A couple of Saturdays ago I had the pleasure of teaching a cooking class at the Covent Garden Market, hosted by The Tea Haus. We had a delicious time! Here are the recipes I did, and a few photos. You should really come along next time!
Local Corn and Pepper Soup with Green Tea
1 Tablespoon vegetable oil
1 onion, finely chopped
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1 red or orange pepper, diced
2 cups green tea, steeped for about 3 minutes.
3 cups fresh corn kernels (about 4 ears)
1/2 cup fresh edamame (green soybeans)
1 Tablespoon tamari soy sauce
2 Tablespoons flat leaf parsley, chopped
2 Tablespoons cilantro, chopped
Salt and freshly ground pepper, to taste (sometimes I add a dash of cayenne pepper as well)
Sourcream for garnish
Halved cherry tomatoes for garnish
- Heat oil in a good size saucepan over medium high heat. Add the onion, cook for 3 minutes, then add the garlic, jalapeno, red pepper. Cook and stir another 2-3 minutes.
- Add the tea to the pot, bring to the boil, then add the corn and edamame. Lower heat and let soup simmer for another 3 minutes or so.
- Stir in tamari, parsley, cilantro, season to taste with salt and pepper (and cayenne if more heat is desired). If soup seems too thick, add a bit of water.
- Serve garnished with a dollop of sour cream and half a cherry tomato.
- Serves four-six.
Kukicha Tea Crust Pizza with Pesto
Ingredients for crust:
1 cup brewed kukicha tea, warm
1 teaspoon traditional yeast
1 teaspoon granulated sugar
1/3 cup olive oil
1 teaspoon salt
1 1/2 cups all purpose flour
1 cup all purpose flour
- In a table top mixer, combine the warm tea with the yeast, sugar, olive oil, salt and 1 ½ cups flour. Mic with the dough hook for a few minutes. When it is well blended, add in the remaining 1 cup flour, and beat with the dough hook for another 2-3 minutes, until it comes away from the edges of the bowl.
- Place in an oiled bowl, cover with plastic wrap. Let rise for about 1 hour.
4 cups (1 l) packed basil leaves
6 cloves garlic
1 1/2 cup (375 ml) olive oil
1 teaspoon (5 ml) sea salt (optional)
1-2 cup (500 ml) Parmesan cheese
- In the bowl of a food processor, combine the basil leaves with the garlic and process until smooth. Add the salt and continue to process. With the motor running, pour in the olive oil, and the finally add the cheese. Scoop into clean jars. Refrigerate up to two weeks, or freeze.
Seasonal Pizza Toppings
Grilled eggplant and zucchini
Local mozzarella cheese, shredded
Local goat cheese
And whatever your imagination will allow…!
To assemble and cook pizza:
- Heat oven to 400 ° F. Oil a pizza pan.
- Flop pizza dough out of bowl onto pizza pan. With your hands squish pizza dough to sides of pan. This dough is very soft and workable, it does not need to be kneaded, and will only fight back if over-worked.
- Spread crust with pesto (you will have left-over pesto)
- Sprinkle with mozzarella cheese, then other toppings of choice.
- Place in hot oven and bake for approximately 20-25 minutes.
- Makes one big pizza.
Local Apples Baked in Kenya Tea Sauce
1 Tablespoon Kenya black tea leaves brewed in 1 cup boiling water for 1 minute.
1/4 cup pure maple syrup
8 local apples, peeled, cored, quartered
1 package (200 grams) Skor toffee bits (a heaping cup)
1/2 cup chopped pecans
6 Tablespoons flour
1/4 cup butter, cut into cubes
Ice cream or whipped cream or plain yogourt for serving (optional)
- Heat oven to 375 ° F.
- Strain tea. Discard tea leaves. Stir maple syrup into the tea, set aside.
- Layer apples in pan, pour tea and maple syrup mixture over all. Set aside.
- In a medium size bowl, combine the Skor bits with the pecans and flour. Work in the butter with your fingers, until mixture resembles coarse crumbs. Sprinkle on top of apples. Place pan in oven and bake for approximately 45 minutes, until sauce is bubbling and hot.
- Remove from oven. Let sit for several minutes before serving. Really delicious served with London Ice Cream’s Acadian Vanilla ice cream.
- Serves eight.