{"id":556227526716,"title":"Spiced Christmas Tea Loaf","created_at":"2021-11-29T11:47:09+00:00","body_html":"\u003cp\u003ePreheat the oven to 170°C (150°C fan). Grease and line a 900g loaf tin.\u003c\/p\u003e\n\u003cp\u003ePut the steeped \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/indian-spice-chai-organic-black-tea\" title=\"Indian Spice Chai\"\u003eDragonfly Indian Spice Chai tea\u003c\/a\u003e\u003c\/span\u003e and the dried fruit in a saucepan and bring just to the boil. Then simmer for 1 minute before adding the sugar and treacle. Remove from the heat and leave to cool for 10 minutes before stirring in the orange zest and eggs.\u003c\/p\u003e\n\u003cp\u003eIn a separate bowl, combine the baking powder, flour, nutmeg, ginger and salt.\u003c\/p\u003e\n\u003cp\u003eAdd the dry ingredients to the tea mixture and stir gently to combine. Spoon the mix into the loaf tin and bake for approximately 45 minutes, or until a skewer comes out clean.\u003c\/p\u003e\n\u003cp\u003eWhilst baking, make the icing by placing the chocolate into a glass bowl and set over the top of a saucepan of simmering water. Stir occasionally until melted and smooth. Ensure the water does not touch the bottom of the bowl.\u003c\/p\u003e\n\u003cp\u003eRemove from the heat and stir to cool slightly before adding the cream; mix well to combine. Set aside to cool completely.\u003c\/p\u003e\n\u003cp\u003eCool the cake on a wire rack for 10 minutes, then remove from the tin and cool fully.\u003c\/p\u003e\n\u003cp\u003eEvenly pour the icing over the the cake creating a drip effect on the sides. Decorate with orange peel, star anise and rosemary sprigs.\u003c\/p\u003e\n\u003cp\u003eServe with a mug of \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/indian-spice-chai-organic-black-tea\" title=\"Indian spice chai organic black tea\"\u003eDragonfly Indian Spice Chai\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\/ChristmasLoaf2_1200x1200-min_480x480.jpg?v=1638188383\" alt=\"Chai Spiced Christmas Loaf Cake\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-11-29T16:57:09+00:00","updated_at":"2022-07-14T09:39:31+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eFor the cake:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e275g mixed dried fruit\u003c\/li\u003e\n\u003cli\u003e3 \u003ca href=\"https:\/\/dragonflytea.com\/products\/indian-spice-chai-organic-black-tea\" title=\"Indian Spice Chai\"\u003eDragonfly Indian Spice Chai teabags\u003c\/a\u003e, steeped for 5 minutes in 300ml boiled water\u003c\/li\u003e\n\u003cli\u003e60g soft dark brown sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp black treacle\u003c\/li\u003e\n\u003cli\u003eZest of 1 orange\u003c\/li\u003e\n\u003cli\u003e2 large eggs, beaten\u003c\/li\u003e\n\u003cli\u003e2½ tsp baking powder\u003c\/li\u003e\n\u003cli\u003e275g plain flour\u003c\/li\u003e\n\u003cli\u003e¼ tsp nutmeg\u003c\/li\u003e\n\u003cli\u003e1 tsp ground ginger\u003c\/li\u003e\n\u003cli\u003e¼ tsp salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the icing:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g good quality white chocolate, broken up into pieces\u003c\/li\u003e\n\u003cli\u003e100ml double cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the decoration:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 orange, grated into long, thin peels\u003c\/li\u003e\n\u003cli\u003eStar anise\u003c\/li\u003e\n\u003cli\u003eRosemary sprigs\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"spiced-christmas-tea-loaf","tags":"cook-time:35 minutes, prep-time:5 minutes, related:indian-spice-chai-organic-black-tea, serves:4, type:Baking","image":{"created_at":"2021-11-29T12:20:27+00:00","alt":"Chai Spiced Christmas Loaf Cake","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/ChristmasLoaf_1200x1200-min.jpg?v=1638188427"}}

{"id":556221399100,"title":"Mulled Chai Cider","created_at":"2021-11-25T14:50:48+00:00","body_html":"\u003cp\u003eBring the apple cider, \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/cape-malay-organic-spiced-rooibos\" title=\"Dragonfly Cape Malay Tea\"\u003eDragonfly Cape Malay Chai teabags\u003c\/a\u003e\u003c\/span\u003e, brown sugar, orange zest and lemon to the boil and simmer for 2 mins.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRemove from heat, allow to infuse and cool for 15 mins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRemove the teabags, garnish with apple slices and star anise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_MulledCider_1-min_480x480.jpg?v=1637852259\" alt=\"Mulled Chai Cider Recipe\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-11-25T14:58:57+00:00","updated_at":"2022-07-14T09:41:53+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e2l apple cider\u003c\/li\u003e\n\u003cli\u003e8-10 \u003ca href=\"https:\/\/dragonflytea.com\/products\/cape-malay-organic-spiced-rooibos\" title=\"Dragonfly Cape Malay Tea\"\u003eDragonfly Cape Malay Chai teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 tbsp brown sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eZest of 1 orange\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eApple slices and star anise to serve\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"mulled-chai-cider","tags":"product-cape-malay-organic-spiced-rooibos, related:cape-malay-organic-spiced-rooibos, serves:6, type:tea cocktails","image":{"created_at":"2021-11-25T14:58:24+00:00","alt":"Mulled Chai Cider Recipe","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_MulledCider_2-min.jpg?v=1637852305"}}

{"id":556164284476,"title":"Rooibos Tea-Poached Pears","created_at":"2021-11-04T12:00:17+00:00","body_html":"\u003cp\u003eCombine the sugar, \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/breakfast-rooibos-tea\" title=\"Organic Rooibos Tea\"\u003eDragonfly Organic Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e and water in a saucepan over a medium heat. Bring to a boil and once boiling, remove from the heat, and let stand for 10 minutes to infuse.\u003cbr\u003e\u003cbr\u003eRemove the teabags and return the pan to a medium heat. Bring to a boil, add the pears and cover with a lid. Simmer for 15-20 minutes until the pears are slightly softened.\u003cbr\u003e\u003cbr\u003eRemove the pears from the pan and set aside. Cook the liquid for a further 10 minutes or until it has thickened slightly, to achieve a syrup consistency.\u003cbr\u003e\u003cbr\u003eServe pears with the rooibos-infused syrup and enjoy!\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/PoachedPears_1200x1200_da545451-449f-49cc-9864-080fce1d86fb_480x480.jpg?v=1636039920\" alt=\"Rooibos Poached Pears\" style=\"float: none;\"\u003e\u003c\/div\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-11-04T15:33:16+00:00","updated_at":"2022-07-14T09:42:57+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e220g caster sugar\u003c\/li\u003e\n\u003cli\u003e3 \u003ca href=\"https:\/\/dragonflytea.com\/products\/breakfast-rooibos-tea\" title=\"Organic Rooibos Tea\"\u003eDragonfly Organic Rooibos teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1.5L cold water\u003c\/li\u003e\n\u003cli\u003e4 pears, peeled and cored (we used \u003cspan\u003eConference pears)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"rooibos-tea-poached-pears","tags":"cook-time:35-40 minutes, prep-time:5 minutes, related:breakfast-rooibos-tea, serves:4, type:desserts","image":{"created_at":"2021-11-04T15:32:40+00:00","alt":"Rooibos Poached Pears","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/PoachedPears_1200x1200_12cfd9bb-55e5-4989-9d04-d6e72dd0c2e4.jpg?v=1636039961"}}

{"id":556093538364,"title":"Apple Tarte Tatin with Chai Infused Sugar","created_at":"2021-10-05T13:13:49+01:00","body_html":"\u003cp\u003ePreheat the oven to 250°C (230°C fan).\u003c\/p\u003e\n\u003cp\u003eWhile the oven preheats, make the pastry by mixing the flour, butter and icing sugar in a food processor until it resembles breadcrumbs. Add the egg yolks and continue to mix until the dough comes together.\u003c\/p\u003e\n\u003cp\u003eWhen the dough is ready, take it out of the food processor and separate it into two pieces (this helps the pastry freeze quicker). Wrap both pieces in clingfilm and put in the freezer to chill for at least an hour.\u003c\/p\u003e\n\u003cp\u003eTo make the filling, place your pre-cut apple wedges into a bowl and squeeze the lemon juice over them until completely covered.\u003c\/p\u003e\n\u003cp\u003eSprinkle 85g of your \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/blogs\/tea-recipes\/tea-infused-sugar\"\u003eDragonfly Indian Spiced Chai infused sugar\u003c\/a\u003e\u003c\/span\u003e in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and ensuring the sugar doesn't burn. This will caramelise the sugar. Remove from the heat once the sugar becomes golden brown.\u003c\/p\u003e\n\u003cp\u003ePlace your apple wedges in one single layer across the bottom of the pan. Put the pan in the oven and bake until the apples have softened - approximately 10 minutes.\u003c\/p\u003e\n\u003cp\u003eOnce softened, remove from the oven and sprinkle over the remaining Chai infused sugar and dot the butter on top. Take both pieces of your cooled pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry over the apples until it forms an even layer at least 2.5cm thick. \u003c\/p\u003e\n\u003cp\u003eReturn to the oven, turn the heat down to 220°C (200°C fan) and bake until the pastry is golden brown - approximately 20 minutes. Remove from the oven and leave to rest.\u003c\/p\u003e\n\u003cp\u003eChoose a serving dish larger than the pan. Hold the dish and pan firmly together (use a tea towel to hold the pan), quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan all round with a wooden spoon, then lift off. Your Apple Tarte Tatin will be left on your serving dish with the apple on top.\u003c\/p\u003e\n\u003cp\u003eServe warm with double cream or vanilla ice cream and a steaming cup of \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/indian-spice-chai-organic-black-tea\"\u003eDragonfly Indian Spice Chai tea\u003c\/a\u003e\u003c\/span\u003e!\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/AppleTarteTatin2_1200x1200-min_480x480.jpg?v=1633443821\" alt=\"Apple Tarte Tatin\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-10-12T11:54:08+01:00","updated_at":"2021-10-12T11:55:21+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003ePastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e320g plain flour\u003c\/li\u003e\n\u003cli\u003e225g ice-cold butter\u003c\/li\u003e\n\u003cli\u003e110g icing sugar\u003c\/li\u003e\n\u003cli\u003e3 egg yolks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFilling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges\u003c\/li\u003e\n\u003cli\u003e¼ lemon\u003c\/li\u003e\n\u003cli\u003e110g \u003ca href=\"https:\/\/dragonflytea.com\/blogs\/tea-recipes\/tea-infused-sugar\"\u003eChai Infused Sugar\u003c\/a\u003e (we used caster sugar and \u003cspan\u003eDragonfly Indian Spice Chai)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e110g butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTo serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDouble cream or vanilla ice cream\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"apple-tarte-tatin-with-chai-infused-sugar","tags":"cook-time:1 hour, prep-time:2 hours, related:indian-spice-chai-organic-black-tea, serves:8-10, type:Baking","image":{"created_at":"2021-10-05T15:23:56+01:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/AppleTarteTatin_1200x1200-min.jpg?v=1633443836"}}

{"id":556022956092,"title":"Vanilla Rooibos Tea Cookies","created_at":"2021-09-13T10:11:54+01:00","body_html":"\u003cp\u003eHeat a small frying pan on the hob over medium heat. Take your \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/vanilla-rooibos-tea\"\u003eDragonfly Organic Vanilla Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e and carefully open them. Transfer the tea leaves from the teabags into the frying pan and carefully toast them until darkened and fragrant, this should take approximately 2 minutes. Once ready, put them in a bowl to cool.\u003cbr\u003e\u003cbr\u003eOnce your tea leaves are cool, mix the granulated sugar, sieved flour, salt, icing sugar and tea leaves together until combined. Then add the milk, vanilla extract, unsalted butter and a vanilla pod until a dough forms.\u003cbr\u003e \u003cbr\u003eOn a lightly floured surface, gently roll the dough into a sausage shape, approximately 4 cm in diameter.\u003cbr\u003e\u003cbr\u003eSprinkle demerara sugar onto a surface and roll the cookie dough in the sugar making sure it’s completely covered. Wrap your cookie dough in baking paper or cling film and pop it in the fridge for at least 30 minutes to chill.\u003cbr\u003e\u003cbr\u003ePreheat the oven to 180°C and line a baking tray with baking paper. Cut the cookie dough, roll into discs and place evenly and spaced out on the lined baking tray.\u003c\/p\u003e\n\u003cp\u003eBake for approximately 14 minutes, until cookies are just starting to brown. When ready carefully take out of the oven and leave to cool for 5 minutes.\u003cbr\u003e\u003cbr\u003eThe tea cookies will keep in an airtight container for several days. You can also leave the cookie dough roll in the freezer and slice and bake some cookies whenever you like!\u003cbr\u003e\u003cbr\u003eEnjoy with a steaming cup of Organic Rooibos tea!\u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-09-13T16:41:02+01:00","updated_at":"2022-04-26T12:42:01+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e5 \u003ca href=\"https:\/\/dragonflytea.com\/products\/vanilla-rooibos-tea\"\u003eDragonfly Organic Vanilla Rooibos teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e50g granulated sugar\u003c\/li\u003e\n\u003cli\u003e170g flour (sieved)\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp salt\u003c\/li\u003e\n\u003cli\u003e25g icing sugar\u003c\/li\u003e\n\u003cli\u003e2 tsp milk\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c\/li\u003e\n\u003cli\u003e115g unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 vanilla pod\u003c\/li\u003e\n\u003cli\u003e15g demerara sugar\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"vanilla-rooibos-tea-cookies","tags":"cook-time:15 minutes, prep-time:45 minutes, related:vanilla-rooibos-tea, type:Baking","image":{"created_at":"2021-09-13T10:11:54+01:00","alt":"Vanilla Rooibos Tea Cookies","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_VanillaCookies-min.jpg?v=1631524314"}}

{"id":555909251132,"title":"Peppermint Brownies","created_at":"2021-08-05T16:32:46+01:00","body_html":"\u003cp\u003ePreheat the oven to 180°C (160°C fan).\u003c\/p\u003e\n\u003cp\u003eButter the bottom and sides of a 9x13 inch baking tray, line it with parchment with the paper extending at least an inch above the long sides to act as handles for getting the brownies out.\u003c\/p\u003e\n\u003cp\u003eTo melt the chocolate, put about 2 inches of water in a small pan and heat to a gentle simmer. Place a heatproof bowl over the water and melt the butter and dark chocolate. Be sure that the water is hot but not boiling and that it doesn’t touch the bottom of the bowl. Stir occasionally with a spatula until the mixture is completely melted (6-7 minutes). Turn off the heat, leaving the bowl over the water.\u003c\/p\u003e\n\u003cp\u003eIn a food processor, finely grind the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/pure-peppermint-organic-infusion\"\u003eDragonfly Pure Peppermint tea\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e leaves\u003c\/span\u003e with the sugar. \u003c\/p\u003e\n\u003cp\u003eIn a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined. \u003c\/p\u003e\n\u003cp\u003eWhisk in the melted chocolate mixture. Slowly add the flour, gently folding it in with a spatula until combined.\u003c\/p\u003e\n\u003cp\u003eFold in the white chocolate chunks until evenly distributed.\u003c\/p\u003e\n\u003cp\u003ePour the mixture into the prepared tray and bake until a knife inserted into the centre comes out almost clean, 35-40 minutes. \u003c\/p\u003e\n\u003cp\u003ePut the tray on a rack to cool to room temperature. Lift the paper lining to pull the brownies out of the tray. Peel the paper off the brownies and put them on a cutting board.\u003cbr\u003e\u003cbr\u003e Cut into thirty squares, about 2x2 inches. Dust with cocoa powder through a sieve, and top with mint leaves. Serve and enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_PeppermintBrownies2-min_480x480.jpg?v=1628522371\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2021-08-10T12:54:54+01:00","updated_at":"2022-07-14T09:45:43+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e225g unsalted butter + a little extra to grease the baking tray\u003c\/li\u003e\n\u003cli\u003e160g dark chocolate\u003c\/li\u003e\n\u003cli\u003e2 tsp \u003ca href=\"https:\/\/dragonflytea.com\/products\/pure-peppermint-organic-infusion\"\u003eDragonfly Pure Peppermint tea\u003c\/a\u003e leaves (from about 2 teabags)\u003c\/li\u003e\n\u003cli\u003e400g granulated sugar\u003c\/li\u003e\n\u003cli\u003e4 large eggs\u003c\/li\u003e\n\u003cli\u003e2 tsp peppermint extract\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp salt\u003c\/li\u003e\n\u003cli\u003e120g plain flour\u003c\/li\u003e\n\u003cli\u003e75g white chocolate chunks \u003c\/li\u003e\n\u003cli\u003eCocoa powder, for dusting\u003c\/li\u003e\n\u003cli\u003eMint leaves, to garnish\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"peppermint-brownies","tags":"cook-time:30-40 minutes, prep-time:25-30 mins + cooling and chilling time, related:pure-peppermint-organic-infusion, serves:30","image":{"created_at":"2021-08-05T16:44:35+01:00","alt":"Peppermint Brownies recipe","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_PeppermintBrownies-min.jpg?v=1657788312"}}

{"id":555807735868,"title":"Chocolate Babka","created_at":"2021-07-01T10:47:24+01:00","body_html":"\u003cp\u003ePreheat 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 with a cup of \u003ca href=\"https:\/\/dragonflytea.com\/products\/cape-malay-organic-spiced-rooibos\" title=\"Cape Malay Chai Tea\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDragonfly Cape Malay Chai.\u003c\/span\u003e\u003c\/a\u003e\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":"2022-07-14T09:57:01+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":"Chocolate Babka Recipe","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Chocolate-Babka3-min.jpg?v=1657789021"}}

{"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=\"Classic Earl Grey Organic Black Tea\"\u003eDragonfly Earl 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":"2022-07-12T15:28:19+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\"\u003eDragonfly Luxury 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":"2022-07-12T15:19:11+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":"\u003ch3\u003eFor the iced tea\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlace the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/swirling-mist-organic-white-tea\" title=\"Swirling Mist Tea\"\u003eDragonfly Swirling Mist Organic White teabags\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\u003ch3\u003eFor the salad\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\nToss together the rocket, salad leaves, peach and cucumber slices. Top with walnuts, crumbled feta and a sprinkle of chilli flakes.\n\u003cp\u003e\u003cbr\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":"2022-07-12T15:17:31+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 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":"Summer Salad with Swirling Mist tea","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_summer-salad2-min.jpg?v=1649752229"}}

{"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 \u003cspan\u003et\u003c\/span\u003e\u003cspan\u003ebsp\u003c\/span\u003e 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":"2022-07-14T09:59:05+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 \u003cspan\u003etbsp\u003c\/span\u003e of butter and 2 \u003cspan\u003etbsp\u003c\/span\u003e 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 \u003cspan\u003etbsp\u003c\/span\u003e 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 \u003cspan\u003etbsp\u003c\/span\u003e 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=\"float: left;\"\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":"2022-07-14T10:00:52+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\"\u003eDragonfly Darjeeling Black 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":"2022-07-12T15:14:02+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 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/vanilla-rooibos-tea\" title=\"Dragonfly Vanilla Rooibos Tea\"\u003eDragonfly Organic Vanilla Rooibos tea\u003c\/a\u003e\u003c\/span\u003e 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":"2022-07-12T15:12:42+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 Organic 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"}}