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Cooking w/ Tea

175 Replies
Cofftea said

Here is a note Teadog posted on Facebook:

We have not yet used this recipe, but will let you know when we do. Recipe courtesy of Intaba Tea. Visit the official Intaba Tea site for more recipes and other interesting information. Since Intaba in a South African company, the measurements in this recipe are metric. We have tried to provide approximate measurements for a US audience, but use metric measurements if you can.

WHOLESOME BEAN SOUP

3 litres (just over 12.5 cups) of Intaba Rooibos tea (use 10 tea bags)
650 grams (23 ounces) sugar beans (also known as butter beans or lima beans)
150 grams (just over 5 ounces) bacon, diced
3 large onions, peeled and chopped
15 ml (just over 1 tablespoon) lemon pepper
200 grams (7 ounces) marrow bones
1 bay leaf

To Prepare:

1. Wash beans and soak overnight in rooibos tea
2. Sauté bacon and onions for a couple of minutes
3. Drain beans and add to onions and bacon in saucepan
4. Add rooibos tea and remaining ingredients and bring to the boil
5. Reduce heat and simmer for approximately 2 hours until beans are tender
6. Serve with wholewheat bread.

Serves about 8 to 10 people

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Janefan said

A friend made Constant Comment Spice Cake for our “Cooking with Tea” meetup and everyone loved it. Here’s the recipe from Bigelow: http://www.bigelowtea.com/recipes/dessert/constant-comment-spice-cake.aspx

It makes a mild spice cake, but everyone was shocked that there are no actual spices in it, just the tea (which is a unique Bigelow blend: cinnamon-y black tea with a hint of orange and clove). I imagine you could substitute a chai if you want more kick, or experiment with earl grey or jasmine green, etc. for a lighter flavor.

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I found a beautiful recipe for green tea cake with green tea frosting. I haven’t made it yet, but it has gotten 5 stars and two good reviews…I hope to make it soon.
http://vegweb.com/index.php?topic=24496.0

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Cofftea said

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Fried Shrimp with Longjing Tea
http://appetiteforchina.com/recipes/dragon-well-shrimp-longjing-xiaren

Strangely I had this not in Hangzhou (where Xihu Longjing is from), but in Guilin over the long weekend. They used smaller shrimps with the shell still on not shelled ones like the recipes I’ve found online so far, so it’s probably a little different.

Still, seeing a bunch of small shrimps piled on top a mound of longjing tea leaves was mouthwatering. Strangely addicting little dish! :)

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Cofftea said

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Cofftea said

I’ve always wanted to try cold fruit soup… has anyone added matcha to it?

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I thought you all would enjoy this blog post:

http://www.cupcakeproject.com/2010/05/baking-with-tea-how-to-get-flavor-of.html#more

and she also makes a jasmine tea cupcake!

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Janefan said

just in time for summer!

Earl Grey Tea Ice Cream
http://bossacafez.blogspot.com/2010/05/french-earl-grey-tea-ice-cream.html

this is just a good vanilla ice cream recipe, with tea infused in the milk beforehand. I imagine it would work well with indian-style chai, or any other robust tea that complements vanilla.

Ramallamas said

I’m making earl grey ice cream right now! I’ll let you know how it goes, it’s the Green Tea recipe from Joy of Cooking substituting earl grey tea bags.

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Cofftea said

Does anyone have a good tea infused creme brulee recipe?

MKstuder said

Sorry I missed this post. I get too busy writing to stop by sometimes. Here is a creme brulee recipe from the Tea Spot Chef. http://www.examiner.com/x-12909-Tea-Examiner~y2010m2d10-Meditative-Mind-Creme-BruleeA-Tea-Spot-Chef-Valentines-Day-Recipe

Cofftea said

I’d use a different tea, but this sounds really good!

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