clementine cake

From this original recipe by Nigella Lawson.

Ingredients
4-5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons or 225g sugar
2 and one-third cups or 250g ground almonds
1 heaping teaspoon baking powder

Method
Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in the food processor. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375ºF. (190ºC) Butter and line an 8-inch (21 cm) spring form pan. 

Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. It is better a day after it's made.

The Switch Up by Naszreen Gibson for the tea tasting: As the cake comes out of the oven, add on fruity mincemeat. 

Fruity Mincemeat:
1 jar of Mincemeat (shop bought)
1 cup of currants
¾ cup golden raisins
¾ cup orange marmalade (Crosse & Blackwell)
¼ cup of Cointreau and an extra splash (you may use Triple Sec)
Let steep for 30 minutes at least. 

Spread a thin layer over the hot cake and let it cool. It allows the juices to seep into the cake. Refrigerate.

Whip cream and spread over mincemeat (and cake) – about ½ thick. Refrigerate.

When the cream is cold, make chocolate ganache . (Please see this link for recipe.)
 Add 1 full tablespoon of TRWT Arabian Nights tea (minus jasmine petals and cardamom pods.) and 1/8 tsp ground cardamom to the ganache.
Mix well and cool to room temperature. Gently pour over whipped cream. Refrigerate till ready to serve. 

Enjoy!

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Magical Motown Cupcakes

Ingredients
1 cup plus 1 tablespoon or 250g butter, softened
2½ cups or 560g caster sugar
1 Tablespoon essence of vanilla
3 cups or 375g self-raising flour
6 large eggs
½ cup or 120ml half & half (Half cream/half milk)
½ cup or 120ml steeped TRWT MAGICAL MOTOWN TEA (3 level tablespoons tea steeped in 1 cup of just boiled water)

Method
Preheat oven to 350°F or 180°C. 

Beat butter, sugar, and vanilla until smooth and pale. Add half the self-raising flour and 3 eggs. Once well combined, add remaining flour and eggs. Make up one cup of liquid with steeped tea and half & half. Add to batter.

Pour into cupcake molds, leaving space for the cakes to rise.  Approximately 15 – 20 minutes of baking. Leave to cool on a cooling tray. Place cool cakes back in the cup cake tray, to prevent mess when adding caramel.

Topping
6 Apples (Granny Smith, Pink Ladies) – cut into wedges
1½ cups or 355ml apple juice (Simply Apple)
¾ cup or 180ml TRWT MAGICAL MOTOWN TEA – brewed (previously)
¼ cup or 56g sugar
2 teaspoons rose water
1¼ Tablespoons corn flour mixed in a little apple juice.
3 Tablespoons - Organic Extra Virgin coconut oil
1 Tablespoon butter

Method
Sauté apple wedges (in 3 batches) until golden, but firm. Place on kitchen paper towel to absorb excess oil. Later spread on a cookie sheet.

Heat tea, sugar, apple juice, rosewater, and corn flour, stirring so the syrup does not get lumpy. As it thickens add butter. Cool slightly, and pour over apple wedges.

Caramel – 4 parts sugar to 2 parts water. Place on high heat. DO NOT STIR. When the edges start going golden, turn off fire. Due to the heat, the sugar continues to caramelize. 

To Assemble
Place 2 – 3 wedges on the cupcakes. Pour the caramelized sugar with a spoon, at random, zigzag, to create an effortless pattern. Do not refrigerate after the pouring caramel. The cakes can be made a day ahead, but assembly is best done on the day. 

Enjoy!

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Orange Green Tea Cupcakes

Green Tea Cupcakes.jpg

 

Ingredients
1 cup plus 1 tablespoon or 250g butter, softened
2½ cups or 560g caster sugar
1-Tablespoon Orange Blossom water
3 cups or 375g self-raising flour
6 large eggs
½ cup or 120ml half & half (half cream/half milk)
½ cup or 120ml steeped TRWT Hermes Orange green tea (3 level tablespoons of hot water, not boiling – instead cool just boiled water for 1-2 minutes before pouring onto green tea)
1 – Tablespoon of grated orange zest
¾ cup  or 180ml fresh squeezed orange juice
2 generous pinches nutmeg (fresh grated)
Cashew nuts – roasted, unsalted

Ganache
1 packet (16 oz or 450g) Tollhouse dark chocolate morsels melted & mixed with the following:
2-Tablespoons of Hermes Orange steeped tea
½ cup or 120ml heavy cream
1 pinch of nutmeg (fresh grated)

Method
Preheat oven to 350ºF or 180°C.

Beat butter, sugar, nutmeg, orange zest & orange blossom water until it is smooth and pale. Add half the self-raising flour and 3 eggs. Once well combined add remaining flour and eggs. Add steeped tea and half & half.

Pour into cupcake molds, leaving space for the cakes to rise.  Approximately 15 minutes of baking.

Cool for five minutes once out of the oven. Drizzle a teaspoon of orange juice onto the cakes.

Spread chocolate ganache on cakes. Decorate with cashew nuts. 
Enjoy!

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Chocolate Raspberry Green Tea Cupcakes

Raspberry Green Tea Cupcakes.jpg

INGREDIENTS
2 cups or 480ml hot water steeped with 3 level tablespoons of The Rendezvous With Tea’s Bohemian Raspberry Green Tea (steeping time: 30 minutes)
3 cups or 600g sugar
1 cup plus 1 tablespoon or 250g butter, chopped
1/3 cup  or 35g cocoa powder, sifted
1 teaspoon bicarbonate of soda or baking soda, sifted
3 cups or 375g self-raising flour
4 eggs, beaten lightly

METHOD
Preheat oven to moderate. (350°F or 180°C) 
Combine the 2 cups of raspberry tea, sugar, butter, sifted cocoa powder in a medium saucepan; stir over heat, without boiling, until sugar dissolves. Transfer mixture to large bowl; cool to room temperature.
Add flour, eggs & soda; beat with electric mixer until mixture is smooth. Pour mixture into cup cake molds, (leaving quarter of an inch at the top to allow for cake to rise). Place an inverted raspberry in the centre of each cupcake (to be later filled with ganache) before baking.
Bake cakes in moderate oven, about 15 - 20 minutes. Cool for 10 minutes & turn onto wire rack; Spread cooled cakes with chocolate ganache making sure to fill the inverted raspberry. (please see link to recipe). Top with another fresh raspberry. Enjoy!

The idea for tea substitution is with thanks to my friend and food blogger Stacy Rushton from Food Lust People Love. The idea of cupcakes, instead of a cake is with thanks to Chef Lee Jamaldeen with whom I had discussed the menu at great length. 

Links to the original recipes: Ganache Topped Chocolate Cake and Family Chocolate Cake

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Almond Lavender Green Tea Cupcakes 

Almond cupcakes2.JPG

INGREDIENTS
3/4 cup or 180ml hot water steeped with 3 level tablespoons of The Rendezvous With Tea’s Lavender Butterfly Green Tea (steeping time: 30 minutes)
1 level tablespoon Tibetan wild lavender
2 cups or 400g sugar
1 cup plus 1 tablespoon or 250g butter, chopped
1/2 cup or 50g almond meal (powder) 
1/2 teaspoon almond essence or extract
1 teaspoon bicarbonate of soda or baking soda, sifted
1 1/2 cups or 190g self-raising flour
6 eggs, beaten lightly
¼ cup whipping cream, 
Confectioner’s sugar
Sliced almonds
Extra Tibetan wild lavender

METHOD
Preheat oven to moderate (350°f)
Mix sugar, butter, and almond essence until creamy. Add ½ the flour/almond meal and eggs; mix well, add the remainder flour/almond meal, wild lavender and eggs. Combine cooled steeped tea/lavender (350°f) and cream to make up 1 cup of liquid. Add to cake batter. Add bicarbonate of soda. Mix well. 

Pour mixture into cup cake molds, (leaving quarter of an inch at the top to allow for cake to rise). 
Bake in moderate oven, about 15 - 20 minutes. Cool for 10 minutes & turn onto wire rack. When cool, sprinkle confectioner’s sugar, extra wild lavender and sliced almonds. Enjoy!

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Traffic Light Sandwiches

INGREDIENTS
Fresh carrots – boiled, cooled, pureed
Canned or fresh beets – boiled, cooled, pureed
Cucumber (small) – finely sliced, lightly salted to take out water.
Butter
Cream cheese
Bread – white

METHOD
In separate bowls mix carrots & butter, and beets & butter.
Soften cream cheese. Assemble in layers (see picture)– total of 4 slices
of bread. Cut crusts and into finger sandwiches or squares or triangles. (Perfect for children’s tea parties.) Enjoy!

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EGGPLANT QUICHE

  INGREDIENTS PASTRY: I used Marie Callender pastry shells from Kroger. Bake blind for approx. 10 mins at 350ºF. Line cooled shells with slices of strong Cheddar cheese. Place a layer of roasted eggplant (brush slices with olive oil and a herb seasoning, pepper, salt. Roast until soft). CUSTARD: 3 large eggs, 1 ½ cups half & half 2/3 cup strong Cheddar cheese – grated ½ teaspoon Dijon mustard Nutmeg (freshly grated, fine) to taste Salt & pepper to taste. Parsley – fine chopped METHOD Whisk eggs, add the rest of the ingredients, and mix well. Pour into prepared pie shell, and bake at 325ºF until just barely set for a silky luscious quiche. Egg custard will continue to cook once out of the oven. Eat hot or cold. Sprinkle with chopped parsley. Enjoy!  

INGREDIENTS
PASTRY: I used Marie Callender pastry shells from Kroger. Bake blind for approx. 10 mins at 350ºF. Line cooled shells with slices of strong Cheddar cheese. Place a layer of roasted eggplant (brush slices with olive oil and a herb seasoning, pepper, salt. Roast until soft).

CUSTARD: 3 large eggs,
1 ½ cups half & half
2/3 cup strong Cheddar cheese – grated
½ teaspoon Dijon mustard
Nutmeg (freshly grated, fine) to taste
Salt & pepper to taste.
Parsley – fine chopped

METHOD
Whisk eggs, add the rest of the ingredients, and mix well. Pour into prepared pie shell, and bake at 325ºF until just barely set for a silky luscious quiche. Egg custard will continue to cook once out of the oven. Eat hot or cold. Sprinkle with chopped parsley. Enjoy!

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1600 Pennsylvania cupcakes


INGREDIENTS
250g (8.8 oz.) butter
2 1/2 cups sugar
6 eggs
3 cups self raising flour
1/2 cup half and half
1/2 cup 1600 Pennsylvania (brewed with 1 heaped tablespoon of tea to 3/4 water boiled, cooled for 6 minutes, steeped for 6-8 mins) 
Raspberries (fresh or frozen)

METHOD
Preheat oven to 340ºF. 
Mix butter & sugar - about 3 mins until light and smooth. Add eggs and flour (in 2 batches). Add milk and brewed tea gradually, and mix on medium speed, so mixture does not curdle. 
Pour into cupcake molds, insert raspberry and bake for approx. 15-20 mins until the cake is just set. The surface must be pale in colour. Cool.
Make white chocolate ganache (in a previous recipe on TRWT FB). Pour over cakes and garnish with fresh cherry, blueberries and a sprinkle of rose petals. Enjoy!

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pumpkin chai cupcakes

Preheat oven to 350º, butter and flour cup cake pan.

INGREDIENTS
2 sticks butter (8 ozs)
2-½ cups sugar
3-½ cups self-raising flour
4 jumbo organic eggs (from 3 chicks and a coop)
¾ tsp bicarbonate of soda
1 Tbs essence of vanilla
½ tsp cinnamon powder
½ tsp allspice powder
1/8 tsp nutmeg, grated
1 x 15 oz. can pumpkin puree
3 (full) Tbs Pumpkin Chai tea & ½ inch piece of bruised ginger in ¾ cup hot water & brewed for 5 mins.
½ cup half & half

METHOD
Cream butter and sugar; add vanilla, spices, & half the flour and 2 eggs, mix well. Add remaining flour and eggs. Mix. Add pumpkin puree. Mix. Add ½ cup half & half, and ½ cup made chai tea. Add bicarb of soda. Mix well. Pour into cup cake molds, up to ¾ mark. Bake for 20-25 mins or until a toothpick comes out clean. Cool on wire tray.

TOPPING
INGREDIENTS
½ cup white chocolate chips melted in ¼ cup half & half. Cool.
8 ozs. Greek cream cheese & Greek yoghurt (Kroger’s)
1 pinch each of cinnamon, allspice, nutmeg
2 Tbs Pumpkin Puree
1 tsp Chai Matcha

METHOD
Mix first 3 ingredients together
(Separate ½ cup, and add chai match for top)
Add pumpkin puree to remaining white chocolate/cream/yoghurt mixture.
Decorate cake with pumpkin mixture
Add a small dollop of Matcha mixture on top (see picture)
Enjoy!

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Rose green tea almond cake 

INGREDIENTS
1 1/2 cups hot water
3 cups sugar
250g butter


Mix above ingredients - cool
ADD: 
1 cup almond meal
2 cups self-raising flour
5 large eggs - lightly beaten
1 1/2 tsps essence of rose
1 Tblsn (pulverized) rose petals & green tea sencha

METHOD
Mix well.
Spoon into cup cake molds
Bake for 15 mins at 340-350 F, or when toothpick comes out clean. Cool.
Decorate with (milk or white) chocolate ganache and/or caramel & sprinkle with rose petals. Enjoy!

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arugula and eggplant quiche with lapsang souchong

The eggplant quiche (posted earlier) was requested again for the last tea tasting on Wednesday (9 Sept). I decided to switch it up!
Thank you to my friend, Stacy, for suggesting adding Lapsang Souchong! Here goes...


PASTRY
Short crust pastry shell baked blind for approx. 10 mins at 350ºF.
Line cooled shells with slices of strong Cheddar cheese. Place slices of *roasted eggplant, and arugula. 


CUSTARD
3 large eggs
½ cup half & half
½ cup heavy cream
½ cup Lapsang Souchong (1 tablespoon brewed in 2/3 cup hot water, and cooled)
2/3-cup strong Cheddar cheese – grated
Nutmeg - freshly fine grated, to taste
Arugula leaves
Salt & pepper to taste
Additional slices of strong Cheddar to line pie shell


METHOD
*Brush slices of eggplant with olive oil. Sprinkle with 1 tablespoon of Lapsang Souchong smoked tea (whizzed in the food processor) mixed with oregano & kosher salt. Oven roast until soft.
Whisk eggs, add remaining ingredients, & mix well. Pour custard into prepared pie shell, and bake at 325ºF until just barely set, for a silky luscious quiche. (Egg custard will continue to cook out of the oven.) Eat hot or cold with arugula/walnut salad. Enjoy!

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chicken breast lapsang souchong

INGREDIENTS
3 chicken breasts in…
Marinade (overnight preferable)
1 ½ table spoons Lapsang Souchong tea – steeped in ½ cup hot water (cool before adding chicken)
½ tsp. reduced sodium Soy sauce
Dash - Montreal steak seasoning.
½ piece - fresh ginger (bruised)


METHOD
In a sauté pan …add chicken and marinade. Braise (covered) on medium - low heat until chicken is just cooked through. Take off the fire and let cool in the braising liquid. 
Cut chicken into medallions and arrange in a small shallow dish.
Strain braising liquid, add ½ tsp cornstarch and heat through to thicken sauce. Pour over chicken medallions. Cover. Serve on crostini. Enjoy!

TEA PAIRING
Bukhial TGBOP - Assam, India
ST. Coombs FP – Dimbula, Ceylon 

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pumpkin chai tea

A perfect Autumn drink as the evenings get longer and weather turns cooler, our pumpkin chai loose tea is the perfect blend of Black Tea (Orange Pekoe), Rooibos, Cinnamon, Apple, Orange, Rosehip, Almond, Ginger, Cardamom, Clove, Nutmeg, Black/White Pepper, Candy and Hibiscus.

Chai originated in India. Chai-Wallah (makers) are recognized by their cries of “Chai, Chai” on the sidewalks and streets of India. Each Chai-Wallah has his/her own “family” recipe.

METHOD
Boil pumpkin chai tea spice blend and sugar to taste in water, add whole milk (and/or condensed milk). Strain. To latte-fy (if there is such a word), use a froth-er. 

Serve with a piece of Scottish shortbread or the biscuit (cookie) of your choice. Enjoy!

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1600 pennsylvania iced tea #1

METHOD
Bring water to the boil, cool for 6 minutes, add 1 heaped tablespoon of 1600 PENNSYLVANIA to 3/4 cup of water, steep for 6-8 mins.
Add fruit of choice, and lots of ice. Enjoy!

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1600 Pennsylvania iced tea #2

METHOD

Bring water to the boil, cool for 6 minutes, add 1 heaped tablespoon of 1600 PENNSYLVANIA to 3/4 cup of water, steep for 6-8 mins.
Add 1/2 tsp of lime rind, lime juice to taste and several mint leaves crushed. Sweeten with Michigan honey. Chill. Serve with ice and garnish of choice. Enjoy!

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1600 pennsylvania iced tea #3

METHOD

Bring water to the boil, cool for 6 minutes, add 1 heaped tablespoon of 1600 PENNSYLVANIA to 3/4 cup of water, steep for 6-8 mins. Chill. 
Serve with ice and pureed frozen fresh raspberry ice. Enjoy!

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southern belle iced tea

METHOD

Bring water to the boil, add 1 heaped teaspoon of SOUTHERN BELLE, and a little grated fresh ginger to one cup of water. Steep for 5 - 6 mins. Chill. 

Serve with pureed fresh peach ice (cubes). May also use fresh or frozen peach chunks. Garnish with a cinnamon stick. (Optional: Add peach schnapps for an added bonus). Enjoy!

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Adam's peak iced tea

METHOD

Bring water to the boil, add one ADAM’S PEAK BREAKFAST TEA pyramid sachets to one cup of water. Steep for 5 - 6 mins. Chill. 
Serve with pureed fresh kiwi ice (cube/s), and a hint of mint for a refreshing summer drink. May also use fresh kiwi chunks. Garnish with a sprig of mint. Enjoy!

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tea eggnog

Ingredients
7 eggs, yolks separated
½ cup sugar
3 ½ cups - half & half
½ cup cream
½ cup Brandy (optional)
½ cup – ‘Hark! The Herald Angels Sing…’ Tea steeped in 1 cup boiling water for 5 minutes to make 2/3 cup brewed tea.

Method
Place egg yolks, sugar, half & half, & brewed tea in a heat proof bowl over a pot of simmering water; whisk until mixture coats the back of a metal spoon (approx. 15 minutes). Remove from heat and stir in (Brandy) cream. Refrigerate.

Pour chilled eggnog to just over the ¾ mark, top with whipped cream and a sprinkling of cinnamon (or freshly grated nutmeg) powder. Enjoy!

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