Easy recipe

Preparation Heat 1/2 litre water to 9°C and infuse the 15g of Organic Imperial Chai for 4 minutes. Peel and cube the pears. Place the pears, sugar, 1g of Organic Imperial Chai and old rum in a saucepan. Add the tea liquor. Heat gently and cook until the pears are meltingly soft. Remove the tea. Leave to cool and place in the fridge.

Cocoa, almonds, buckwheat... all the deliciousness of the Sweet grains creation is found in these cereal bars designed like energy balls! With no processed sugar and no cooking, these little treats are a concentrate of energy to accompany the active days of all food lovers.

Preparation Steep 8 g of tea in 12 mL (½ C) water at 75°C (165°F) for 3 minutes. Remove the tea and let cool. 1.The batter Preheat the oven to 17°C (35°F). In a mixing bowl, combine the melted butter and caster sugar. Add the eggs, flour, and baking powder, then thin with 1 mL (6 Tbsp) of the brewed tea. Grind the two tablespoons of tea leaves and add to the batter. Line your loaf pan with parchment paper (to hold it in place, lightly grease the pan first with butter). Pour the batter

Preparation1. The pears Peel the 6 pears. Halve them lengthwise. Remove the core and the pips using a melon baller or a small spoon. Add the lemon juice. Pour the water and 1 g of sugar into a large saucepan. Bring to the boil to dissolve the sugar. Lower the heat, add the tea leaves and the pear halves. Simmer for 15 minutes. Remove the pan from the heat and leave the pears to cool down in the cooking syrup. 2. The caramel Caramelise the 3 g sugar, dry, until it is golden brown (not too bro

Preparation Peel and mince the onion and garlic. Warm the olive oil in a frying pan. Add the onion, garlic, and thyme. Cook until the onions are transparent, approximately 3 minutes. Add the rice. Fry for a few minutes, stirring constantly, until the rice becomes transparent. Add the white wine. Once the rice has absorbed the wine, add a ladleful of stock. Stir. Once the stock is absorbed, add another ladleful, continuing until no stock remains. Sprinkle in the tea in the middle of this process.

Preparation Preheat the oven to 18 °C (35 °F). Warm the milk in a small saucepan. Steep one tablespoon of tea in the warm milk for 6 minutes. Strain. Melt the butter in the double boiler, then let cool. In a large bowl, beat the eggs and sugar together until foamy. Pour the milk over the egg mixture. Add a pinch of salt, then the flour, baking powder, and melted butter. Using a mortar or rolling pin, crush the remaining tea into a coarse powder. Add the powdered tea to the batter and mix unt

As a dark tea with an umami taste, Pu Erh adds wintery, woodland and mushroom notes to the eggs.

Ochazuke (from ocha, meaning "tea" and zuke, meaning "to submerge") means "to clean one's bowl" in Japanese. It also refers to the traditional custom of finishing a meal by pouring infused tea over leftover rice. This simple recipe is very popular in Japan, and can be used to bring out the vegetal and very mildly salty taste of Sencha Ariake.

Preparation Allow the almond paste to warm to room temperature, then mix with the eggs and orange zest. Beat the egg white to form soft peaks, then add the caster sugar. Fold in with the almond paste mixture. Sift the flour, cornflour, baking powder, grated coconut and ground tea into the mixture, then add the melted butter. Mix. Put in a baking dish and bake at 17°C (375°F) for 15-2 minutes. Cool, then cut into pieces.

Preparation1. The pastry cream In a large mixing bowl, combine the 3 egg yolks and the sugar. Add the cornflour. Heat the milk to 9°C / 195°F and steep the 1 g of tea for 5 minutes, then remove the tea. Split the vanilla bean in half lengthwise, then add to the milk and bring to a boil. Pour the milk over the egg + sugar mixture while stirring vigorously. Put the mixture back into the saucepan over low heat and slowly bring to a boil. Stir often until the pastry cream thickens, then pour it

PreparationThe cream Place the goat’s cheese in a small mixing bowl. Pour the cream and Bao Zhong tea leaves into the bowl. Beat quickly using a hand blender. Season with a pinch of fleur de sel. Place in the fridge. Peel and wash the carrots and beetroot. Wash the fennel bulbs. Cut into sticks and serve with the Bao Zhong dip. The balls Scoop out some fresh goat’s cheese (approx. 1 g) using a spoon. Roll into a small ball between the palms of your hands.Pour the tea leaves into a small pla

Preparation1. Preparing the bouillon Peel the vegetables and cut into thin strips. Heat the olive oil in a frying pan and sauté the vegetables over a low heat without browning. Add the white wine. Bring to the boil, add the water and bring back to the boil. Remove from heat, cover and leave to infuse for 3 minutes with the kombu. Add the mirin and rice vinegar. Prepare the tea by steeping for 3 minutes at 95 °C. Combine the bouillon and steeped tea (2/3 bouillon to 1/3 tea). Add the zest and

Preparation1. The cream of cauliflower soup Wash the cauliflower and remove the florets. Place 1 g of tea in a tea filter. Melt 15 g of butter in a large saucepan and gently sauté the cauliflower florets until golden brown. Add the salt. Cover with 75 ml of milk and 25 ml of water and bring to the boil. Lower the heat and add the tea filter. Leave to infuse for 1 minutes. Remove the tea and continue to cook for approx. 12 minutes. The cauliflower should be soft. Mix the cauliflower in the b

Preparation Preheat the oven to 18°C / 356°F. Place the cream and tea in a saucepan. Bring to the boil, then remove from the heat and allow to infuse for 4 minutes. Remove the tea and leave to cool. In a large bowl, cream the eggs and sugar. Add the flavored cream and flour to the bowl, and mix until smooth. Grease an oven-proof dish with butter. Peel and dice the apples and place them in the dish, then cover them with the mixture. Crush the speculoos type biscuits. Scatter the crushed biscui

Preparation Blend the Organic Cocoa Matcha, almond milk and sugar. Add the ground almonds. Set aside. Roughly chop the almonds. Set aside. Cut the strawberries in half or into quarters, depending on their size. Chop the dark chocolate into small pieces. Pour the Organic Cocoa Matcha blend into a bowl. Sprinkle with the strawberries, dried berries, almonds and chocolate.

By Anne Desplancke