or jelly (lavender and black tea in particular need to be
ixture, breast side down; drop tea bags into the liquid. Reduce
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
ith the crust mix (this recipes makes enough to fill a
Add 1 or 2 cups of dried fruit or a mixture of various types of fruit to a glass bowl.
Pour your favorite tea or a mix of teas to barely cover the fruit.
Soak all night.
Next day, grind the fruit to get a jam consistency.
Note: Add any spice or sweetner if necessary. I used Agave to sweeten mine. Enjoy.,,,.
family size tea bags and put the tea in a coffee
uck quarters in cooled infused tea for 2 hours.
Drain
To convert recipes, substitute for each cup of white flour:
Steep tea and spices 5 to 10 minutes.
Remove tea bags.
Add sugar and juices.
Serve hot.
In a tea kettle, bring water to a boil.
Meanwhile, place tea bag in a teacup.
When water is boiling hot, pour desired amount over tea bag and steep for 8-10 minutes or until desired color/flavor is reached.
Carefully remove tea bag and stir in creamer.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Place family size tea bag in a microwave safe
Bring water to a boil in a small pot. Add ginger, cloves, cinnamon stick, green cardamom, and black cardamom; simmer until flavors infuse, about 5 minutes. Add tea bags; simmer for 1 to 2 minutes. Add milk and sugar; bring back to a boil. Strain tea into mugs.
Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
Serve sliced and buttered. This loaf keeps very well for at least a week.
Cooking and prep time does not include overnight soaking of the currants.
iners.
Whisk flour, green tea powder, baking powder, and salt
Thoroughly combine all ingredients.
To serve, add 3 teaspoons of the mix per glass of hot water.
Easy to store and easy to use.
Pour boiling water over tea bags, cover and steep 5 minutes. Remove tea bags, squeezing gently.
Add sugar and lemon juice, stirring until sugar dissolves.
Stir in 3 quarts water, pineapple juice and ginger ale. Serve over ice.
Yields about 1 1/2 gallons.
For any of the flavors, boil the water in a large saucepan.
When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2 quart pitcher, then add the tea.
The tea should still warm, so the sugar or sweetener will dissolve easily.
Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line).
Chill.
Mix ingredients.
Store in clean jar.
To make hot tea, add 1 teaspoon to 1 tablespoon mix to a cup of hot water.
May be made in microwave very easy.
You may reduce sugar and add a small amount of Equal or Sweet 'N Low.