Primula

Tea Recipes

Tea can be used in a variety of ways. You’ll be amazed at how versatile Tea can be. It’s not just for drinking. Use tea in breads, cakes, cookies and ice cream, as well as in noodle dishes, marinades, and pizza sauce. See the following recipes for the very best in kitchen-approved tasty recipes.

Beverages:

Boston Iced Tea 

Ingredients

• 1 gallon water
• 1 cup white sugar
• 15 tea bags
• 1 (12 fluid ounce) can frozen cranberry juice concentrate

Directions

1. Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

Makes 14 servings.

Amount Per Serving  Calories: 118 | Total Fat: 0g | Cholesterol: 0mg

Arnold Palmer Passion 

Ingredients

• 4 (2 g) bags hibiscus tea
• 4 cups boiling water
• 4 cups ice cubes
• 4 cups prepared lemonade

1.  Steep the tea bags in the boiling water for 10 minutes. Discard the tea bags and allow the tea to cool to room temperature.

2.  To prepare the drinks, fill 4 glasses with ice cubes and pour 1 cup of lemonade into each glass. Carefully pour 1 cup of cooled tea into each glass so that it floats on the lemonade.

Nutritional Information – 1 glass serving 

Amount Per Serving  Calories: 99 | Total Fat: 0.1g | Cholesterol: 0mg

Whiskey Tea   

Ingredients

• 1 cup boiling water
• 1 tea bag
• 1 (1.5 fluid ounce) jigger Irish whiskey
• 1 tablespoon milk
• 1 teaspoon white sugar

Directions

1. Pour boiling water into a mug, and place the tea bag in to steep for about 1 minute. Remove and discard the tea bag. Pour in the whiskey, milk and sugar as desired. Stir, drink, then relax.

Delightful Punch   

Ingredients

• 1 cup strong brewed black tea
• 1 cup grapefruit juice
• 1 cup orange juice
• 1/2 cup pineapple juice
• 1/2 cup simple syrup
• 1 liter ginger ale soda

Directions

1. In a large punch bowl, combine tea, grapefruit juice, orange juice, pineapple juice and simple syrup. Stir in the ginger ale and serve.

Nutritional Information – Makes 12 servings

Amount Per Serving  Calories: 76 | Total Fat: 0.1g | Cholesterol: 0mg

Baked Goods:

Barmbrack (Traditional Irish Cake)

 Ingredients

• 1 3/4 cups brewed black tea, cold
• 1 cup packed light brown sugar
• 1 1/4 cups golden raisins
• 1/4 cup chopped candied citron
• 1 1/4 cups self-rising flour
• 1 egg, beaten

Directions

1. Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
3. Sift the flour into the fruit mixture, add the egg and beat well.
4. Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.

Nutritional Information –makes 10 servings

Amount Per Serving  Calories: 220 | Total Fat: 0.8g | Cholesterol: 21mg

Steamed Green Tea Cake w/ Black Sesame Seeds

Ingredients

• 1 1/2 cups cake flour
• 1/2 teaspoon baking powder
• 2 teaspoons powdered green tea
• 6 egg yolks
• 1 1/4 cups white sugar
• 2 1/2 tablespoons water
• 1 1/2 teaspoons vanilla extract
• 6 egg whites
• 2 teaspoons black sesame seeds, garnish

Directions

1. Set a bamboo steamer large enough to contain a 9x9 inch pan over simmering water. Sift together the cake flour, baking powder and green tea powder. Set aside.
2. In a large bowl, combine the egg yolks, sugar, water and vanilla extract. Using an electric mixer, beat on medium speed until mixture has tripled in volume. Fold in the flour mixture, mixing just until combined.
3. Beat the egg whites until they form stiff peaks. Gently fold whites into the egg yolk mixture. Pour batter into the cake pan.
4. Place cake pan in steamer. Stretch a kitchen towel over the cake pan without touching the surface, then cover with steamer lid. Steam cake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack. Sprinkle with black sesame seeds and cut into pieces before serving.

Nutritional Information – makes 1 9 inch cake. Yields 12 servings.

Amount Per Serving  Calories: 185 | Total Fat: 2.6g | Cholesterol: 102mg

Chocolate Earl Grey Cookies

 Ingredients

• 1 cup butter, room temperature
• 1 cup white sugar
• 2 1/2 tablespoons Earl Grey tea, finely ground in a coffee grinder
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed.
3. Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.
4. Bake in preheated oven for 8 minutes.

Nutritional Information – yields 3 dozen cookies

Amount Per Serving  Calories: 100 | Total Fat: 5.7g | Cholesterol: 25mg

Green Tea Cheesecake

Ingredients

• 2 (8 ounce) containers fat-free cream cheese, softened
• 2 eggs, beaten
• 3/4 cup white sugar
• 1 tablespoon green tea powder
• 2 teaspoons vanilla extract
• 1 (9 inch) prepared graham cracker pie crust

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
3. Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

Nutritional Information – yields 1- 9 inch cheesecake.

Amount Per Serving  -Calories: 198 | Total Fat: 6.3g | Cholesterol: 38mg

Green Tea Ice Cream   

Ingredients

• 1 cup vanilla ice cream
• 1 teaspoon green tea powder (matcha)

Directions

1. Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.

Nutritional Information- 2 servings 

Amount Per Serving  Calories: 134 | Total Fat: 7.3g | Cholesterol: 29mg

Meals and Side Dishes:

Delicate Jasmine Rice   

Ingredients

• 3 cups water
• 1 jasmine herbal tea bag
• 1 cube vegetable bouillon
• 1 1/2 cups uncooked brown rice
• 1 tablespoon butter
• 2 tablespoons chopped fresh cilantro

Directions

1. Combine the 3 cups of water and the tea bag in a large saucepan; bring to a boil. Remove tea bag from boiling water. Stir rice and bouillon cube into the flavored water; return to a boil. Cover pan; reduce heat to low. Allow rice to steam until the water has been absorbed and the rice is tender, about 45 minutes. Remove from heat and let rest for 5 minutes. Fluff cooked rice with a fork, and stir in butter. Top rice with chopped cilantro.

Nutritional Information –yields 6 servings

Amount Per Serving  Calories: 150 | Total Fat: 2.9g | Cholesterol: 5mg

Chinese Pork Chops           

Ingredients

• 6 (4 ounce) boneless pork loin chops
• 1/2 teaspoon salt-free seasoning blend
• 1/4 teaspoon pepper
• 2 tablespoons reduced fat stick margarine*
• 2 cups brewed tea
• 2 cups sliced celery
• 1 large onion, halved and sliced
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon water

Directions

1. Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender.
2. Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

 Nutritional Value: yields 6 servings. Nutritional Analysis: One serving (1 pork chop with vegetables and 2 tablespoons gravy) equals 218 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 518 mg sodium, 6 g carbohydrate, 1 g fiber, 26 g protein

Sesame Peanut Noodle Salad 

Ingredients

• 1 cup natural peanut butter
• 2 tablespoons peanut oil
• 1/2 cup brewed black tea
• 1/2 tablespoon minced fresh ginger
• 3 cloves garlic, minced
• 1/2 jalapeno pepper, minced
• 1/2 teaspoon salt
• 1 1/2 teaspoons white sugar
• 1 tablespoon light soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons sesame oil
• 2 pounds cooked egg noodles
• 1 cup peeled, seeded, and julienned cucumber
• 1 cup fresh cilantro leaves

Directions

1. Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

Nutritional Information –yields 8 servings

Amount Per Serving  Calories: 697 | Total Fat: 27.9g | Cholesterol: 95mg

Spicy Beef and Carrot Salad  

Ingredients

• olive oil cooking spray
• 1 pound carrots - peeled and cut into 1/2-inch pieces
• 1 onion, cut into 1/2-inch pieces
• 1 pound beets - peeled and cut into 1/2-inch pieces
• 1 tablespoon honey
• 1/4 teaspoon ground dried chipotle pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1/2 cup brewed black tea
• 2 teaspoons apple cider vinegar
• 1/8 teaspoon sea salt
• 5 cups arugula
• 2 1/2 ounces crumbled goat cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.
2. Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.
3. Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.
4. Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.
5. To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.

Nutritional Information –yields 5 servings

Amount Per Serving  Calories: 190 | Total Fat: 7.5g | Cholesterol: 11mg

 Gourmet Thai Chicken Pizza

Ingredients

• Pizza Dough
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 tablespoon honey
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• Pizza Sauce
• 3 1/2 tablespoons peanut butter
• 3 tablespoons brewed black tea
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons chili oil
• 1 tablespoon minced fresh ginger
• 2 teaspoons honey
• Pizza Topping
• 1 boneless chicken breast half, cooked and sliced into thin strips
• 2 tablespoons toasted sesame seeds
• 1 tablespoon paprika
• 1 small fresh red Chile pepper, finely chopped
• 1 teaspoon salt
• 4 green onions, sliced
• 1 cup grated mozzarella cheese
• 1 carrot, peeled and grated
• 1/4 cup chopped fresh cilantro

Directions

1. Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the flour and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans.
5. To make the peanut sauce, place peanut butter, tea, rice vinegar, and soy sauce in a blender. Add chili oil, ginger, and honey; process until smooth.
6. In a medium bowl, combine the chicken, sesame seeds, paprika, Chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.
7. Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots and cilantro.

Nutritional Information- 16 servings

Amount Per Serving  Calories: 177 | Total Fat: 6.5g | Cholesterol: 10mg

Tea Marinade

Ingredients

• 6 tea bags
• 2 quarts boiling water
• 1 1/2 teaspoons loosely packed saffron threads
• 1 (16 ounce) package brown sugar
• 2/3 cup lemon juice
• 1 tablespoon rum flavored extract
• 2 teaspoons cayenne pepper
• 2 1/2 teaspoons ground dried ginger
• 1 1/2 teaspoons ground cloves
• 2 1/2 teaspoons ground coriander
• 2 tablespoons salt
• 1 bunch fresh tarragon, chopped

Directions

1. Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt, and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
2. To use, marinate meats such as chicken or pork in the refrigerator overnight.