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Earl Gray Tilapia


Ingredients

  • 2 Cups hot water
  • 2 Tablespoons loose leaf earl gray tea leaves, or 4 tea bags
  • 1 lemon
  • One 1/2-pound tilapia fillet
  • 2 Tablespoons unsalted butter
  • Salt and pepper, for serving (optional)

Directions

In a pot, bring the water to a boil and brew the tea for about 2-3 minutes. Strain, if necessary.

Using a vegetable peeler, scrape the lemon peel off into large flakes. Add to the tea and boil for about 1 minute. Remove the lemon peel and reserve.

Add the fillet to the boiling water, making sure to cover the fillet (or add a paper towel to color the portion that isn't touched by water). Poach until the fish flakes easily with a fork, for 4-6 minutes, depending on how thick your fillet is. Remove.

In a separate pan, brown the butter with the reserved lemon peel. Pour brown butter over the fillet and serve with salt and pepper, if necessary.

Nutritional Facts

Servings1

Calories Per Serving438

Folate equivalent (total)63µg16%


Earl Grey Macarons

Earl grey is one of those flavours that pairs amazingly with desserts because of its fruity and floral nature. So why not use this elegant flavour in an elegant dessert! These macarons are crisp and slightly chewy with a smooth French buttercream flavoured with earl grey.

For those of you that aren't following me on Instagram I hold a weekly baking QnA. You can ask me any problems you have been having with your baking and I try my best to answer as many as I can. From the questions I noticed that the majority of questions seem to be directed towards macarons. Macarons are definitely a finicky dessert and can be hard to perfect, so here is another macaron recipe with a compilation of frequently asked macaron questions!


Recipe Summary

  • 2 cups all-purpose flour
  • 2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon finely grated orange zest

Whisk flour, tea, and salt in a small bowl set aside.

Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low gradually mix in flour mixture until just combined.

Divide dough in half. Transfer each half to a piece of parchment paper shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes freeze until firm, 1 hour.

Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.


Earl Grey Tea Cake

Welcome to the 630th Metamorphosis Monday, a blog party sharing fabulous Before and Afters!

This past Tablescape Thursday, I posted this beautiful table setting created by Phyllis who blogs at The Relevant Tea Leaf.

Phyllis prepared a wonderful meal for this dinner party, including a delicious Earl Grey Tea Cake for dessert. Several BNOTP readers asked about the recipe so I e-mailed Phyllis to let her know you all would love to get the recipe for this yummy cake.

Phyllis graciously emailed over the recipe for the cake, as well as the recipe for the London Fog Latte and the Minnesota Wild Rice Soup she served that evening.

In today&rsquos post, I&rsquom sharing a printable version of the recipe for both the Earl Grey Tea Cake and the icing. I&rsquoll be sharing the recipe for the latte and the soup in separate posts later this week, that way they will all be easy to find separately under the &ldquoRECIPES&rdquo category at the top of the blog whenever you need them.

Thanks so much to Phyllis for sharing this recipe for Earl Grey Tea Cake! Be sure to check out her blog The Relevant Tea Leaf for additional recipes and tips for entertaining.

Below, you&rsquoll find a printable version of the recipe, followed by the recipe for the icing.

Love cooking or baking? You&rsquoll find additional recipes under the RECIPES category at the top of the blog or click HERE if reading via a mobile device.


Earl Grey Scones

Tea lovers will delight in these Earl Grey Scones. Light and flaky scones are delicately flavored with Earl Grey tea for a tea time treat you can&rsquot resist.

You might not know this, but I am a tea fanatic. At any given time I have probably about 30 varieties of tea in my cupboard. I drink it hot. I drink it cold. Most days I have at least 3 cups/glasses of tea. I&rsquove been wanting to make a recipe with Earl Grey tea for the longest time and scones seemed like the perfect choice of baked good to start with!

Do you know what gives Earl Grey tea it&rsquos distinctive flavor?

It&rsquos bergamot oil. The bergamot is actually a kind of ugly variety of green orange that&rsquos grown in different areas across the world, but is often associated with the Calabria region in Italy.

What you will need to make earl grey scones:

  • Earl Grey tea, loose leaf or tea bags
  • boiling water
  • all purpose flour
  • cake flour
  • light brown sugar
  • baking powder
  • baking soda
  • salt
  • unsalted butter
  • egg
  • heavy cream
  • vanilla
  • sugar

Can I use any variety of Earl Grey tea?

Yes! I purposely kept the rest of the ingredients in this recipe mellow so that it will work well with any variety of Earl Grey tea. Lady Grey, Earl Grey Green, Lavender Earl Grey, Double Bergamot Earl Grey, etc. they will all work well in this recipe!

A note on substituting out the cream. I get lots of questions about substituting milk for the cream in scones. Can you do it? Yes. Will it be as good? No. It will change the texture of the scones and they will be a bit more spongy. But in a pinch it will do.

How to make Earl Grey Scones

To make these scones, the first thing you will do is brew your tea. We&rsquore brewing just a small amount, only a 1/4 cup of tea goes into the recipe. So the tea needs to be as strong as you can get it!

Let it cool completely before you do anything else with the tea. This is so important for scones because the temperature of the ingredients makes a big difference the finished product. Light and flaky scones come from cold butter and cream!

Next you&rsquoll mix together your dry ingredients in a medium sized mixing bowl. We&rsquoll also be adding tea leaves to the flour mixture. You might be wondering if it&rsquos safe to eat tea leaves. The answer is yes, it&rsquos perfectly safe. I love the flecked appearance it gives the scone dough too!

Cut in the butter into the dry ingredients. You can use a fork, a pastry blender or even your fingers to do this. You&rsquoll cut in the butter until the mixture is coarse and sand-like.

Whisk together the cooled tea with the other wet ingredients and then stir it into the flour mixture until the dough just comes together.

You&rsquoll turn out the dough onto a floured surface and give it a few quick kneads. But remember to only handle the dough as much as you need to for it to all really stick together. Overworking the dough will make your scones tough and chewy.

Pat the dough into a circle that&rsquos a little over an inch thick. Cut it into 8 wedges and place them on your prepared baking sheet. Give them a nice little wash of cream and sprinkle of sugar before you pop them into the oven and there you have it! What posh bakers we are!


  • Take note of the quantity of milk I have listed - there is Extra to account for the absorption from the tea. I list 380g there which is the milk quantity you start with. You then use 280g infused milk in the brioche dough. Same goes with the glaze, there is additional milk in there to account for that.
  • If you don’t want to make these earl grey flavour, leave out the infusion step and use 280g whole milk.
  • Because I wasn’t shaping these into anything fancy I upped the quantity of the liquid and the butter to give a super soft, smooth dough. Because it’s squishy, a cold rise works best! You can do this either for a minimum of 2 hours in the fridge (you just need it to double in size), or you can make the dough the night before.
  • Use a good quality loose leaf tea here if you can. I love the Harney and Sons Earl Grey Supreme for baking (I have a huge bag of it), but my all time favourite drinking tea is this one by ‘In pursuit of tea’.
  • I wait for the doughnut bites to cool before glazing, but you can do them when they are still slightly warm if you like!
  • This recipe makes quite a lot, but if you didn’t want as many you could try either halving the recipe, or shaping half into doughnut bites and the other half into buns - bake them off the same way as you would these. (They would be SO good filled with cream), otherwise you could make a half batch of cinnamon rolls or these earl grey rolls - just use this dough in the place of the dough in the recipe!

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Sunburst Earl Grey Cocktail

For a drink that cuts at the earthy tea flavors with a citrus punch try out this Sunburst Earl Grey cocktail. To make this beverage, just combine orange syrup, Earl Grey tea, and orange vodka together.

Ingredients

  • ½ ounce orange syrup
  • 1 ounce Earl Grey tea
  • 1½ ounces orange vodka
  • Ice

Instructions

  1. In a cocktail shaker, combine the orange syrup, tea, and orange vodka.
  2. Add ice and shake until chilled.
  3. Strain the mixture into a rocks glass filled with ice and serve.


What Is Milk Tea?

The term “milk tea” simply means “tea with milk,” but the varieties are almost endless. In fact, milk tea varies greatly by country and is as unique as the country itself. Some teas are highly sweetened, some are salty, still others are more milk than tea. They are also served for different reasons or stages in the day. Milk tea has also come to include tea with tapioca balls or “boba” in it.

What is most consistent is the fact that recipes call for some sort of milk along with some sweetener whether it be brown sugar, honey, or any other substitute.


Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

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Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

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How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


Earl Grey layer cake with Swiss buttercream and Earl Grey Caramel

This delicious cake is scented with aromatic Earl Grey tea, filled with silky Swiss meringue buttercream and drizzled with Earl Grey caramel. Perfect as a layer cake but equally gorgeous dressed down as a bundt cake.

I have been obsessively baking this Earl Grey Cake the past couple of months and I am so glad to finally be sharing the recipe with you! I made it so many times because I could not decide which way to present it on the blog. As a layer cake with whipped cream and fresh berries? As a bundt cake with lemon glaze (see below)? As cupcakes?

Decisions, decisions&hellip Well my dithering is your gain because you can bake this in different ways with equal success and I guarantee you that not a single crumb will be left behind. And even those who are not tea fans will be seduced, mark my words.

If you are not familiar with Earl Grey tea, it is a black tea flavoured with bergamot, a highly aromatic citrus fruit. It is a very popular blend in the UK and it just happens to be my favourite tea.

I always drink Earl Grey with a slice of lemon, but there&rsquos a popular Earl Grey Tea Latte called &lsquoLondon Fog&rsquo made with Earl Grey, steamed milk and vanilla syrup. This influenced the buttercream I went with in the end&hellip

This cake uses loose leaf Earl Grey, ground to a fine powder in a pestle and mortar, in the batter which gives it a subtle aroma that I find irresistible. If you haven&rsquot got loose-leaf tea you can empty the contents of a couple of tea bags.

I also used Earl Grey in the caramel which is drizzled over the layers and over the cake. If you are intimidated by caramel, I am here to tell you don&rsquot be! Once you make it you will realise how easy and incredibly delicious homemade caramel sauce can be.

The recipe below will make quite a lot but leftovers can be kept in the fridge for up to 10 days&hellip unless you eat it with a spoon. Which I have never 😉

When it came to the buttercream I could not make up my mind (see above) but in the end opted for vanilla Swiss buttercream which is deliciously silky and perfect for piping.

Swiss buttercream is very similar to Italian buttercream, but instead of sugar syrup being added to beaten egg whites, the egg whites and sugar are first heated over a double boiler before being whisked. Then you add quite a lot of butter &ndash this is not a frosting for the faint-hearted &ndash which stabilises the buttercream.

Make sure the mixing bowl has cooled to room temperature before adding the butter otherwise the butter will melt. If that happens, chill the buttercream for 5-10 minutes and they try beating it again. If the buttercream looks a bit curdle then the butter was probably too cold. You want the butter to be soft enough to incorporate into the buttercream.

The recipe makes one large layer cake or one large bundt cake or at least 24 cupcakes. I baked mine in small tins and then halved the sponges hence the many layers of this cake. It would be perfect as a birthday cake or as a baby / wedding shower cake.

I made this cake when I visited Aimee of Twigg Studios recently and somehow added only half of the milk required as I was making the recipe from memory. Amazingly, the cake came out alright &ndash slightly denser than usual but no less delicious.

I hope you will make it and let me know how you like it! I am always so thrilled when I see your recreations on Instagram, so please tag me and make my day!


Watch the video: Τα πρωτα βηματα του Κομη - Komis first steps!!! (January 2022).