Wee Tea Company Recipes
70ml warm tea from The Wee Tea Company
1 heaped teaspoon of honey
150g plain flour
1 level teaspoon of baking powder
Half teaspoon of mixed spice
Oil to grease the container
- Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for 6-8 servings using the quantities shown.
- Put the dried fruit into one of the bowls, and then pour over the warm tea.
- Add the honey to the tea and fruit. (It helps if the teaspoon is warm.) Now break the egg into the cup and beat it up with the fork before adding that too to create a wet bowl. Give it a stir, then put on one side.
- In the other bowl, mix together the flour, baking powder and mixed spice to make a dry bowl.
- Tip the dry bowl into the wet bowl and mix it together until the mixture becomes thick and sticky and all the flour has mixed in.
- Oil the inside of the loaf tin, then pour the mixture into a loaf tin and put on a baking tray.
- You will need to ask a grown-up for help with this part. Place in a pre-heated oven at 160ºC fan/180ºC/gas 4 for 20–25 minutes, or until completely cooked through.
- Once the Honey Tea Loaf has cooled down you can tip it out of the loaf tin and carefully cut it into slices and eat it!
- Serving suggestion: serve a slice of Honey Tea Loaf with a glass of milk or diluted orange juice for a lovely snack. This dish can be frozen for up to one month.
handful The Wee Tea Company Camomile & Lavendar Tea
½ bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
12 fresh sage leaves, roughly chopped
1 tbsp dried oregano
salt and freshly ground black pepper
1 lemon, juice only
1 tbsp good Greek or wild flower clear honey
2 tbsp olive oil
125ml/4fl oz water
Preheat the oven to 200C/400F/Gas 6.
With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.
Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.
Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.
Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.
Drizzle the honey over the top of the lamb and pour over a little olive oil.
Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture.
After the 2½ hours cooking the lamb meat should pull away easily from the bone.
Remove from the oven and allow to rest for 4-5 minutes.
To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.
GINGER CHAI TEA LATTEA
Ginger Chai Tea from The Wee Tea Company
Sugar to taste
- Brew your tea double strength in your preferred brewing equipment. Roughly 8-10 grams of tea per 14floz of steaming water.
- Leave to brew for 4 mins.
- Add 3 good sized teaspoons of sugar to your brew. Stir and dissolve. Adjust sugar content to suit your own pallet.
- Pour into your favourite mug, until just over half way, then top off with your warm/steamed milk.
- Sit back and enjoy your hug in a mug!
CHAI TEA CREME BRULEE
Ginger Chai Tea from The Wee Tea Company
- 3 spoonfulls of Ginger Chai Tea from The Wee Tea Company
- 400 ml double cream
- 100 ml whole milk
- 1/2 tsp vanilla extract
- 5 Eggs
- 80 g Caster sugar
Infuse the creamPour the double cream and milk into a large saucepan and warm to a gentle simmer with the Ginger Chai Tea. Leave to steep, off the heat, for about 10 minutes, then sieve.
Make the custard
In a large bowl whisk together the 5 egg yolks, sugar and vanilla extract until fully mixed up. (Keep the egg whites back for the biscuits). Gradually pour the hot cream, through a fine sieve, into the egg mixture, whisking continuously. Transfer into a large measuring jug then divide the mixture between 4 ramekins.
Line a deep roasting tin with a clean tea towel and place the 4 ramekins on top. Preheat an oven to 160°C. Fill the roasting tin with enough boiling water to reach half way up the sides. Bake for 30 minutes until just set, but with a slight wobble. Remove from the tin and leave to cool at room temperature before setting in the fridge. Turn the oven temperature up to 180°C.
Caramelise the sugar top
Pour some caster sugar on top of each ramekin and caramelise with either a blowtorch or under a very hot grill then serve. *Or make a caramel from the sugar, allow to set on a silicon matt, then blitz up in a food processor. Use this instead of caster sugar for easier and quicker caramelisation. makes 4
Serve with Lime Green Tea Sorbet and Earl Grey Biscuits. Recipes for these coming soon.