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BAKED PEACHES WITH LEMON VERBENA CREAM

18 October 2015

Earlier this month I was lucky enough have three of my recipes published with The Telegraph, in a feature I wrote on how to bake with tea.

Tea is one of my favourite baking ingredients. It's versatility, both in terms of blends and substance, is perfect for baking, and the aromatic punch of fresh and dried leaves alike can elevate baked goods to new heights of flavour and complexity.You can read my advice on how to bake the best out of your brew here.

Lemon Verbena is not strictly a tea of course, but the dried blend of this fabulous herb has a light, subtle tang which adds a new depth of flavour to fresh, thick whipped cream. While this recipe calls for peaches, this fragrant verbena cream would also sit beautifully alongside figs, pears or plums.

My recipe for baked peaches with lemon verbena cream is available on The Telegraph lifestyle here.

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