National Tea Day – top 3 teas of the year so far | Champagne Twist

Today is National Tea Day, so you can guess the theme of today’s post.

Here are my top 3 teas, of the year so far.

Teapigs Matcha Green Tea Drink - Elderflower - Champagne Twist ChampagneTwist.wordpress.com
Teapigs Matcha Green Tea Drink, with Elderflower – Champagne Twist

3rd – TeaPigs Matcha Elderflower 

teapigs-liqourice-peppermint

2nd – Teapigs Liquorice and Peppermint

Niche Tea, Champagne Twist

1st – Niche co. ‘Skin’

What’s your favourite cuppa? How are you celebrating National Tea Day? Let me know in the comments section.

Thanks for reading.

Elizabeth D Bakes – Vegan Baking Masterclass

This time last week, I was enjoying a great masterclass, held by the owner of Elizabeth D Bakes, hosted by the Piccadilly branch of Whole Foods Market.  Elizabeth demonstrated no less than 3 different recipes – pistachio brownie, carrot cake and lime tart.

My absolute favourite was the carrot cake, with it’s wonderful spicy mix and delicious carrots.  The lime icing really brought out the flavour of the gluten-free cake, much better in my opinion than the traditional cream cheese frosting, and for far less calories.

The brownie while delicious, was my less favourite of the trio, partly because as much as I would love to, I still can’t really get my head around chia seeds.  To me they look too much like frog spawn when reconstituted and they don’t match the flavour and consistency of eggs.

In contrast, the lime pie was a lovely treat – delicious, moist, crumbly and full of delicious citrus flavour. It came a close second to the carrot cake, and it’s nice to know that the entire pie can be frozen at different stages, so that you will always have one ready on standby.

The masterclass was a great eye opener for me. Simply substituting just a few inexpensive ingredients can produce cakes and bakes which are just as delicious as the traditional version, if not more so. The added bonus, these recipes tend to be a whole lot healthier and less calorific, due to their free from, gluten free and/or vegan attributes.

We are all given goodie bags, which included 2 Elizabeth D Bakes banana breads. I shall review the banana bread at a later date. I will also try the recipes given at the event and report back.

5-starOne of the best masterclasses of the year so far – fun, informative and generous  yummy samples provided. Eating cake for Sunday brunch can’t be beaten.

Quick Vegan Flat Bread – recipe | Champagne Twist

A few weeks ago, I posted a recipe for quick flat bread. This recipe is just as quick to make, and perhaps a tad healthier. I even managed to make an extra 2 flat breads with this recipe.

Quick Vegan Flat Bread – recipe by Champagne Twist

quick vegan flat bread

Ingredients:

  • 2 1/2 cups bread flour
  • 2 tsp dried yeast
  • 4 tsp coconut oil
  • 1 tsp pink Himalayan salt
  • 1 cup warm water

Method:

  1. Combine all the ingredients in a food mixer, until a slightly sticky dough is formed.
  2. Cover the bowl with a clean tea towel, and set aside for 10 minutes to allow the dough to rest.
  3. After resting, divide the dough into 14 equally sized balls.
  4. Meanwhile, heat a heavy bottomed saucepan or frying pan over a medium to medium high heat.
  5. Roll each dough ball on a well floured board, into a circle about the size of a tea saucer.
  6. Cook each flat bread in the pan, for a minute on each side.
  7. To keep the flat breads warm whilst cooking, cover a plate with a clean tea towel, and add the freshly cooked flat breads on top. Cover again with another clean tea towel to keep them warm.

Let me know if you try this recipe. Please don’t forget to subscribe for more recipes – Easter is coming up and I have a few treats in store 🙂

Thanks for reading.

CT Show, episode 15 now live

Hello,

whole orange and fresh coco nut cake | Champagne Twist - champagnetwist.wordpress.com

Episode 15 of the CT Show is now live on YouTube, featuring the Whole Orange & Fresh Coconut cake recipe I posted a few days ago.

More coming soon, so please don’t forget to like, share and subscribe.

Thanks for reading.

Whole orange and fresh coconut cake recipe | Champagne Twist

whole orange and fresh coco nut cake | Champagne Twist - champagnetwist.wordpress.com

I fancied baking today, and spied a couple oranges in the fridge and a very tired looking coconut in the pantry which needed to be used quickly. However, I would recommend you use desiccated coconut instead, if you have a very sweet tooth, or wish to avoid hand grating a coconut.

Whole orange and fresh coconut cake

Ingredients:

  • 2 oranges, 1 to be used whole, 1 for decoration
  • 200g butter, softened
  • 3 extra large eggs, lightly beaten
  • 1 cup vanilla caster sugar
  • 1/2 cup freshly grated or desiccated coconut, plus extra for decoration
  • 1 1/4 cups self raising flour
  • 1/4 cup icing sugar, for decoration (optional)

 

Method:

  1. Preheat oven to Gas Mark 4 (180°C/160°C fan assisted).
  2. Grease and line with baking parchment a 22cm diameter round baking tin.
  3. Wash the oranges and pat them dry with kitchen paper. Set aside one of the oranges. Roughly chop the other orange, and then using a food processor, puree the orange until smooth. Set aside.
  4. In a food mixer, cream the butter and sugar until light and fluffy.  Slowly add the beaten eggs, followed by the orange puree.
  5. By hand fold in the coconut and flour to form a fairly loose batter.
  6. Pour the batter into the cake tin, and level off the top to help even baking.
  7. Place the tin on the middle shelf of the oven, and bake for 50 minutes. Check the cake is cooked with a skewer pushed into the centre. If it comes out clean then the cake is finished. If not, bake for a further 10 minutes and test again. You may need to cover the top of the cake with some foil to prevent burning.
  8. Remove the cake from the oven and leave in the tin for 5 minutes, before transferring  to a wire rack to cool.
  9. Zest long, thin strips from the 2nd orange. Juice the orange, ensuring any seeds are removed.
  10. Sift the icing sugar into a small, clean dry bowl. Stir in just enough orange juice to make a smooth icing and then drizzle over the cake.  Sprinkle the extra coconut and the orange zest on top. Allow to set and serve with a hot beverage, preferably a nice cup of tea!

 

5 sweet pancake fillings for Shrove Tuesday – recipe ideas

So it’s Shrove Tuesday, Pancake day. You’ve a stack of pancakes ready, but what to fill them with? Here are 5 suggestions –

Limoncello Pancakes:

limoncello pancakes recipe | champagne twist
Limoncello Pancakes | Champagne Twist

Heat the pancakes (2 or 3 per person) in a frying pan, with 3 tablespoons of limoncello. Remove from the pan and place on a serving plate. Sprinkle with fresh lemon zest, a little fresh lemon juice and some golden caster sugar, honey or syrup.

Lingonberry Pancakes:

Lingonberry Pancakes Shove Tuesday pancake day recipe
Lingonberry Pancakes | Champagne Twist

Heat the pancakes, then serve with a tablespoon of lingonberry jam, thick yogurt, a dusting of icing sugar and a sprig of mint.

Chocolate and Hazelnut Pancakes:

Nutella chocolate and hazelnut pancakes, served with coconut yogurt recipe by Champagne Twist
Chocolate and Hazelnut Pancakes | Champagne Twist

Cover the warmed pancakes with Nutella, sprinkle with whole roasted hazelnuts, and a dusting of icing sugar. Serve with coconut yogurt, seen here with a dusting of ground chocolate.

Caramelised Spiced Apple Pancakes:

caramelised spiced apple pancakes recipe by Champagne Twist
Caramelised Spiced Apple Pancakes | Champagne Twist

Serve the warmed pancakes with a few slices of apple which have been caramelised and flambeed with brandy. Then fill the pancake with ginger yogurt, and dust with mixed spice, stem ginger pieces and icing sugar.

Coconut and Lime Pancakes:

coconut and lime pancakes recipe by champagne twist champagnetwist.wordpress.com
Coconut and Lime Pancakes | Champagne Twist

A few tablespoons of your favourite coconut yogurt, together with some fresh lime zest and a squeeze of lime juice will add a mojito zing to your pancakes. Finish with a drizzle of fruit or maple syrup.

How are you celebrating pancake day? If you would like the recipe for the pancakes, please visit this link Pancake recipe.

Thanks for reading and if you havent already, please subscribe for more recipes.

Get ready for Pancake Day – recipe

pancake recipe champagnetwist.wordpress.com
Pancake recipe by Champagne Twist

Tomorrow is Shrove Tuesday, otherwise known as Pancake Day. This means that Winter is on it’s way out and Spring is around the corner. Shove Tuesday is one of those annual events which sneaks up on you suddenly, and then there is a huge panic to get those pancakes made. But this year, make sure your prepared and make these pancakes today and save yourself the hassle tomorrow.

Pancakes – recipe by Champagne Twist

Ingredients:

  • 2 extra large eggs
  • pinch of salt (optional)
  • 300ml milk
  • 200g plain flour
  • 1 tbsp vegetable oil, plus extra for frying

Method:

  1. In a large bowl or jug, add the eggs and salt if using and whisk for about 30 seconds. Add in the milk and stir until well combined.  Fold in the flour until a batter, with the consistency of single cream, is formed. Then stir in the oil and set aside in the fridge for 30 mins to rest. Note; the salt adds flavour and helps to break down the eggs so that they are easier to whip. Personally, I tend to leave as much salt as I can out of recipes, especially if I know I may be using high salt or sugary fillings.
  2. Add a tiny drizzle of oil to a crepe or frying pan and preheat over a medium temperature. Using a small ladle, when the oil begins to sizzle, carefully pour 1 ladleful of batter into the pan, swirling the batter around until it covers the inside base of the pan.  Cook for about a 1 or so until golden brown, and then flip the pancake over to cook on the other side. Cook for a further minute.
  3. When cooked, place the pancake on a plate and cover with a sheet of greaseproof paper. Continuing cooking the pancakes until all the batter has been used up.
  4. After cooling you can place the pancakes with the greaseproof paper in-between each pancake into a freezer bag  and freeze them for later use.
  5. When you’re ready to use, simply take as any pancakes as you require and leave them to defrost overnight in the fridge.

Remember pancakes are not just for Shrove Tuesday. Pancakes are extremely versatile, and the range of sweet and savoury fillings are endless. These little beauties are ideal for creating last minute meals, or pudding treats when time is short.

Pancakes separated by greaseproof paper
Pancakes separated by greaseproof paper | Champagne Twist

Tomorrow I will post some suggestions for sweet fillings. Enjoy pancake preparation day!

Are you making pancakes for Shrove Tuesday? Please share in the comment section your favourite recipes and pancake fillings.

Thanks for reading.

 

Quick Flat Bread – recipe

quick flat bread recipe by champagne twist.
quick flat bread recipe by champagne twist

If you need bread in a hurry, try this recipe. It only takes 40 minutes from start to finish to make 12 flat breads. They keep well for a day or 2, or you can freeze them to eat on another day.

Quick Flat Bread – recipe by Champagne Twist

Ingredients:

  • 2 1/2 cups bread flour
  • 2 tsp dried yeast
  • 4 tsp olive oil
  • 1 tsp salt
  • 1 cup warm water

Method:

  1. Combine all the ingredients in a food mixer, until a slightly sticky dough is formed. Cover the bowl with a clean tea towel, and set aside for 10 minutes to allow the dough to rest.
  2. After resting, divide the dough into 12 small equally sized balls.
  3. Meanwhile, heat a heavy bottomed saucepan or frying pan over a medium to medium high heat.
  4. Roll each dough ball on a well floured board, into a circle about the size of a tea saucer.
  5. Cook each flat bread for a minute on each side.
  6. To keep the flat breads warm whilst cooking, cover a plate with a clean tea towel, and add the freshly cooked flat breads on top. Cover again with another clean tea towel to keep them warm.

Enjoy with your meal, or make sandwich wraps. They are even delicious on their own.

If you try this recipe, please share your results in the comments below. Don’t forget to subscribe for more from Champagne Twist.  Thanks for reading.

 

Teapigs Matcha Elderflower – Review

Teapigs Matcha tea product flat lay by Champagne Twist champagnetwistwordpress.com
Teapigs products – champagnetwist.wordpress.com

Hello folks,

This is the first of a series of reviews based on Teapigs products.  I recently attended a fun Masterclass, hosted by Whole Food Markets in Kensington, lead by co-creator of the brand Louise Cheadle.

Today, I’m reviewing the Matcha green tea drink with elderflower.

The drink, when chilled is so refreshing and tasty. I happen to like elderflower a lot, but adding it to the Matcha gave it a lovely kick of flavour and refreshment.  I would be happy to drink this all day, every day.

Teapigs Matcha Green Tea Drink - Elderflower - Champagne Twist ChampagneTwist.wordpress.com
Teapigs Matcha Green Tea Drink, with Elderflower – Champagne Twist

At 330ml the carton is just right for lunch boxes and could be a useful, healthier alternative midday pick-me-up to the standard black tea or coffee.  At £1.89 per carton, the price is comparable to coffee-shop beverages, if not cheaper.

In this format, the drink is also a good introduction to people new to green teas. Consisting of spring water, grape and elderflower extracts, concentrated lemon juice, matcha green tea and citric acid, the drink is only 21 Kcal per 100ml.

I can’t fault this, (believe me I tried!) and am looking forward to trying out the other products in the range.

Rating 5 out of 5.

Disclosure: The product reviewed was part of a goodie bag as part of a Masterclass. Reviewer paid for the Masterclass ticket.

Bergamot Lemon and Poppy Seed Loaf

Bergamot Lemon and Poppy Seed Loaf - recipe
Bergamot Lemons from Borough Market Champagne Twist -champagnetwist.wordpress.com

During a recent visit to Borough Market I came across a stack of Bergamot lemons. I knew that these lemons are a key ingredient in Earl and Lady Grey teas, but I had never seen them in the flesh, as it were.  So I thought I buy a couple to see what all the fuss was about.  I left with my purse £3 lighter, thinking that these lemons had better be the bee’s knees at that price.

They are!

Bergamot Lemon and Poppy Seed Loaf

Ingredients:

  • 225g butter or Stork margarine, softened
  • 225g vanilla golden caster sugar
  • 3 extra large free range eggs
  • 225g self raising flour
  • 2 tbsp milk or milk alternative
  • zest and juice of one bergamot lemon
  • 2 tsps poppy seeds

 Method:

  1. Preheat the oven to 180c, 160c Fan or Gas mark 4
  2. Butter and line a large loaf tin with baking paper or parchment.
  3. In a food processor or mixer, beat together the butter and sugar until the mixture if light and fluffy.
  4. Add the eggs one by one. I tend to beat the eggs separately before add to the butter sugar mix as this ensures that the egg white and yolk are fully combined.
  5. Add the milk, seeds, zest and juice  and stir until well incorporated.
  6. Sift in the flour and fold into the batter.
  7. Pour the batter into the loaf tin, making sure that it even.
  8. Place the tin on the middle shelf of the oven. Bake for about 40 – 50 mins. Check the loaf at 40 mins with a skewer, if it comes out clean the loaf is done. If not, then bake for another 5-10 mins.
  9. Allow to cool in the loaf tin for 1o minutes, then turn the loaf out onto a rack to continue cooling.  Serve with a cup of tea.
Bergamot Lemon & Poppy Seed Loaf
Bergamot Lemon & Poppy Seed Loaf Champagne Twist – champagnetwist.wordpress.com