One ingredient five ways: Tea

Marinade
Grind green tea leaves in a coffee grinder. Add this to the spices and herbs that are used as a rub for meats, tofu, or tempeh. The leftover brewed tea can also be used as a marinade for meats or an addition to sauces or gravies. Also minced or finely chopped tea leaves can be added to flour or bread crumbs and used as a coating for meats and vegetables. Tea-smoked duck is a famous dish in China.

Bake
While making cookies, muffins, scones, quick breads, and cakes, add tea leaves to them. It enhances the flavours. Use a dark tea and grind it into a fine powder. Incorporate a tablespoon or two while making a tea cookie. If you want a strong tea cookie, cut back on the flour by a tablespoon or two.

Stir
Add tea leaves to vegetables while cooking or, once brewed, chopped and added to salads or stirred into eggs before scrambling or making an omelette. Steep white tea in chicken stock for up to 10 minutes before using in a recipe.

Soup
In China, tea as a food is used in savoury dishes, especially to cut back on greasy ingredients. A chicken soup can be flavoured with a pinch or two of green tea. Traditional Chinese medicine claims tea makes for a less greasy, more restorative soup. Tea goes well with onion, garlic,
and ginger.

Dessert
If your smoothie recipe asks for an ice blend replace that ice with frozen cubes. Brew your tea and add on fruit smoothies. The subtle sweetness of tea add to the flavours. Tea can also be used in custards and ice cream. Steeping leaves in hot dairy for an hour or two, and then straining, results in a wonderful balance of sweet and nutty flavours that also make the custard taste better. [email protected]