Adding a Tangy Flavor to your Biscotti

This twice-baked coffee bread is given a tangy twist for flavor.  Try making this as a great pre-made treat perfect with a cup of coffee or tea.

Use loose leaf tea for best results.

INGREDIENTS:

470g all-purpose flour

1 tsp backing powder

pinch of salt

200g granulated sugar

225g butter, room temperature

4 eggs

1 Tbsp grate lemon zest

2 Tbsp Lemon N Lime (from the Mixed Tea Sampler), ground

30 mL double strength Lemon Tea, cooled

DIRECTIONS:

Preheat oven at 180 degrees Celsius.

Matcha Pancake rolls

Matcha is green tea leaves made into powder. It has caffeine so this still makes a good boost in the morning. Here is a recipe for Green Tea pancakes in the morning.

This is because I saw how you liked the Egg White Matcha Mini Muffins recipe. You must love this too. :)

INGREDIENTS (for the batter):
120g plain flour
25 g wholemeal flour
3 eggs
300mL milk
1 Tbsp vegetable oil
1 Tbsp sugar or honey granules
1 Tbsp Matcha Japanese Green Tea

Comfort Food Jasmine Congee with Salted Pork Tea Recipe

Congee is an Asian rice porridge and it is perfect timing for comfort food.

This is a congee infused with rich broth and tea to comfort one's soul. This is a great to make on a stove but better in a rice cooker.


Also, this meal gives a fuzzy feeling like of a blanket.


INGREDIENTS:
3 Tbsp salt
3 cups water
100g lean ground pork
1/2 cup uncooked rice, washed lightly
3 cups water
1 1/4 tsp Jasmine green tea
1 cup boiling water

Cooking with tea

 So...cooking with tea...is it a bit of a foreign concept to you? It is actually an age-old tradition in many parts of the world. For example, in Tibet, tea is enjoyed like soup, served with butter and salt to compliment their diet which is mainly meat. In Japan, tea liquid is mixed with a thin stock and pour over rice to make a simple quick meal.
Are all the tea suitable for cooking?

Well, the short answer is no. Why? Because some tea has such a delicate taste that its taste will totally disappear once other flavours are added. One good example is Silver Needle white tea, it has such a light taste that it really should be enjoyed by itself.

The other end of this tea-in-cooking spectrum is probably tea that suits cooking better than drinking! By that I mean the green powder tea, Matcha. Matcha is a flour-like grounded green tea which has a very strong taste and is traditionally used in the Japanese tea ceremony. So the best way to enjoy this antioxidant powerhouse is to add it to dishes, or drinks. Just a tiny spoonful of Matcha can add a fusion touch to your vanilla milkshake, cookies or waffles.

There are also tricks to make tea a better cooking ingredients. 

For example, in our website teas.com.au, recipe section:

• Smoky Ham & Corn Buns – the tea is coarsely grounded before adding to the dough;

• Hot Cross Icecream – replace the water component in your recipe with a strong tea ? such as black tea and make it double strength;

• Rose Oolong Scones – infuse it in milk before adding the milk component to your recipe.

So what you are waiting for? Arm yourself with your favourite tea and charge to the kitchen!