Tea Time by Francis Amalfi

Author:Francis Amalfi
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-02-14T16:00:00+00:00

Wild rice with tea

Ingredients:

14 oz (400 g) wild rice

4¼ cups (1 l) vegetable broth

½ crushed tomato

0.9 oz (25 g) black or Oolong tea leaves

1 oz (30 g) chopped onion

1 teaspoon each red, yellow, and green pepper

1 teaspoon thyme

1 teaspoon butter

1 bay leaf

1. Cook the tomato, onion, and peppers in butter until tender. Add the wild rice, tea, thyme, bay leaf, and broth.

2. Bake at 350°F (180°C) in a covered casserole dish for 45 minutes. Remove the bay leaf and serve.

“Wild rice” is not actually a rice. It is the seed of an aquatic plant called water wheat or Indian rice, since it is a staple of the Chippewa Indians. It’s very rich but somewhat expensive, so it is often mixed with long grain rice.

Cucumber and green tea sandwiches

Ingredients:

2 tablespoons Sencha tea

12 slices bread

1 cucumber

2 bunches watercress

1 package cream cheese

3.5 oz (100 g) butter, salt and pepper

1. Grind the tea leaves and mix with the cream cheese. Add salt and pepper.

2. Peel and slice the cucumber. Wash and chop the watercress. Toast the bread.

3. Spread 6 slices with butter and the other 6 with the cream cheese mixture.

4. Prepare the sandwiches with cucumber and watercress.

Tofu fajitas with green tea marinade

Ingredients:

For the marinade:

1¼ cups (300 ml) infusion green tea (reserve the used leaves)

¼ cup (50 ml) rice vinegar

Fresh ground black pepper

2 tablespoons apple extract

2 tablespoons extra virgin olive oil

2 tablespoons soy sauce

For the fajitas:

8.8 oz (250 g) grilled firm tofu

1 green pepper and ½ a red pepper

1 onion

2 tablespoons used green tea leaves

1 tablespoon sesame paste (tahini)

a few leaves lettuce, chopped

a handful soybean sprouts

3–4 corn tortillas

1. Strain the tea into a deep bowl, reserving the leaves for later use. Add the remaining ingredients for the marinade and mix.

2. Cut the tofu, peppers, and onion into strips. Place them in the marinade and let sit for an hour.

3. Sauté the marinated ingredients in a hot wok or frying pan with oil (with a little bit of marinade), on high heat and move continuously. Cut the green tea leaves into strips and add them to the pan.

4. Heat the tortillas in the oven, wrapped in aluminum foil, for 2–3 minutes. Spread a little tahini on the tortillas and fill them with lettuce, sprouts, and the fajita mixture. Serve immediately. This recipe can be altered to taste.

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