Drinks

  • Strawberry Cheesecake

    Strawberry Cheesecake

      This Cheesecake Recipe is made in a pie plate with a graham cracker crust and strawberries. Ingredients -1 1/4 cups graham cracker crumbs -1/4 cup sugar -1/3 cup butter or margarine, melted -600 g fresh strawberries -1 tablespoon cornstarch -3 (8 ounce) packages cream cheese, softened -1 ... Read More »

Strawberry Cheesecake

Strawberry Cheesecake

 

This Cheesecake Recipe is made in a pie plate with a graham cracker crust and strawberries.

Ingredients

-1 1/4 cups graham cracker crumbs
-1/4 cup sugar
-1/3 cup butter or margarine, melted
-600 g fresh strawberries
-1 tablespoon cornstarch
-3 (8 ounce) packages cream cheese, softened
-1 (14 ounce) can sweetened condensed milk
-1/4 cup lemon juice
-3 eggs
-1 tablespoon water

Directions

1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.

2. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.

4. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

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  • Great Green Salad

    Great Green Salad

    This recipe is easy to memorize and customize. Once you have it down, you will be able to bring a healthy, delicious salad to the table in less than 10 minutes. Serves: 4 Ingredients -4 tablespoons olive oil -2 tablespoons white wine vinegar -1 tablespoon Dijon mustard -1/2 teaspoon salt -1/2... Read More »

Great Green Salad

Great Green Salad

This recipe is easy to memorize and customize. Once you have it down, you will be able to bring a healthy, delicious salad to the table in less than 10 minutes.

Serves: 4

Ingredients

-4 tablespoons olive oil
-2 tablespoons white wine vinegar
-1 tablespoon Dijon mustard
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-1 pinch white sugar
-1 teaspoon chopped fresh parsley
-1 teaspoon fresh lemon juice
-2 cloves garlic, chopped
-1 avocados – peeled, pitted, and cubed
-4 cups mixed salad greens
-1/2 cup sliced almonds
-2 ounces feta cheese, crumbled

Directions

1. In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.

2. Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

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  • Chocolate mousse in minutes

    Chocolate mousse in minutes

    This is the perfect pick-me-up, especially if you’re into chocolate, and let’s face it, who isn’t? Serves: 6 Ingredients -300g good-quality dark chocolate, roughly chopped -3 eggs -1/4 cup (55g) caster sugar -1 tbs good-quality cocoa powder, sifted -300ml thickened cream, plus... Read More »

Chocolate mousse in minutes

Chocolate mousse in minutes

This is the perfect pick-me-up, especially if you’re into chocolate, and let’s face it, who isn’t?

Serves: 6

Ingredients

-300g good-quality dark chocolate, roughly chopped
-3 eggs
-1/4 cup (55g) caster sugar
-1 tbs good-quality cocoa powder, sifted
-300ml thickened cream, plus extra whipped cream to serve
-Grated chocolate, to serve

Directions

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.

4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

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  • Basil Chicken in Coconut Curry Sauce

    Basil Chicken in Coconut Curry Sauce

    This basil coconut chicken curry recipe is a favorite. It’s fairly easy to pull together and tasty (no leftovers!). Use chicken thigh meat instead of breast meat for a richer chicken flavor. Ingredients -1/2 teaspoon salt -1/2 teaspoon ground coriander -1/2 teaspoon cumin -1/2 teaspoon... Read More »

Basil Chicken in Coconut Curry Sauce

Basil Chicken in Coconut Curry Sauce

This basil coconut chicken curry recipe is a favorite. It’s fairly easy to pull together and tasty (no leftovers!). Use chicken thigh meat instead of breast meat for a richer chicken flavor.

Ingredients

-1/2 teaspoon salt
-1/2 teaspoon ground coriander
-1/2 teaspoon cumin
-1/2 teaspoon ground cloves
-1/2 teaspoon cinnamon
-1/2 teaspoon ground cardamom
-1/2 teaspoon freshly ground black pepper
-1/4 teaspoon chili powder
-1/4 teaspoon turmeric
-1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
-1 large red onion, chopped (about 1 cup)
-5 cloves garlic, minced
-2 Tbsp olive oil or grape seed oil
-1 14-oz can coconut milk
-2 teaspoons cornstarch
-1 teaspoon tomato sauce
-3 Tbsp fresh basil leaves, chopped
-1 Tbsp finely chopped fresh ginger

-Hot cooked rice

Directions 

1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, chili powder, and turmeric. Set aside.

2. Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.

3. In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.

4. Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.

5. Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.

Serve over rice.

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  • Green Chillies Grilled with Bacon & Cheddar

    Green Chillies Grilled with Bacon & Cheddar

    For those who like it spicy, this is a quick and easy recipe for party nibbles. Only three ingredients required: bacon, Cheddar cheese and green chillies. Ready in 20 mins! Ingredients Serves: 12 -225g (8 oz) Cheddar cheese -6 fresh green chillies, seeded and halved -10 to 12 slices streaky... Read More »

Green Chillies Grilled with Bacon & Cheddar

Green Chillies Grilled with Bacon & Cheddar

For those who like it spicy, this is a quick and easy recipe for party nibbles. Only three ingredients required: bacon, Cheddar cheese and green chillies. Ready in 20 mins!

Ingredients

Serves: 12

-225g (8 oz) Cheddar cheese
-6 fresh green chillies, seeded and halved
-10 to 12 slices streaky bacon

 

Directions

1. Preheat the grill.

2. Cut Cheddar cheese into 12 slices long enough to fit inside the chilli halves. Insert cheese slices into the halves. Wrap the bacon slices around the chilli halves, securing with a cocktail stick if necessary. Place on a medium baking tray.

3. Grill for 5 to 10 minutes, or until the bacon is evenly brown.

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  • Marinated Shrimps and Dilmah Rose with French Vanilla Tea

    Marinated Shrimps and Dilmah Rose with French Vanilla Tea

    Ingredients -2 tablespoons Dilmah t-Series Rose with French Vanilla Tea -32 large shrimps -2 tablespoons sesame oil -Chopped garlic -2 tablespoons crushed ginger -200g spinach leaves -1 tablespoon roasted sesame seeds -1 tablespoon black sesame seeds -100g paprika (cubes) -200ml water -Jasmine... Read More »

Marinated Shrimps and Dilmah Rose with French Vanilla Tea

Marinated Shrimps and Dilmah Rose with French Vanilla Tea

Ingredients

-2 tablespoons Dilmah t-Series Rose with French Vanilla Tea
-32 large shrimps
-2 tablespoons sesame oil
-Chopped garlic
-2 tablespoons crushed ginger
-200g spinach leaves
-1 tablespoon roasted sesame seeds
-1 tablespoon black sesame seeds
-100g paprika (cubes)
-200ml water
-Jasmine Rice

Directions

1. Brew the tea using 200ml water.
2. arinate the shrimps in the tea for 10 minutes.
3. Pour oil into a pan and fry the shrimps. Add sesame, sliced paprika and spinach. Season with ginger, garlic, salt and pepper.
4. Cook the jasmine rice and flavour with Rose with French Vanilla.
5. Place the spinach on the plate and add the shrimps on top. Add the spring onion with the jasmine rice. Sprinkle curry powder and raisins.

Garnish
Tree tomatoes (Tamarillo)

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  • Chickpea & Coriander Salad

    Chickpea & Coriander Salad

    Ingredients -3 tea bags Dilmah Premium Ceylon Tea -200g Chick Peas -2 Cherry tomatoes diced -2 teaspoons chopped fresh coriander leaves -8 Iceberg lettuce leaves -1 teaspoon mustard cream -1 teaspoon chopped onion -½ teaspoon chopped garlic -60ml Olive oil -Salt and ground pepper to taste... Read More »

Chickpea & Coriander Salad

Chickpea & Coriander Salad

Ingredients

-3 tea bags Dilmah Premium Ceylon Tea
-200g Chick Peas
-2 Cherry tomatoes diced
-2 teaspoons chopped fresh coriander leaves
-8 Iceberg lettuce leaves
-1 teaspoon mustard cream
-1 teaspoon chopped onion
-½ teaspoon chopped garlic
-60ml Olive oil
-Salt and ground pepper to taste

Directions

1. Soak the chickpeas overnight.
2. Boil the chickpeas with the tea bags until cooked. Discard the tea bags, drain the liquid and cool the chickpeas.
3. Combine the mustard cream with olive oil, pepper and salt to taste and toss with the chickpeas, diced tomatoes and chopped onion, garlic and coriander leaves.
4. Serve on shredded iceberg leaves.

Garnish
Tree tomatoes (Tamarillo)

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  • Dilmah Vanilla Tea Marbled Eggs

    Dilmah Vanilla Tea Marbled Eggs

    Ingredients -3 tablespoons of Dilmah Vanilla Tea -6 eggs -4 cups of water -1 teaspoon salt -1 teaspoon crushed pepper -1 stick cinnamon -4 cloves Directions 1. Hard boil the eggs for 8 minutes and crack the shells slightly. 2. Boil the water and add all the ingredients including the eggs and cook... Read More »

Dilmah Vanilla Tea Marbled Eggs

Dilmah Vanilla Tea Marbled Eggs

Ingredients

-3 tablespoons of Dilmah Vanilla Tea
-6 eggs
-4 cups of water
-1 teaspoon salt
-1 teaspoon crushed pepper
-1 stick cinnamon
-4 cloves

Directions

1. Hard boil the eggs for 8 minutes and crack the shells slightly.
2. Boil the water and add all the ingredients including the eggs and cook over a slow fire for 5 minutes.
3. Keep the contents overnight and then peel off the shell on the eggs.
Serve with salad and spring onions.

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  • Supreme Touch

    Supreme Touch

    Ingredients -60ml Chilled Dilmah Ceylon Supreme Tea -15ml Cold Milk -1 scoop Vanilla Ice Cream -3 pods Cardamom -Few drops of Grenadine Syrup Directions Brew the tea, strain and refrigerate. Mix the tea and cold milk with the cardamoms and strain. Pour Grenadine, the milk tea and top off with the... Read More »

Supreme Touch

Supreme Touch

Ingredients

-60ml Chilled Dilmah Ceylon Supreme Tea
-15ml Cold Milk
-1 scoop Vanilla Ice Cream
-3 pods Cardamom
-Few drops of Grenadine Syrup

Directions

Brew the tea, strain and refrigerate.

Mix the tea and cold milk with the cardamoms and strain.

Pour Grenadine, the milk tea and top off with the ice cream to create a layered effect.

Utensils

-Teaspoon
-Jigger
-Kettle
-Tea Strainer

Type of Glass
Martini Glass

Garnish 
Grated dark chocolate on the ice cream

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  • Mirage Dew

    Mirage Dew

    Ingredients -200ml Dilmah Cinnamon Tea -20ml Fresh Kitul Treacle (taken from the Kitul palm tree) Directions 1. Brew the tea for 3 minutes in a teapot and leave to cool. 2. Pour the tea into a glass and add 20ml fresh Kitul treacle and stir. Utensils -Teaspoon -Jigger -Kettle -Tea Strainer Type... Read More »

Mirage Dew

Mirage Dew

Ingredients

-200ml Dilmah Cinnamon Tea
-20ml Fresh Kitul Treacle (taken from the Kitul palm tree)

Directions

1. Brew the tea for 3 minutes in a teapot and leave to cool.

2. Pour the tea into a glass and add 20ml fresh Kitul treacle and stir.

Utensils

-Teaspoon
-Jigger
-Kettle
-Tea Strainer

Type of Glass
 Margarita Glass

Garnish
Cinnamon stick across the glass

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