Our Blog - Tales Around The Teapot
Category: Recipes, Tales From Around The Teapot | Posted on: June 2, 2014

Lianne Marie Cooks with Tea!

TIMG_0135his month we’re all about getting creative, and guest blogger Lianne Marie certainly knows all about that! From 2011 she has run the blog Everything Goes With Toast, making surprising meals out of things anyone might have in their fridge, and giving classic recipes a modern twist.

She believes in cooking to taste, using seasonal, locally sourced ingredients rather than forced or artificially ripened produce or processed foods, and believe that if you don’t like something then chances are it just hasn’t been prepared well. You can scroll through all her wonderful recipes by selecting a specific ingredient, be that capers or champagne, Wendsleydale or walnuts.

Below are some recipes magicked up by Lianne, featuring our fuso tea tents range!

 

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It is a truth universally acknowledged that tea is a many splendered thing. Whether one is the sort of person who cannot function in the morning until that first sip passes their lips, or simply loves the ceremony of a cup of tea and a slice of cake to punctuate their afternoon, it is a timeless pleasure.

In addition to drinking tea – both hot and cold of course – I especially love to bake and cook with it. These recipes were inspired by Clipper’s wonderful whole leaf collection.

 

 

Green Tea with Strawberry Granita

Green tea is always deliciously refreshing, but on a hot summer’s day there is nothing like an icy-sweet granita!

Ingredients

  • 1 cup icing sugar
  • 3 Clipper Pure Green Tea Tents
  • 3 cups boiling water

1) Allow the tea to steep for 15 minutes, then remove the bags.
2) Whisk in the icing sugar, taking care that all the lumps are dissolved. Transfer to a large tupperware container (the bigger the better as you want as shallow a layer of ice as possible!)
3) Set aside to cool, then transfer to the freezer. Once frozen solid, remove from the freezer and set aside to melt a little. Rough it up with a fork and serve immediately.

 

Blueberry and Elderberry Sorbet

What is the difference between a granita and a sorbet you may ask? Granita is rougher and intended to be a little melty – sorbet is smooth and contains alcohol to keep it frozen for longer. Both are equally luscious on a hot summer’s day!

Ingredients

  • 2 cups icing sugar
  • 3 Clipper Blueberry and Elderberry Tea Tents
  • 3 cups boiling water
  • 1/4 cup vodka

1) Allow the tea to steep for 15 minutes, then remove the bags.
2) Whisk in the icing sugar, taking care that all the lumps are dissolved, and add the vodka. Set aside to cool to room temperature.
3) Transfer to your ice-cream maker, or if preparing by hand, transfer to the freezer and remove it to whisk every 30 minutes until the desired consistency is reached. Using an ice-cream maker is much quicker and will avoid linear ice-crystals forming, giving a much smoother texture, but the vodka will help here!

 

 

Earl Grey and Chocolate Chip pancakes

Ingredients

  • 1 1/2 cup plain flour
  • 3 tsp baking powder
  • 1 tsp caster sugar
  • 1 tsp salt, 1 egg
  • 2 Clipper Earl Grey teabags/3 tsps loose leaves
  • 1 1/2 cup milk
  • 50g dark chocolate

1) Add the tea to a milk pan along with the milk and bring it to the boil. Allow it to cool back to room temperature before removing the teabags/straining the tea leaves.
2) Chop the chocolate into chips, sift the flour, baking powder, salt and sugar along with the chocolate and egg into a bowl and whisk into a batter. Leave to puff up as the milk cools, then whisk in the milk and leave to rest for at least 20 minutes.
3) Stir through and ladle a spoon full of batter into a hot pan. Using a spatula, work round the edges, then when bubbles begin to appear in the surface of the pancake batter, flip over.
4) Each side should cook in about 2 minutes, giving you light, fluffy pancakes. These can be eaten immediately or saved to toast later.

 

 

Apple and Rhubarb Panna Cotta

When I tasted the delicious apple and rhubarb tea, my first thought (as it often is with these fruits) was custard.
Rather than nursery-style rhubarb/apple crumble and custard though, I thought of panna cotta paired with a delicious, but subtle rhubarb and apple syrup.

Ingredients

Panna cotta:

  • 250g Greek yoghurt
  • 2 sheets of gelatine
  • 150ml double cream
  • 1 cup caster sugar

Syrup:

  • 2 Clipper Apple and Rhubarb Tea Tents
  • 1 cup caster sugar
  • 1 cup boiling water

1) Soak the gelatine sheets in cold water for about 5 minutes until they become completely soft and flexible, meanwhile, warm the cream in a pan and then whisk the gelatine into the cream until it has dissolved completely.
2) Take the pan from the heat and whisk in the yoghurt, continuing to whisk until the mixture is completely incorporated.
3) Pour into moulds and allow to set in the fridge. It should be set after 2 hours but I like to leave it overnight.
4) Allow the tea to steep in boiling water for 15 minutes, then remove the bags. Add to a clean milk pan along with the sugar and bring to the boil, stirring frequently until the mixture reduces into a syrup and set aside to cool.
5) Remove the panna cotta from the mould. If you don’t have a brulee torch to warm the mould, just stand the glass upright in a dish of warm water for 30 seconds and then tip it up and allow it to wobble out. Serve drizzled with the syrup

 

For more recipes, visit Everything Goes with Toast!

 



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