A classic indulgence that never goes out of season through muggy afternoons or chilly evenings, this no-churn ice cream recipe
Halloween is just around the corner, and you know what that means! Plenty of sugar loads and free treats. If you
As the Mid-Autumn Festival rolls around, we once again gather to indulge the infamous seasonal treat – mooncakes. Also known
The prospect of travelling to a remote tropic might be in limbo indefinitely but there is one thing that we are certain about – we are in need of a good summer drink. Here’s a delightfully easy and refreshing one that you can enjoy while you pretend you’re idling on a sun-chair in Bali (zoom background not included). Ingredients Cocktail 2 Foveo Hawaiian Punch teabags 100ml hot water 300ml tonic water, chilled 200ml gin, chilled 1 cup ice cubes 1 1/2 tbsp honey 1/2 lemon Garnish 1/2 lime 4 candied ginger 2 cocktail picks Method Steep teabags in hot water for 20 minutes. Squeeze juice from lemon. Remove teabags then add honey and lemon juice. Stir well. Skewer the candied ginger gently onto cocktail picks and set aside. Fill glasses with ice and pour gin equally into glasses. Top the glasses with tea mixture then tonic water. Stir gently to combine. Garnish with cocktail picks and lime wedges. Serve and
If there is one staple in team teapasar’s kitchen, it would be this light and delicious broth – especially on lazier days when we just want a quick fix for our hunger pangs. Plus, it has all the flavorful nutrients that we need from Infusion-de-vie’s Restore tea and whatever greens we can find in the fridge to nourish ourselves. It gets in natural sweetness from the apple and soothing taste from the tea blend, which feels like spring with every sip. Ingredients 2 Infusion-de-vie Restore teabags 1 cup vegetable broth 2 1/2 cups hot water 1 small apple 1tbsp minced ginger 2 tsp sesame oil 200g assorted mushrooms 4 stalks kailan 1 lotus root 1 carrot salt and pepper, to taste alfafa sprouts, for garnish Method Empty contents of teabag and steep in hot water. Set aside for later use. Give the kailan and mushrooms a quick rinse (do not slice them). Slice apple, carrot and lotus root. Set aside.