TEA AND COOKING
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TEA AND COOKING
Surprisingly, the tea can not only drink, but also eat! On the basis of tea more than a dozen varieties of delicious dishes are prepared in the world today .
The use of tea in cooking - a relatively new global trend. For example, in Asia the dry tea is used as a condiment for meat, fish and venison. In China and Burma - as a seasoning, combined with garlic.
In the same Burma tea leaves are placed in a salad, for example, in Tibet are boiled soup.
Also, tea prevents spoil food, so tea extract and started to use for canning.
Cooking on the basis of tea should appeal to those who love culinary experiments and is always looking for new tastes. If you're wondering what the ordinary can be prepared using a seemingly ordinary tea, then be sure to note the following recipes:
tea jelly
(4 servings, preparation time: 30 minutes Cooling time: about 2 hours)
9 plates white gelatin
3 tsp. Black Ceylon tea
100 g of sugar
4 tbsp. tablespoons lemon juice
100 g of blue grapes
100 g strawberries
1 banana
100 g circles pineapple (canned) (fresh pineapple is not recommended, since it contained the enzyme does not allow the jelly to become dense)
4 sprigs of fresh lemon balm
100 g cream
1 hr. Spoon vanilla sugar
Pour the gelatin in a small cup of water. Put the tea leaves into a teapot and pour boiling water 0,75 l. Let the tea steep for three minutes, then pour the tea into the vessel for whipping, and then add the sugar and lemon juice. Press the gelatin and slowly add it to the hot tea, stirring constantly until it is completely dissolved. Until the liquid cools, wash the grapes, berries and cut fruit, wash well and dry lemon balm, separate from the stem leaves.
Fruits arrange on plates and sprinkle with lemon balm leaves. Carefully pour in each plate a little tea jelly begins to thicken, then, put the dish in the refrigerator until complete solidification. Fruits pour the tea mixture so that they were completely covered by it.
Before serving, whip the cream with the vanilla sugar and decorate them tea jelly.
Tea and banana bread
(cooking time: 1.5 hours, the temperature of the oven to 180 ° C)
500g ripe bananas
Well frayed bone lemon
2 tablespoons lemon
115g unsalted butter
115g sugar
1 teaspoon of tea vanilla extract (essence)
1 egg
115g flour
115g wholemeal
1 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
115 g seedless raisins
175g ripe chopped dates
25g almond flakes
1 teaspoon powdered sugar
Preheat the oven to 180 ° C, the pan before cooking go around the edges of a special paper for cooking. Peel bananas and cut them in thin slices in a bowl, add the lemon juice and mix well with a fork. Put the butter, sugar and lemon bones in a large bowl and mix well with a spoon or with a mixer, then add the vanilla tea and supplement. Add the egg mixture, whisk, gradually adding sliced bananas. Then, in a bowl, sift the flour and baking soda, salt and cinnamon in banana mixture on top, add the flakes. After beat the mixture with a spoon and a large dosypte raisins and dates.
Put the resulting mixture with a spoon on a baking sheet, sprinkle almonds on top. Bake from an hour to a half hour, until the crust will not brown. Willingness tea bread, you can check by piercing with a knife. The knife should be clean and free from impurities test. Leave the bread for 30 minutes, then remove from the oven cools. When it is cool, carefully remove the baking paper. Before feeding bread to the table, sprinkle top with powdered sugar. Tea bread is stored in an airtight container in a week.
green cabbage
4 bags of green tea
1.5 liters. boiled water
1 carrot
1 onion
2 potatoes
200g sorrel
4 pieces of black pepper pot
1 bay leaf - 1 pc.
Salt, sour cream to taste
Prepare an infusion of green tea, tea bags with boiling water bay. Let it brew. Then bring to a boil the infusion and put it chopped carrots, onions and potatoes. After the vegetables boil, salt it, add black pepper. At the end, add the sorrel and bay leaf. The tea soup is ready! Serve the soup is best with sour cream and boiled egg.