THAI TEA RECIPES RECIPES

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VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES



Vegetarian pad thai | Jamie Oliver vegetarian recipes image

Total Time 30 minutes

Yield 2

Number Of Ingredients 17

150 g rice noodles
sesame oil
20 g unsalted peanuts
2 cloves of garlic
80 g silken tofu
low-salt soy sauce
2 teaspoons tamarind paste
2 teaspoons sweet chilli sauce
2 limes
1 shallot
320 g crunchy veg such as asparagus, purple sprouting broccoli, pak choi, baby corn
80 g beansprouts
2 large free-range eggs
olive oil
dried chilli flakes
½ a cos lettuce
½ a mixed bunch of fresh basil, mint and coriander (15g)

Steps:

    1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
    2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
    3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
    4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
    5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
    6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
    7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

Nutrition Facts : Calories 593 calories, FatContent 19 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 83.5 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 1.3 g salt, FiberContent 8.3 g fibre

TEA CAKE | SAINSBURY'S RECIPES



Tea cake | Sainsbury's Recipes image

Time for a break anyone? This fruity cake is great to serve with afternoon tea

Provided by Sainsbury's

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 12

Number Of Ingredients 6

mixed dried fruit
black tea
free-range eggs, beaten
self-raising flour
dark soft brown sugar
ground cinnamon

Steps:

  • Place the dried fruit in a bowl and pour over the tea. Cover and leave to soak overnight.

    Preheat the oven to 180°C/gas mark 4. Butter a 2lb loaf tin and line it with baking parchment. Add the eggs, flour, sugar and cinnamon to the fruit mixture and combine well.

    Pour the mixture into the prepared tin and smooth the surface. Bake for 1-1½ hours until a skewer comes out clean when inserted into the middle of the cake. Turn out of the tin and cool on a wire rack, then slice and serve with butter.

Nutrition Facts : Calories 238 calories, FatContent 1.5 grams, SaturatedFatContent 0.4 grams, SugarContent 36.0 grams, SodiumContent 270.0 milligrams salt, CarbohydrateContent 51.3 grams, FiberContent 1.7 grams, ProteinContent 3.9 grams

More about "thai tea recipes recipes"

TEA CAKE | SAINSBURY'S RECIPES
Time for a break anyone? This fruity cake is great to serve with afternoon tea
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 238 calories per serving
  • Place the dried fruit in a bowl and pour over the tea. Cover and leave to soak overnight.

    Preheat the oven to 180°C/gas mark 4. Butter a 2lb loaf tin and line it with baking parchment. Add the eggs, flour, sugar and cinnamon to the fruit mixture and combine well.

    Pour the mixture into the prepared tin and smooth the surface. Bake for 1-1½ hours until a skewer comes out clean when inserted into the middle of the cake. Turn out of the tin and cool on a wire rack, then slice and serve with butter.

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