Chamomileappletea Recipes
CHAMOMILE APPLE TEA
I spent some time in Guatemala many years ago and we had a lovely vegetarian dinner at a local woman's house on New Year's Eve. Oh, it was so good! There were these tamales with raisins and we were served a tea that tasted of apples and chamomile. Here is my attempt to duplicate that recipe! I wish I could remember more about the tamales.......Outside, the local folk were shooting off sticks of dynamite (for lack of fireworks), but we didn't care, we were in foodie vegetarian heaven!
Provided by Sharon123
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, bring apple juice and pineapple juice to a boil.
- Quickly remove from heat and add chamomile flowers.
- Let steep for about 5 minutes.
- Strain, and pour in cups.
- Add a dash of cinnamon if desired. Enjoy!
CHAMOMILE APPLE TEA
This is one of the many recipes I came up with on my own while experimenting with my various tea herbs. The flavors of chamomile and apples really seem to go well together. Anyway, it's good both chilled and hot. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.
Provided by Feelah_the_tigress
Categories Beverages
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
- Place tea ball in hot water and steep for 10 minutes.
Nutrition Facts : Calories 7.5, Sodium 1.6, Carbohydrate 2.2, Fiber 0.8, Sugar 1, Protein 0.1
CHAMOMILE-AND-ALMOND CAKE
Desserts are particularly partial to tea's charms, whether combined with fruit or infused into custards, ice creams and sorbets. Herbal teas, like chamomile, can be ground and added to cakes to delightful effect.
Provided by Daniel Patterson
Categories dessert
Time 1h15m
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 320 degrees. Butter a 9-inch cake pan, then dust with flour. Shake out excess flour. Sprinkle the sliced almonds on the bottom of the pan.
- In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing.
- Transfer the almond paste to a mixer fitted with a paddle attachment. Add 1 yolk and 1 egg and beat on medium-low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat on medium for 5 minutes.
- Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined. Pour in the melted butter, a little at a time, folding just until combined. Do not overmix.
- Pour the batter into the cake pan and bake until the top is just set, about 40 minutes. Let cool for 3 minutes. Grease a cake plate with cooking-oil spray. Turn the cake out onto the plate. Cool fully, then cover with foil until ready to serve. Dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 146 milligrams, Sugar 14 grams, TransFat 0 grams
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