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Twinings Pure Peppermint Bubble & Cream Chocolate Slice

Mon, 30 Apr 2012 16:38:42 +1000

Twinings Pure Peppermint Bubble & Cream Chocolate Slice

Created by: Filip Tibos of The Big Cheese Catering Company

Ingredients:

125ml Cream

4 Twinings Pure Peppermint tea bags

40g glucose

20g unsalted butter

500g dark Belgian Bitter Chocolate (such as Belcolade)

50g of rice crispies

Method:

1. Bring the cream to boil, set aside and add the Peppermint tea bags, leave to infuse for 5 minutes.

2. Remove tea bags.

3. Add the glucose and bring the cream back to the boil.

4. Pour hot cream over half of the chocolate and the butter and stir this ganache mixture well. Leave this to cool at room temperature for several hours.

5. Melt 50 gr of dark chocolate and add the rice crispies to this ensuring all the rice is covered with the chocolate. Spread this on a sheet of baking paper about ½ cm thick. Leave to set in the fridge.

6. Spread the Pure Peppermint ganache over the rice crispy base and leave this to set in the fridge overnight.

7. Cut in square slices.

8. Melt the remaining chocolate and dip the Pure Peppermint slices into the chocolate and leave these to set in the fridge. Decorate with more rice crispies or green sugar crystals.

9. Serve as part of an English afternoon tea or just as chocolate pick me up. Devine with a cup of Twinings Pure Peppermint Tea!

Twinings Lemon & Ginger Millefeuille

Mon, 30 Apr 2012 10:10:24 +1000

Twinings Lemon & Ginger Millefeuille

Created by: Filip Tibos of The Big Cheese Catering Company

Ingredients:

500ml boiling water

4 Twinings Lemon & Ginger tea bags

500ml milk

125g caster sugar

3 whole eggs (free range preferably)

80g corn starch

3 sheets of frozen butter puff pastry

Icing sugar for dusting

Fondant icing

Method:

1. Bake the sheets of frozen puff pastry in the oven (180 degrees) between two trays until the pastry is golden brown. Remove from the oven and leave it to cool.

2. Take the boiling water and add the Twinings Lemon and Ginger tea bags, leave to infuse for 5 minutes.

3. Remove tea bags.

4. Meanwhile, whisk the eggs, sugar and corn starch in a bowl.

5. Boil the milk and pour this onto the egg mixture, stirring well ensuring that all is incorporated.

6. Add the Twinings Lemon & Ginger tea to the milk mixture and return all in a pan to the stove. Boil the custard for about 2 minutes (be careful not to splash any hot custard on you).

7. Pour the custard on a tray and sprinkle some icing sugar over the custard (this will prevent a skin from forming).

8. Once the custard has cooled, spread half onto one sheet of the cooked puff pastry.

9. Place one sheet of puff pastry on top and repeat the process finishing with a final sheet of puff pastry.

10. Place the Millefeuille in the fridge for about half an hour.

11. Decorate with fondant icing if desired or a dusting of icing sugar and cut in portions.

12. These Millefeuilles are divine to be served for an afternoon tea party with a cup of Twinings tea.

Note: Millefeuille is French term for a custard slice made with puff pastry; it literally translates into “a thousand leaves” referring to the layering of the crisp pastry.

Fruit Punch

Sun, 31 Jul 2011 20:19:13 +1000

A fresh and wholesome treat!

Delicious fruit juices and delicious Twinings black tea - so simple, why didn't we try it before!?

Ingredients:

4 cups of cold Twinings black tea (which ever blend you fancy!)

1 regular can pineapple juice

1 regular can grapefruit juice

4 cups orange juice

3 cups lemon juice

2 cups sugar

Method:

1. Steep tea in hot water for 3-5 minutes. Set aside to cool.

2. Mix all the juices together with the cold tea, add the sugar and stir until dissolved. Chill.

3. Before serving add 3 large bottles of lemonade and 2 bottles of ginger ale.

4. Add ice cubes and mint leaves.

* For milder tea flavor, shorten brew time. For stronger tea flavor, increase brewing time.

Are we all just creatures of habit?

Sat, 30 Jul 2011 23:22:26 +1000

Twinings Lady Grey Cookies

Wed, 13 Jul 2011 21:20:24 +1000

Light and delicious, just like Lady Grey!

Enjoy this simple variation to good old fashioned home made cookies.... perfect for dunking!

Makes 16 cookies.

Ingredients:

115g Butter

1/2 cup (4oz) Sugar

4 Tbsp (1/4 cup) water

4 Lady Grey teabags

One Large Egg

1/2 tsp baking powder

1 1/2 cups All Purpose Flour

1/2 tsp Lemon zest (grated lemon peel)

Method:

1. Mix (by creaming) Butter and Sugar until light in color

Blend in egg and zest until completely incorporated.

2. Add Lady Grey concentrate: Place the Lady Grey teabags in a teacup and cover with a 1/4 cup of water, freshly heated to the boil. Brew for 3 minutes, remove teabags remaining tea concentrate should equal about1 Tablespoon. 3. If not squeeze a little more out of teabags.

4. Add flour gradually until dough is formed.

5. Cover and refrigerate 6 to 12 hours.

6. Work cold dough (on a floured board or pastry cloth) shaping into a long 1 1/2 inch diameter stick of dough. 77. Slice into 1/2 inch thick pieces.

8. Place pieces on a clean cookie sheet pan

9. Bake at 350° F for 12 to 15 minutes until lightly browned.

10. Remove from oven, and let cool then sprinkle with powdered sugar

11. Put the kettle on... dunking optional!

Twinings Tea Loaf

Wed, 13 Jul 2011 21:08:34 +1000

Try this Moreish Recipe!

We suggest using English Breakfast but you can use any of our black teas to make this yummy loaf.

Ingredients:

500g mixed fruit

1 cup loosely packed brown sugar

1 Cup of brewed tea (strong) - soaked overnight

2 cups self raising flour 1 egg

Method:

1.Beat egg and add to fruit etc. then add flour.

2.Put mixture into either one or two loaf tins.

3.Cook 1 loaf about 1.5 hours or 2 loaves for 45 mins in a moderate oven 350 F(180 C).