Cooking with Tea
Our friend and culinary storyteller, Susanne from milas-deli came up with an easy blood orange marmalade using P & T’s Golden Earl tea. Deliciously paired with her Finnish potato flatbread, discover her recipes and enjoy a playful moment with tea.
P & T’s Golden Earl and blood orange marmalade
ATOP FINNISH POTATO FLATBREAD
Squeeze the blood orange to make 450ml juice. Fine sieve to remove pulp and add apple or pear juice to the mix. Add into a vessel with a secure lid. Fill tea bag with 2Tbs P & T Golden Earl tea and add to the juice mixture, close lid and infuse at room temperature for 24hours. Add gelled sugar to the mixture and boil for 3 minutes. Remove tea bag, skim the top of the marmalade and fill into prepared jars.
Finnish potato flatbread
300g boiled, mashed potatoes
100g spelt or barley, whole grain flour
1 large egg
1 tsp salt
Preheat oven to 220°C. Combine all ingredients in a bowl with lightly floured hands. Equally divide into 4 portions and form into balls. Place on a baking tray and press each ball flat with a fork. Bake for about 15 minutes until golden brown. Enjoy straight out of the oven with butter and blood orange marmalade.
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All images courtesy of milas-deli.