Life & Style | Food

Green and tas-tea coolers

Who knew green tea, used only as a beverage with high medicinal value, could also make yummy sorbets and cheesecake?

  • Ahlaam Ali
  • Published: 00:05 May 3, 2008
  • Unwind

Green tea has long been valued in China for its medicinal properties. There, it is believed that “it is better to drink green tea than take medicine''.

In Japan, the custom of drinking green tea came from China in about AD 800.

The consumption of green tea (Camellia sinensis) has long been a staple in Oriental culture.

Recently, people in the West have started to follow suit. In addition to the various green teas available, there are also many flavoured ones, supplements and healthcare products.

Health benefits

  • Helps in weight loss.
  • Lowers cholesterol levels.
  • Improves skin.
  • Increases energy levels.
  • Delays the onset of Parkinson's disease.
  • Improves overall immunity.
  • Helps reduce arthritis.
  • Lowers risk of heart attacks and strokes.
  • Helps diabetic patients.
  • May prevent cancer.
  • Delays osteoporosis.
  • Prevents tooth decay.
  • May delay Alzheimer's.
  • Remedies stomach upset.

So next time you opt for that morning cup of tea, go for the green.

The benefits of cooking with tea seem innumerable. In such cases, many of the essential vitamins and antioxidants as well as the HDLs (good cholesterols) are retained.

Tea, thus, is not only a refreshing and healthy beverage but also a versatile and interesting ingredient in the culinary scene.

Tea as a spice

Grind tea leaves in a pepper mill and combine with white pepper.

This makes a delicious rub, perfect for a steak. The tea adds a fresh Asian-cuisine nuance to it.

Tea as a marinade

Use that leftover Earl Grey in your teapot to marinate chicken breasts.

As a vegetarian digression, tea-marinated tofu is a great substitution in this dish.

Tea as a tenderiser

To get that melts-in-your-mouth effect, try adding some tea. Rooibos “red'' tea has been shown to have similar results and may add another unique nuance to your culinary delights.

Tea as an aromatic

Tea is the perfect complement to many flavours. Adding a touch of Jasmine tea to a rice dish will add an interesting flavour.

Tea as a dessert

What if tea was a dessert? The trend is becoming popular in the food industry. How about a green tea sorbet? Because many teas take sugar well, we can conclude that many sweets would take tea well.

Many bakers and chocolatiers are adapting new recipes to include the twist tea can add.

Here are some easy ones:

Nutty green tea

Powdered almonds make this recipe nutty and the cinnamon and cardamom add their own flavour. You can also use saffron.

  • 1 tsp loose green tea
  • 4 cardamom pods, bruised
  • 1 small cinnamon stick, broken up
  • Saffron threads, a pinch
  • 4 cups water
  • 2 tbs almonds, finely powdered
  • Honey, to taste n 2 cups of carbonated lime soda or lemon sprite (optional)

Mix everything except the honey and almonds in a saucepan and bring to a boil.

Reduce heat to a simmer and let tea steep for five minutes. Put a teaspoon of almond in the bottom of each cup and pour hot tea over it.

You can also cool the tea mixture after adding it hot to the almonds.

Just before serving, add two cups of lemon sprite to the mixture to add that zing and serve with ice cubes of various shapes.

Ginger green tea

A strong iced tea made with fresh ginger. If you're looking for a change from the usual lemon iced tea, you should try this bold ginger iced tea.

  • 5 green-tea bags
  • 1-inch piece of fresh ginger
  • Honey to taste

Slice ginger root into thin slices and crush. Heat one quart of water and let tea bag steep with the ginger.

Let steep over low heat for at least ten minutes. Strain and add honey. Let cool and serve over ice.

Green tea sorbet

  • 3 cups of water
  • 2-1/2 tbs fine-quality green-tea leaves
  • 3/4 cup, plus 2 tbs sugar/honey

In a saucepan, bring water to a boil. Add tea leaves and remove from heat.

Cover pan and steep tea for five minutes. Add sugar (if using honey, add in the end), stirring until dissolved, and strain tea through a fine sieve into a bowl.

Chill covered, until cold and nearly frozen. Just before serving, crush it in a blender on the ice-crusher setting and add a few drops of lime juice.

Serve with slices of lime wedged on the side of the sorbet glasses.

Green tea fruit punch

  • Crushed ice
  • 15 whole mint leaves
  • 4 cups premade sweetened iced tea
  • 1 splash lime juice
  • Lime wedges or wheels for garnish
  • 4 cups of mixed fruits, finely chopped

To a cocktail shaker, add ice and mint leaves. Close shaker and shake a few times to bruise mint leaves.

Add remaining ingredients and shake to combine. Place chopped fruit and crushed ice into chilled glasses, pour chilled tea and garnish with lime wedges or wheels.

Green tea cheesecake with strawberries

  • 1 cup ground shortbread cookies (about 6 ounces)
  • 2 packets of cream cheese (each 8 ounces), at room temperature (not whipped or “light'' products)
  • 1/2 cup fromage frais, packed
  • 3/4 cup, plus 2 tbs sugar
  • 4 large eggs
  • 2 tsp Japanese green tea powder or 2 tsp green tea, finely ground, from about four tea bags
  • Tisane
  • 2-1/2-pint containers fresh strawberries
  • 1 bunch fresh mint
  • Boiling water

For the Cake:

Preheat oven to 325°F (163°C). Press cookie crumbs firmly on to the base of an 8-inch-diameter spring form pan.

Wrap the outer side of the pan with three layers of foil. Using an electric mixer, beat cream cheese, fromage frais and sugar in a bowl until smooth.

Add eggs one at a time, beating until incorporated after each addition. Beat in green-tea powder until smooth. Pour batter over prepared crust in pan.

Place cake in roasting pan; add hot water, enough to come halfway up the side of the spring form pan.

Bake cake, for about one hour, until set — the centre should move slightly when the pan is gently shaken.

Remove cake from roasting pan; cool for one hour at room temperature. Refrigerate uncovered, overnight. (Can be prepared two days ahead. Cover and keep refrigerated.)

Cut around pan sides to loosen cake and remove sides. Place cake on a platter, garnish with strawberries and cut into wedges.

Serve each piece with strawberries and a glass of tisane.

Strawberry-mint tisane: Place 5 crushed strawberries and 3 mint leaves in a glass each. Fill with boiling water; let steep for five minutes. Serve hot or chilled.

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