Category: Global Dishes

Pavlova

Pavlova Recipe
Pavlova
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Our resident Tea Aussie, Jessica, shares her mum's recipe for a delicious pavlova.
Servings Prep Time
8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 30 minutes
Cook Time
1 hour
Pavlova Recipe
Pavlova
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Our resident Tea Aussie, Jessica, shares her mum's recipe for a delicious pavlova.
Servings Prep Time
8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Set your oven temperature to 275 degrees fahrenheit. Place egg whites and a pinch of salt in a bowl and begin to beat until frothy, increasing the speed until they are stiff and dry. Gradually add sugar, while still beating, until the mixture is very stiff and stands in peaks. With a metal spoon, fold in the vinegar and corn starch.
  2. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  3. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream and cover with your glazed strawberries. Optional: around the holidays you can also sprinkle peppermint chocolate over the top, for an extra minty flavor.
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Christmas Eve Pirohy Recipe

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We love learning about family traditions across the world. This year, we reached out to our customers and asked them to share their holiday traditions with us. We were thrilled when long-time Tea customer, Ellen Weimer agreed to share her family’s recipe for piroghi (it’s been a family tradition for over 100 years!).  Read on to learn about her Christmas Eve tradition and get the recipe!

Cast Iron Cinnamon Rolls

cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
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Servings
16 rolls
Servings
16 rolls
cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
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Servings
16 rolls
Servings
16 rolls
Ingredients
Dough
Filling
Icing
Servings: rolls
Units:
Instructions
  1. Mix together and knead all of the dough ingredients. This can be done by hand, mixer or in a bread machine (on dough setting).
  2. If mixed by hand or mixer, once smooth and soft, place dough in lightly greased bowl. Cover and let rise for 60 minutes or doubled.
  3. Gently transfer dough to a floured surface. Roll dough into a large rectangle until dough is roughly just under a centimeter.
  4. Spread melted butter onto the surface of dough (reserving 1 tbsp). Sprinkle brown sugar and cinnamon evenly on top.
  5. From the shorter end, roll the dough into a log and cut into 15-16 slices.
  6. Place buns in a well-greased cast iron. Drizzle reserved 1 tbsp butter over buns. Cover skillet and let buns rise for about 30 minutes.
  7. Preheat oven to 400 degrees F.
  8. Uncover buns and bake for about 15 minutes, just until they're golden brown.
  9. While buns are in the oven, beat cream cheese, butter, sugar and vanilla.
  10. Remove cinnamon rolls from the oven and spread icing evenly on top while they're warm.
  11. Best served warm with a tall glass of milk. Wrap in plastic wrap to store at room temperature for a few days... If you're able to stay away for that long!
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Kasutera Cake Recipe

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Tea and cake are a perfect pairing for an afternoon snack in many countries. In Japan, kasutera is a popular sponge cake, derived from the Portuguese castela cake. Originally introduced to Japan by Portuguese sailors in the port town of Nagasaki, Kasutera is now a specialty of the city. Soft, spongy and sweet, kasutera cake can be flavored with almost anything… matcha green tea, peach, honey, even gold foil! During the traditional Japanese tea ceremony, it is common to serve sweet treats alongside matcha green tea. Here’s our recipe for a honey-flavored kasutera cake. What flavor will you make?

Kasutera Cake

Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Servings Prep Time
10 slices 10 minutes
Cook Time
45 minutes
Servings Prep Time
10 slices 10 minutes
Cook Time
45 minutes
Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Servings Prep Time
10 slices 10 minutes
Cook Time
45 minutes
Servings Prep Time
10 slices 10 minutes
Cook Time
45 minutes
Ingredients
Servings: slices
Units:
Instructions
  1. Line your loaf pan (71/2 inches x 31/2 inches) with aluminum foil, followed by a layer of parchment paper. Preheat your oven to 325 degrees.
  2. Put your egg whites into a large mixing bowl and beat them on high for 30 seconds until you begin to see foam develop. Add in your sugar and continue beating, until soft peaks form.
  3. Now, you will begin by mixing your yolks one at a time, into your egg white mixture, at medium low speed for 1 minuted. Gradually add in your sifted flour and beat on low speed for 30 seconds.
  4. Next, you pour in your honey and water mixture and continue to beat on low for 1 minute.
  5. Pour your batter into your loaf pan, tapping the edges on a table to remove any bubbles. Smooth out the top of your batter to make it spread out evenly in the pan.
  6. Bake your cake for 45 minutes, or until the top is browned. Remove the pan from the oven, dropping it on the counter and let it cool.
  7. Remove the parchment paper slowly. Cut all the edges off except for the top and bottom. Cut into thick slices and serve!
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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Servings Prep Time
10-20 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-20 people 5 minutes
Cook Time
30 minutes
Pumpkin Chocolate Chip Cookies
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Servings Prep Time
10-20 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-20 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and spray cookie sheets lightly with vegetable oil.
  2. In a large bowl, mix together the cake mix and pumpkin with a fork, or mixer, until well-blended.
  3. Drop by large rounded spoonfuls onto the cookie sheet. While cooking, they won't flatten out or expand much, so however you place them on the cookie sheet is how they will look when they come out of the oven. Helpful hint, take the back of a spoon and smooth out the top surface of the cookies into a rounded mound.
  4. Bake for 15 minutes. Allow cookies to cool on baking sheet for up to five minutes before removing to a wire rack to cool completely.
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Lemon Olive Oil Cake

Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Ingredients
Servings: mini loafs
Units:
Instructions
  1. Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
  3. Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
  4. Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
  5. Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
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