Half pint strong black tea
6 ounces sugar
Half pint orange juice (not solid)
4 tablespoons lemon juice
2 cans ginger ale
1 large bottle seven-up
1 orange sliced
Put hot tea in a bowl. Add sugar until dissolved. Add orange and lemon juices. Strain.
Chill. Just before serving mix in the ginger ale, seven up and orange slices.
Showing posts with label lemon juice. Show all posts
Showing posts with label lemon juice. Show all posts
Wednesday, July 29, 2009
COOKING WITH TEA - Sencha Tea Marinade
Marinade
Half cup Sencha green tealeaves
2 cups boiling water
1 tablespoon lemon juice
1 clove garlic
sea salt
pepper
1 shallot
Pour boiled water over tea leaves in an open dish. Chop garlic and shallot finely.
Add garlic, shallot and lemon juice to tea leaf mixture.
Use to marinate meat, fish or poultry. Marinate for at least 30 minutes.
Half cup Sencha green tealeaves
2 cups boiling water
1 tablespoon lemon juice
1 clove garlic
sea salt
pepper
1 shallot
Pour boiled water over tea leaves in an open dish. Chop garlic and shallot finely.
Add garlic, shallot and lemon juice to tea leaf mixture.
Use to marinate meat, fish or poultry. Marinate for at least 30 minutes.
COOKING WITH TEA - Pasta Salad/Earl Grey Tea Vinaigretet
Dressing/marinade
Half cup strong Earl Grey tea
2 tablespoons orange juice
Half teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon onions, minced finely
1 clove garlic minced
Salt and pepper to taste
2 tablespoons sesame oil
Quarter cup chopped fresh basil
Salad
4 cups cooked fussili or other short pasta
1 cup each red and green pepper diced
1 cup red onion, finely chopped
Place tea, orange juice and sugar in a small saucepan or skillet and bring to boil, reduce to about 2 tablespoons.Combine tea mixture, vinegar, onions, garlic, salt and pepper and sesame oil. Stir in basil. (Can be made two days ahead).Doubles easily.
In large bowl toss together, pasta, peppers and onion. drizzle over dressing and toss to combine. Taste and adjust seasoning, if desired.
Half cup strong Earl Grey tea
2 tablespoons orange juice
Half teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon onions, minced finely
1 clove garlic minced
Salt and pepper to taste
2 tablespoons sesame oil
Quarter cup chopped fresh basil
Salad
4 cups cooked fussili or other short pasta
1 cup each red and green pepper diced
1 cup red onion, finely chopped
Place tea, orange juice and sugar in a small saucepan or skillet and bring to boil, reduce to about 2 tablespoons.Combine tea mixture, vinegar, onions, garlic, salt and pepper and sesame oil. Stir in basil. (Can be made two days ahead).Doubles easily.
In large bowl toss together, pasta, peppers and onion. drizzle over dressing and toss to combine. Taste and adjust seasoning, if desired.
COOKING WITH TEA - Tea Soup
5 cups vegetable stock
4 large cloves garlic, minced
3 teaspoons dried thyme, lightly crushed
3 cups broccoli, chopped small
Half pound shelled macaroni
1 cup green tea, prepared at regular strength
Juice one lemon
Eight teaspoon freshly ground black pepper
Combine the stock, garlic and thyme in a heavy saucepan. Bring to a boil.
Stir in broccoli ad macaroni. Reduce heat and simmer until the macaroni is just at the al
dente stage, about ten minutes. Stir in the green tea. Heat through for about one minute.
Remove from heat. Stir in lemon juice and pepper. Adjust seasonings,adding a little salt if desired.
4 large cloves garlic, minced
3 teaspoons dried thyme, lightly crushed
3 cups broccoli, chopped small
Half pound shelled macaroni
1 cup green tea, prepared at regular strength
Juice one lemon
Eight teaspoon freshly ground black pepper
Combine the stock, garlic and thyme in a heavy saucepan. Bring to a boil.
Stir in broccoli ad macaroni. Reduce heat and simmer until the macaroni is just at the al
dente stage, about ten minutes. Stir in the green tea. Heat through for about one minute.
Remove from heat. Stir in lemon juice and pepper. Adjust seasonings,adding a little salt if desired.
Subscribe to:
Posts (Atom)
