Recipes – WITH LOVE FROM THE TWINS

TETLEY THAI ICED TEA

January 14, 2025/in Recipes /by The Twins

Ingredients:

4 cups water

4 Tetley Masala Chai teabags

1/2 cup white sugar

2 Star anise pods, 1 Cardamon pod and 2 Cloves

1 cup coconut milk

Ice

Method:

In a saucepan, bring water to a boil, add teabags, sugar and whole spices
Stir until the sugar dissolves, boiling for about 3 mins before removing from heat
Leave mixture like that for about 30 mins before straining the liquid through a sieve and discarding everything else
To serve, fill glasses with ice, pour the cold tea over the ice and top with coconut milk. Enjoy

TETLEY GREEN TEA & WATERMELON COOLER

January 14, 2025/in News, Personal, Recipes /by The Twins

Ingredients:

2 Tetley Pure Green teabags

1 cup water

2 cups watermelon, deseeded and cubed

1 cup sparkling lemonade

Ice

Sage to garnish

Method:

Brew the 2 bags of green tea in a cup of very hot water for about 5 mins
Remove the tea bags and cool the tea down
In a blender, blend the watermelon until smooth and liquid
In a jar, add ice, tea, watermelon and lemonade. Stir well
To serve, garnish with sage and enjoy

TETLEY PANNA COTTA

January 14, 2025/in Recipes /by The Twins

Ingredients:

3/4 cup whole milk

2 cups heavy cream

1 Tetley black teabag

1/4 cup sugar

3 sheets gelatine

1/2 tsp vanilla essence

Method:

Lightly grease the Panna cotta mould if you’re planning to unmold them
Soak gelatine sheets in cold water until soft. Set aside
In a medium saucepan, heat milk, cream, sugar and teabag. Bring to a simmer
Remove from the heat. Remove teabag. Squeeze gelatine to remove excess water and add to the saucepan
Stir constantly until gelatine is dissolved. Add vanilla
Allow mixture to cool down for 10-15 minutes
Pour mixture evenly into prepared moulds
Refrigerate overnight or at least 4 hours before serving
To remove from old, dip the bottom of the mould into hot water for 5 seconds to loosen the Panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate

TETLEY ORANGE SLUSHY

February 8, 2024/in Juice-it Thursday, Recipes /by The Twins

1 cup concentrated Tetley Green Tea (frozen- ice cubes)

1 cup orange juice (ice cubes)

1/2 cup pineapple juice (ice cubes)

1/4 cup soda water

Blend all the ingredients together until it becomes a smooth slushy.

Serve immediately.

Enjoy.

COUSCOUS, FETA & POMEGRANATE SALAD

January 29, 2024/in Meat Free Monday, Recipes /by The Twins

250g Cous cous

2 cups Vegetable stock

1 Green pepper, deseeded and diced

150g Feta cheese, cubed

100g Pomegranate rubies

Handful mint, chopped

Handful coriander, chopped

50g Pepperdews,

100g Flaked Almonds, toasted

Place the cous cous in a glass bowl, and pour the boiling stock over. Cover with cling wrap and leave it for 7-10 mins until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains. Leave to cool completely.

Add the rest of the ingredients and toss together.

Serve cold.

RED VELVET CUPCAKES

January 8, 2024/in Recipes /by The Twins

CUPCAKES

140g flour

1½ Tbls cocoa powder

¾ tsp baking powder

⅓ tsp baking soda

¼ tsp salt

5 Tbls unsalted butter, softened

100g white sugar

2 eggs

1 tsp vanilla

120 ml buttermilk

4-6 drops red gel food coloring

CREAM CHEESE ICING

120 g unsalted butter, softened

120 g cream cheese, cold

180 g powdered sugar

FOR THE CUPCAKES:

Preheat the oven to 180 degrees C. Line a cupcake pan with cupcake cups.

In a small bowl whisk together all the dry ingredients.

To a large bowl add the softened butter and sugar. Cream together with an electric mixer until fluffy, 1-2 minutes.

Then add in the eggs and vanilla. Mix till smooth.

Alternate adding the dry ingredients and the buttermilk to butter mixture on low speed until perfectly combined.

Lastly fold in the red gel food coloring just until combing

Spoon batter into cupcake cups. Bake for 17-20 minutes, or until a toothpick comes out clean.

Allow cupcakes to cool in the pan for 10 minutes.

FOR THE CREAM CHEESE FROSTING:

Beat the butter in an electric mixer on high speed until pale and fluffy,

5-10 minutes. Add in the cream cheese and beat for another minute.

Spoon in the icing sugar and continue to beat until smooth and fluffy.

Pipe the icing onto the cupcakes.

CINNAMON ROLLS

January 2, 2024/in Cheat Tuesday, Recipes /by The Twins

DOUGH:

4 cups flour

1/3 cup castor sugar

1 packet instant Yeast

1 teaspoon salt

1 1/2 cups milk

6 Tbls butter

1 egg

CINNAMON SUGAR:

1/4 cup butter, softened

2/3 cup light brown sugar

1 Tbls cinnamon powder

For The Cream Cheese Frosting

110 g cream cheese

125 g unsalted butter, room temperature

3 cups powdered sugar

2 – 3 Tbls milk

1 tsp vanilla extract

Pinch of salt

In a large bowl, combine all the dry ingredients together.

In a small pot, warm up the milk and butter until milk is warm and the butter is mostly melted. Let the mixture cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture.

Add the egg.

Beat on low speed, gradually increasing to high until completely combined, about 2 minutes. Add the flour a bit at a time until combined and the dough starts to pull away from the sides of the bowl and form a ball.

On a well floured surface, knead dough for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.

Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour.

While the dough rises, make the filling. Combine the sugar and cinnamon together in a small bowl and mix well. Set aside.

Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface.

Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.

From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the douch together.

Use a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 × 13 inch pan lined with baking paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.

Bake the cinnamon rolls at 180 degrees C. for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.

While the rolls cool, make the cream cheese icing. Whisk the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract on medium speed until light and fluffy. Spread the icing evenly over the 12 rolls.

Enjoy warm!

PAVLOVA WREATH WITH TETLEY EARL GREY CREAM

December 6, 2023/in Cheat Tuesday, Recipes /by The Twins

INGREDIENTS

4 Large egg whites

1 1/4 cups white sugar

2 tsp cornstarch

1 tsp vanilla extract

1 tsp lemon juice

2 cups heavy cream

2 Tbls Tetley Earl Grey tea syrup

Fresh mixed berries

1/2 cup icing sugar

Mint to garnish

TETLEY EARL GREY SIMPLE SYRUP:

In a saucepan, add 4 Tetley earl grey teabags, 2 cups of water, and 1 cup white granulated sugar.

Bring to a boil and simmer until the liquid reduces to half and becomes slightly thick. Allow to cool at room temperature and store in the fridge until ready to use.

METHOD:

Preheat oven to 180 degrees C.

Line a baking sheet with baking paper. Draw a big circle on the paper.

In a large bowl, beat the egg whites until stiff, gradually add sugar until mixture is thick and glossy. Gently fold in the cornstarch, vanilla and lemon juice.

Spoon mixture inside the circle and spread evenly. Bake in preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.

In a medium bowl, beat the heavy cream until stiff peaks form, fold in the Tetley tea syrup.

Spoon cream over the meringue, lay the berries onto of the cream, sift a bit of icing sugar on top.

Garnish with mint leaves.

Enjoy.

Merry Christmas.

ROOIBOS PANCAKE CAKE WITH ROOIBOS MARSCAPONE FILLING

September 1, 2023/in Cheat Tuesday, Recipes /by The Twins

ROOIBOS PANCAKES

2 cups self raising flour

2 Tbls castor sugar

1 pinch of salt

3 cups milk

4 laagerrooibos teabags

4 eggs

1 Tbls oil

Warm up the milk up with the teabags, on medium heat in a saucepan, until the milk becomes ‘rooibosy.’ Just simmer the milk, don’t bring to a boil. Remove the teabags and allow the milk to completely cool down.

Meanwhile in a large bowl, mix together all the dry ingredients.

In another bowl, whisk together the rooibos milk, oil and eggs.

Slowly mix n the wet ingredients into the dry ingredients until the batter is nice and smooth. Batter should be pouring consistency.

Divide the batter into two bowls and colour the one bowl with a drop of pink food coloring.

In a non-stick pan, on medium heat, using a 1/4 cup measuring cup, pour batter into hot pan, swirl around until the bottom of the pan is covered. Once the bubbles start to form, flip the pancake to cook the other side until golden brown on both sides.

Repeat until all the batter is finished. Set aside for stacking.

ROOIBOS MARSCAPONE FILLING:

2 tubs plain mascarpone cheese

1/2 cup rooibos syrup

Whisk the mascarpone with rooibos syrup until nice and loose. Add more rooibos syrup is preferred.

TO MAKE PANCAKE CAKE

On a cake stand, place a white pancake at the bottom, spread a bit of the rooibos filling ontop and place a pink pancake onto and repeat until all the pancakes and filling is finished.

The top later should be the mascarpone cream topped with fresh berries and a dusting of icing sugar.

Refrigerate until ready to eat.