Posts filed under Recipes

Maple Salmon paired with Tea Monde English Breakfast Blend

The malty and smoky notes of our English Breakfast blend make this tea the perfect complement to salmon dish. 

In this recipe, we used maple syrup which pair very well with the tea.

All together, this pairing has everything to please your palate!

English Breakfast and maple syrup salmon.jpg

Recipe: Maple Salmon, recipe by STARFLOWER in Allrecipes.com

Ingredients
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon


Directions
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.  Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.  Preheat oven to 400 degrees F (200 degrees C).  Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a  fork.  

 

My personal touch tho this recipe

Put the salmon in a warmed serving plate and deg-laze the cooking pan with 1/2 cup of hot English Breakfast tea.  Add one tablespoon of maple syrup and one teaspoon of soy sauce.   Let boil for a few minutes, until it has thicken a little.  Pour over the salmon and serve with a cup of Tea Monde English Breakfast House Blend.

Bon Appétit!

 

 
English Breakfast - House Signature Blend
from 8.05

A blend of premiums black teas from India, Ceylon and China.  Brisk and energizing but still smooth, this blend will give you a satisfying cup with a right dose of malty taste and a surprising subtle smokiness.

 

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Posted on January 24, 2017 and filed under Tea and food pairing, Recipes.

Anti-aging Matcha Smoothie

Smoothies are great to load up on fruits and vegetables.  When adding matcha green tea to them they become super food with added powerful antioxidants, vitamins and minerals.

Try this delicious anti-aging smoothie!

Anti-aging Matcha Smoothie

1 cup frozen mixed organic berries (strawberries, raspberries, blueberries, blackberries)

1/2 cup filtered water

1/2 cup organic cashew milk

1/4 cup organic liquid egg whites (or 1 egg white)

1 tsp flax-seed oil

1/2 tsp Matcha Chef's green tea

Put all ingredients in a food processor.  Set to ice crush and blend until liquefied.

 

Posted on January 17, 2017 and filed under Recipes.

Matcha Soooo Good!

Matcha Soooo Good

I am so excited about that new Matcha recipe I just created!  It is addictive believe me!

INGREDIENTS:

3/4 cup  cashew milk

1/2 orange, zest and juice

2 dark chocolate squares (about 20g) 70% or more

1 tbsp maple syrup

1/2 tsp Matcha Chef's Choice

DIRECTIONS:

Heat the cashew milk up to boiling point.

In the blender pour:

     Orange juice and zest

     Chocolate pieces

     Maple syrup

     Matcha Chef's Choice

     Hot cashew milk

Blend until chocolate has melted completely.

Enjoy!

Matcha Kogashima
67.50

Matcha Kogashima is a great choice of high quality every day matcha, as well as ingredient to add to your recipes that call for tea. Its smooth taste and silky texture will delight you, and they will blend perfectly with the other ingredients in your favorite dishes, adding a touch of colour, flavour, antioxidants, and vitamins.

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Posted on March 22, 2016 and filed under Recipes.

Fight the cold and flu before they knock you down

This morning I woke up with an itchy throat and a kind of runny nose. I don’t want to be sick; so I whipped up my secret weapon to fight whatever is going on in my system:   my Power Booster Green Tea Special Flu and Cold Fighter.

Right after I had a first cup, I felt a change.  My sinuses unblocked and my throat stopped itching. I’ll keep drinking this special potion for the next three or four days and I’m sure no virus is going to survive.

If you would like to try it, here is the recipe:


4 tsp       Power Booster green ginger powdered tea, certified organic
1                 Lemon freshly pressed juice
1 tbsp     Fresh ginger root grated
1 tbsp     Honey
750 ml   Filtered hot water (85°C)

Direction:
In a Filter-In Hario Tea bottle, or any teapot, pour together the lemon, ginger and honey.   Cover with hot water and let dissolve.
Add powdered tea, and pour the rest of the water.
Mix well and serve.
This drink is good hot, cool or cold. You can keep it at room temperature once it has cooled down, or put it in the refrigerator.


If you ever try it, I’d like to get comment.


Posted on October 31, 2015 and filed under Benefits of drinking tea, Recipes, Tea how to.

Hojicha Japanese green tea and Sundried tomatoes cheesecrakers

St-Honore-cheese-and-Hojicha-tea

This month’s pairing is Hojicha Japanese roasted green tea with one of our delicious Canadian Cheeses.


Finely cut dried tomatoes and sizzled basil, mixtogether. Take aplain unsalted cracker put a thin piece of St-Honoré triple cream cheese and top with the tomato mixture.   Serve with Hojicha Japanese green tea. A surprising delicious pairing! The nutty and roasted taste of the tea brings out the roasted flavour from the tomatoes; the cheese smooths the basil and the acidity from the tomato and balances everything perfectly.


Yum!


You can buy an excellent high grade hand crafted Hojicha from Shizuoka Tea Garden on our website.  For those who prefer the quick solution, you can buy a powdered Hojicha very convenient and good for baking.

Hojicha Isagawa roasted organic green tea
13.25
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If you try it, please share your appreciation with us…

Posted on August 30, 2015 and filed under Recipes, Tea and food pairing.

Iced Spicy Blueberry Rooibos

Blueberry Rooibos organic and fair trade
from 24.49
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Indredients:
1,125 L    Filtred water
575 ml    White Cranberry Juice (no sugar added)
12,5 gr    Blueberry Rooibos certified organic and fair trade
4-5         Cinnamon sticks
15           Cloves
1/2         Freshly squeezed lemon juice


Instructions:


In a large teapot equipped with a basket infuser, place cloves and cinnamon sticks in the bottom. of the teapot.   Addthe blueberry Rooibos in the basket infuser and set in the teapot.
Boil water, pour in the teapot and cover with lid.  Steep for 5 minutes.
When steeping time ends, strain out in a large juice jar, and let sit until completely cooled.
Once cooled, add the cranberry and lemon juice, refrigerate until chilled.



Posted on August 11, 2015 and filed under Recipes.