Tea time
Earl Grey, cardamom and grape loaf
Perfect teatime treat for a cold winter’s afternoon.
Ingredients:
80g (6 Tbsp) butter, softened
½ cup caramel sugar
2 eggs, lightly beaten
¼ cup (60ml) plain yogurt
150ml strongly brewed Earl Grey tea
1 Tbsp tea leaves (cut the teabag
open if using bags)
1½ cups (200g) flour
2 tsp baking powder
½ tsp baking soda
1 tsp cardamom powder
¼ tsp salt
75g pecan nuts, chopped
1½ cups seedless grapes or fresh
blueberries
Method:
Line a loaf tin with baking paper and
preheat the oven to 180˚C. Brew the tea and set aside.
Beat the sugar and eggs into the
butter until fluffy.
Add the yogurt, zest and tea leaves.
Stir in the flour, baking powder, baking
soda, cardamom and salt. Mix until just
combined.
Carefully add the grapes and nuts and
gently mix through the dough.
Bake the loaf for 50 minutes or until
a skewer inserted into the centre of the
loaf comes out clean.
Leave to cool before turning out.
Glaze
½ cup icing sugar, sifted Juice of 1 lemon
Stir together the sugar and enough lemon juice to make a thick mixture Pour over the loaf and leave to set Decorate with glazed orange slices and chopped pecan nuts
Chai tea infused oats
(serves 2)
Fall in love with the versatility and
depth of taste of this easy Japanese
dish.
Develop your own signature ramen and whip it up fast for visiting friends and family.
Ingredients:
2 Tbsp coconut oil
2 large brown mushrooms, thinly sliced
1 spring onion, thinly sliced
1 Tbsp fresh ginger, grated
2 cloves garlic, peeled and finely
chopped
3 cups good-quality vegetable stock
1½ tsp heaped miso paste
1½ Tbsp light soy sauce
Zest of 1 lemon
2 Tbsp toasted sesame seeds
1 large radish, finely sliced
2 baby bok choy, stems thinly sliced,
rest left whole
80g dried egg noodles
2 soft-boiled eggs, halved, for
serving
Method:
Heat the oil in a medium pot, add
the mushrooms and cook, stirring
frequently, until softened. Lower the
heat, add the garlic and ginger and
cook for a further minute or two.
Pour the broth into the same pot and
add the miso, soy sauce and zest and
bring to the boil. Reduce the heat and
let it simmer while boiling the eggs.
To cook the eggs and noodles: just
pour enough water over the dried
noodles to rehydrate them. Let it stand
for a while, drain and set aside.
In a separate pot, bring water to the
boil. Slowly lower the eggs into the
pot, reduce the heat, put the lid on and
let the eggs simmer for 4-5 minutes.
Remove and let them cool under cold
running water. Peel and halve.
Divide the noodles between
two bowls, pour the broth with the
mushrooms over them. Add the spring
onion, radish and bok choy. Finish
each bowl with a soft-boiled egg and
sprinkle with toasted sesame seeds.
Yum.
Building South Africa through better roads