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Brewing direction : brew one S SENS herbal tea bag in 150 ml boiling water, for 10 minutes
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The Exotic 45 ml ( 1 ½ oz ) rhum* 75 ml ( 2 ½ oz ) mixed exotic fruits juice 150 ml ( 5 oz ) S SENS Peach &Passion fruit Herbal Tea 2 ice cubes 1 lemon slice 1 red cherry |
Blackcurrant Cocktail 45 ml ( 1 ½ oz ) rhum* 75 ml ( 2 ½ oz ) «raspberry cocktail» juice 150 ml ( 5 oz ) S SENS Blackberry & Blackcurrant Herbal Tea 2 ice cubes 1 raspberry |
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The Early Bird 45 ml ( 1 ½ oz ) rhum* 75 ml ( 2 ½ oz ) orange juice 150 ml ( 5 oz ) S SENS Good Morning Herbal Tea 2 ice cubes 1orange slice |
The Mandarin 45 ml ( 1 ½ oz ) rhum* 75 ml ( 2 ½ oz ) «strawberry cocktail» juice 150 ml ( 5 oz ) S SENS Strawberry & Mandarin Herbal Tea 2 ice cubes 1 strawberry |
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The «S» Sens 45 ml ( 1 ½ oz ) rhum* 75 ml (2 ½ oz ) mixed fruit juice 150 ml ( 5 oz ) S SENS Pear & Kiwi Herbal Tea 2 ice cubes 1 kiwi slice
*Rhum could be replaced by a sweet soda or by increasing juice and herbal tea quantity.
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Cream of Carrots with Verbena & Orange Herbal Tea "Good Morning" Cream of Cauliflower Rhubarb and Strawberry Soup with Mint Velvet Herbal Tea
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Cream of Carrots with Verbena & Orange Herbal Tea
Ingredients: 500g carrots, cut in strips 1 large onion, cut 1 garlic clove 5 bags Ssens Verbena & Orange herbal tea 1 teaspoon chicken stock (powdered) 1 ½ l water Salt, pepper, chopped parley Butter
Methodology: Bring the water and the chicken stock to a boil, infuse the herbal tea for 10 minutes and withdraw. Gently sweat the onion, the garlic and the carrots for 5 minutes, moisten with the herbal tea, cook for 15 minutes and mix in a blender. Check the seasoning.
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"Good Morning" Cream of Cauliflower
Ingredients: 400g cauliflower (without the leaves) 150g white leek, diced 100g butter 4 bags Ssens "Good Morning" herbal tea 2dl 35% cream 1 ½ l water Salt and pepper
Methodology: Infuse the herbal tea for 5 minutes in hot water and then withdraw the bags. Sweat the onion and the white leek in butter for approximately 5 minutes and add the cauliflower and the herbal tea. Season, cook for approximately 45 minutes. Mix in a blender, boil over and add the cream.
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Soupe de rhubarbe et fraises à l'infusion de velouté de menthe
Ingredients: 400g rhubarb cut in segments 200g strawberries, diced 280g caster sugar ½ l water 2 bags Ssens Mint Velvet herbal tea 15g mint, chopped
Methodology: Macerate the rhubarb and the sugar at room temperature for 3 hours. Boil the water and infuse the herbal tea for 5 minutes and then withdraw. Cook the rhubarb as well as the herbal tea juice for 3 minutes and then add the strawberries and slightly boil for 1 minute. Drain and reduce to half the cooking juice, let cool, add the fruits and the chopped mint.
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Onion Jam with Cranberry Tea
Ingredients: 2 large onions, thinly sliced 5cl olive oil 50g sugar 2 bags Ssens cranberry tea (infused 10 minutes in ¼ l water) 10cl red wine 1 laurel leave
Methodology: Sauté the sliced onions in olive oil until coloring. Sprinkle the sugar and slightly caramelize. Deglaze with the red wine and the vinegar, let reduce to half, add the tea and the laurel leave.
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Salmon Escalopes with Sesame Seeds in Linden and Lemon Herbal Tea Cream
Braised Pork Roast with Chinese Tea (Green Tea)
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Salmon Escalopes with Sesame Seeds in Linden and Lemon Herbal Tea Cream
Ingredients: 4 salmon escalopes of 120g each 40g sesame seeds (approximately) 7cl olive oil 15cl white wine 2 bags Ssens linden and lemon herbal tea 15cl 35% cream 30g French shallots, minced Salt, pepper and chopped parsley
Methodology: Coat one side of the salmon escalopes with sesame seeds. Season. Infuse the linden and lemon herbal tea bags in hot white wine and 5cl of hot water for 10 minutes. Panfry the salmon escalopes in olive oil, first on the sesame coated side and then on the other side (approximately 5 minutes). Do not overcook in order not to over dry the salmon. Remove the escalopes. Gently cook the minced shallots for 2 minutes, do not let them color. Add the herbal tea, reduce to ¾, add the cream and reduce to half until the desired consistency. Check the seasoning and serve.
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Braised Pork Roast with Chinese Tea (Green Tea)
Ingredients: 800g to 1,000g pork roast 6 bags Ssens Chinese tea 2 l hot water 2 celery stalks 2 large carrots 2 large onions 20g fresh ginger 2 garlic clove 10cl soy 10cl rice vinegar 60g panocha 100g butter Salt, pepper and laurel leave
Methodology: Infuse the tea in hot water for 10 minutes and withdraw. Gently cook the roast pork in the infusion with the roughly cut vegetables as well as the soy, the rice vinegar, the salt, the pepper and the laurel leave for 45 minutes. Remove the roast pork and dry it. Panfry the roast on all its sides. Sprinkle the sugar and gently continue cooking in the oven at 375° for approximately 30 minutes. You can serve with the vegetables and a little broth or onion jam.
N.B.: The cooking time may vary depending on the size of the roast.
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Supreme of Chicken with Earl Grey Tea
Ingredients: 4 deboned supremes of chicken (without the skin) 3 bags Ssens Earl Grey tea 10cl white wine 60g butter ½ l water 1 tablespoon white veloutine (sold in grocery stores) ½ lemon (juice)
Methodology: Infuse the 3 tea bags in hot water and then let cool; add the lemon juice and marinate the chicken for 3 hours. Reserve the infusion. Remove the chicken, dry it, panfry it on both sides, and continue cooking in the oven at 400° for 15 minutes according to its size. Remove the cooked supremes, deglaze in the pan with the white wine, reduce to half, add the infusion and reduce. Incorporate the veloutine to thicken the sauce and incorporate 60g of hard butter off the heat. Pour the sauce on the supremes and serve.
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Imperial Peaches in Peach and Passion Fruit Herbal Tea
Caramelized Bananas with Apple-Raspberry
Caramel Custard with Strawberry and Mandarin Herbal Tea
Pear Poached in Red Wine and Blackcurrant and Blackberry Herbal Tea
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Imperial Peaches in Peach and Passion Fruit Herbal Tea
Ingredients: 4 fresh peaches or 8 syrup packed half peaches 150g rice 100g sugar 7dl milk 4 egg yolks 4 bags Ssens peach-passion fruit herbal tea
Methodology: If you have fresh peaches, poach them in syrup (1/2 l water, 250g sugar, ½ lemon juice) for 10 to 15 minutes depending on the fruits' maturity. Cook the rice in milk. Boil the rice for 1 minute in hot water, cool and drain. Boil the milk, infuse and pour the rice, gently cook covered in the oven at 350° for 20 to 25 minutes depending on the quality of the rice. Let slightly cool and incorporate the egg yolks off the heat. Mould the rice to make domes, decorate with the half peaches.
N.B.: You must have almost 3 times the rice in milk. You can serve with coulis of red fruits or with a fruit jam.
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Caramelized Bananas with Apple-Raspberry Herbal Tea Sauce
Ingredients: 6 aged (but not too much) bananas ½ l orange juice 4 bags Ssens apple-raspberry herbal tea 1 apple, diced, with lemon 100g sugar 100g butter
Methodology: Cut the bananas in two on their length, and then on their width, sprinkle with sugar and let marinate for 30 minutes. Sauce: Boil the orange juice, infuse the herbal tea for 5 to 10 minutes and remove the bags, reduce the infusion to half, incorporate, off the heat, 50g of hard butter with a whisk. Let cool and add the lemony diced apple. Cook the banana segments on both sides in a pan on high heat on both sides until caramelized. Put the bananas on the plates with a splash of sauce.
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Caramel Custard with Strawberry and Mandarin Herbal Tea
Ingredients: ½ l milk 3 whole eggs 2 egg yolks 200g caster sugar 3 bags Ssens strawberry and mandarin herbal tea
Methodology: Make a caramel with 100g of sugar and 5cl of water and pour in four small oven-ready moulds. Whisk the whole eggs and the egg yolks with the remaining sugar. Boil the milk, infuse the herbal tea for 3 minutes and then remove. Pour the infused milk on the whisked eggs, whisk and put through a colander; pour the mixture in the moulds and cook in a double-boiler at 375° in the oven for approximately 30 minutes. Let cool in the refrigerator and then unmould.
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Pear Poached in Red Wine and Blackcurrant and Blackberry Herbal Tea
Ingredients: 4 pears not too aged 4 bags Ssens blackcurrant and blackberry herbal tea ¼ l hot water ½ l red wine 225g caster sugar 1 clove 1 cinnamon stick
Methodology: Infuse the bags in hot water for 10 minutes and remove them. Peal the pears, remove core from the bottom and keep the pear stems. Gently cook for 20 minutes in the wine and the infusion with the sugar, the clove and the cinnamon (the cooking time may vary depending on the fruits' maturity). Serve cold.
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Honey Night of Dreams Sherbet
Ingredients: 7dl hot water 5 bags Ssens Night of Dreams herbal tea 200g caster sugar 60g honey 1 lemon (juice) 1 orange (juice)
Methodology: Infuse the 5 bags in 7dl of hot water for 20 minutes; add the orange juice and the lemon juice to the infusion. Mix all the ingredients including the sugar and the honey in the blender for 30 minutes at slow speed. Let set in the ice-cream maker.
N.B.: If you do not have an ice-cream maker, you will obtain very good results by pouring the sherbet in an ice cube bag in the freezer. Crunch quickly with a mixer just before serving since it melts fast.
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© Leika Foods Inc. , 2005 - Home |
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