| Cook with Tea |
| POT ROAST VEAL IN JASMINE TEA
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| TROPICAL CITRUS ICED TEA |
| VANILLA TEA ICE CREAM |
| GINGER TEA ICE CREAM |
| ORCHARD TEA |
| JASMINE TEA LIQUOR |
| TEA FRUIT CUP |
| HOT SPICED AFTERNOON TEA |
| TEA PUNCH |
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POT ROAST VEAL IN JASMINE TEA
(4 - 6 servings)
1 kg. of veal
8 tea bags of Jasmine tea
2 medium sized onions (cut rough)
1 carrot cut into cubes
1/2 liter of water
1 teaspoon of margarine
salt, pepper
Boil the water in a pot, add the tea , cover the pot and let it simmer
for about 1/2 hour. Meanwhile, melt the margarine in a flat pot and
fry the onion and the carrot until the onion becomes transparent.
Take out the vegetables with a straining spoon and keep them in a
warm place. Fry the veal in the oiled pot until all sides are browned.
Return the vegetables to the pot and add half of the simmered tea
with the leaves filtered out. Cover the pot half way and slowly cook
the veal for an hour on low heat. Add the remaining tea so as to replace
the steamed liquids. Take out the meat and the vegetables and keep
cooking. Increase the heat and let half of the liquids steam before
turning the heat off. Serve the veal with the remaining sauce. We
recommended serving the veal with rice in jasmine tea. |
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TROPICAL CITRUS ICED TEA
(4-6 servings)
3 teaspoons of Pineapple flavored black tea
1 cup sugar (or to taste)
1/4 cup frozen lemonade concentrate
1/2 gallon of cold water
Pour the boiling water over the tea bags and let steep 3-5 minutes.
Remove tea bags. Add sugar, lemonade concentrate and cold water. Pour
over ice filled glasses or refrigerate. |
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VANILLA TEA ICE CREAM
(8 servings)
2.5 cups of milk
1/2 teaspoon of vanilla extract
2 teaspoons of UVA(BOP) black tea
2 eggs
6 tea spoons of sugar
1 pack of double cream (sweet)
Garnish: Strawberries, herbal leaves
Boil the milk in a pot. Turn off the heat, add the tea and allow to
simmer for 5 minutes. Meanwhile, stir the eggs with the sugar and
the vanilla extract until the color becomes lighter. Filter the milk
and squeeze the tea of its liquids. Pour the milk onto the eggs and
stir rapidly. Cook until the mix becomes thick and let it cool. Stir
the cream and add the cooled mixture. Move the mixture into molds
and freeze for at least 3 hours. Serve with fresh strawberries. |
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GINGER TEA ICE CREAM
(4-6 servings)
1 pack of double cream (sweet)
1/2 cup of sugar
5 teaspoons of UVA(BOP) black tea
2 egg yolks
2 egg whites
1/2 teaspoon ground ginger
1 teaspoon of rum extract
One day in advance boil the cream with 2 teaspoons of sugar in a pot.
Add the tea and let it simmer for about 5 minutes. Filter the cream.
Separate two yolks into a bowl and add a spoon of the cream. Stir
rapidly. Add the yolks to the bowl with the cream and continue to
stir until you get an even color. Refrigerate over night. In the morning,
take out the bowl and let it reach room temperature for about one
hour. Mix the egg whites and the remaining sugar. Mix the cream with
the ginger and rum extract and combine. Stir rapidly. Freeze for about
3 hours and serve. |
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ORCHARD TEA
(4 - 6 cups)
4 teaspoons of Apple flavored black tea
2 cups of boiling water
2 cups of natural apple juice 1
apple sliced thin Brew the tea in 2 cups of boiling water and allow
to simmer for 5 minutes. Heat the apple juice almost to the boiling
point, add the tea and allow it boil for two minutes. Pour the tea
into a cup with the slices of apple inside. Enjoy. |
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JASMINE TEA LIQUOR
1 pint of dark rum
10 bags of Jasmine tea
1 cup of sugar syrup
Steep the tea in the rum for 24 hours, and remove. Make the sugar
syrup by boiling 1 cup of sugar in 1/2 cup water (it will be VERY
thick ). When the syrup cools, add to the rum. It's ready to drink
immediately. |
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TEA FRUIT CUP
(10-12 servings)
1/4 pint of strong fresh Ceylon Tea
4 oz. sugar
2 pints of water
1/4 pint of fruit syrup (e.g. rose hip)
1/4 pint of orange squash
1/4 pint of lemon sqush
1/4 pint of pineapple squash
1 samll bottle of lemonade
12 fresh or canned cherries
2 bananas, sliced
ice
Boil the sugar and 1/4 pint water together for 5 minutes. Add the cooled tea, the rest of the water, the fruit syrup and fruit squashes. Chill and when ready to serve add the other ingredients and the ice. |
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HOT SPICED AFTERNOON TEA
(10 - 12 servings)
1 oz. Ceylon Tea
4 pints water
1/2 level tsp. whole cloves
1/2 a stick of cinnamon
4 oz. sugar
1/4 pint Orange Juice or squash
Juice of 2 lemons
Cinnamon sticks to serve
Add the spices to the water and bring to the boil. Pour onto the tea and allow to brew for 5 minutes. Stir, strain onto the sugar and stir until dissolved. Add the fruit juices. To reheat before serving (if necessary) place over a low heat-do not simmer or boil. Serve with cinnamon sticks.
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TEA PUNCH
(10-12 servings)
1/2 pint strong Ceylon Tea
6 oz. sugar
1/2 pint orange squash
4 tbsps. lemon juice 2 small bottles ginger ale
1 large bottle lemonade
1 orange, sliced
Put the hot tea in a bowl, add the sugar and stir until dissolved. Add the orange squash and lemon juice and strain. Chill. Just before serving mix in the ginger ale, lemonade and orange slices.
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