{"id":555807735868,"title":"Chocolate Babka","created_at":"2021-07-01T10:47:24+01:00","body_html":"\u003cp\u003eHeat the oven to 200°C (180°C fan).\u003c\/p\u003e\n\u003cp\u003eStart by making the filling. Tip the hazelnuts onto a baking tray and roast in the bottom of the oven for 4–5 minutes, tossing occasionally, until light golden. Tip onto a chopping board, leave to cool, then roughly chop half the hazelnuts and finely chop the remainder. Set aside.\u003c\/p\u003e\n\u003cp\u003ePlace the butter, sugar and chocolate in a pan and melt very slowly over a low heat, stirring until smooth and combined. Remove from the heat and stir in the cocoa powder. Pour into a bowl and leave to cool and thicken slightly.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrepare a 900g loaf tin by greasing, and lining with baking paper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMeanwhile, make the dough. Tip the flour into the bowl of a stand mixer fitted with the dough hook, add the yeast to one side of the bowl and the sugar and salt to the other side.\u003c\/p\u003e\n\u003cp\u003eMake a well in the centre and pour in the eggs and milk, then mix on slow speed for 2–3 minutes, until firm.\u003c\/p\u003e\n\u003cp\u003eIncrease the speed to medium and add the butter, a little at a time. Mix well between each addition, allowing the butter to incorporate before adding more.\u003c\/p\u003e\n\u003cp\u003eOnce you have added all the butter, continue kneading with the dough hook on medium speed through the sticky stage, until you have a ball of smooth, silky, shiny dough.\u003c\/p\u003e\n\u003cp\u003eLightly flour a work surface and roll out the dough to a 40 x 30cm rectangle, with a long edge closest to you.\u003c\/p\u003e\n\u003cp\u003eSpread the cooled chocolate mixture over the dough, leaving a 1cm border all around. Sprinkle all the toasted hazelnuts over the top.\u003c\/p\u003e\n\u003cp\u003eStarting from the long edge closest to you, roll up the dough into a tight spiral, with the seam underneath.\u003c\/p\u003e\n\u003cp\u003eTrim about 2cm off each end to neaten, then turn the roll  90° clockwise so that a short end is closest to you. Using a large, sharp knife or a pizza cutter, slice lengthways, down through the middle of the dough, cutting it into 2 long pieces.\u003c\/p\u003e\n\u003cp\u003eWith the cut-sides facing upwards, gently press the top end of each half together to seal, then lift the right half over the left half, followed by the left half over the right half. Repeat, twisting the dough to make a two-stranded plait, then gently press the bottom ends together to seal.\u003c\/p\u003e\n\u003cp\u003eCarefully lift the loaf into the lined tin and cover with a clean tea towel (or place in a proving bag, if you have one). Leave at room temperature for about 2 hours (or in a proving drawer for 1 hour), until doubled in size.\u003c\/p\u003e\n\u003cp\u003e15 minutes before the end of the proving time, heat the oven to 190°C (170°C fan).\u003c\/p\u003e\n\u003cp\u003eWhen the babka has proved, bake it for 15 minutes, then reduce the oven temperature to 170°C (150°C fan) and cook for a further 25–30 minutes, until a skewer inserted into the centre comes out clean.\u003c\/p\u003e\n\u003cp\u003eWhile the babka is baking, make the syrup. Tip the sugar and 100ml water into a small pan, bring to the boil over a medium heat, stirring until the sugar dissolves. Reduce the heat and simmer, without stirring, for 5 minutes, until syrupy. Leave to cool.\u003c\/p\u003e\n\u003cp\u003eWhen the babka is ready, transfer it in the tin to a wire rack. Brush the cooled syrup over the hot babka, then leave in the tin until warm enough to handle. Turn out onto the wire rack and serve warm or at room temperature.\u003c\/p\u003e\n\u003cp\u003eEnjoy! \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Chocolate-Babka-min_1_480x480.jpg?v=1625133980\" alt=\"Chocolate Babka\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-07-06T12:47:50+01:00","updated_at":"2021-07-06T13:11:16+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eFor the filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e65g blanched hazelnuts\u003c\/li\u003e\n\u003cli\u003e100g unsalted butter\u003c\/li\u003e\n\u003cli\u003e150g caster sugar \u003c\/li\u003e\n\u003cli\u003e80g 70% dark chocolate, chopped\u003c\/li\u003e\n\u003cli\u003e40g cocoa powder\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the dough:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e275g plain flour\u003c\/li\u003e\n\u003cli\u003e5g fast-action dried yeast\u003c\/li\u003e\n\u003cli\u003e25g caster sugar\u003c\/li\u003e\n\u003cli\u003e½ tsp fine salt\u003c\/li\u003e\n\u003cli\u003e2 eggs, beaten\u003c\/li\u003e\n\u003cli\u003e50ml whole milk\u003c\/li\u003e\n\u003cli\u003e80g unsalted butter, cubed and softened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the syrup:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100g caster sugar\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"chocolate-babka","tags":"cook-time:45 minutes, prep-time: 30 minutes + 2 hours for proving","image":{"created_at":"2021-07-01T10:59:55+01:00","alt":"","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Chocolate-Babka3-min.jpg?v=1625133596"}}

{"id":555729125436,"title":"Earl Grey Smoothie Bowl","created_at":"2021-06-07T11:13:04+01:00","body_html":"\u003cp\u003eHeat the almond milk in a small saucepan over medium heat until it just begins to steam.\u003c\/p\u003e\n\u003cp\u003eRemove from heat and add the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/classic-earl-grey-organic-black-tea\" title=\"Earl Grey Organic Black Tea\"\u003eEarl Grey teabag\u003c\/a\u003e\u003c\/span\u003e and sprigs of lemon-thyme. Cover and let infuse for 5 minutes. Remove and discard the teabag and the lemon-thyme stems. Stir in honey. Chill for 20-30 minutes or until cool.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, combine yogurt and lemon rind. Set aside.\u003c\/p\u003e\n\u003cp\u003ePlace infused almond milk, blueberries and ice in a container of a blender. Pulse until smooth and creamy.\u003c\/p\u003e\n\u003cp\u003ePour mixture evenly between two bowls.\u003c\/p\u003e\n\u003cp\u003eTop with lemon-vanilla yogurt mixture, extra blueberries and sprinkle with granola.\u003c\/p\u003e\n\u003cp\u003eServe and enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_SmoothieBowl-min_480x480.jpg?v=1623141363\" alt=\"Earl Grey Smoothie Bowl\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-06-08T09:33:36+01:00","updated_at":"2021-06-08T09:43:28+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e240ml unsweetened almond milk\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"https:\/\/dragonflytea.com\/products\/classic-earl-grey-organic-black-tea\" title=\"Classic Earl Grey Organic Black Tea\"\u003eDragonfly Earl Grey teabag\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1-2 sprigs fresh lemon-thyme\u003c\/li\u003e\n\u003cli\u003e1 tbsp honey\u003c\/li\u003e\n\u003cli\u003e60g vanilla-flavoured coconut or almond milk yogurt\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh organic lemon rind\u003c\/li\u003e\n\u003cli\u003e140g frozen blueberries\u003c\/li\u003e\n\u003cli\u003eLarge handful of ice\u003c\/li\u003e\n\u003cli\u003eSprinkle of granola, for topping\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-smoothie-bowl","tags":"prep-time:10 mins + 30 mins chilling, related:classic-earl-grey-organic-black-tea, serves:2","image":{"created_at":"2021-06-08T09:43:27+01:00","alt":"Earl Grey Smoothie Bowl","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_SmoothieBowl2-min_a367f157-5037-4b58-a213-4b1b76142979.jpg?v=1623141808"}}

{"id":555729027132,"title":"Maple Syrup Crème Brûlée","created_at":"2021-06-07T10:41:46+01:00","body_html":"\u003cp\u003ePreheat the oven to 150°C (130°C fan) and put on a kettle of water to boil for your water bath. Make sure your 2 ramekins fit inside the dish you will be baking them in.\u003c\/p\u003e\n\u003cp\u003eIn a medium bowl, whisk together all ingredients except the sugar. Divide the mixture between 2 ramekins and place in the baking dish. Pour boiling water into the baking dish halfway up the sides of the ramekins, being careful not to splash it inside the ramekins.\u003c\/p\u003e\n\u003cp\u003eBake for 40 minutes for wide shallow ramekins and 50-55 minutes for regular ramekins.\u003c\/p\u003e\n\u003cp\u003eLet cool in the water bath, then move to the fridge to chill thoroughly, for at least 8 hours.\u003c\/p\u003e\n\u003cp\u003eRight before serving (and only then), sprinkle 1 teaspoon of sugar over each and Brûlée with a kitchen torch until browned and crispy.\u003c\/p\u003e\n\u003cp\u003eServe with a \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/luxury-leaf-darjeeling-black-tea\" title=\"Luxury Leaf Darjeeling Black Tea\"\u003eLuxury Leaf Darjeeling Black Tea\u003c\/a\u003e\u003c\/span\u003e and enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_CremeBrulee2-min_480x480.jpg?v=1623059786\" alt=\"Maple Syrup Crème Brûlée\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-06-08T09:32:57+01:00","updated_at":"2021-06-08T09:32:57+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e3 large eggs, yolks only\u003c\/li\u003e\n\u003cli\u003e120ml double cream\u003c\/li\u003e\n\u003cli\u003e60ml maple syrup\u003c\/li\u003e\n\u003cli\u003e¼ tsp maple extract\u003c\/li\u003e\n\u003cli\u003e2 tsp caster sugar \u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"maple-syrup-creme-brulee","tags":"cook-time:50 minutes, prep-time:10 mins + 8 hours chilling, related:luxury-leaf-darjeeling-black-tea, serves:2","image":{"created_at":"2021-06-07T10:56:56+01:00","alt":"Maple Syrup Crème Brûlée","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_CremeBrulee-min.jpg?v=1623059817"}}

{"id":555710873660,"title":"Whole Baked Harissa Cauliflower","created_at":"2021-06-01T12:18:31+01:00","body_html":"\u003cp\u003ePreheat the oven to 180°C (160°C fan).\u003c\/p\u003e\n\u003cp\u003eMix all ingredients for the marinade into a bowl until you have a smooth and creamy consistency. \u003c\/p\u003e\n\u003cp\u003ePour over the marinade and massage it into the cauliflower.  Place the head of cauliflower onto a baking tray and roast it in the oven for 35-40 minutes until crispy around the edges. \u003c\/p\u003e\n\u003cp\u003eAt the same time add the chopped pepper to a small baking tray, Drizzle with a touch of oil and a pinch of salt, toss the pepper around and bake for 15 minutes until soft.\u003c\/p\u003e\n\u003cp\u003eWhile the cauliflower is still cooking make the hummus. Add the chickpeas, roasted pepper, tahini, lemon juice, harissa paste, garlic clove, salt and extra virgin olive oil to a food processor. Blitz until you have a smooth and creamy consistency. Add a dash of water if needed.\u003c\/p\u003e\n\u003cp\u003eSpread the hummus on a serving plate. Remove the cauliflower from the oven and place it on top of the hummus. Sprinkle with pomegranate seeds, flaked almonds, pine nuts and chopped parsley.\u003c\/p\u003e\n\u003cp\u003eServe with a cup of \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/moroccan-mint-organic-green-tea\" title=\"Moroccan Mint Organic Green Tea\"\u003eDragonfly Moroccan Mint tea\u003c\/a\u003e\u003c\/span\u003e and enjoy! \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Whole-Baked-Harissa-Cauliflower2-min_480x480.jpg?v=1622546969\" alt=\"Whole Baked Harissa Cauliflower\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-06-03T09:06:13+01:00","updated_at":"2021-06-03T09:11:38+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eFor the cauliflower:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 large cauliflower, leaves removed \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp tahini \u003c\/li\u003e\n\u003cli\u003e2 tbsp lemon juice\u003c\/li\u003e\n\u003cli\u003e2 tbsp water \u003c\/li\u003e\n\u003cli\u003e½ tsp cumin powder \u003c\/li\u003e\n\u003cli\u003e½ tsp smoked paprika \u003c\/li\u003e\n\u003cli\u003e½ tsp coriander powder \u003c\/li\u003e\n\u003cli\u003e1 tbsp pomegranate molasses or ½ tbsp maple syrup \u003c\/li\u003e\n\u003cli\u003eGenerous pinch of salt \u0026amp; pepper \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the hummus:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 400g tin chickpeas, drained and rinsed\u003c\/li\u003e\n\u003cli\u003e1 medium size red pepper – deseeded and chopped into pieces \u003c\/li\u003e\n\u003cli\u003e1 tbsp harissa paste \u003c\/li\u003e\n\u003cli\u003e1 tbsp tahini \u003c\/li\u003e\n\u003cli\u003e1 garlic clove – minced \u003c\/li\u003e\n\u003cli\u003e1 lemon, juiced \u003c\/li\u003e\n\u003cli\u003eSalt to taste \u003c\/li\u003e\n\u003cli\u003e3-4 tbsp extra virgin olive oil \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTo sprinkle on top:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ pomegranate seeds\u003c\/li\u003e\n\u003cli\u003eA handful of flaked almonds or toasted pine nuts or both\u003c\/li\u003e\n\u003cli\u003eA handful of chopped parsley \u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"whole-baked-harissa-cauliflower","tags":"cook-time:35-40 minutes, prep-time:30 minutes, related:moroccan-mint-organic-green-tea, serves:4","image":{"created_at":"2021-06-01T12:29:55+01:00","alt":"Whole Baked Harissa Cauliflower","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Whole-Baked-Harissa-Cauliflower-min.jpg?v=1622546996"}}

{"id":555710840892,"title":"Simple Summer Salad and Swirling Mist Iced Tea","created_at":"2021-06-01T12:04:15+01:00","body_html":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the iced tea\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003ePlace the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/swirling-mist-organic-white-tea\" title=\"Swirling Mist tea\"\u003eteabags\u003c\/a\u003e\u003c\/span\u003e in a heatproof jug. Pour in 1 litre (4 cups) boiling water and allow to steep for 3-5 minutes. Remove teabags and add honey to taste, if desired. Stir to combine and place in the fridge to chill.\u003c\/p\u003e\n\u003cp\u003eAdd the lemon wedges and mint sprigs to the jug. Allow to stand for 1-2 minutes to infuse, then serve in glasses with extra lemon wedges and mint.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the salad\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003eToss together the rocket, salad leaves, peach and cucumber slices. Top with walnuts, crumbled feta and a sprinkle of chilli flakes.\u003c\/p\u003e\n\u003cp\u003eDrizzle over the olive oil and toss again.\u003c\/p\u003e\n\u003cp\u003eServe with a glass of iced tea and enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_summer-salad-min_480x480.jpg?v=1622544939\" alt=\"Summer Salad\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-06-03T09:05:58+01:00","updated_at":"2021-06-03T09:05:58+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eFor the iced tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 \u003ca href=\"https:\/\/dragonflytea.com\/products\/swirling-mist-organic-white-tea\" title=\"Swirling Mist Tea\"\u003eDragonfly tea Swirling Mist Organic White teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eHoney to taste (optional)\u003c\/li\u003e\n\u003cli\u003e1 lemon, cut into wedges, plus extra to serve\u003c\/li\u003e\n\u003cli\u003e5 mint sprigs, plus extra to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the salad:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e90g rocket leaves \u003c\/li\u003e\n\u003cli\u003e90g mixed leaf salad\u003c\/li\u003e\n\u003cli\u003e1 peach, sliced\u003c\/li\u003e\n\u003cli\u003e1 cucumber, sliced\u003c\/li\u003e\n\u003cli\u003e50g walnuts\u003c\/li\u003e\n\u003cli\u003e100g feta, crumbled\u003c\/li\u003e\n\u003cli\u003e1 tsp chilli flakes \u003c\/li\u003e\n\u003cli\u003e4 tbsp olive oil\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"simple-summer-salad-and-swirling-mist-iced-tea","tags":"prep-time:15 minutes (plus chilling time), related:swirling-mist-organic-white-tea, serves:4","image":{"created_at":"2021-06-01T12:04:15+01:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_summer-salad2-min.jpg?v=1622545455"}}

{"id":555631968316,"title":"Cape Malay Chai Butternut Squash Pizzettes","created_at":"2021-05-11T13:51:51+01:00","body_html":"\u003cp\u003ePreheat the oven to 220°C (200°C fan). \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHeat a small frying pan over medium heat and add butter and 1 tablespoon of \u003ca href=\"https:\/\/dragonflytea.com\/products\/cape-malay-organic-spiced-rooibos\" title=\"Dragonfly Cape Malay Chai Tea\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDragonfly Cape Malay Chai\u003c\/span\u003e\u003c\/a\u003e tea leaves. When the butter foams remove from heat, cover, and leave to infuse for 10 minutes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eStrain the butter through a fine sieve and discard the tea leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMeanwhile, using a large sharp knife cut off stems and seedless \"necks\" of squash (save seeded parts for another use). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCarefully slice the peel of the squash necks off with 7 or 8 long cuts, leaving a roughly octagonal shape. Then cut necks into 1cm slices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLightly oil 2 baking sheets and place squash, slightly separated, on sheets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBrush the infused butter onto the tops of squash slices, then season with salt and pepper. Bake until very soft, about 25 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTransfer to a plate and sprinkle with chives. Enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Butternut-Squash-Pizzettes-2-min_480x480.jpg?v=1620741733\" alt=\"Dragonfly Tea Butternut Squash Pizzettes\"\u003e\u003c\/span\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-05-13T14:04:25+01:00","updated_at":"2021-05-13T14:04:25+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e40g unsalted butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 \u003cspan\u003et\u003c\/span\u003e\u003cspan\u003ebsp\u003c\/span\u003e + 1 1\/2 tsp \u003ca href=\"https:\/\/dragonflytea.com\/products\/cape-malay-organic-spiced-rooibos\" title=\"Dragonfly Cape Malay Chai Tea\"\u003eDragonfly Cape Malay Chai\u003c\/a\u003e tea leaves (about 4 teabags, opened)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 medium-large butternut squashes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eDrizzle of olive oil \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp fine sea salt and pepper to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 tbsp fresh chives, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"cape-malay-chai-butternut-squash-pizzettes","tags":"cook-time:25 minues, prep-time:35 minutes, related:cape-malay-organic-spiced-rooibos","image":{"created_at":"2021-05-11T15:03:03+01:00","alt":"Dragonfly Tea Butternut Squash Pizzettes Recipe","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Butternut-Squash-Pizzettes-min_1.jpg?v=1620741784"}}

{"id":555514822716,"title":"Black Tea, Mushroom and Asparagus Risotto","created_at":"2021-04-06T12:02:38+01:00","body_html":"\u003cp\u003eIn a medium saucepan, bring the water to a boil. Remove from heat and steep the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/traditional-english-organic-breakfast-tea\" title=\"Dragonfly Traditional English Black Tea\"\u003eDragonfly Traditional English teabags\u003c\/a\u003e\u003c\/span\u003e for 5-6 minutes. Make sure to squeeze out all the liquid from the bags before removing. Combine the tea with the vegetable broth and keep warm.\u003c\/p\u003e\n\u003cp\u003eIn a heavy bottom pot, add 1 tablespoon of butter and 2 tablespoons of oil and melt over a medium high heat. When hot, add the mushrooms and asparagus and sauté for 5-6 minutes, until nicely browned. Add the fresh thyme and stir to incorporate. After seasoning with salt and pepper, put the mushrooms and asparagus into a bowl.\u003c\/p\u003e\n\u003cp\u003eIn the same pot, add another tablespoon of butter and the rest of the olive oil. When the butter has melted add the onions and the garlic, stirring frequently until softened, about 4 minutes. Add the rice and stir to coat, about 2 minutes. Add the wine and stir the rice, scraping the bottom of the pot to release the caramelized mushroom bits, until the wine has evaporated, about 5 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd about 1 cup of broth and stir the rice, until the broth is nearly absorbed. As the broth gets absorbed, add more by the ladleful. Stir the rice gently to ensure the broth is evenly absorbed, and the rice does not stick or burn on the bottom. Continue until the rice is al dente, about 20-25 minutes. Depending on the rice, you may need slightly more or less broth.\u003c\/p\u003e\n\u003cp\u003eWhen the rice is done, stir in the remaining 2 tablespoons of butter, Crème Fra\u003cspan\u003eî\u003c\/span\u003eche, grated cheese, and the sautéed mushrooms and asparagus. Stir to incorporate and serve immediately.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_MushroomRisotto2_480x480.jpg?v=1617707321\" alt=\"Dragonfly Black Tea, Mushroom and Asparagus Risotto \" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-04-13T15:24:17+01:00","updated_at":"2021-04-13T15:24:17+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e\n\u003cp style=\"display: inline !important;\"\u003e475ml water\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e4 \u003ca href=\"https:\/\/dragonflytea.com\/products\/traditional-english-organic-breakfast-tea\" title=\"Dragonfly Traditional English Black Tea\"\u003eDragonfly Traditional English teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e475ml vegetable broth\u003c\/li\u003e\n\u003cli\u003e4 tbsp unsalted butter\u003c\/li\u003e\n\u003cli\u003e4 tbsp oil\u003c\/li\u003e\n\u003cli\u003e150g baby mushrooms, sliced\u003c\/li\u003e\n\u003cli\u003e150g asparagus, trimmed and sliced\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh thyme, chopped\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 large white onion, diced and chopped\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e400g Arborio rice\u003c\/li\u003e\n\u003cli\u003e240ml dry white wine\u003c\/li\u003e\n\u003cli\u003e2 tbsp Crème Fraîche\u003c\/li\u003e\n\u003cli\u003e135g vegetarian Parmesan, grated\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"black-tea-mushroom-and-asparagus-risotto","tags":"cook-time:45 minutes, prep-time:10 minutes, related:traditional-english-organic-breakfast-tea, serves:6","image":{"created_at":"2021-04-06T12:06:30+01:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_MushroomRisotto.jpg?v=1617707190"}}

{"id":555514363964,"title":"Homemade Darjeeling Kombucha","created_at":"2021-04-06T10:34:37+01:00","body_html":"\u003cp\u003e\u003cem\u003eNote: \u003c\/em\u003e\u003cem\u003eBe sure to follow the instructions carefully as Kombucha can grow mould quickly. Be careful not to leave the Kombucha for long periods without letting the air inside escape before pressure builds up (this can cause a small explosion if left). Bear in mind Kombucha does contain a little alcohol. It is usually no more than 1% but people with alcohol sensitivities or who avoid alcohol should be aware of its presence.  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAvoid prolonged contact between the Kombucha and metal both during and after brewing. This can affect the flavour of your Kombucha and weaken the scoby over time.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBring the water to a boil. Remove the saucepan from heat and stir in the sugar to dissolve. Drop in the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/luxury-leaf-darjeeling-black-tea\" title=\"Dragonfly Darjeeling Black Tea\"\u003eDarjeeling Tea\u003c\/a\u003e\u003c\/span\u003e and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.\u003c\/p\u003e\n\u003cp\u003eOnce the tea is cool strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)\u003c\/p\u003e\n\u003cp\u003ePour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you will need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.)\u003c\/p\u003e\n\u003cp\u003eKeep at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the Kombucha and the scoby periodically.\u003c\/p\u003e\n\u003cp\u003eIt is not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it is ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.\u003c\/p\u003e\n\u003cp\u003eAfter 7 days, begin tasting the Kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the Kombucha is ready to bottle.\u003c\/p\u003e\n\u003cp\u003eBefore proceeding, prepare and cool another pot of strong tea for your next batch of Kombucha, as outlined above. With clean hands, gently lift the scoby out of the Kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.\u003c\/p\u003e\n\u003cp\u003eMeasure out your starter tea from this batch of Kombucha and set it aside for the next batch.\u003c\/p\u003e\n\u003cp\u003ePour the fermented Kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavouring. Leave about a half inch of head room in each bottle. Alternatively, infuse the Kombucha with flavourings for a day or two in another covered jar, strain, and then bottle.\u003c\/p\u003e\n\u003cp\u003eStore the bottled Kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the Kombucha to carbonate. Until you get a feel for how quickly your Kombucha carbonates, it is helpful to keep it in plastic bottles; the Kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your Kombucha within a month.\u003c\/p\u003e\n\u003cp\u003eFor your next batch start by cleaning the jar being used for Kombucha fermentation. Combine the starter tea from your last batch of Kombucha with the fresh batch of sugary tea and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Kombucha2_480x480.jpg?v=1617703562\" alt=\"Dragonfly Homemade Kombucha\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-04-08T17:21:53+01:00","updated_at":"2021-04-08T17:21:54+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e4l water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e200g sugar \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"https:\/\/dragonflytea.com\/products\/luxury-leaf-darjeeling-black-tea\" title=\"Dragonfly Darjeeling Black Tea\"\u003eDragonfly Darjeeling Black Tea\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e480ml starter tea from last batch of kombucha or store-bought kombucha (neutral-flavoured)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 scoby (can be purchased online)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e110-220g chopped fruit (strawberries or raspberries)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eYou will need:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eLarge saucepan\/pot\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003e4.5l glass jar or 2 smaller jars\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eTightly woven cloth-like clean napkins or tea towels to cover the jar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eSix 500ml glass bottles with plastic lids or swing-top bottles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eSmall funnel\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"","handle":"homemade-darjeeling-kombucha","tags":"prep-time:10 days, related:luxury-leaf-darjeeling-black-tea, type:tea cocktails","image":{"created_at":"2021-04-06T10:49:27+01:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Kombucha.jpg?v=1617702568"}}

{"id":555431460924,"title":"Mini Victoria Sponges with Rooibos-infused Jam","created_at":"2021-03-04T14:34:51+00:00","body_html":"\u003cp\u003eTo make the jam, start by placing a plate in your freezer. Add boiling water to the tea and brew for 4 minutes, then strain the tea into a heavy bottomed pan.\u003c\/p\u003e\n\u003cp\u003eAdd your raspberries and sugar to the pan and place on a medium heat, stirring occasionally to ensure it doesn’t catch, and being careful not to touch the jam as it will be extremely hot.\u003c\/p\u003e\n\u003cp\u003eUsing a temperature probe or sugar thermometer, probe the jam until it reaches 107°C, then remove from the heat.\u003c\/p\u003e\n\u003cp\u003eTest the consistency by placing a small spoonful onto your frozen plate and placing the plate into the fridge for a few minutes; if the jam starts to skin it is ready to blend.\u003c\/p\u003e\n\u003cp\u003eUsing a handheld stick blender, blend the jam for 30 seconds. Set aside to cool.\u003c\/p\u003e\n\u003cp\u003eFor the sponge, preheat the oven to 190°C (170°C fan). Lightly grease 12 mini sandwich tins with butter.\u003c\/p\u003e\n\u003cp\u003eCream the butter and caster sugar together until the mixture is pale and light.\u003cbr\u003e\u003cbr\u003e Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.\u003c\/p\u003e\n\u003cp\u003eSift the flour into the bowl and fold in until the mixture is glossy and smooth.\u003c\/p\u003e\n\u003cp\u003eDivide the mixture between the mini sandwich tins and level with a teaspoon.\u003c\/p\u003e\n\u003cp\u003eBake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.\u003c\/p\u003e\n\u003cp\u003eLeave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.\u003c\/p\u003e\n\u003cp\u003eWhip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.\u003c\/p\u003e\n\u003cp\u003eCut each cake in half horizontally with a bread knife. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes.\u003c\/p\u003e\n\u003cp\u003eServe and enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_MiniVictoriaSponges_480x480.jpg?v=1615203067\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-03-09T09:53:11+00:00","updated_at":"2021-05-18T12:30:18+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eFor the jam:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e15g \u003ca href=\"https:\/\/dragonflytea.com\/products\/vanilla-rooibos-tea\" title=\"Dragonfly Vanilla Rooibos Tea\"\u003eDragonfly Vanilla Rooibos Tea\u003c\/a\u003e (about 7 bags)\u003c\/li\u003e\n\u003cli\u003e200ml boiling water\u003c\/li\u003e\n\u003cli\u003e500g frozen or fresh raspberries\u003c\/li\u003e\n\u003cli\u003e500g caster sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the cakes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e175g unsalted butter, at room temperature, plus extra for greasing\u003c\/li\u003e\n\u003cli\u003e175g caster sugar\u003c\/li\u003e\n\u003cli\u003e3 large eggs, beaten\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c\/li\u003e\n\u003cli\u003e175g self-raising flour\u003c\/li\u003e\n\u003cli\u003e300ml double cream\u003c\/li\u003e\n\u003cli\u003eIcing sugar, for dusting\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"mini-victoria-sponges-with-rooibos-infused-jam","tags":"cook-time:30 minutes, prep-time:30 minutes, related:vanilla-rooibos-tea, serves:12, type:Baking","image":{"created_at":"2021-03-08T10:46:02+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_MiniVictoriaSponges.jpg?v=1615200362"}}

{"id":492930302012,"title":"Vegan Vanilla Chai Spiced Pancakes","created_at":"2021-02-15T12:53:36+00:00","body_html":"\u003cp\u003eAdd the almond milk and teabags to a small pan on high heat. Bring to a boil until the milk turns brown. Remove from heat and cool completely.\u003c\/p\u003e\n\u003cp\u003eAdd the milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until milk \"curdles\" and becomes a vegan buttermilk.\u003c\/p\u003e\n\u003cp\u003eThen add in the maple syrup and vanilla bean paste and whisk.\u003c\/p\u003e\n\u003cp\u003eNext, add the flour, corn flour, baking powder and bicarbonate of soda. Whisk until a smooth batter forms.\u003c\/p\u003e\n\u003cp\u003eLet the pancake batter rest at least 5 minutes before cooking to get truly fluffy pancakes. The flour and corn starch will absorb some liquid in this time.\u003c\/p\u003e\n\u003cp\u003eWhile the batter is resting, heat your pan on low\/medium heat. Spray the pan with non-stick oil or lightly coat with vegan butter. Then, use a soup ladle or measuring cup to spoon pancake mix onto the hot surface.\u003c\/p\u003e\n\u003cp\u003eLet each pancake cook until the edges look dry, bubbles begin to form on the uncooked surface, and the bottoms are golden brown. Then use a spatula to flip the pancakes. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 3-5 minutes when cooked at low\/medium heat.\u003c\/p\u003e\n\u003cp\u003eRepeat until all the pancake batter has been used. Make sure to lightly grease the pan between each pancake so they do not stick to the pan.\u003c\/p\u003e\n\u003cp\u003eServe immediately topped with peanut butter, fresh fruit and extra maple syrup. Enjoy!\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-02-15T17:04:07+00:00","updated_at":"2021-05-18T16:17:12+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e160ml almond milk \u003c\/li\u003e\n\u003cli\u003e2 \u003ca href=\"https:\/\/dragonflytea.com\/products\/indian-spice-chai-organic-black-tea\" title=\"Dragonfly Indian Spice Chai Tea\"\u003eDragonfly Indian Spiced Chai teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e80ml maple syrup \u003c\/li\u003e\n\u003cli\u003e1 ½ tsp vanilla bean paste \u003c\/li\u003e\n\u003cli\u003e135g plain flour \u003c\/li\u003e\n\u003cli\u003e1 tbsp corn flour\u003c\/li\u003e\n\u003cli\u003e½ tsp baking powder\u003c\/li\u003e\n\u003cli\u003e½ tsp bicarbonate of soda \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTo serve (optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeridian Smooth Peanut Butter\u003c\/li\u003e\n\u003cli\u003eFresh fruit\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"vegan-vanilla-chai-spiced-pancakes","tags":"cook-time:20 minutes, prep-time:10 minutes, related:indian-spice-chai-organic-black-tea, serves:2, type:Baking","image":{"created_at":"2021-02-15T13:01:37+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Vegan-Vanilla-Chai-Spiced-Pancakes.jpg?v=1613394098"}}

{"id":492886687804,"title":"Earl Grey Teacakes","created_at":"2021-01-28T16:12:05+00:00","body_html":"\u003cp\u003eStart by making the tea infused sugar by blending the tea with the sugar until fine.\u003c\/p\u003e\n\u003cp\u003eSieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the tea infused sugar and the dried yeast.\u003c\/p\u003e\n\u003cp\u003eAdd the tepid milk to the flour mixture, mix together to form a soft, pliable dough.\u003c\/p\u003e\n\u003cp\u003eTurn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.\u003c\/p\u003e\n\u003cp\u003eShape the dough into a ball and place it into a greased mixing bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.\u003c\/p\u003e\n\u003cp\u003eTurn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.\u003c\/p\u003e\n\u003cp\u003eTurn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the teacakes with a tea towel and set aside to rise for 30-40 minutes.\u003c\/p\u003e\n\u003cp\u003ePre-heat the oven to 240°C.\u003c\/p\u003e\n\u003cp\u003eMake the glaze (if using) - heat some water and sugar together until the sugar has dissolved and set aside.\u003c\/p\u003e\n\u003cp\u003eWhen the teacakes have risen, bake them in the pre-heated oven for 15-18 minutes, or until pale golden-brown, and when turned over and tapped on the underneath they sound hollow. As soon as you remove the buns from the oven, brush them with the sugar and water syrup, if using, then set aside to cool on a wire rack.\u003c\/p\u003e\n\u003cp\u003eServe warm, split and spread with butter or serve toasted. \u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Earl Grey Teacakes\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_EarlGrey_Teacakes_520x500.jpg?v=1611853731\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"These delicious Earl Grey infused teacakes can be eaten straight away or toasted with a little butter.\",\n \"recipeIngredient\": [\n \"1 Dragonfly Classic Earl Grey teabag\",\n\"50g caster sugar\",\n\"225g strong white bread flour\",\n\"225g strong wholemeal bread flour\",\n\"1\/2 teaspoon salt\",\n\"1 teaspoon mixed spice\",\n\"50g softened butter, unsalted\",\n\"1 x 7g sachet easy blend dried yeast\",\n\"200g dried mixed fruit with citrus peel\",\n\"300ml tepid milk, and extra if needed\"\n ],\n \"recipeInstructions\": \"Start by making the tea infused sugar by blending the tea with the sugar until fine.\n\nSieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the tea infused sugar and the dried yeast.\n\nAdd the tepid milk to the flour mixture, mix together to form a soft, pliable dough.\n\nTurn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.\n\nShape the dough into a ball and place it into a greased mixing bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.\n\nTurn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.\n\nTurn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the teacakes with a tea towel and set aside to rise for 30-40 minutes.\n\nPre-heat the oven to 240°C.\n\nMake the glaze (if using) - heat some water and sugar together until the sugar has dissolved and set aside.\n\nWhen the teacakes have risen, bake them in the pre-heated oven for 15-18 minutes, or until pale golden-brown, and when turned over and tapped on the underneath they sound hollow. As soon as you remove the buns from the oven, brush them with the sugar and water syrup, if using, then set aside to cool on a wire rack.\n\nServe warm, split and spread with butter or serve toasted.\",\n \"prepTime\": \"PT150M\",\n \"cookTime\": \"PT15M\",\n \"totalTime\": \"PT165M\",\n \"recipeYield\": \"2 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-02-01T09:13:44+00:00","updated_at":"2021-05-18T16:14:08+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e1 \u003ca href=\"https:\/\/dragonflytea.com\/products\/classic-earl-grey-organic-black-tea\" title=\"Dragonfly Earl Grey Tea\"\u003eDragonfly Classic Earl Grey teabag\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e50g caster sugar\u003c\/li\u003e\n\u003cli\u003e225g strong white bread flour\u003c\/li\u003e\n\u003cli\u003e225g strong wholemeal bread flour\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon mixed spice\u003c\/li\u003e\n\u003cli\u003e50g softened butter, unsalted\u003c\/li\u003e\n\u003cli\u003e1 x 7g sachet easy blend dried yeast\u003c\/li\u003e\n\u003cli\u003e200g dried mixed fruit with citrus peel\u003c\/li\u003e\n\u003cli\u003e300ml tepid milk, and extra if needed\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-teacakes","tags":"cook-time:15 minutes, prep-time: 2 1\/2 hours, related:classic-earl-grey-organic-black-tea, serves:2, type:Baking","image":{"created_at":"2021-01-28T17:08:51+00:00","alt":"Earl Grey Teacakes - Dragonfly Tea","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_EarlGrey_Teacakes.jpg?v=1611853731"}}

{"id":492699910204,"title":"Orange and Chai Spiced Mulled Tea","created_at":"2020-12-07T11:40:12+00:00","body_html":"\u003cp\u003ePour the boiling water into a medium saucepan and warm on a very low heat.\u003cbr\u003e\u003cbr\u003eCut open the teabags and pour the tea, honey, orange juice, orange slices, vanilla pod and cinnamon sticks in to the saucepan. \u003cbr\u003e\u003cbr\u003eContinue to warm on a very low heat, stirring continuously for around 10 minutes.\u003cbr\u003e\u003cbr\u003eStrain the liquid and serve in mugs or heatproof glasses with fresh slices of oranges and cinnamon sticks.\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_MulledTea2_480x480.jpg?v=1607345846\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Orange and Chai Spiced Mulled Wine\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_MulledTea_bb94b905-c7fd-4ace-a412-23d5dde12703_520x500.jpg?v=1607341556\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"Fill your house with the smell of Christmas with this delicious and easy to make mulled wine recipe.\",\n \"recipeIngredient\": [\n \"1 bottle of red wine\",\n \"3 Dragonfly Cape Malay Chai teabags\",\n \"100g honey (add more or less to taste)\",\n \"120ml orange juice\",\n\"1 orange, sliced\",\n\"1 vanilla pod, cut in half lengthwise\",\n\"Additional orange slices and cinnamon sticks for serving\"\n ],\n \"recipeInstructions\": \"Pour the wine into a medium saucepan and warm on a very low heat.\n\nCut open the teabags and pour in the tea, honey, orange juice, orange slices and vanilla pod.\n\nContinue to warm on very low, stirring continuously for around 10 minutes. Careful not to overheat as the alcohol will burn off.\n\nStrain the liquid and serve in mugs or heatproof glasses with fresh slices of oranges and cinnamon sticks.\",\n \"prepTime\": \"PT05M\",\n \"cookTime\": \"PT10M\",\n \"totalTime\": \"PT15M\",\n \"recipeYield\": \"5 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2020-12-10T15:12:38+00:00","updated_at":"2021-03-30T14:17:32+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e750ml boiling water\u003c\/li\u003e\n\u003cli\u003e3 \u003ca href=\"https:\/\/dragonflytea.com\/products\/cape-malay-organic-spiced-rooibos\" title=\"Dragonfly Cape Malay Mulled Wine\"\u003eDragonfly Cape Malay Chai teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e100g honey (add more or less to taste)\u003c\/li\u003e\n\u003cli\u003e120ml orange juice\u003c\/li\u003e\n\u003cli\u003e1 orange, sliced\u003c\/li\u003e\n\u003cli\u003e1 vanilla pod, cut in half lengthwise\u003c\/li\u003e\n\u003cli\u003e2 cinnamon sticks\u003c\/li\u003e\n\u003cli\u003eAdditional orange slices and cinnamon sticks for serving\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"orange-and-chai-spice-mulled-tea","tags":"cook-time:10 minutes, prep-time:5 minutes, related:cape-malay-organic-spiced-rooibos, serves:5, type:tea cocktails","image":{"created_at":"2020-12-07T11:45:55+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_MulledTea_bb94b905-c7fd-4ace-a412-23d5dde12703.jpg?v=1607341556"}}

{"id":492688572476,"title":"Earl Grey Mince Pies","created_at":"2020-12-03T17:07:46+00:00","body_html":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the mincemeat:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePut all the dried fruit and spices in a bowl and mix thoroughly. \u003c\/p\u003e\n\u003cp\u003ePlace the zest, sugar, Dragonfly Earl Grey Tea and Amaretto in a pan and heat gently until sugar dissolves. \u003c\/p\u003e\n\u003cp\u003ePour the mixture over the mixed fruit and stir gently. \u003c\/p\u003e\n\u003cp\u003eCover and allow to sit for two days. After two days the mincemeat can be used for mince pies.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the pastry:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlace 375g plain flour and 260g softened unsalted butter in a bowl and rub together using your thumb and first two fingers to a crumb consistency.\u003c\/p\u003e\n\u003cp\u003eAdd 125g caster sugar and 1 large beaten egg, mix together.\u003c\/p\u003e\n\u003cp\u003eTip out onto a lightly floured surface and fold until the pastry starts to come together, be careful not to over knead.\u003c\/p\u003e\n\u003cp\u003eWrap the pastry in cling film and chill in the fridge for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eGet your pre prepared Dragonfly mincemeat out of the fridge. \u003c\/p\u003e\n\u003cp\u003eHeat oven to 220°C.\u003c\/p\u003e\n\u003cp\u003eOnce the pastry has chilled, roll it out to a 3mm thickness.\u003c\/p\u003e\n\u003cp\u003eUsing a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp of mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.\u003c\/p\u003e\n\u003cp\u003eRe-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the top to allow the steam to escape whilst cooking.\u003c\/p\u003e\n\u003cp\u003eBake the mince pies for 15-20 mins until golden brown. Leave to cool before removing them from the muffin trays and dusting with a little more icing sugar before serving.\u003c\/p\u003e\n\u003cp\u003eIf you have leftover mincemeat, pack into sterile jars and keep in the fridge for up to 1 year.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_EarlGreyMincePies2_480x480.jpg?v=1607016731\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Earl Grey Mince Pies\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_EarlGreyMincePies_520x500.jpg?v=1607016741\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"These Earl Grey Mince Pies are simple and delicious. They are the perfect handmade Christmas gift, best enjoyed with a cup of tea in front of the fire.\",\n \"recipeIngredient\": [\n\"400g golden sultanas\",\n\"400g dried cranberries\",\n\"400g raisins\",\n\"200g mixed peel\",\n\"250g unsalted butter\",\n\"2 tsp ground cinnamon\",\n\"2 tsp mixed spice\",\n\"zest of 2 oranges\",\n\"zest of 2 lemons\",\n\"500g dark brown sugar\",\n\"250ml Amaretto\",\n\"300ml Dragonfly Earl Grey Tea (make it strong, steeping 2 bags for 5 minutes)\",\n\"375g plain flour\",\n\"260g unsalted butter, softened\",\n\"125g caster sugar, plus extra for sprinkling\",\n\"1 large egg, plus 1 beaten egg for glazing\"\n ],\n \"recipeInstructions\": \"For the mincemeat:\n\nPut all the dried fruit and spices in a bowl and mix thoroughly. \n\nPlace the zest, sugar, Dragonfly Earl Grey Tea and Amaretto in a pan and heat gently until sugar dissolves. \n\nPour the mixture over the mixed fruit and stir gently. \n\nCover and allow to sit for two days. After two days the mincemeat can be used for mince pies.\n\nFor the pastry:\n\nPlace 375g plain flour and 260g softened unsalted butter in a bowl and rub together using your thumb and first two fingers to a crumb consistency.\n\nAdd 125g caster sugar and 1 large beaten egg, mix together.\n\nTip out onto a lightly floured surface and fold until the pastry starts to come together, be careful not to over knead.\n\nWrap the pastry in cling film and chill in the fridge for 10 minutes.\n\nGet your pre prepared Dragonfly mincemeat out of the fridge. \n\nHeat oven to 220°C.\n\nOnce the pastry has chilled, roll it out to a 3mm thickness.\n\nUsing a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp of mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.\n\nRe-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the top to allow the steam to escape whilst cooking.\n\nBake the mince pies for 15-20 mins until golden brown. Leave to cool before removing them from the muffin trays and dusting with a little more icing sugar before serving.\n\nIf you have leftover mincemeat, pack into sterile jars and keep in the fridge for up to 1 year.\",\n \"prepTime\": \"PT60M\",\n \"cookTime\": \"PT15M\",\n \"totalTime\": \"PT75M\",\n \"recipeYield\": \"16 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2020-12-07T09:28:31+00:00","updated_at":"2021-03-30T14:19:06+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eMincemeat Ingredients: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g golden sultanas\u003c\/li\u003e\n\u003cli\u003e400g dried cranberries\u003c\/li\u003e\n\u003cli\u003e400g raisins\u003c\/li\u003e\n\u003cli\u003e200g mixed peel\u003c\/li\u003e\n\u003cli\u003e250g unsalted butter\u003c\/li\u003e\n\u003cli\u003e2 tsp ground cinnamon\u003c\/li\u003e\n\u003cli\u003e2 tsp mixed spice\u003c\/li\u003e\n\u003cli\u003ezest of 2 oranges\u003c\/li\u003e\n\u003cli\u003ezest of 2 lemons\u003c\/li\u003e\n\u003cli\u003e500g dark brown sugar\u003c\/li\u003e\n\u003cli\u003e250ml Amaretto\u003c\/li\u003e\n\u003cli\u003e300ml \u003ca href=\"https:\/\/dragonflytea.com\/products\/classic-earl-grey-organic-black-tea\" title=\"Earl Grey Tea Mince Pies\"\u003eDragonfly Earl Grey Tea\u003c\/a\u003e (make it strong, steeping 2 bags for 5 minutes)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePastry Ingredients: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e375g plain flour\u003c\/li\u003e\n\u003cli\u003e260g unsalted butter, softened\u003c\/li\u003e\n\u003cli\u003e125g caster sugar, plus extra for sprinkling\u003c\/li\u003e\n\u003cli\u003e1 large egg, plus 1 beaten egg for glazing\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-mince-pies","tags":"cook-time:15 minutes, prep-time:1 hour (not including 2 days of soaking time), related:classic-earl-grey-organic-black-tea, serves:16, type:Baking","image":{"created_at":"2020-12-03T17:32:21+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_EarlGreyMincePies.jpg?v=1607016741"}}

{"id":492647317564,"title":"Apple, Chai and Salted Caramel Cake","created_at":"2020-11-19T15:35:52+00:00","body_html":"\u003cp\u003ePre-heat the oven to 180°C and grease and line 2 x 20cm loose-bottomed round baking tins.\u003c\/p\u003e\n\u003cp\u003eSoak the apple pieces in lemon juice for a couple of minutes and put to one side. In a large bowl, beat the soft butter, Dragonfly tea chai infused sugar and lemon zest, then gradually add the eggs, mixing well. Fold in the flour, baking powder, ground almonds and mixed spice.\u003c\/p\u003e\n\u003cp\u003eDrain the apple pieces and stir into the cake mix. Divide equally between the two tins. Bake for 25-30 minutes or until a toothpick comes out clean.\u003c\/p\u003e\n\u003cp\u003eRemove the cakes from the oven and let cool for 10 minutes, then turn out onto a wire rack to cool fully.\u003c\/p\u003e\n\u003cp\u003eTo make the caramel buttercream, beat all the ingredients together until completely combined.\u003c\/p\u003e\n\u003cp\u003eTo make the salted caramel icing, put all the ingredients into a pan and stir until melted and liquid. Transfer to a bowl, then leave to cool for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eTo make the apple crisps: cut the Pink Lady apple across the middle into 20 extremely thin slices; place on a baking tray lined with baking paper. Mix the lemon juice and clear honey and brush over the slices. Bake for 50-55 minutes at 140°C until dried and leave to cool. \u003c\/p\u003e\n\u003cp\u003eTo assemble, spread the caramel buttercream evenly over one of the cakes, then top with the other cake. Spoon over the salted caramel icing generously so that it drips down the sides. Top with the apple crisps and enjoy! \u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Apple_Caramel_Cake_1_480x480.jpg?v=1605799812\" alt=\"Dragonfly Tea APPLE, CHAI AND SALTED CARAMEL CAKE\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Apple, chai and salted caramel cake\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Apple_Caramel_Cake_1_520x500.jpg?v=1605800152\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"At Dragonfly we love salted caramel and we love apple cake. We combined the two and rounded the whole thing off with our own chai tea infused sweetness. The result is a decadent cake that everyone will love. Try it for yourself!\",\n \"recipeIngredient\": [\n\"500g Bramley cooking apples, peeled and chopped into 2cm pieces\",\n\"Zest and juice of 1 lemon\",\n\"225g soft, unsalted butter\",\n\"225g Infused Sugar made with Dragonfly Indian Spice Chai\",\n\"3 large eggs, lightly beaten\",\n\"200g self-raising flour\",\n\"2 tsp baking powder\",\n\"50g ground almonds\",\n\"1 tsp mixed spice\",\n\"100g soft, unsalted butter\",\n\"200g icing sugar, sifted\",\n\"1 tsp vanilla essence\",\n\"1 tbsp milk\",\n\"2 tbsp caramel (from a tin or jar)\",\n\"75g unsalted butter\",\n\"75g icing sugar\",\n\"1 tbsp caramel (from a tin or jar)\",\n\"1 pinch Maldon Salt\",\n\"1 Pink lady apple\",\n\"½ tsp lemon juice\",\n\"½ tsp clear honey\"\n ],\n \"recipeInstructions\": \"Pre-heat the oven to 180°C and grease and line 2 x 20cm loose-bottomed round baking tins.\n\nSoak the apple pieces in lemon juice for a couple of minutes and put to one side. In a large bowl, beat the soft butter, Dragonfly tea chai infused sugar and lemon zest, then gradually add the eggs, mixing well. Fold in the flour, baking powder, ground almonds and mixed spice.\n\nDrain the apple pieces and stir into the cake mix. Divide equally between the two tins. Bake for 25-30 minutes or until a toothpick comes out clean.\n\nRemove the cakes from the oven and let cool for 10 minutes, then turn out onto a wire rack to cool fully.\n\nTo make the caramel buttercream, beat all the ingredients together until completely combined.\n\nTo make the salted caramel icing, put all the ingredients into a pan and stir until melted and liquid. Transfer to a bowl, then leave to cool for 10 minutes.\n\nTo make the apple crisps: cut the Pink Lady apple across the middle into 20 extremely thin slices; place on a baking tray lined with baking paper. Mix the lemon juice and clear honey and brush over the slices. Bake for 50-55 minutes at 140°C until dried and leave to cool. \n\nTo assemble, spread the caramel buttercream evenly over one of the cakes, then top with the other cake. Spoon over the salted caramel icing generously so that it drips down the sides. Top with the apple crisps and enjoy!\",\n \"prepTime\": \"PT30M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT60M\",\n \"recipeYield\": \"10-12 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-11-20T10:45:59+00:00","updated_at":"2021-03-30T14:21:39+01:00","summary_html":"\u003cstrong\u003eCake:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e500g Bramley cooking apples, peeled and chopped into 2cm pieces\u003c\/li\u003e\n\u003cli\u003eZest and juice of 1 lemon\u003c\/li\u003e\n\u003cli\u003e225g soft, unsalted butter\u003c\/li\u003e\n\u003cli\u003e225g \u003ca href=\"https:\/\/dragonflytea.com\/blogs\/tea-recipes\/tea-infused-sugar\" title=\"Dragonfly tea infused sugar recipe\"\u003eInfused Sugar \u003c\/a\u003emade with \u003ca href=\"https:\/\/dragonflytea.com\/products\/indian-spice-chai-organic-black-tea?_pos=2\u0026amp;_sid=36417f5c3\u0026amp;_ss=r\" title=\"Dragonfly Tea Indian Spice Chai \"\u003eDragonfly Indian Spice Chai\u003c\/a\u003e \u003c\/li\u003e\n\u003cli\u003e3 large eggs, lightly beaten\u003c\/li\u003e\n\u003cli\u003e200g self-raising flour\u003c\/li\u003e\n\u003cli\u003e2 tsp baking powder\u003c\/li\u003e\n\u003cli\u003e50g ground almonds\u003c\/li\u003e\n\u003cli\u003e1 tsp mixed spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eCaramel butter cream:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e100g soft, unsalted butter\u003c\/li\u003e\n\u003cli\u003e200g icing sugar, sifted\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla essence\u003c\/li\u003e\n\u003cli\u003e1 tbsp milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp caramel (from a tin or jar)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eCaramel icing:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e75g unsalted butter\u003c\/li\u003e\n\u003cli\u003e75g icing sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp caramel (from a tin or jar)\u003c\/li\u003e\n\u003cli\u003e1 pinch \u003ca href=\"https:\/\/www.maldonsalt.co.uk\/\" target=\"_blank\" title=\"Maldon salt\" rel=\"noopener noreferrer\"\u003eMaldon Salt\u003c\/a\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eApple crisps (optional): \u003c\/strong\u003e 1\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePink lady apple\u003c\/li\u003e\n\u003cli\u003e½ tsp lemon juice\u003c\/li\u003e\n\u003cli\u003e½ tsp clear honey \u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"apple-chai-and-salted-caramel-cake","tags":"cook-time:30 minutes, prep-time:30 minutes, product-indian-spice-chai-organic-black-tea, related:indian-spice-chai-organic-black-tea, serves:10-12, type:Baking","image":{"created_at":"2020-11-30T15:41:23+00:00","alt":"","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Apple_Caramel_Cake_3.jpg?v=1606750883"}}

{"id":492498452540,"title":"Tea-infused Halloween Punch","created_at":"2020-10-16T11:01:03+01:00","body_html":"\u003cp\u003eSteep the Dragonfly Golden Balance Turmeric teabags in boiling water for 5 minutes until strong.\u003c\/p\u003e\n\u003cp\u003eStir together sugar and the Dragonfly Tea in a medium saucepan over medium heat. Cook, stirring occasionally until the sugar has dissolved, about 4 minutes. Remove from heat and let cool completely. Chill for at least 1 hour.\u003c\/p\u003e\n\u003cp\u003eIn a large bowl, stir together pineapple juice, rum, Campari, lime juice, salt, and chilled Dragonfly tea syrup. Stir in Prosecco and ice cubes just before serving. Garnish with orange and lime slices.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Punch_3-sm_480x480.jpg?v=1602842563\" alt=\"Dragonfly Tea infused Halloween punch\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Tea-infused Halloween Punch\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Punch_3-sm_520x500.jpg?v=1602842593\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"Our devilishly good, tea-infused punch will add a 'boo-zy' twist to your All Hallows' Eve celebrations! \",\n \"recipeIngredient\": [\n \"3 Dragonfly Golden Balance Detox teabags\",\n \"200g granulated sugar\",\n \"1 can pineapple juice, chilled\",\n \"450ml dark rum\",\n\"350ml Campari\",\n\"Juice from 8-10 limes\",\n\"¼ teaspoon kosher salt\",\n\"750ml Prosecco, chilled\",\n\"Large ice cubes\",\n\"Orange and lime slices for garnish\"\n ],\n \"recipeInstructions\": \"Steep the Dragonfly Golden Balance Detox teabags in boiling water for 5 minutes until strong.\n\nStir together sugar and the Dragonfly Tea in a medium saucepan over medium heat. Cook, stirring occasionally until the sugar has dissolved, about 4 minutes. Remove from heat and let cool completely. Chill for at least 1 hour.\n\nIn a large bowl, stir together pineapple juice, rum, Campari, lime juice, salt, and chilled Dragonfly tea syrup. Stir in Prosecco and ice cubes just before serving. Garnish with orange and lime slices.\",\n \"prepTime\": \"PT5M\",\n \"cookTime\": \"PT5M\",\n \"totalTime\": \"PT10M\",\n \"recipeYield\": \"20-25 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-10-20T15:52:17+01:00","updated_at":"2021-03-30T14:24:24+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e3 \u003ca href=\"https:\/\/dragonflytea.com\/products\/golden-balance-turmeric-organic-herbal-tea\" title=\"Dragonfly Tea Golden Balance Turmeric\"\u003eDragonfly Golden Balance Turmeric\u003c\/a\u003e teabags\u003c\/li\u003e\n\u003cli\u003e200g granulated sugar\u003c\/li\u003e\n\u003cli\u003e1 can pineapple juice, chilled\u003c\/li\u003e\n\u003cli\u003e450ml dark rum\u003c\/li\u003e\n\u003cli\u003e350ml Campari\u003c\/li\u003e\n\u003cli\u003eJuice from 8-10 limes \u003c\/li\u003e\n\u003cli\u003e¼ teaspoon kosher salt\u003c\/li\u003e\n\u003cli\u003e750ml Prosecco, chilled\u003c\/li\u003e\n\u003cli\u003eLarge ice cubes\u003c\/li\u003e\n\u003cli\u003eOrange and lime slices for garnish\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"halloween-tea-infused-punch","tags":"prep-time:1 hour, product-golden-balance-detox, related:golden-balance-turmeric-organic-herbal-tea, serves:6, type:tea cocktails","image":{"created_at":"2020-10-16T11:03:13+01:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Punch_3-sm.jpg?v=1602842593"}}