RECIPE BUBBLE TEA RECIPES

Name: Taiwanese Bubble Tea Recipe by Tasty
Yield: 2 servings
Ingredients: 2 cups water; 6 black tea bags; ½ cup medium black tapioca pearls; 2 cups brown sugar; 1 cup hot water; ½ cup tapioca pearls, cooked; ½ cup ice; brown sugar syrup, to taste; 1 cup black tea, chilled; ¼ cup half & half; 2 wide-opening straws

TAIWANESE BUBBLE TEA RECIPE BY TASTY

Taiwanese Bubble Tea Recipe by Tasty image

Craving bubble tea but don’t want to keep spending so much money on it? Making your own is really easy — and much more customizable. You can buy tapioca pearls or boba from Walmart or Amazon (or your local Taiwanese store) then make the tea with a blend of your favorite black tea, sweetener, and half and half or non-dairy substitute. Just add ice and a wide straw, and you can have your favorite treat anytime!

Provided by Frank Tiu

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 cups water
6 black tea bags
½ cup medium black tapioca pearls
2 cups brown sugar
1 cup hot water
½ cup tapioca pearls, cooked
½ cup ice
brown sugar syrup, to taste
1 cup black tea, chilled
¼ cup half & half
2 wide-opening straws

Steps:

In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
Drain the pearls through a strainer.
Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
Stir with a wide-opening straw, then serve.
Enjoy!

BUBBLE & SQUEAK | JAMIE OLIVER RECIPES

Bubble & squeak | Jamie Oliver recipes image

I’ve always liked making this, since I was a kid. We’d have the pan going for well over an hour, slowly turning those precious leftovers into an incredible pile of gnarly, starchy, veggie gorgeousness. Good bubble & squeak is hard to beat.

Total Time 30 minutes

Yield 4

Number Of Ingredients 6

Ingredients

olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts optional

Steps:

1. Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
2. Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.
3. Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
4. Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while – the flavour will only improve.
5. You can serve this any which way you like – let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

Nutrition Facts : Calories 376 calories, FatContent 18.4 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 48.5 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 0.6 g salt, FiberContent 6.3 g fibre

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1. Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
2. Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.
3. Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
4. Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while – the flavour will only improve.
5. You can serve this any which way you like – let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

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3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
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