Traditional recipes

Strawberry Black Peppercorn Peach Tea Recipe

Strawberry Black Peppercorn Peach Tea Recipe

Ingredients

  • 2 Teaspoons black peppercorns
  • 6 strawberries
  • 1 bottle Pure Leaf™ Not Too Sweet Peach Tea

Directions

Method: Crush peppercorns with wooden spoon in 1-quart glass measuring cup. Add strawberries and mash well. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional sliced strawberries.

Substitution: Instead of peppercorns, simply add 1/8 teaspoon finely ground black pepper.

For a cocktail version, simply add 1 cup chilled sparkling wine after straining.

Nutritional Facts

Servings2

Calories Per Serving24

Folate equivalent (total)29µg7%


Our 10 best strawberry recipes

Serves 4-6
500g ewe's milk or natural yoghurt
1 tsp salt
120g medium-sized strawberries, hulled and sliced
200ml cider vinegar
300g caster sugar
6 large heads of chicory, quartered through the root
Icing sugar, for dusting
A pinch of ground cinnamon
Hazelnut oil
A few borage flowers (optional)
Black pepper

1 Prepare the labneh and strawberries a day in advance. Line a sieve with an oversized piece of cloth or muslin, allowing the ends to overhang the sieve. Add the yoghurt and mix in the salt. Cover the yoghurt with the muslin ends, then place the sieve over a bowl. Refrigerate overnight.

2 The following day, liquid will have collected in the bowl and the yoghurt will be thicker and creamier. Discard the liquid. Spoon the thickened yoghurt into an airtight container. Refrigerate until needed.

3 In a plastic tub, cover the sliced strawberries with cider vinegar. Replace the lid, then refrigerate overnight. Strain the vinegar into a bowl, then stir in the caster sugar. Pour the sweetenedvinegar mix over the strawberries and chill until needed.

4 Place a griddle pan or frying pan over a medium-high heat until hot. Dust the chicory with icing sugar, then place flat-side down on the griddle. Cook without moving it, until it begins to caramelise underneath and charred lines develop or until crisp and brown. Turn and repeat on the other flat side, then flip on to the rounded side and cook until tender. Then set aside to cool a little.

5 Divide the chicory between 4 plates, spreading out some of the leaves. Dot with strawberries, then add several teaspoons of the labneh. Sprinkle cinnamon on top. Dress with the hazelnut oil, some of the macerating liquid from the strawberries, borage flowers, if using, and black pepper.


DISCOVER THE ULTIMATE ESSENCE OF STRAWBERRY ACAI REFRESHER!

strawberry acai refresher

The strawberry acai refresher has clinched its tag in the ultimate creative way by being widely known as the pink drink! This fun-filled appealing refresher previously was unveiled by the Starbucks as the secret menu item. Still, eventually, the yumminess and appeasing taste of this drink have landed it in the cold drinks menu of 2017.

You might have been wondering what this sizzling strawberry acai refresher comprises of? The lovely Strawberry Acai Refresher gleams with its beautiful pink tints that contain little amount of caffeine, by all accomplished green coffee extract you can keep away all the health pitfalls.

For the additional taste alterations, it’s sometimes infused with the coconut milk which re-molds it into the beautiful vibrant photogenic recipe that is attention-grabbing. The other fruity flavour in Strawberry acai refresher is added by the vivid lumps of strawberries and blueberries.


Want to make your own chai mix? You’ll love this hot and comforting tea served with coconut cream and sweetened with xylitol instead of refined sugar.

Get your superfoods and antioxidants with this cranberry spice tea. It has a beautiful red hue and packed with nutrition.


Chana Masala

I like to use the small Thai or Indian green chiles, but serrano or jalapenos will also work. When I say 1 to 4 chiles, that refers to the smaller chilies, which are more potent. If using serranos or jalapenos, use 1 to 2. To make julienned ginger slaw, peel and julienne fresh ginger. Combine with lime juice, salt and chopped green chiles if you like spicy food. To pressure cook the chickpeas: Combine the drained chickpeas with the baking soda, bay leaves, black tea bag, black cardamom, 1 teaspoon salt and 3 cups of water in a pressure cooker. Pressure cook on high for 8 to 10 minutes, following the manufacturer's instructions. Release the pressure manually (quick release). Traditionally, this dish has a very thick gravy that wraps around the chickpeas. If you want, you can add a little water to increase the amount of gravy, but the flavors won’t be as intense or have the same impact as when the dish is drier. Although the dish is often paired with a bread called bhatura, I love serving it with naan or aloo roti. Plain yogurt or a simple raita goes great with it.


Crock-Pot Strawberry Brownies

With just 3 simple ingredients (strawberry cake mix, eggs and vegetable oil) you can whip up this EASY slow cooker recipe for strawberry brownies.

I choose to bake these brownies in my 3.5 quart casserole slow cooker so that the finished results look just like a traditionally baked brownie that was baked in the oven.

However, if you don’t have a casserole slow cooker, you can bake these brownies in a 6 quart or larger oval slow cooker.

For the cake mix I used Betty Crocker SuperMoist Strawberry Cake Mix but any brand of cake mix will work.

And if you want to try other flavors…try them out. I have made this recipe using a lemon cake mix and they come out fantastic!

These are perfect for a snack or dessert either plain or drizzled with a little icing.

However, one of my favorite ways to eat them is with fresh strawberries and whipped cream. YUM!


Peach and black pepper frangipane tart

Peach and almond are made for one another, but they can verge on cloying if a third ingredient doesn’t perk them up. Here, it’s black pepper that adds that spark – lending a little heat which, along with the brightness of the orange zest, sets the sweet frangipane and fruit into sharp relief.

Serves 6-8
For the pastry
135g plain flour
75g butter
50g ground almonds
30g caster sugar
A pinch of salt
1 large egg
Mascarpone, to serve

For the filling
75g unsalted butter, softened
50g caster sugar
50g runny honey
1½ tsp vanilla extract
Zest of 1 orange
100g ground almonds
1 large egg, plus 1 large egg yolk
50g plain flour
1½ tsp coarse black pepper, plus extra for sprinkling
¾ tsp baking powder
A generous pinch of salt
2-3 large peaches, skins left on, cut into slim segments

1 Rub the flour and butter together in a large bowl. Keep working the ingredients using your fingertips until no visible chunks of butter remain. Stir in the ground almonds, caster sugar and salt. Whisk the egg lightly, then add half of it to the flour mixture, cutting it into the dry ingredients. Continue adding until the dough begins to form in clumps. You shouldn’t need more than ¾ of the egg. Once all the flour has been moistened, press the dough into a ball, flatten slightly and wrap in clingfilm. Refrigerate for 20 minutes or so, during which time the dough will become less sticky.

2 Roll out the chilled dough on a lightly floured work surface until it’s 26-27cm in diameter – big enough to line the base and sides of a 23cm-round tart or flan tin. You can also use a 20cm round loose-bottomed cake tin, if that’s all you have – just bake the filled tart for slightly longer to cook the slightly deeper filling. Line the tin with the pastry, prick all over the base with a fork and place in the fridge to chill for at least 30 minutes (this’ll reduce the risk of the pastry shrinking as it bakes). Meanwhile, set the oven to 200C/400F/gas mark 6.

3 Beat the butter and sugar together until light and creamy, then stir in the honey, vanilla extract, orange zest, ground almonds, egg and egg yolk. Combine the flour, pepper, baking powder and salt in a separate bowl before adding to the almond mixture and folding gently until smooth.

4 Spoon the filling into the chilled pastry case, then arrange the peach slices neatly on top in concentric circles and grind plenty of black pepper on top. Bake for 20 minutes in the preheated oven before reducing the temperature to 180C/350F/gas mark 4 and cooking for a further 25 minutes. The pastry should be crisp, the filling slightly risen and springy, and the peaches perfectly tender. Leave the tart to cool to room temperature in its tin. Serve barely warm, with sweetened mascarpone.


Shaping and Baking

When mixing the dough for British strawberry scones, handle it as little as possible. Mix just until there is almost no flour visible, then turn out the dough onto a lightly floured board or counter and gently bring it together and press it into a disk about an inch thick. Cut with a sharp, floured, round cookie cutter. I find that a quick cut is better than slow and careful so the strawberry chunks are sliced cleanly instead of mushed and smeared.

For a beautiful golden top, brush each scone with beaten egg, then sprinkle with raw sugar for a bit of sparkle. Half a strawberry on top completes the picture.

Bake 10-15 minutes until the scones have risen and are a rich golden brown on top. Remove to a cooling rack and serve warm or room temperature with heavy cream or salted butter.


Ingredients of Strawberry Salsa

  • 2 cup diced strawberry
  • 1 red onion
  • 1 jalapeno
  • 1 dash black pepper
  • 1 cup nachos
  • 1 1/2 tablespoon honey
  • 1 lemon
  • 1 dash sea salt
  • 1/2 cup coriander leaves

How to make Strawberry Salsa

Step 1 Chop and prep all the ingredients

To prepare this easy recipe, chop the strawberries, jalapeno peppers, red onion and coriander. Extract the juice and zest from one lemon. Keep the honey, salt and black pepper ready.

Step 2 Toss them all together in a bowl

In a large bowl, add chopped strawberries, onion, peppers and coriander. Toss them together with lemon juice, zest, honey, black pepper and salt. Check and adjust the seasoning according to taste. Serve immediately with a bowl of nachos or chips.


Strawberry Peach Cobbler with Almond Biscuit Topping

I’ve never combined strawberries and peaches in a baked dessert before and now that I’ve tried it, I’m not sure why I waited so long. Two of my all-time favorite desserts are Peach Cobbler and Strawberry Shortcake and this cobbler basically combines the two flavors – especially if you top it with a dollop of whipped cream or a scoop of vanilla ice cream!

This week marks the beginning of Summer Fest, a season-long celebration of fresh fruits and vegetables in which a group of fun food bloggers join up with The Food Network Dish to share weekly recipes and tips surrounding a specific topic. I’ve participated in the past and am excited to be on board again. This week we’re all talking about berries so I decided to stick with strawberries since I’ve been learning so much about them lately.

Here’s an interesting tidbit that I learned on the Strawberry tour that I just hadn’t really thought about before. Since strawberries are so delicate and perishable, they are not washed or cleaned in any way before being packaged for the grocery store. When they are picked in the field, they are put directly into the container that you buy at the store. Because of this, you should wash them before eating, but you should never wash strawberries until you are ready to eat them. If you wash them and then try to store them in the refrigerator, they won’t last nearly as long (which is why they aren’t washed before being sold). Also, always store strawberries in the refrigerator! They won’t last long at all if you keep them on the counter.

I hope you’ll visit some of the other Summer Fest blogs to see what other berries are being talked about today. The list of links is below the recipe and they will also be available to peruse on the group Pinterest Board, if you’re into that kind of thing.

Strawberry Peach Cobbler with Almond Biscuit Topping

Filling:
4 cups peeled and sliced fresh peaches
2 cups sliced fresh strawberries
1/2 cup lightly packed light brown sugar
2 tablespoons instant tapioca, ground into powder*
1/8 teaspoon ground cardamom**
pinch of salt

Topping:
1 cup White Lily all-purpose flour***
1/4 cup almond meal
6 tablespoons sugar
1 teaspoon baking powder
pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, beaten
3 tablespoons milk, buttermilk, or half and half
coarse sugar for decoration (optional)

1. Preheat oven to 375 degrees.

2. Put peaches and strawberries in a large bowl. In a smaller bowl, whisk together brown sugar, tapioca powder, cardamom, and salt, breaking up any lumps in the brown sugar. Stir sugar mixture into the fruit and pour into a 2-quart baking dish set aside.

3. In a separate bowl, whisk together flour, almond meal, sugar, baking powder, and salt. Work butter pieces into the flour using your fingertips or a pastry blender until the mixture looks like coarse crumbs and no large pieces of butter are visible.

4. In a measuring cup, whisk together the egg and milk. Pour egg mixture into the flour mixture and stir just until all the flour has been incorporated.

5. Drop the topping mixtures by large spoonfuls over the peaches and strawberries and sprinkle the whole thing with coarse sugar, if desired.

6. Bake cobbler in the middle of a 375 degree oven for 27-30 minutes, turning the pan halfway through the cooking time to ensure even browning. Cobbler is done when the filling is bubbly, the biscuit topping is golden brown, and a toothpick inserted through the thickest part of the topping comes out clean.

Recipe notes:

*After experimenting with different thickeners, I’ve found that I like tapioca the best, but it works better ground into a powder (or just use tapioca flour if you have it) when used in a cobbler where the filling is partially exposed – the little beads that are left exposed on top turn hard in the heat of the oven. I just keep some instant tapioca in the pantry and grind it up for cobblers, but if you don’t have a way to grind it, you may substitute flour or corn starch for the tapioca.

**If you don’t like cardamom or don’t have any on hand, you may leave out the spice completely or substitute with cinnamon, nutmeg, or ginger.

***I tested this recipe using White Lily all-purpose flour, which isn’t available in all parts of the country, because it produces a very tender biscuit topping. If you don’t have access to White Lily, you can substitute 3/4 cup of another brand of all-purpose flour mixed with 1/4 cup cake flour OR 1 cup King Arthur Unbleached Cake Flour Blend (those two options will give you results similar to using White Lily) OR just use whatever all-purpose flour you have on hand – the topping might be slightly tougher but it will still be delicious and you probably won’t notice. If you prefer to use White Lily Self-Rising Flour, leave out the baking powder and salt in the recipe (I haven’t tested this, but it should work fine).

Related Recipes:

More Strawberry Recipes around the Web:

Berry Recipes from my Summer Fest Friends:

  • Feed Me Phoebe: Gluten-Free Blueberry-Almond Pancakes
  • The Lemon Bowl: Strawberry Mango Chia Smoothie
  • Dishin & Dishes: Crunchy Topped Blueberry White Chocolate Muffins
  • Jeanette’s Healthy Living: Gingered Blueberry Shortcakes With Light Creamy Topping
  • Taste With The Eyes: Blueberry Limoncello Pavlova
  • Sweet Life Bake: Paletas de Fresca y Aguacate
  • Napa Farmhouse 1885: Mixed Berry Tea Cake
  • Red or Green?: Strawberry & Blueberry Crisp (Red or Green-style)
  • Virtually Homemade: Blueberry Mint Margaritas
  • Haute Apple Pie: Triple Berry Ice Cream
  • Cooking With Elise: Dehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
  • Devour: Four Healthy Berry Recipes
  • Domesticate Me: Summer Berry Crisp
  • Weelicious: Brainy Breakfast
  • The Sensitive Epicure: Strawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
  • Daily*Dishin: Fresh and Easy Blueberry Pie
  • From My Corner of Saratoga: Mixed Berry Freezer Pops
  • FN Dish: Wake Up With Berries

How You Can Join Summer Fest:

Have a recipe or tip that fits any of our weekly themes? You can contribute to our online recipe swap in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest tomato badge (illustrated by Matt of Matt Bites).

To join the Summer Fest conversation on twitter, use the hash tag #SummerFest

Summer Fest 2013 Posting Schedule

June 19: Berries
June 26: Peas

July 3: Corn
July 10: Tomatoes
July 17: Watermelon
July 24: Cucumbers
July 31: Peaches

August 7: Eggplant
August 14: Avocados
August 21: Peppers
August 28: Figs

September 4: Beets
September 11: Grapes
September 18: Potatoes


Watch the video: Φτιάξτε τσάι πιπερόριζας για κρυολόγημα, ψύξη, πόνους κτλ (January 2022).