50g Dilmah’s Exceptional Green Tea, brewed and chilled
1 bag Dilmah’s Exceptional Green Tea
1 slice Rye Bread
Salt and Pepper to taste
Salt to taste
Methods and Directions
Prepare the dough by whisking together flour, salt and hot tea. Combine and knead for 15 minutes until you get smooth dough. Rest for 30 minutes.
For the filling, fry the onions in butter and set aside. Fry spinach and chopped chard separately, and add potatoes, onion and spices. Season with salt and take off heat. Leave to cool down.
Now, make the dumplings the best you can. The folds need not be perfect. So don’t give up if they don’t look perfect the first few times. Boil the dumplings in hot water (add them when the water is boiling) for 5 minutes (pay attention, you don’t want them to fall apart).
Prepare the salad by adding everything into a large bowl and mixing them together-. It should be really fresh in terms of flavor; don’t overpower it with too much seasoning.
Next, make the green tea sauce in a blender by mixing together kefir, tea, bread and tea leaves. Add salt and pepper to season.
Finally the buckwheat popcorn: heat the oil in a big dish for up to 180 degrees Celsius. Add buckwheat and salt, wait for them to pop and spread it out on a paper towel to remove excess of oil.
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