TROPICAL FRUIT PUNCH (Recipe courtesy of Intaba Tea Company)

750 ml (a little over 3 cups) strong, cold Intaba Rooibos tea (use 4 tea bags)

250 ml pineapple juice (just over 1 cup)

1 can (100g) granadilla (passionfruit) pulp

40g sugar (about 1.5 ounces)

Crushed ice

Glacé cherries

Fresh pineapple cubes

Fresh mint, chopped

1. Mix tea, pineapple juice, granadilla pulp, sugar and ice.

2. Decorate with cherries, pineapple cubes and mint

3. Serve chilled (4 glasses)

Serve.  Your guests will think you are suberb for this health, tasty and different drink.

Green Tea Scones

Recipe Difficulty: Easy

Ingredients

* 250g (8.8 oz) plain flour

* 1/3 tablespoon salt

* 1 tablespoon granulated sugar

* 1 tablespoon baking powder

* 1 teaspoon Madura Green Leaf Tea

* 70g (2.5 oz) butter

* 150mL (5 oz) milk

* 1 egg, separated into yolk and white

Method

1. Sift together the four, baking powder, salt, green tea and sugar.

2. Cut the butter into small pieces. With your fingertips, mix the butter into the flour until it becomes dry and flaky.

3. Combine the milk and egg yolk, and pour the mixture into the flour a little at a time. Mix and knead into a moist dough, but not so moist that it becomes moist.

4. Preheat the oven to 350°C

5. Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness of about 1/2 inch and cut out shapes with a cookie cutter or the rim of a glass.

6. Brush the tops with a little egg white, place on a baking sheet, and bake for 12-15 minutes, until slightly brown.

Cut each scone in half and eat with jam and fresh cream.

You can get more recipes at the Madura Company site.

Soda Bread
Makes 3 loaves

Ingredients:
2 tsp baking powder
2 pinches salt
5 lb plain flour
3 oz raisins
3 oz dried apricots
1 pt buttermilk

Method:
Preheat oven to 180°C (350°F) and grease loaf tin.

Sieve all dry ingredients in a mixing bowl. Add buttermilk slowly and mix to a soft, sticky consistency. Pour mixture into tin. Place in oven for 45 mins. When cooked, the bottom will sound hollow when you tap it with your finger. Remove from oven, let cool on a bread rack. Slice and serve.

For this recipe, use Intaba Rooibos. To make it easier, we converted the metric measurements. However, if you can use the metric measurement, it is best to do so. The conversions are off a bit.

100 ml (a little over 3 ounces) strong Intaba Rooibos tea (use 1 tea bag)
115 g soft butter or margarine (4 ounces)
170 g castor sugar (6 ounces)
280 g cake flour (a little over 2 cups)
10 ml baking powder (2 teaspoons)
3 eggs, beaten

1. Preheat oven to 180 °C (350 F)
2. Rub butter or margarine into dry ingredients until mixture resembles fine bread crumbs
3. Add eggs and Rooibos tea. Mix well
4. Place paper cups in a muffin pan and spoon batter into each. Bake in center of oven for 25 – 30 minutes
5. Turn out and allow to cool
6. Decorate with soft icing

Now, enjoy and have with a cup of Intaba Bushbabies, herbal tea for the kids.

Recipe makes about 8 scones.

Ingredients:
8 oz/225g plain flour
pinch salt
1 rounded tsp baking powder
1 1/2 to 2 oz/40-50g butter or margarine
about 1/4 pt/150 ml milk
a little beaten egg or milk to glaze (optional)

Method:
Preheat a very hot oven, 450°F or 230°C.

Sift dry ingredients in a mixing bowl, cut in butter (in small chunks) and rub in mixture until consistency is of fine breadcrumbs. Make a well in the center, then add enough milk to make a soft dough, just firm enough to handle. Turn out onto a floured worktop and knead lightly into shape, roll or pat out to about an inch and stamp out rounds with a floured 1 1/2 inch to 2inch cutter, or cut into squares or triangles with a sharp knife.

Lay scones on a floured baking sheet, glaze with a little egg or milk if you like and bake in the preheated oven for about 7-10 minutes, until brown and well-risen.

Cool on a wire rack and serve, while still warm, with jam and whipped or clotted cream. Scones that have cooled completely should be warmed gently before serving.

Recipe courtesy of Barry’s Tea.

Ingredients:

8 fl.oz. (200ml) strong Barry’s Tea
6 oz (175g) brown sugar
1lb (450g) mixed, dried fruit
1 egg (lightly beaten)
9 oz. (250g) plain flour
1/2 level teaspoon breadsoda

Method:
Put tea, sugar and dried fruit in a bowl, cover and leave to soak overnight.
Grease a 2lb loaf tin.
Add the lightly beaten egg to the fruit mixture.
Sieve the flour and breadsoda together and fold into the mixture.
Turn into the prepared tin and bake for 1 1/2- 1 3/4 hours at 350oF (180oC) or Mark 4.
Cool on a wire tray and server sliced with butter.

Recipe courtesy of Barry’s.

]]> http://blog.teadog.com/2008/06/06/tea-recipe-irish-tea-brack/feed/ 0 http://blog.teadog.com/2008/05/21/kusmi-tea-recipe-for-iced-tea-with-fruit/ http://blog.teadog.com/2008/05/21/kusmi-tea-recipe-for-iced-tea-with-fruit/#comments Wed, 21 May 2008 15:02:28 +0000 teadog.com http://teadog.wordpress.com/?p=52

Recipe courtesy of Kusmi Tea.

Now that summer is here and it is starting to get hot, try this citrus intensive iced tea.

Iced tea with Caribbean fruit
For 4-6 people

Preparation time : 15 minutes, the day before

Ingredients
* 1 ½ litres of spring water
* 200 grams of brown caster sugar (about 1.5 cups)
* 2 untreated lemons
* 1 untreated lime
* 4 untreated oranges
* 1 untreated pomelo (substitute is a grapefruit)
* 4 cloves
* ¼ teaspoon of mixed spice
* 1 pinch of nutmeg
* 2 tablespoons of black tea (use you favorite Kusmi Tea

Method
Carefully wash the pieces of fruit, then wipe them dry.
Cut them into thin slices without peeling them.
Put them in a bowl with the cloves, mixed spice and nutmeg. Sprinkle with sugar.
Heat the water to 85°C and pour in the tea; leave to infuse for 3 – 4 minutes then pour the hot tea over the fruit.
Leave to soak overnight at room temperature.
Before serving, pass through a sieve, squeezing the fruit to extract all the juice.
Serve chilled, decorated with rings of lime, orange or pineapple.

To begin, gather the follow ingredients:

3 teaspoons of cocoa
3 cups of milk
3 cups of English Breakfast tea
6 sugar lumps

First, set aside about 1 cup of cold milk and heat the rest of the milk. Gradually blend the cocoa into the cold milk and add to the boiling milk. Next, beat the mixture with a whisk. Then, make the english breakfast tea, sweeten, leave to cool. Finally, mix the two preparations together and serve with ice cubes. Recipes makes 6 cups of chocolate tea.

Kusmi tea was founded in 1867 in St. Petersburg, Russia, by P.M. Kousmichoff. The tea house supplied tea to the Russian czars and their courts. After the Russian revolution in 1917, the tea house moved to France. Since then, Kousmichoff has been carrying on the same activity to offer connoisseurs and gourmets subtle flavorings as well as the highest traditional quality blends.

We tried this recipe and it works well. Make sure to start with a quality tea such as Taylors English Breakfast.