New recipes with Teaballs
Did you know that you can enjoy our teaballs not only as a hot drink, but also for cooking, baking or cocktails? There are no limits to your imagination. As a little inspiration, we would like to present a few recipes. Please let us know how you like our recipes!
Rhubarb Mint Quark
Does not that sound delicious? The recipe is also very simple and goes very quickly! A dear customer has shared it with us and recommends it as a light breakfast or as a small dessert.
You will need:
- 250 g curd cheese 20 %
- Juice of 1/2 lemon
- 5 crushed teaballs mint
- 5 teaspoons rhubarb jam
Mix all the ingredients together and pour into jars in small portions. The quantity makes 4 servings, each with about 90 calories. The mint teaballs make the curd taste very refreshing. You can also substitute the jam with other jam, depending on your taste. This gives you the taste of fruit without having to add sugar. If you don't want to add sugar at all, you can also add chopped fresh fruit.
Salad dressing with Teaballs Mint
A delicious dressing recipe for summer !
- In about 20ml lukewarm water
- Dissolve 4 teaballs of mint
- 4 tbsp natural yoghurt
- 1 tsp medium hot mustard
- 1 tablespoon olive oil
- some freshly squeezed lemon juice
- 1 tsp honey
- season with salt and pepper and mix with the desired salad
Lemon Ginger Cake
This cake is a real taste experience: juicy, refreshing, creamy and with a very slight ginger spiciness.
for the dough:
- 350 Gram cream cheese creamy
- 60 Gram Powdered sugar
- crumbled Teaballs ginger (2 teaspoons)
- 2 teaspoon grated lemon peel fresh
Preparation
- Preheat the oven to 180 degrees top and bottom heat. Line a baking tray with baking paper, use a baking frame if necessary. For the pastry, first wash, grate and squeeze one lemon.
- Beat the soft butter with the sugar until fluffy. Beat in the eggs one by one until well blended. Mix the flour with the baking powder and baking soda. Stir in briefly but vigorously, alternating with the buttermilk. Finally, add the ginger teaballs, 2 teaspoons of the lemon zest and 2 tablespoons of the lemon juice. Spread the batter on the tray and smooth it down. Bake the cake for approx. 25 minutes.
- Leave the cake to cool. Meanwhile, for the topping, stir the ginger and lemon zest into the cream cheese until smooth. Spread the cream thinly over the cake. Decorate as desired with grated lemon zest, eighths of lemon slices or candied ginger.
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