Darjeeling With Ginger Syrup Recipes

BLACK TEA RECIPE

Steps:

• Place the water in a tea kettle and heat it between 200° and 212°F.
• Measuring the tea leaves, undoubtedly an important step. Up to two grams of black loose tea leaves can be added to make one perfect cup of tea.
• Pre-heating the teapot or cup in which the tea will be served (optional). It is always good to do so before you pour the boiling water into it because the temperature of the water may drop down immediately if the pot or cup is not warm.

FRESH GINGER SYRUP

Steps:

• Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
• Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.
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DARJEELING CRANBERRY, GINGER AND ORANGE TEA LOAF (FAT-FREE)

Steps:

• NIGHT BEFORE BAKING:.
• Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
• BAKING THE TEA LOAF:.
• Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
• Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
• Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
• Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
• If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
• Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
• Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
• This is wonderful when buttered or toasted!
• NB: You must use HOT tea!

GINGER SYRUP

Steps:

• Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.

GINGER SYRUP

Steps:

• Mix together water, sugar, ginger, lemon juice, and peppercorns in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until sugar dissolves. Let cool, 15 to 30 minutes.
• Strain syrup through a fine-mesh sieve; discard solids. Chill, covered, for up to 2 weeks.

GINGER SIMPLE SYRUP

Steps:

• Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.