Teatime in saucepan - Unusual and compelling - Aroma kitchen with tea infusions

Anyone who enjoys unusual and creative ideas for light cuisine will love the new book by Tanja and Harry Bischof. This is about tea. But not for cookies and cakes - but for refining sauces, for deglazing roasts, for stewing, cooking and marinating meat, fish and vegetables and as a unique treat for the palate in soups, raw vegetables and desserts.

Refined stocks and brews made from green, white, black, fruit, herbal or rooibos tea invite you to rediscover even classic recipes. A healthy, super modern and inspiring cooking pleasure.

Nobody misses the wine in the roasting stock!

Recipes such as: English lamb shank in mint tea, fennel in mate tea, trout in lemongrass stock, chicken in dandelion tea, veal cheeks in chamomile tea, rabbit in thyme stock, Earl Gray muffins, pears in liquorice tea.

Two of the recipes from the book and their accompanying illustrations are below:

Bouillabaisse with fennel and anise

Fennel Anise Tea:

Put 2 tablespoons each of fennel and anise seeds in 1 liter of boiling water. Boil for 5 minutes and leave the tea in the pot for another 3 hours. Then strain through a fine sieve.

Serves 4 people:

1 small bulb of fennel

two onions

two gloves of garlic

1 tbsp olive oil

1 l fennel aniseed tea

500 ml fish stock

½ bunch parsley

1 tbsp each freshly chopped thyme, sage, rosemary

salt & pepper

0,1 g saffron threads (1 packet)

500 g low-fat, firm fish fillet – preferably different types (e.g. monkfish, gurnard, red mullet)

8 scampi

20 clams (any kind)

Preparation:

Wash and trim the fennel, cut off the stalks and set the green aside. Quarter the fennel bulbs lengthwise, remove the stalk and dice into bite-size pieces. Peel the onions and garlic. Finely dice the onions and crush the garlic cloves with a fork.

Heat the oil in a large saucepan. Sweat the onions in it. Add the garlic cloves and the fennel and sauté briefly. Deglaze with fennel aniseed tea and fish stock and let simmer for 30 minutes.

Then wash the parsley, shake dry and chop finely. Add to the stock along with the herbs.

Cut the fish fillets according to type into bite-sized pieces, pepper and salt. Rub the saffron threads into the soup between your fingers. Let the fish fillets slide into the simmering stock: depending on the firmness of the meat, first the fillet with the longest cooking time and finally the one with the shortest cooking time. Let the fish cook, but don't let the stock boil!

3 minutes before the end of the cooking time, place the scampi and mussels on top and let them cook.

And in addition:

Serve the bouillabaisse with fresh baguette and optional rouille (traditional garlic and chilli mayonnaise).

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Endive stewed in dandelion tea

dandelion tea:

Brew 1 tablespoon of dried and grated dandelion leaves with 250 ml of boiling water. Let the tea steep for 20 minutes. Strain through a fine sieve.

Serves 4 people:

1 head of endive lettuce

1 onion

25 g butter

Salt & pepper from the mill

250 ml dandelion tea

Preparation:

Cut the lettuce into quarters starting from the stalk and wash them carefully under plenty of running water. Drain the lettuce quarters well.

Peel and eighth the onion. Melt the butter in a large pan. Once fluffy, sauté the onions in it until golden.

Place the lettuce quarters, cut-side down, in the hot skillet. Season with salt and pepper and simmer, covered, over low heat for 2 minutes.

Deglaze the endive with the dandelion tea. Cook covered for another 5 minutes over low heat, it does not need to be turned.

And in addition:

The braised endive tastes great as a side dish or as a starter with freshly grated parmesan.

Worth knowing:

The many bitter substances from endive (frisée) and dandelion regulate digestion and boost fat metabolism.

Source: [ Tanja and Harry Bischof ]