Ever thought about tea as an ingredient instead of just a drink? What if I told you that tea leaves are a great way to put a twist on your favourite recipes. They're packed with flavour and are super versatile, making them the perfect addition to desserts, meals and iced drinks. If you want to add some magic to your cooking, look no further than this blog as I present to you 3 simple recipes that use tea leaves.
Lavender and Honey Tea Sponge Cake with Lemon Icing
Serves 10
Ingredients:
10g Witches' Brew Wild Lavender and Honey Tea Leaves
240ml Whole Milk
1 tsp Vanilla Extract
220g Unsalted Butter
300g Caster Sugar
Zest of 1 Lemon
3 Eggs
300g Plain Flour
2 1/2 tsp Baking Powder
Lemon icing:
110g Unsalted Butter
2 tbsp Lemon Juice
1/2 tsp Vanilla Extract
360g Icing Sugar
Method:
1. Preheat oven to gas mark 4/180°C/160°C fan. Grease and line an 8 inch cake tin.
2. Heat the milk and vanilla extract in a saucepan and simmer for 2-3 minutes. Remove from th
e heat and add in the tea leaves. Cover the pan and allow it to cool and brew for 20 minutes. Let it brew for longer if you’d prefer a stronger flavour.
3. Use a sieve to separate the tea leaves from the liquid.
4. Sift together the flour and baking powder and set aside.
5. In a separate bowl, cream together the butter, sugar and lemon zest using a stand mixer or a handheld electric whisk until light and fluffy.
6. Add in the eggs one at a time beating well after each one is added.
7. Add in half of the flour and mix until combined before pouring in the milk. Stir in the rest of the flour.
8. Pour the batter into the prepared tin and bake for 35-45 minutes until the cake
is fully cooked.
Lemon icing method:
1. Combine the butter, lemon juice, vanilla, and icing sugar and beat until light and fluffy.
2. Once the cake has fully cooled, top it with the icing and serve.
Green Tea Pesto Pasta
Serves 4
Ingredients:
100ml Freshly-Brewed Witches' Brew Classic Green Tea
2 tbsp Pan-Toasted Pine Nuts
2 tbsp Extra-Virgin Olive Oil
1 tbsp Lemon Juice
2 Large Cloves of Fried Garlic
3/4 tsp Salt
1/8 tsp Dried Chilli Flakes
A Small Handful of Fresh Basil Leaves
70g Garden Peas
115g Canned Chickpeas
500g Pasta of Choice
1 tsp Lemon Zest
Method:
1. Add the tea, pine nuts, oil, lemon juice, garlic, salt, chilli flakes and basil leaves to a blender and puree into a smooth sauce. Add the peas and chickpeas and puree until creamy.
2. Cook the pasta according to instructions on the packaging, drain and return to the pan.
3. Add the pesto and cook while stirring over low heat until fully heated for 2 minutes.
4. Transfer to bowls. Sprinkle with lemon zest, garnish with the basil and serve.
Apple and Peach Iced Tea with Raspberries
Serves 1
Ingredients:
1 tbsp Witches' Brew Apple and Peach Tea Leaves
100ml of Boiling Water
10 Raspberries
6 Ice Cubes
Method:
1. Boil 100ml of water.
2. Add the tea leaves to a mug and add the boiling water.
3. Stir and let it brew for 3 minutes before straining out the tea leaves with a tea strainer.
4. Transfer the tea to a glass cup and add cold water to fill 3/4 of the cup.
5. Top the tea with ice and raspberries and serve with a straw.
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