Research has found that when one drinks green tea the caffeine in green tea stimulates the whole body.
You can clear your mind in the morning by drinking green tea and body by drinking green tea in the afternoon. Most of the caffeine in green tea is extracted in the drying process of the leaves. Green tea caffeine is quite mild compared to other caffeinated beverages.
However, if you are sensitive to caffeine, you would be better off drinking your green tea weak.
Saturday, August 15, 2009
CHAI POTS DE CREME
This recipe serves 6
Ingredients
For custard:
6 green cardamon pods
1 cup heavy cream
1 cup half & half
1 tablespoon of chai liquid tea
1 tablespoon loose-leaf Darjeeling or Earl Grey tea
1 cinnamon stick (about an inch)broken in half
5 whole cloves
1 inch piece fresh ginger, peeled and chopped
4 black peppercorns
1 egg plus 3 egg yolks
Quarter cup sugar
Quarter cup light brown sugar
zest one lemon
For Whipped Cream:
1 cup heavy cream
4 teaspoons sugar
eighth teaspoon garam masala - Garam masala is a blend of many different dried spices
obtained from the international aisle of most supermarkets, or Indian food stores.
Method
Preheat oven to 325F. Line a 13-9-2 baking dish with a dish towel. Place 6 ramekin dishes in baking dish. Set aside.
Using a a pestle and mortar pound cardamom pods to break open their shells (can use the flat side of a chef's knife) Place cream, half & half, tea,liquid chai, cinnamon, cloves, ginger and cardamom seeds and pod in a medium saucepan. Bring to boil. Remove from heat. Cover and steep 15 minutes. Strain into medium bowl. Set aside.
Beat together egg, egg yolks, sugars, lemon zest at high speed of electric mixer until mixture thickens and becomes pale gold in color.
Reduce speed to low. Slowly add infused cream to egg mixture. Divide between ramekins.
Place baking dish in oven. Pour water into baking dish until it reaches half way up sides of ramekins. Cover pan with foil. Poke a few holes in foil to allow steam to escape. Bake until custards are just set. The centers should still jiggle.
Using tongs remove ramekins from baking dish and cool on a wire rack.
Remove baking dish from oven when cool.
Transfer ramekins to refrigerator until chilled.
Just before serving: In a bowl of standing mixer, or using an electric hand-mixer, beat together heavy cream, sugar and garam masala until stiff peaks form. Spoon a dollop of spiced, whipped cream on top of each chilled custard. Serve immediately.
These are absolutely delicious and well worth the effort.
Ingredients
For custard:
6 green cardamon pods
1 cup heavy cream
1 cup half & half
1 tablespoon of chai liquid tea
1 tablespoon loose-leaf Darjeeling or Earl Grey tea
1 cinnamon stick (about an inch)broken in half
5 whole cloves
1 inch piece fresh ginger, peeled and chopped
4 black peppercorns
1 egg plus 3 egg yolks
Quarter cup sugar
Quarter cup light brown sugar
zest one lemon
For Whipped Cream:
1 cup heavy cream
4 teaspoons sugar
eighth teaspoon garam masala - Garam masala is a blend of many different dried spices
obtained from the international aisle of most supermarkets, or Indian food stores.
Method
Preheat oven to 325F. Line a 13-9-2 baking dish with a dish towel. Place 6 ramekin dishes in baking dish. Set aside.
Using a a pestle and mortar pound cardamom pods to break open their shells (can use the flat side of a chef's knife) Place cream, half & half, tea,liquid chai, cinnamon, cloves, ginger and cardamom seeds and pod in a medium saucepan. Bring to boil. Remove from heat. Cover and steep 15 minutes. Strain into medium bowl. Set aside.
Beat together egg, egg yolks, sugars, lemon zest at high speed of electric mixer until mixture thickens and becomes pale gold in color.
Reduce speed to low. Slowly add infused cream to egg mixture. Divide between ramekins.
Place baking dish in oven. Pour water into baking dish until it reaches half way up sides of ramekins. Cover pan with foil. Poke a few holes in foil to allow steam to escape. Bake until custards are just set. The centers should still jiggle.
Using tongs remove ramekins from baking dish and cool on a wire rack.
Remove baking dish from oven when cool.
Transfer ramekins to refrigerator until chilled.
Just before serving: In a bowl of standing mixer, or using an electric hand-mixer, beat together heavy cream, sugar and garam masala until stiff peaks form. Spoon a dollop of spiced, whipped cream on top of each chilled custard. Serve immediately.
These are absolutely delicious and well worth the effort.
WELSH TEA BREAD
A FAMILY RECIPE FROM MARY ELIZABETH'S KITCHEN
Ingredients
1 pound of mixed dried fruit
1 mug hot, strong, black tea
1 mug soft brown sugar
2 mugs self-rising flour
1 egg, well beaten (if dry add a little more beaten egg)
2-3 tablespoons marmalade
Preheat oven to 325F Grease a 9x13" loaf pan
Method
Soak fruit overnight in tea
Mix all ingredients together
Place in a greased loaf pan
Bake for 2 hours at 325F
Cool. Serve cold, spread with a little unsalted butter, delicious.
Ingredients
1 pound of mixed dried fruit
1 mug hot, strong, black tea
1 mug soft brown sugar
2 mugs self-rising flour
1 egg, well beaten (if dry add a little more beaten egg)
2-3 tablespoons marmalade
Preheat oven to 325F Grease a 9x13" loaf pan
Method
Soak fruit overnight in tea
Mix all ingredients together
Place in a greased loaf pan
Bake for 2 hours at 325F
Cool. Serve cold, spread with a little unsalted butter, delicious.
DARJEELING POACHED CHICKEN SALAD
Poaching chicken in Darjeeling tea give the chicken a wonderful smokiness. Make this dish the day before serving to bring out the best flavor.
Ingredients
3 and half cups water
4 boneless chicken breast (8 halves)
1 large red onion, chopped
3 tablespoons olive oil
Third cup red wine vinegar
Two thirds cup mayonnaise
3 tablespoons dried or chopped fresh tarragon
Ingredients
3 and half cups water
4 boneless chicken breast (8 halves)
1 large red onion, chopped
3 tablespoons olive oil
Third cup red wine vinegar
Two thirds cup mayonnaise
3 tablespoons dried or chopped fresh tarragon
GREEN TEA MUFFINS
These muffins are delicious and are made with the Japanese green tea powder matcha.
Preheat oven to 350F Grease 12 muffin pans or line with paper muffin cups.
Ingredients
1 and two thirds cups all-purpose flour
Half teaspoon salt
1 teaspoon baking powder
1 tablespoon matcha green tea powder
Half cup sugar
1 egg
Third cup unsalted butter, melted
1 cup milk Quarter cu chopped nuts (optional)
Method
Whisk flour, matcha, salt,baking powder and sugar together in a mixing bowl, set aside.
In another bowl whisk together egg, melted butter and milk. Stir tis mixture into the flour mixture.
Stir in nuts, if using.
Divide batter among the prepared muffin pans.
Bake in the preheat oven until golden and the tops spring back when lightly pressed.
Cool in pans for five minutes, then remove to completely cool on wire racks.
These muffins have quite an attractive green color
Preheat oven to 350F Grease 12 muffin pans or line with paper muffin cups.
Ingredients
1 and two thirds cups all-purpose flour
Half teaspoon salt
1 teaspoon baking powder
1 tablespoon matcha green tea powder
Half cup sugar
1 egg
Third cup unsalted butter, melted
1 cup milk Quarter cu chopped nuts (optional)
Method
Whisk flour, matcha, salt,baking powder and sugar together in a mixing bowl, set aside.
In another bowl whisk together egg, melted butter and milk. Stir tis mixture into the flour mixture.
Stir in nuts, if using.
Divide batter among the prepared muffin pans.
Bake in the preheat oven until golden and the tops spring back when lightly pressed.
Cool in pans for five minutes, then remove to completely cool on wire racks.
These muffins have quite an attractive green color
EARL GREY BROWNIES
Earl Grey Tea gives this recipe a lovely flavor.
Ingredients
6 ounces dark chocolate
1 1/2 sticks unsalted butter
4 large eggs
1 3/4 cups sugar
1 tablespoon vanilla essence
3 tablespoons Earl Grey tea (grind fine in coffee grinder)
1 and quarter cups all-purpose or cake flour
3/4 teaspoon baking powder
Half teaspoon salt
Grease 9x9 inch pan
Preheat oven to 350F
Method
Melt chocolate with butter over a double boiler
Whilst chocolate is melting whip eggs and sugar together until pale gold in color.
Combine Earl Grey tea powder, flour baking powder and salt. Sift.
Add melted chocolate and vanilla to egg mixture, blend completely. fold in the flour, mixing until just combined.
Spread batter evenly in prepared pan. Bake at 350F for 35-40 minutes.
Allow to cool.
Frost with Lavender honey frosting (recipe below) if liked
Ingredients
2 ounces dark chocolate
2 ounces bitter-sweet chocolate
6 ounces heavy cream
2 tbsp. honey
1 tbsp. lavender
Method
Finely chop chocolate into small (1/4 inch ) pieces
Place chocolate in medium sized, heat-proof bowl
Place lavender flowers in heavy cream, scald
Remove from heat. Cover and infuse for 10 minutes. Strain and reheat
Using a rubber spatula, stir gently using a circular motion.
Stir until all the chocolate is melted and completely emulsified.
Spread over cooled cake.
Ingredients
6 ounces dark chocolate
1 1/2 sticks unsalted butter
4 large eggs
1 3/4 cups sugar
1 tablespoon vanilla essence
3 tablespoons Earl Grey tea (grind fine in coffee grinder)
1 and quarter cups all-purpose or cake flour
3/4 teaspoon baking powder
Half teaspoon salt
Grease 9x9 inch pan
Preheat oven to 350F
Method
Melt chocolate with butter over a double boiler
Whilst chocolate is melting whip eggs and sugar together until pale gold in color.
Combine Earl Grey tea powder, flour baking powder and salt. Sift.
Add melted chocolate and vanilla to egg mixture, blend completely. fold in the flour, mixing until just combined.
Spread batter evenly in prepared pan. Bake at 350F for 35-40 minutes.
Allow to cool.
Frost with Lavender honey frosting (recipe below) if liked
Ingredients
2 ounces dark chocolate
2 ounces bitter-sweet chocolate
6 ounces heavy cream
2 tbsp. honey
1 tbsp. lavender
Method
Finely chop chocolate into small (1/4 inch ) pieces
Place chocolate in medium sized, heat-proof bowl
Place lavender flowers in heavy cream, scald
Remove from heat. Cover and infuse for 10 minutes. Strain and reheat
Using a rubber spatula, stir gently using a circular motion.
Stir until all the chocolate is melted and completely emulsified.
Spread over cooled cake.
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