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Tea Time…your voyage to Past, present and Future….
Ahhhh Tea… A steaming cup of tea, not only refreshes you but also relaxes
your body and spirit. As William Gladstone so rightly commented;
“If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are exhausted, it will calm you.”
This multifaceted product is such an essential part of the lives of millions around the globe, that life almost seems incomplete without it. Tea time is celebrated in one form or other, around the globe. It is a time when one forgets about the daily tensions of life and sits back and relaxes. It is a time of sharing light moments and stories, thinking of good old times and weaving dreams of a bright future to come. Each cup of tea represents an imaginary voyage.
As Faith Greenbowl rightly puts it; |
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“Steam rises from a cup of tea
and we are wrapped in history,
inhaling ancient times and lands,
comfort of ages in our hands.” |
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| Here is what some other people had to say about Tea: |
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Afternoon Tea
by: Marianna Arolin
My copper kettle
whistles merrily
and signals that
it is time for tea.
The fine china cups
are filled with the brew.
There's lemon and sugar
and sweet cream, too.
But, best of all
there's friendship, between you and me.
As we lovingly share
our afternoon tea.
The Tea Party
Author Unknown
I had a little tea party
This afternoon at three.
'Twas very small-
Three guest in all-
Just I, myself and me.
Myself ate all the sandwiches,
While I drank up the tea;
'Twas also I who ate the pie
And passed the cake to me.
Sending you Tea
by: Susan Young
I'm sending you love and tea,
To warm your winter's day.
Think of me as you pour your cup
and all the good things we would say.
If we could be together now
Instead of miles apart,
We'd sip our teas and memories,
The sweet warmth fills the heart.
I wish we could sit down together,
And have a cup of tea,
But since we can't
When you have this one,
I hope you'll think of me. |
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MASALA CHAI
Ingredients:
14 cardamom pods
4 1/2 cups water
1 1/2 cups milk
3 (3-inch) sticks of cinnamon, broken into pieces
6 whole cloves
2 tablespoons Tetley Tea, any kind
Sugar to sweeten as desired
Method:
Using the flat side of a large knife, crush cardamom pods to expose seeds.
In a saucepan, bring water, milk, cardamom pods, cinnamon and cloves to
boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
Add tea leaves, cook for 3 minutes and remove from heat; cover and let
steep for 5 minutes. Strain and serve hot. Sweeten with sugar as desired.
Makes 6 servings
CHAI/TEA SMOOTHIE
This unique combination of Tetley tea and Ice cream, gives this smoothie a
whole new flavor.
Ingredients:
4 rounded scoops vanilla frozen yogurt or ice cream
1 cup milk
cup of prepared Tetley Tea, any kind
1/8 to _ teaspoon ground cardamom
Method:
Place frozen yogurt, milk, Nestea and cardamom in blender; cover. Blend
until smooth.
Makes 2 servings.
TEATIME SMOOTHIE |
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Ingredients:
1 cup cold strong Tetley Tea, any kind
1 cup frozen blueberries, raspberries or strawberries
1/2 cup apple juice or other 100% juice
1/4 cup plain yogurt
1 tbsp. honey
Method:
In blender or food processor combine Tetley tea, blueberries, juice, yogurt
and honey. Blend on high speed until smooth.
Serve in tall glasses with a sprig of mint.
Makes 2 servings
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MINT AND LEMON ICED TEA
Ingredients:
3 cups of boiling water
4 Tetley Gold tea bags
2 fresh mint sprigs
1 cup granulated sugar
1/4 cup lemon juice
5 cups cold water
Fresh mint and sliced lemon for garnish
Method:
Use the boiling water to brew the black tea with the mint sprigs for 5
minutes.
Strain or remove tea bags and mint.
Add sugar and lemon juice, stirring until sugar dissolves.
Stir in cold water.
Serve over ice, garnish with fresh sprigs of mint and a slice of lemon.
Makes 8 servings. |
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WARM WEATHER TEA PUNCH
Ingredients:
2 cups water
2/3 cup sugar
3 Tbsp. fresh mint
1 cup orange juice
1/2 cup lemon juice
2 cups strong Tetley Tea, any kind
1 1-liter bottle cold club soda
Flower ice cubes – see recipe below
Method:
Place water, sugar and mint in a large pan and bring mixture to a boil.
Remove from heat and let steep for 20 minutes.
Strain mixture and place in a large pitcher.
Add orange juice, lemon juice and tea to the mint water. Refrigerate to
Chill.
Just before serving, add club soda to the tea punch after you place in the
bowl. Serve in punch bowl with flowered ice cubes
Makes 6 servings.
Recipe for Flowered Ice Cubes:
Method
Fill ice-cube trays half full with water and place an edible blossom or petal
on water in each cube.
Freeze until firm.
Then fill the tray with water and freeze again.
Make sure that flowers are free of pesticides and bugs.
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STRAWBERRY ICED TEA
Ingredients:
1 pint fresh strawberries
1/2 cup granulated sugar
5 cups boiling water
5 Tetley Gold tea bags
12 ounces cold lemonade
1 quart sparkling water
Method:
Clean and trim the strawberries.
Place them in a bowl with the sugar-mix to coat and set aside.
Steep the tea bags with the boiling water for 5 minutes. Remove tea bags
and cool.
Stir the cooled tea into the strawberry mixture.
Add the lemonade.
Place in a large pitcher and chill.
Before serving stir in the sparkling water and pour over ice cubes in pretty
glasses.
Makes 12 servings.
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ALMOND VANILLA ICED TEA
Ingredients:
1/2 tsp. vanilla essence
1/2 tsp. almond essence
1/4 cup fresh lemon juice
1/2 cup sugar
1 quart of strong Tetley Tea-any kind
Method:
Combine all the ingredients and pour over ice cubes in tall glasses.
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ORANGE – MINT ICED TEA
Ingredients:
4 cups water
12 Tetley Gold tea bags
_ cup fresh mint leaves
6 oz orange juice
1 cup sugar
Method:
In a 4-quart microwave-safe container, combine the water, tea bags, and
mint. Microwave on high until water boils (6 to 8 minutes).
Let mixture stand 30 minutes. Strain.
Add orange juice and sugar. Stir.
Add enough water to make 8 cups of liquid. Refrigerate to chill.
Garnish with piece of orange of fresh mint. Serve in tall glasses. |
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LEMON TEA MUFFINS
Ingredients:
2 eggs, separated
1/2 cup butter, softened
1/2 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbsp. lemon juice
1 tsp. grated lemon peel
Topping:
1 Tbsp. sugar
1/8 tsp. cinnamon
Dash of nutmeg
Method:
In small bowl beat egg yolks until light and lemon-colored, about 3 minutes.
In large bowl, cream butter and sugar.
Fold in yolks.
Combine flour, baking powder and salt; add to creamed mixture,
alternately with lemon juice and peel, stirring until combined.
In a clean bowl, beat egg whites until stiff peaks form; fold into batter.
Fill greased or paper-lined muffin cups 2/3 full.
Combine topping ingredients and sprinkle over muffins.
Bake at 350 F degrees for 20-25 minutes or until muffins test done.
Makes 24 mini muffins or 8 large muffins
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LAVENDER TEA CAKE
Ingredients:
1 cup granulated sugar
5 tablespoons butter, softened
1/2 teaspoon vanilla essence
1 large egg
1 large egg white
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
2 tablespoons finely chopped fresh lavender leaves
Glaze:
1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract
Method:
Preheat oven to 350 F degrees.
Beat granulated sugar, butter, and vanilla at medium speed until well-
blended.
Add egg and egg white, one at a time, beating well after each addition.
Carefully measure the flour and sift it. Combine the flour with the baking
powder, baking sodas, and salt; stir well. Sift again.
Add flour mixture to sugar mixture alternately with yogurt, beginning and
ending with flour mixture.
Stir in lavender. Pour the batter into an 8-inch loaf pan coated with oil.
Bake at 350 degrees for about 1 hour or until a wooden pick inserted in
the center comes out clean.
To prepare glaze, combine powdered sugar and remaining ingredients.
Spread on the warm cake. Cool in pan 20 minutes on a wire rack before
removing from the pan. To serve slice thinly and present on a pretty
platter. |
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ORANGE ALMOND CAKE
Ingredients:
2 large oranges
6 eggs
1 1/2 cups ground almonds, divided
1/4 tsp. salt
1 cup sugar
1/2 tsp. ground cinnamon
1 tsp. baking powder
Orange slices for garnish
Method:
Wash the oranges and boil them whole in water, enough to cover the
oranges completely, for 30 minutes.
Drain and allow to cool. Cut into quarters and remove any seeds. Place in
a blender or processor and chop until it's like a rough puree.
Beat the eggs in a bowl until thick and add the orange puree, ground
almonds, salt, sugar, cinnamon, and baking powder.
Mix well and pour into a deep greased and floured 9 inch cake pan. Bake in
a preheated 400 F degree oven for 45 minutes or longer, until the center of
the cake is set.
Remove the pan to a cooling rack and allow cooling before turning out onto
a serving dish.
Serve garnished with orange slices. You can dust with confectioners' sugar
or use a glaze.
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SPICE TEA CAKE
Ingredients:
1 1/8 cups sugar
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. lemon zest
1/2 tsp. orange zest
1 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch each of grounds cloves and nutmeg
1/2 cup chopped peanuts
3/8 cup of strong Tetley Tea, any kind
1/3 cup oil
1/2 cup honey
1/2 cup buttermilk
1 large egg
Method:
Preheat oven to 350 F degrees.
Sift the dry ingredients into a bowl.
Mix the wet ingredients in another bowl.
Add the wet mixture to the dry mixture and stir in nuts.
Pour into well greased bread pan (8x4x4).
Bake for an hour until center of cake tests done with a toothpick.
Sprinkle with sifted confectioners' sugar or glaze.
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COCONUT POUND CAKE
Ingredients:
2 cups granulated sugar
1 cup butter, unsalted is best
5 large eggs
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 cup milk
3 1/2 ounces flaked coconut
1 tsp. coconut extract
Glaze:
1 cup granulated sugar
1/2 cup water
1 tsp. coconut essence
Method:
Preheat oven to 350 F degrees.
Butter and flour a 10 inch tube or Bundt pan.
In a large bowl cream together the sugar and the butter. Fold in the eggs one
at a time, mixing well after each one.
In another bowl, sift the flour and the baking powder, and then mix in the
coconut and the extract.
Beat this into the creamed mixture and mix well.
Pour the batter into the prepared pan.
Bake for 1 hour until it tests done. Cool on wire rack for 5 minutes then
transfer to a platter.
Mix together the glaze ingredients into a small pan. Boil for one minute and
pour over the warm cake. |
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CREAM CHEESE POUND CAKE
Ingredients:
1 1/2 cups butter
1 (8 ounce- 250 gm) package Philadelphia cream cheese
3 cups granulated sugar
1 tablespoon vanilla essence
1 teaspoon almond essence
6 large eggs
3 cups flour
Method:
Preheat oven to 325 F degrees.
Grease one 10 inch tube or Bundt pan.
Cream together the butter, cream cheese, and sugar until light and fluffy.
Stir in the essences.
Add the flour and the eggs alternately, beginning and ending with the flour.
Pour batter into the prepared pan. Bake at 325 F for 1 hour and 15 minutes
or until a toothpick inserted in the center comes out clean.
NOTE: This cake is rich, so you don't really need to glaze it, but the glaze
used in Coconut pound Recipe will work nicely replaced with almond
essence or simply sprinkle the cake with confectioners' sugar. |
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TEA SCONES
Ingredients:
1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy cream
2 teaspoons finely shredded lemon zest (optional)
1/2 cup dried cranberries or raisins (optional)
Method:
Preheat oven to 375 F.
Mix together the flour, sugar, baking powder, and salt.
Make a well in the center and pour in the cream and lemon peel.
Stir together until crumbly then use your hands to gently knead the dough
into a ball.
Place ball onto floured surface and either roll out or pat the dough into a
circle (7 1/2" around). Cut the dough like pizza into 6 - 8 wedges.
Place scones 1" apart on an un greased cookie sheet. Lightly brush scones
with additional cream and sprinkle with sugar if you like.
Bake about 18 minutes or until scones are golden brown. Serve warm. |
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CHICKEN AND CREAM CHEESE SANDWICHES
Ingredients:
8 oz – 250 gm Philadelphia Cream Cheese (softened)
1/2 c. Mayonnaise
1 cup boiled chicken (finely chopped)
1 tbs. Chopped green onion1/8 tsp. Pepper
1 cup toasted slivered almonds
Method:
Mix all ingredients, except Mayonnaise until well combined.
Spread half of the bread with a thin coating of mayonnaise.
Spread the other bread with the cream cheese mixture. To make each
sandwich, cut off crusts, and cut into three parallel sections, or four
triangles.
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CHEESY CHICKEN BITES
Ingredients:
1 pkg. (8 oz – 250 gm.) Philadelphia cream cheese, softened
1/8 tsp. black pepper
1/2 cup cooked, finely chopped chicken
2 tbs. finely chopped onion
1 Pkg. Puff pastry
1/4 c. cheddar cheese
Method:
Preheat oven to 350° F.
Combine all ingredients in a medium sized bowl.
Separate and roll out puff pastry into two rectangles.
Spread cream cheese mixture on each rectangle and roll it up like a
cinnamon roll, starting at the longest side, and then seal the edge.
Cut each roll into 16 slices. I start by cutting it in half, then each piece in
half again and then again and then one last time. This should give you
sixteen even pieces.
Place the slices cut side down on a cookie sheet. Bake them for 15 minutes
or until golden brown. Serve warm.
Makes 32 appetizers.
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DRIED FRUIT SCONES
Ingredients:
1/2 cup. Butter (cold)
2 1/2 cup. Flour
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Orange zest
1/2 c. Currants (or raisins, dried cranberries, dried blueberries)
1/3 c. Honey
1/2 c. Sour cream
1 Egg, beaten
1 Egg white (optional)
Method:
Preheat oven to 375° F.
In a large bowl combine flour, soda, baking powder, salt and orange zest.
Using a pastry blender, cut in butter until it forms small pea sized clumps.
Alternately, just chop butter into small pieces.
Add the currants or raisins.
In another bowl, combine honey, sour cream, and lightly beaten egg with
whisk. Stir honey mixture into dry ingredients and mix to form soft dough.
Add more flour if necessary. Knead dough on a floured board 10 times.
Shape dough into an 8" square. Cut into 4 pieces then into triangles.
Brush with egg white using pastry brush. Bake 10 to 20 minutes, or until
golden brown.
Serve with Devonshire cream and strawberry jam. (see recipe below)
Easy Devonshire Cream
Ingredients:
1 c. Heavy whipping cream
1/2 tsp. Cream of tartar
1/2 c. Powdered sugar
1 tsp. Vanilla essence (or vanilla powder)
Beat all ingredients until stiff. Refrigerate and serve with scones and jam.
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ORANGE CREAM CHEESE COOKIES
Ingredients:
1/2 cup Butter
1/2 cup Sugar
1 1/2 oz. Philadelphia Cream cheese
1 Egg yolk
1 tsp. Vanilla essence
1 tbs. Frozen orange juice
Zest of one orange
1 1/2 cup Sifted flour
1/4 tsp. Salt
1/2 tsp. Baking powder
Method:
Preheat oven 350° F degrees.
In a medium bowl, beat butter and sugar until creamy. Beat in Philadelphia
cream cheese and egg yolk.
Add vanilla, orange juice and orange zest.
Sift together flour, salt and baking powder; fold it into mixture.
Chill the dough for one hour.
Drop by teaspoonfuls onto a cookie sheet and bake for 8 to 10 minutes. |
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