TeaChef http://www.teachef.com/ http://www.teachef.com/images/teachef_logo.gif TeaChef http://www.teachef.com/ en-us Copyright 2006 Adagio Teas ilya@adagio.com ilya@adagio.com Dragonwell Noodles http://www.teachef.com/view_recipe.html?recipe=474 http://www.teachef.com/view_recipe.html?recipe=474 Dragonwell Noodles
Submitted by:

A Japanese influenced noodle dish, that uses a combination of tea and chicken broth as a base.

Prep Time: 25 minutes
Serving Size: 2


Ingredients
1 Cup Chicken Broth
2 Cups water
2 Tablespoons Dragonwell tea leaf
1/4 Cup rice vinegar
1/2 Cup rice noodles
3.5 Ounces sliced Shitake Mushrooms
2 Tablespoons cooking oil
2 Tablespoons Miso paste
2 Teaspoons chopped garlic
1 Teaspoon chopped ginger
1 Teaspoon red pepper flakes


Directions
Saute Shitake mushrooms, over medium heat, in cooking oil until slightly golden. Boil water in medium saucepan. Once boiling, add Dragonwell tea leaf in tea strainers. Add rice noodles and chicken broth. Let boil for 3 minutes. Add red pepper flakes, rice vinegar, and Miso paste and stir. Let simmer for two minutes. Add garlic, ginger, and red pepper flakes and stir slowly for three minutes. Remove tea strainers from soup and serve hot.
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]]> Ilya Kreymerman Fresh Corn and Pepper Soup http://www.teachef.com/view_recipe.html?recipe=473 http://www.teachef.com/view_recipe.html?recipe=473 Fresh Corn and Pepper Soup
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This is a great summer recipe for getting most of your ingredients out of the garden.

Prep Time: 30 minutes
Serving Size: 4 Servings


Ingredients
3 cups corn kernels (about four ears), divided
1 cup green tea prepared at regular strength
1 cup cold water
1 Tablespoon tamari soy sauce
1 medium red, yellow, or orange bell pepper, cut into chunks
2 Tablespoons chopped parsley, preferably flat-leaf (Italian style)
2 Tablespoons chopped cilantro
salt and freshly ground black pepper to taste


Directions
Combine two cups of corn with the water and tamari in a food processor or blender. Process for a minute or so until you get a somewhat chunky purée. Add the bell pepper, herbs, and remaining corn and process for another thirty seconds. Add salt and pepper to taste, then process for another ten seconds or so to blend in the seasonings. Serve immediately, or store in an airtight container in the 'fridge for one to two hours and serve chilled.

VARIATIONS:
> Garnish with halved cherry or grape tomatoes, or with a sprinkling of additional parsley, cilantro, or a mixture.
> To make this soup into a light meal, top each bowlful with about 1/4 cup cooked and cooled edamame (green soybeans). You can find these in the freezer section of your supermarket or natural food store, and sometimes they're available fresh in Japanese groceries. Cook in boiling water or broth for five minutes; if they're in the pod remove the pods after cooking.
> Spice things up by adding a small jalapeño pepper with the bell pepper. This variation was a big hit!


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]]> Ilya Kreymerman Apple Muffins with Dragonwell Glaze http://www.teachef.com/view_recipe.html?recipe=472 http://www.teachef.com/view_recipe.html?recipe=472 Apple Muffins with Dragonwell Glaze
Submitted by:

A delicious autumn treat!

Prep Time: 15/20
Serving Size: 12


Ingredients
1/2 cup sugar
1/4 cup butter
1 egg 1 cup milk
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg (optional)
1 1/2 cup peeled, chopped apples

Strongly brewed Dragonwell Tea
Confectioners sugar

Directions
Cream together sugar and butter. Add egg and beat well. Stir in milk. In another bowl combine flour, salt, baking powder, and spices. Add egg mixture to flour mixture, and blend just until moistened. Batter will be lumpy. Add apples to batter and blend carefully. Fill well-greased muffin tin. Bake at 400 degrees for 25-30 mminutes, until golden brown. Makes 1 dozen muffins.

Thin 4 tablespoons of confectioners sugar with the Dragonwell Tea to the desired consistency. Spoon glaze over the muffins and enjoy!

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]]> Ilya Kreymerman HoneyBush Biscuits http://www.teachef.com/view_recipe.html?recipe=470 http://www.teachef.com/view_recipe.html?recipe=470 HoneyBush Biscuits
Submitted by:

the most delicious biscuits you'll ever try! Simple easy and enjoy! Just the right hint of honey flavor from the honey bush tea

Prep Time: 20-30 min
Serving Size: 4-6


Ingredients
2 cup flour
4.5 tsp baking powder
1 tsp salt
4 tbsp butter or olive oil spread
1/3 very strong brew honeybush tea
1/3 buttermilk plus 2 tbsp


Directions
Preheat oven 400

mix dry ingredients in bowl


In med bowl, cut up butter into small pieces
gradually mix in tea & buttermilk, careful not to over mix it, you want a flaky type biscuit

add dry ingredients slowly stir constant

If dough has pulled together into one soft ball then it's perfect. If not ass a tad bit more liquid to form that soft dough ball

gently knead on a well floured board or counter
roll out with fingertips to about 1/2 inch thickness or so.. cut into round shapes with cutter or be creative and cut out different shapes..
place on ungreased baking pan or sheet


Optional: sprinkle top of biscuit prior to baking with some honeybush tea crumbs from brewing if so desired

bake approx 12-15 mins depending on your oven until the top is slightly golden

serve warm and enjoy with your favorite tea!

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]]> Ilya Kreymerman oatmeal chocolate chip honeybush cookies http://www.teachef.com/view_recipe.html?recipe=469 http://www.teachef.com/view_recipe.html?recipe=469 oatmeal chocolate chip honeybush cookies
Submitted by:

These cookies are soft and full of oats and chocolate chips with the presence of honeybush tea to bring the other flavors together. They are wonderful warm while the chocolate chips are still melty, or cooled as a snack.

Prep Time: about 30 min total
20 min prep
10-12 min baking
Serving Size: makes about 2 dozen cookies


Ingredients
1 cup walnut butter
1 cup dark brown sugar
1 tsp vanilla

1 egg
1/4 cup double strength honeybush tea, completely cooled

2 and 1/2 cup old fashioned oats
3/4 cup unbleached flour
1 tsp crushed honeybush tea leaves
3/4 tsp baking powder
1/3 tsp baking soda
1/4 tsp salt

1 and 1/4 cup chocolate chips

Directions
Preheat over to 375 degrees.

In a bowl combine the oats, flour, tea leaves, baking powder, baking soda, and salt. Set aside.

In a mixing bowl beat walnut butter, brown sugar, and vanilla together.
Beat in the egg and the tea. Make sure the mixture is well beaten.

Add chocolate chips and part of the dry ingredients. Begin mixing again, add the rest of the dry ingredients a little bit at a time, just until combined.

Drop small rounded spoonfuls onto a cookie sheet lined with parchment paper. Press the dough to about 1/2 inch.

Bake at 375 for about 10 to 12 minutes.
Do not over bake these cookies.

When done cool on wire rack, and enjoy.

Store in an airtight contairer, but they are best the day they are made.
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]]> Ilya Kreymerman Honeybush Baklava with Almonds and Dates http://www.teachef.com/view_recipe.html?recipe=468 http://www.teachef.com/view_recipe.html?recipe=468 Honeybush Baklava with Almonds and Dates
Submitted by:

A Baklava Haiku: Fragrant honeybush Baklava tempts yearning tongue Lick the empty plate

Prep Time: 30 min prep/45 min bake
Serving Size: 48


Ingredients
Pastry:
15 sheets of phyllo dough, cut in half crosswise (should make 30-13”x8.5” sheets)
2 1/2 c. of blanched almonds, chopped
1 c. dried dates, chopped
1/2 c. sugar
2 t. ground cinnamon
1/2 t. ground nutmeg
Dash ground clove
2/3 c. unsalted butter, melted

Honeybush Syrup:
1 c. brewed honeybush tea, double strength
1 c. white sugar
1/2 c. honey
1 T. lemon juice

Directions
Note: Cover phyllo with plastic wrap and a damp tea towel to prevent it from drying out and cracking.

Preheat oven to 350 degrees.

Prepare nut filling: combine nuts, dates, sugar and spices, set aside.

Grease 9x13 pan. Lay first sheet of phyllo in the pan and brush with melted butter. Repeat layers of phyllo and brushed butter until the bottom is covered with 10 layers of phyllo. Sprinkle 1/4 of the nut filling over the pastry. Top the nut filling with 3 layers of phyllo, brushing each with butter. Sprinkle another 1/4 of nut filling and 3 layers of buttered phyllo, repeating these steps until the nuts filling is gone. Use all remaining phyllo sheets (there should be 11) to form a thick top layer, making sure to brush each layer with butter.

Use a very sharp knife to cut completely through the uncooked baklava. Cut the pan into 24 squares, then cut on the diagonal of each square to make triangles. Bake for 40-50 minutes, until golden brown.

While baklava is baking, prepare the honeybush-scented syrup. Combine double strength tea, sugar, honey, and lemon juice in a medium saucepan. Bring to a boil, then lower heat to medium and simmer for 15-20 minutes, reducing to a medium-thick syrup.

Once the baklava is golden brown, remove it from the oven and cool for 10-15 minutes. Pour the honeybush syrup evenly over the warm baklava and let it cool completely.

Remove cooled baklava from pan and store at room temperature for up to 1 week.

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]]> Ilya Kreymerman Minty chocolate fry cakes http://www.teachef.com/view_recipe.html?recipe=467 http://www.teachef.com/view_recipe.html?recipe=467 Minty chocolate fry cakes
Submitted by:

any tea could make this one just fabulous so please try a few. I chose the Spearmint for strongest flavor difference.

Prep Time: appx. 20 minutes
Serving Size: 6 more or less


Ingredients
2 cups all purpose flour
1 tsp. salt
1 tsp. baking Soda
1 tsp. shortening or butter
1 cup of lukewarm tea (spearmint or other)
1/2 cup grated or powdered chocolate
1/4 cup sugar (brown or white)
Fat or oil (for deep frying)
optional powdered sugar for dusting over the top

Directions
Sift flour, chocolate, sugar, salt, and baking soda into a bowl. cut in shortening. Add tea and knead lightly to gather into a ball. roll out dough onto a lightly floured board. cut into 3 inch squares.
Heat fat or oil in deep fryer or skillet or wok to about 370 degrees or at medium heat for 10 minutes, fry 2 or 3 at a time untill puffed and golden on both sides. drain on paper towels and dust with powdered sugar.
You may have to try extra hard not to burn your toungue with waiting 'till they cool.
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]]> Ilya Kreymerman Ceylon Sonata french toast http://www.teachef.com/view_recipe.html?recipe=466 http://www.teachef.com/view_recipe.html?recipe=466 Ceylon Sonata french toast
Submitted by:

This thick sliced French Toast, is soft and allows for a melding of Ceylon Sonata Tea and spices. Oh, and it is dairy free!

Prep Time: 20min total
Serving Size: 3


Ingredients
2 fresh eggs
1/4 tsp cinnamon
1/3 tsp fresh ground nutmeg
1/8 tsp allspice
1/3 tsp finely crushed Ceylon Sonata Tea leaves
1 tsp sugar (optional)
1/2 tsp Vanilla Extract
1/4 cup Vanilla soymilk
1/3 cup double strength Ceylon Sonata

Thickly sliced bread, depending on the size 3-6 slices (I use a 10 inch round of white bread, sliced about 3/4in thick).

A small amount of oil for coating pan( I use hazelnut).

Fresh fruit
Pure maple syrup

Directions
Preheat a cast iron skillet to med heat.

In a dish wide enough to fit the bread, beat both eggs well.
Add cinnamon, nutmeg, allspice, crushed tea, vanilla, and sugar.
Beat well.
Add double strength tea and soymilk.
Beat again.
Dip bread into mixture and flip once or twice.

Cook on a very lightly oiled cast iron skillet, about 3 min on each side or until cooked. Your stove may be different.

Top with fresh fruit and/or pure maple syrup.
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]]> Ilya Kreymerman Non-Dairy Nutty Ceylon Sonata Chai-ce Cream http://www.teachef.com/view_recipe.html?recipe=465 http://www.teachef.com/view_recipe.html?recipe=465 Non-Dairy Nutty Ceylon Sonata Chai-ce Cream
Submitted by:

This non-dairy ice cream is a mixture of Ceylon Sonata, spices, coconut milk, and almond. This is not the average ice cream. It is lighter, and the tea provides a well balanced play ground for the rest of the ingredients. It could even be considered a healthy dessert!

Prep Time: 20min active prep
20hrs fridge/freezer time
30-40min freezing time
Serving Size: 3-4


Ingredients
For Brewing
1 True Cinnamon Stick (this can be replaced with 1-2 regular sticks)
1/4 of a nutmeg, chuncked (can use about 1/3 tsp ground)
6 whole cloves
2 cups drinking water
4 healthy tsp Ceylon Sonata Tea

After Brewed
1/3 cup toasted almond butter
6 tsp organic evaporated cane juice sugar
1 tsp Pure Vanilla Extract
1/2 cup Coconut milk(Regular, NOT Reduced fat-this is one of the main creaming ingreadients)
1/2 cup Vanilla Soy milk

Optional toppings
ground cinnamon
toasted almond slivers
toasted coconut flakes



Directions
Before starting, place your Ice Cream bowl in the freezer.

In a small pot place cinnamon, nutmeg, cloves, and water.
Bring up to 212°, add tea and let steep for 5 minutes. Strain.
Add Almond butter, sugar, vanilla and stir until well combined.
Add coconut milk and soy milk, stir again.
Pour into a sealable glass container (one that can be shaken).
Keep in the fridge over night. It must be chilled before putting in the ice cream machine.

Follow the directinos on your ice cream maker.
Shake the mixture well and pour into the maker.

Serve- as soft serve, or cover and place in freezer to firm up a bit.
Top with cinnamon, almonds, and/or coconut flakes.

If you place your serving dishes in the freezer, it keeps the ice cream cool longer, and adds a nice presentation.
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]]> Ilya Kreymerman Scrumptious Sonata Muffins http://www.teachef.com/view_recipe.html?recipe=464 http://www.teachef.com/view_recipe.html?recipe=464 Scrumptious Sonata Muffins
Submitted by:

A tasty treat for breakfast or tea time.

Prep Time: Prep time is about 20 minutes. Bake for 15-20 minutes.
Serving Size: 12


Ingredients
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 tbsp Adagio's Ceylon Sonata tea
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg


Directions
Preheat oven to 350.

In a medium mixing bowl combine flour, cinnamon, soda, baking powder, salt and tea.

In a separate bowl combine sugar, zucchini, oil and egg. Stir to ccombine.

Add the dry ingredients to the wet until just mixed. Spoon batter into greased muffin cups.

Bake for 15 to 20 minutes.

Sprinkle with powdered sugar to make it extra special. Enjoy!
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]]> Ilya Kreymerman