Your address will show here +12 34 56 78
Recipes
Recommended Twist Tea: Cocoa Matcha
Print Recipe
Matcha Pancakes
A delicious pancake recipe which includes our Cocoa Matcha for extra flavour topped with fresh fruit and a drizzle of maple syrup
Matcha Pancake Recipe
Course Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Servings
pancakes
Course Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Servings
pancakes
Matcha Pancake Recipe
Instructions
  1. Crack the eggs in to bowl and whisk
  2. Add the milk and continue to whisk
  3. Sift the flour baking powder and matcha together in a large bowl
  4. Combine your wet and dry ingredients
  5. Use a balloon whisk to beat the mixture together until it forms a smooth, lump free batter
  6. Heat a non-stick frying pan and add a few drops of oil or spray equivalent. When it is hot, drop two or three large spoonfuls of the mixture into the pan, leaving space between the pancakes. Cook for 1-2 minutes until the base is golden, then flip the pancakes over and cook on the other side
  7. Transfer the pancakes to the warm plate, and keep in the oven whilst you cook the remaining pancakes in the same way - the mixture makes about 12 in total
  8. Divide the pancakes between four plates, heaping them up, scatter with the fruit and serve with a drizzle of maple syrup
0

Recipes
Recommended Twist Tea: Cocoa Matcha or Turmeric Cocoa Matcha
Print Recipe
Chocolate Chia Matcha Pudding
The recipe has been adapted from Heat Free and Healthy by The Food Teacher, Katharine Tate and is an extra-healthy pud!
Chocolate Chia Matcha pudding
Course Breakfast, Dessert
Prep Time 5 minutes
Servings
people
Course Breakfast, Dessert
Prep Time 5 minutes
Servings
people
Chocolate Chia Matcha pudding
Instructions
  1. Combine all the ingredients in a jug or bowl, stirring well to make sure there are no lumps of powder.
  2. Cover and store overnight in the fridge.
  3. Stir before pouring into bowls or pudding glasses.
  4. Serve with yoghurt or kefir (your choice) and garnish with fresh fruit (we loved the combination of satsuma pieces with the chocolate). Enjoy!
Recipe Notes

Serving suggestion: Katharine adds 2 tablespoons of dried fruit and 2 tablespoons of flaked almonds in her recipe. (we didn’t add this in our version)

0

Recipes
Recommended Twist Tea: Twist Matcha
Print Recipe
Chocolate Matcha Strawbs
You’ve met your matcha…now show your Valentine how matcha you love them with this mouthwateringly good, quick and easy recipe.
Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 30 minutes to chill
Servings
people
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 30 minutes to chill
Servings
people
Ingredients
Instructions
  1. Wash and dry 20 strawberries and put them in the fridge.
  2. Melt 6oz white or milk chocolate - easiest in the microwave for 1 minute and then in 20 second increments until melted. Alternatively melt in a heat proof bowl over boiling water on the hob. Stir in our Pure Matcha (or Peppermint/Beetroot Acai/Turmeric Matcha). Hold the leaves of the strawberries and dip into the chocolate until 2/3 evenly covered, then place on greaseproof paper and put in the fridge for 10 minutes until firm.
  3. Then melt 2oz milk or dark chocolate in the same way and add our Cocoa Matcha (or Tumeric Cocoa Matcha). Use a fork and drizzle this chocolate matcha mix over the strawberries using your creativity to decorate them to impress!
  4. Cool for 10 minutes in the fridge, dim the lights and serve!
0

Recipes
Recommended Twist Tea: Lemongrass & Coconut
Print Recipe
Lemongrass And Coconut Jelly
This delicious dessert will wow your guests, with a delicious tropical flavour and a colour they won't be used to seeing on the dinner table.  Why not add to the summertime vibe by serving with some fresh mango, pineapple or passionfruit? Refreshing, fragrant and attractive, these jellies will surprise your guests and add a touch of class to an old favourite
Course Dessert
Cuisine British
Passive Time 2 hours
Servings
people
Course Dessert
Cuisine British
Passive Time 2 hours
Servings
people
Instructions
  1. Place the teabag (tag removed) and sugar in the boiling water, and simmer until it has dissolved.
  2. Remove the teabag, squeezing it against the side of the pan to release as much flavour as possible.
  3. Remove the gelatine leaves from the water and add them to the pan, stirring until dissolved.
  4. Add the sparkling water and lemon juice, pour in to four jelly molds, glasses or bowls.
  5. Leave to set for a couple of hours.
  6. Turn out of the molds and serve on its own or with ice cream.
Recipe Notes

We'd love to see how you get on! Do share your photos with us on TwitterFacebook or Instagram!

 
0

Recipes
Recommended Twist Tea: Banana Shake
Print Recipe
Bananacotta
Simple to make and with a subtle hint of delicious banana, these desserts are great for shaking up a dinner party classic.
Course Dessert
Cuisine Italian
Passive Time 2 hours
Servings
people
Ingredients
Course Dessert
Cuisine Italian
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Heat the cream, whole milk, sugar and Banana Shake pyramids (with the paper tags removed) in a saucepan.
  2. Bring to a boil, stirring occasionally until all the sugar has dissolved, then reduce the heat and simmer until the volume of the liquid has reduced by half. Carefully squeeze the pyramid bag against the side of the pan to help release the flavour.
  3. Take the pan off the heat and remove the Banana Shake pyramid, giving them a final squeeze.
  4. Drain the gelatine leaves, add to the pan and stir until dissolved.
  5. Pour into four ramekins or mini pudding bowls (these, from John Lewis, work perfectly). Set aside in the fridge for at least two hours until set.
  6. To serve, dip the panna cotta into a bowl of hot water briefly or slide a flexible knife around the outside edge carefully. Turn the panna cotta out onto a plate. Serve with shards of dark chocolate for an extra treat
Recipe Notes

We'd love to see how you get on! Do share your photos with us on TwitterFacebook or Instagram!

0

Recipes
Recommended Twist Tea: Refresher Green
Print Recipe
Refresher Greenita
A refreshing, zingy granita harnessing the citrusy flavour of our 'Refresher Green' tea.
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Place the teabags in the boiling water and leave to brew for 10 minute.
  2. Remove the teabags, add the lemon juice and sugar, and stir until dissolved.
  3. Place in a shallow freezer-proof dish and freeze.
  4. After an hour or so, remove the partially frozen granita and scrape it with a fork.
  5. Return to the freezer until required. It's that easy!
Recipe Notes

We'd love to see how you get on! Do share your photos with us on TwitterFacebook or Instagram!

0

Recipes
Recommended Twist Tea: Ginger Snap
Print Recipe
Ginger And Lime Posset
A mouth-watering, no-cook dessert with a feisty kick.
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Instructions
  1. Brew the teabags in 50ml of boiling water for at least five minutes. The longer you leave it, the stronger the flavour.
  2. Crush the ginger biscuits and distribute evenly across the bottom of 4 glass jars. (We've used little Kilner Jars as we had them to hand, but you don't have to!)
  3. Whip the cream, then add the vanilla essence, tea (remove the bags first!), and the lime zest and juice and mix thoroughly.
  4. Spoon the mixture on top of the crushed biscuits, and leave to set in the fridge for an hour or so.
  5. To serve, add a pretty curl of lime zest, or a dusting of crushed ginger biscuit.
Recipe Notes

We'd love to see how you get on! Do share your photos with us on TwitterFacebook or Instagram!

0

Recipes
Recommended Twist Tea: Earl Great
Print Recipe
Earl Great Shortbread Biscuits
A butter-smooth teatime treat, grown up by a delicate floral fragrance.
Earl Grey tea
Course Dessert
Cuisine British
Cook Time 12 mins
Servings
biscuits
Ingredients
Course Dessert
Cuisine British
Cook Time 12 mins
Servings
biscuits
Ingredients
Earl Grey tea
Instructions
  1. Preheat oven to 190C (170C fan)
  2. Place all the ingredients into a food mixer and whizz until you have a nice dough.
  3. Put the dough on a big strip of clingfilm and roll it in to a sausage about 5cm in diameter.
  4. Tighten both ends of the clingfilm sausage and leave to chill in the fridge for half an hour or so.
  5. Take it out of the fridge and slice it in to 1cm rounds, putting them about 5 cm apart on a baking sheet. (You’ll probably need two baking sheets).
  6. Give them 12 mins, or until the edges start to turn brown.
  7. Leave to cool on a wire wrack, then serve with a lovely cup of tea. (Twist, of course.).
Recipe Notes

We'd love to see how you get on! Do share your photos with us on TwitterFacebook or Instagram!

0