RED TEA RECIPE RECIPES

Name: Pickled red cabbage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 1kg
Cuisine: British
Ingredients: 500g red cabbage, finely shredded; 140g coarse sea salt; 500ml cider vinegar; 200ml red wine; 400g granulated sugar; 2 tsp black peppercorn; 6 bay leaves; 2tbsp yellow mustard seed

PICKLED RED CABBAGE RECIPE - BBC GOOD FOOD

Pickled red cabbage recipe - BBC Good Food image

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Provided by Sarah Cook

Categories Condiment, Snack

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes 1kg

Number Of Ingredients 8

Ingredients

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorn
6 bay leaves
2tbsp yellow mustard seed

Steps:

Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Nutrition Facts : Calories 66 calories, FatContent 0.3 grams fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.7 milligram of sodium

RED VELVET CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK

Red Velvet Cupcakes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 15 cupcakes

Number Of Ingredients 17

Ingredients

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)

Steps:

Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

More about "red tea recipe recipes"

EASY BRAISED RED CABBAGE RECIPE | JAMIE OLIVER SIDES RECIPES

The classic combo of braised red cabbage and smoky bacon with juicy apple is an absolute winner
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 237 calories per serving

1. Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
2. Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
3. Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden.
4. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
5. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
6. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
7. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.

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RUSSIAN TEA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Friends will appreciate your thoughtfulness every time they sip this tasty tea. Red-hots add a spicy seasonal touch to this easy-to-make gift mix.
From tasteofhome.com
Reviews 5
Total Time 5 minutes
Calories per serving

In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months., To prepare hot tea: Place 2 teaspoons tea mix in a mug; stir in boiling water until mix is dissolved. Yield: 1 serving.

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AFTERNOON TEA SANDWICHES RECIPE | BBC GOOD FOOD

Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Lunch, Snack, Starter
Cuisine British

For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

See details

PICKLED RED CABBAGE RECIPE - BBC GOOD FOOD

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
From bbcgoodfood.com
Total Time 30 minutes
Category Condiment, Snack
Cuisine British
Calories 66 calories per serving

Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

See details

RED VELVET CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 3.6
Total Time 55 minutes
Category dessert

Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

See details

EASY BRAISED RED CABBAGE RECIPE | JAMIE OLIVER SIDES RECIPES

1. Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
2. Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
3. Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden.
4. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
5. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
6. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
7. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.

See details

RUSSIAN TEA RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months., To prepare hot tea: Place 2 teaspoons tea mix in a mug; stir in boiling water until mix is dissolved. Yield: 1 serving.

See details

AFTERNOON TEA SANDWICHES RECIPE | BBC GOOD FOOD

For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

See details

AFTERNOON TEA SANDWICHES RECIPE | BBC GOOD FOOD

For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

See details

RED CABBAGE | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Celebrating one of the most affordable veg out there – the humble red cabbage – this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 96 calories per serving

1. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
2. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
3. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
4. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
5. Add the vinegar, cabbage and a pinch of sea salt and black pepper.
6. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
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