Three lovely fresh tasting teas have recently been added to PG Tips range.
They've teamed up with top chef Tristan Welch who has come up with some lovely
recipes to compliment their new range of teas.
The leaves are pressed at different stages during fermentation in order to
capture and preserve the genuine and refined taste of fresh tea in each new
blend:
The Fresh One: Pressed within hours of picking to give a uniquely clean, smooth,
golden and fresh-tasting tea. A refreshing pick-me up.
The Delicate One: A delicate tasting blend that combines lightly pressed
leaves and decaffeinated tea. A gentle, mellow cup for those moments of
relaxation.
The Strong One: A full flavour blend with extra-pressed leaves and a
rich, rounded character. For those times when you need a kick start.
PG Tips new range of teas are available in any good supermarket.
I loved both the Fresh and the Delicate teas. I'm sure the Strong one is
equally as nice to most people, I'm just not a lover of strong tea.
Thank you to PG Tips and Jen for sending me some to try.
Yield: 8 Author: PG Tips Tea
Carrot and Walnut Eccles Cakes
I'd never had carrot and walnut Eccles cakes until this but I can tell
you they are good!
ingredients:
100g grated carrots
85g dark soft brown sugar
1 large egg
50ml rapeseed oil
80g whole meal self raising flour
1 teaspoon mixed spice
Zest of 1 orange
100g sultanas soaked in water for 1hr
80g walnuts crushed
500g puff pastry
½ teaspoon baking powder
A sprinkle of sugar and a dash of milk to finish
instructions
Using an electric whisk beat the sugar, eggs and oil together
until light and airy.
Fold in the flour, spices and baking powder, followed by the zest,
carrot, sultanas and walnuts, cove the mix and keep chilled until
required.
Roll out the puff pastry on a floured surface until the pastry is
between 3-5mm thick, cut out 10-14cm in diameter circles – you
should get approximately eight to ten circles.
Place a dessert spoon in the centre of each circle of each puff
pastry. Brush a little water on the edges of the pastry and then
fold them in to form a pattie shaped parcel.
Turn them over and brush with milk and sprinkle with the
sugar, place on a baking tray making 3 cuts on the top with a
knife and bake for 30 min at 180c
Serve warm from the oven and with a nice cup of tea.
Ooh the eccles cakes look beautiful, never thought about varying the filling!
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