Did you know that you can enjoy our tea balls not only as a hot beverage, but also in cooking, baking, or cocktails? Your imagination is the limit. We'd like to share a few recipes with you for inspiration. Let us know how you like them!
Rhubarb-mint quark
Doesn't that sound delicious? The recipe is also super simple and quick! A lovely customer shared it with us and recommends it as a light breakfast or a small dessert.
You will need:
- 250 g quark 20%
- Juice of 1/2 lemon
- 5 crushed mint tea balls
- 5 teaspoons rhubarb jam
Mix all the ingredients together and divide them into small jars. This makes 4 servings, each with approximately 90 calories. The mint tea balls give the quark a very refreshing taste. You can substitute the jam with other jams, depending on your taste. This way, you get a fruity flavor without adding sugar. If you want to avoid sugar altogether, you can also add chopped fresh fruit.
Salad dressing with teaballs mint
A delicious dressing recipe perfect for summer!
- In about 20ml of lukewarm water
- Dissolve 4 tea balls of mint
- 4 tbsp natural yogurt
- 1 tsp medium-hot mustard
- 1 tbsp olive oil
- some freshly squeezed lemon juice
- 1 tsp honey
- Season with salt and pepper and mix with the desired salad
Lemon and ginger cake
This cake is a real taste experience: moist, refreshing, creamy and with a very slight ginger spiciness.
for the dough:
- 240 grams butter soft
- 210 grams Sugar
- 4 medium-sized eggs
- 240 milliliters buttermilk
- 400 grams wheat flour
-
1 teaspoon baking powder
- 1 teaspoon Baking soda
- crushed teaballs ginger (3 teaspoons)
- 2 teaspoon grated lemon peel fresh
- 2 tablespoon lemon juice
for the topping:
- 350 grams cream cheese creamier
- 60 grams powdered sugar
- crushed teaballs ginger (2 teaspoons)
- 2 teaspoon grated lemon peel fresh
preparation
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking sheet with baking paper, using a baking frame if necessary. To make the dough, first wash, zest, and squeeze a lemon.
- Beat the softened butter with the sugar until fluffy. Gradually add the eggs, one at a time. Combine the flour with the baking powder and baking soda. Stir in briefly but vigorously, alternating with the buttermilk. Finally, add the ginger tea balls, 2 teaspoons of lemon zest, and 2 tablespoons of lemon juice. Spread the batter onto the baking sheet and smooth it down. Bake for about 25 minutes.
- Allow the cake to cool. Meanwhile, for the topping, stir the ginger and lemon zest into the smooth cream cheese. Spread the cream thinly over the cake. Decorate with grated lemon zest, eighths of lemon slices, or candied ginger, if desired.
