A Game-Changing Hot Drink
Plus a Fabulous Give-Away
Very occasionally you stumble across a game-changing new discovery.
For me, in the last 12 months, my foodie discoveries have been Chai tea, which I love to make with hot skimmed milk as a calciumtastic bedtime drink; cauliflower ‘rice’ – a tasty and nutritious carb-free side dish and comforting hot fruit infusions.
I first discovered fruit infusions on a
decadent trip to London to celebrate
my friend Kirstin’s 40th birthday.
We enjoyed a spectacular ‘fashionista afternoon tea’ in the Berkley Hotel, Knightsbridge. With our fabulous array of goodies Kirstin ordered a Posh Pomelo & Melon fruit infusion as an alternative to ordinary leaf tea.
After a sneaky taste, all three of us were converts – wow. Nothing like the insipid nature of normal fruit teas, this infusion, made with dried fruits, was a revelation.
A while later our friend Gudi tracked fruit infusions down online and sent us a selection of Fr’cinni to enjoy at home.
These award winning Fr’cinnis are made using only the finest natural ingredients: air dried fruits, herbs and spices to create a taste experience like no other. Simply add 2-3 teaspoons to a cup or teapot, add hot water and drink hot or cool then chill. You can even eat the fruit afterwards.
Spice Way, who produce Fr’cinni have kindly supplied us with a fabulous selection of infusions to give away, these include: Opulent Orange Chilli, Zesty Citrus, Green Tea with Ginger & Cinnamon, Amazing Apple, Fruit Earl Grey.
To be in with a chance of winning these and a gorgeous glass teapot – perfect for one cup click below.
To find out more about Frcinni click here https://www.spicewayuk.com/store/products/fr-cinni-fruit-infusions
And to accompany your fruit infusion why not bake this tasty teabread? Enjoy one or two slices then freeze the rest.
Banana & Sultana Loaf
Calories 176 per portion
Fat 0.4g (0g sat) per portion
Suitable for vegetarians
Suitable for freezing
- Sultanas 225g (8oz)
- Hot tea 300ml (½ pint)
- Sunflower oil for brushing
- Bananas 200g (7oz) weight with skins on
- Light brown or caster sugar 110g (4oz)
- Self-raising flour 225g (8oz)
- Bicarbonate of soda 1 tsp
- Ground cinnamon 1 tsp
- Put the sultanas in a bowl and pour over the hot tea. Leave for 1 hour.
- Preheat the oven to 180°C/350°F/Gas 4. Lightly brush a 900g (2lb) loaf tin with a little oil and line the base with non-stick baking paper.
- Peel and mash the bananas in a large bowl. Add the sugar, flour, bicarbonate of soda and cinnamon, then stir in the sultanas and tea and mix thoroughly.
- Spoon the mixture into the tin, level the surface and cook for about 1 hour or until well risen and a skewer comes out cleanly when inserted in the cake.
To serve now: Leave the cake to cool in the tin, then loosen the edges and turn out, peel off the paper and slice.
To freeze: When the cake is cold, interleave the slices to be frozen with paper, then put them in a polybag, label and freeze. Use within 3 months.
To serve from the freezer: Thaw as many slices as required at room temperature for about 2 hours or until thoroughly defrosted.
You can use luxury mixed fruits in place of the sultanas, if you prefer. It tastes really good spread with a little butter.
Discover more recipes on the Dairy Diary website
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