Nothing is as mouthwatering as this Petit Hojicha Bundt Cake with a moist buttermilk interior beneath a delectable crust, coated generously in Steeped Hojicha Icing. This special recipe is the icing on the cake as we celebrate the easing of the circuit breaker. Our first Bon-appe-tea collaboration stars Chef Tan Wei Shan (@weishantan @mixsenseprivatedining) – who has staged in various prestigious Michelin star restaurants, including Les Amis Restaurant. We hope to inspire new stay-at-home masterchefs in this new series to learn from the best and test their newly acquired culinary prowess. Ingredients (Steeped Hojicha Icing) Icing sugar, 125g Milk, 40g teapasar Collection, Summer 2019 Harvest Organic Hojicha, 10g Ingredients (Petit Hojicha Bundt Cake) Baking powder, 1/2 tsp Baking soda, 1/2 tsp Plain flour, 450g Salt, 1 tsp Vegetable oil, 115g Butter, melted 100g Eggs, 2 Sugar, 245g Plain yogurt or buttermilk, 250g Vanilla extract, 2 tsp teapasar Collection, Summer 2019 Harvest Organic Hojicha, 15g Instructions (Steeped Hojicha Icing) In a
This is an easy recipe for the beginner home chef looking to add something new to their cooking routine – simply soak red potatoes in brewed tea and then give them a toss with aromatic herbs and spices of your choice. In this case, we used ginger and the traditional Chinese five-spice powder for the Asian palate. Ingredients 1/4 cup black tea leaves 2 pounds small red new potatoes 2 tablespoons of salt 2 tablespoons salted butter 4 slices fresh ginger 2 teaspoons Chinese five-spice powder 1 tablespoon mustard Juice from 1 large lemon 4 spring onions, thinly sliced Instructions Bring water to a rolling boil in a medium-size saucepan over medium-high heat. Turn off the heat and steep tea leaves for 3 minutes. Strain and return the tea water to the pan. Prepare and skin the potatoes well under running water. Place them in the tea water with 2 tablespoons of salt and bring the tea-water back to a
Toast to TGIF – or any time of the week, really – from home with this easy teatail recipe. It’s a tangy cocktail with the nutritional benefits of a green apple smoothie, so you can get inebriated guilt-free. Ingredients 1 bag of green tea. We recommend Chill Tea Tokyo’s Midori Sencha, click here to shop. 1 large green apple 1 cup of ice ½ cup of water 1 shot of vodka 1 teaspoon freshly squeezed lemon juice Garnish: 1 tablespoon of black sugar Instructions Heat 1/2 cups of the water to a near boil. Add the teabag/loose tea leaves and let them steep for 3 – 5 minutes. Remove the teabag/loose leave and pour the tea into a blender with green apple slices, lemon juice, and ice to blend. Rim a glass with the sugar. Fill with ice. In the glass pour 1 shot of vodka, 1/2 cup of cider, and fill with the blend. Garnish with apple and serve.
When we are craving for a warm cozy meal to soothe our soul and body, this is the recipe we turn to. It is an easy recipe made up with a few simple ingredients – including Green tea, the grassy elixir that has a good dose of antioxidants and gives this delicious zucchini noodle soup an extra punch of goodness. Ingredients 1 egg white 1-1/2 cups water 2 green tea bags. We recommend Brew Me’s Organic Bali Green Tea. Click here to shop. 1 teaspoon sesame oil 1/2 teaspoon minced ginger 2 cup vegetable broth 1/2 cup small-diced tau kua 1 tablespoon white miso paste for that umami flavour 1/3 cup chopped scallions 1 teaspoon soy sauce 1-1/2 medium zucchinis (made into noodles with a spiralizer, blade C) Pepper, to taste Instructions In a medium pot, boil the water. Once boiling, remove from heat and steep in the green tea for 3 to 4 minutes, and
This famous Zhejiang cuisine – hailing back to the Qing Dynasty – will please the most discerning palate and appetite. Ostensibly simple, the fresh crispiness of the prawns is underscored with the green fragrance and finish of Longjing (Dragon Well) tea. Ingredients 350g raw peeled shrimp or raw king prawns 7g loose Longjing (Dragon Well) tea leaves. Click here to shop our recommended blend. 1 egg white 1 tbsp cooking oil 2 tsp cornflour 1 tsp salt 1 tsp Huatiao cooking wine Instructions Prepare the prawns and remove their innards. With the dexterity of a skillful surgeon, make a small incision on the back of the prawns and use a toothpick to pry out its dark vein. Massage the raw prawns in egg white, corn starch, a pinch of salt, and a dose of salad oil so that the prawns will not stick together during the stir-fry process. Cover and refrigerate for an hour. Infuse your tea leaves with 100ml