more portions.
This method of smoking also works really well with chicken and duck breasts or lamb or beef steaks and you can try out a number of different teas for different flavours.
- 4 salmon fillets (preferably with pin bones removed but skin in place)
- 150g sugar
- 150 rice
- 12 teabags (Earl Grey is a popular choice, but you could experiment with various blends of green or black teas)
- Season the salmon with a sprinkling of salt and drizzle them with a little oil.
- In a bowl add the rice and sugar and cut open the teabags and empty contents into the bowl and mix together. This is the smoking mixture.
- Double-line a large lidded saucepan with kitchen foil, including the sides and press the foil down towards the corners. Don’t use a non-stick pan, not only is it not necessary but it could be ruined if the foil were to split allowing the smoking mixture to escape.
- Pour in the smoking mixture and place another double piece of foil on top of that, large enough to support the salmon, but not that large that it completely fills the pan. It’s important that the salmon doesn’t directly contact the smoking mixture.
- Arrange the salmon fillets side by side without actually touching other.
- Place the lid on the pan and place on the heat. When it starts to smoke reduce the heat a little so that it continues to smoke. Smoke for 8-12 minutes, or maybe a little longer depending on the size of the fillets.
- When finished, the fish should be quite dark and look cooked, the colour somewhat varying with smoking time and the tea and sugar used.
- Remove the salmon carefully and place on plates. Serve immediately with boiled potatoes and vegetables of choice.
08/23/2012 / submitted by: admin
Whether you need to cool down in the summer heat, or want to generate a summery atmosphere while shying away from the poor, grey excuse for a British summer, this recipe for ice lollies made with fresh strawberries and green tea are perfect. They taste great, are really refreshing and a great healthy option with fresh fruit and natural sugars.
Why not try experimenting with this recipe by using our flavoured green teas, like blueberry, lemon or mint and let us know what you think!
To make 16 ice lollies, you’ll need:
- 450g of fresh strawberries
- 2 teaspoons of freshly squeezed orange juice
- 1 pint of brewed & chilled green tea
- 2 tablespoons of agave nectar
- 4 tablespoons of fresh basil
All you need to do is mix all of these ingredients together in a blender for about 30 seconds or just until it’s smooth, divide the mixture into ice pop moulds and freeze for about 6 hours. Then enjoy and thank Amie for sharing this great recipe!