Home
Recipes
carrots

Chilli-orange ostrich, carrot and coriander stir-fry

Asian recipes

Chilli-orange ostrich, carrot and coriander stir-fry

10 minutes

Heart salad with white chocolate

Heart salad with white chocolate

Hot carrot-and-coconut smoothie

Carrot recipes

Hot carrot-and-coconut smoothie

10 minutes

Low-fat carrot roll with sweet cardamom and yoghurt

Carrot recipes

Low-fat carrot roll with sweet cardamom and yoghurt

15 - 20 minutes

Crispy salmon with creamy, lemony avocado coleslaw

Avocado recipes

Crispy salmon with creamy, lemony avocado coleslaw

20 minutes

Lentil-and-tomato pesto with roasted peppers

Pepper recipes

Lentil-and-tomato pesto with roasted peppers

20 minutes

Chinese noodles in vegetable broth with crispy tofu

Tofu recipes

Chinese noodles in vegetable broth with crispy tofu

50 minutes

Autumn vegetable stew with grilled cheese

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

Organic spicy peanut soup

Soup recipes

Organic spicy peanut soup

30 minutes

Beef knuckle stew

Stew recipes

Beef knuckle stew

1 hour 20 minutes

Pears poached in saffron syrup

Pears poached in saffron syrup

20 minutes

Masala chai tea

Afternoon tea

Masala chai tea

5 minutes

Load more

Masala chai tea

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 x 6 cm piece fresh ginger
1 stick cinnamon, broken up
6 peppercorns
2 cloves
6 pods cardamon
2 T Indian or black tea
4 cups milk
50 g sugar

Method

Dry the ginger in the oven by placing it under the grill for 1 minute on each side. Using a pestle and mortar, grind the ginger, cinnamon, peppercorns, cloves, cardamom and tea to form a paste. Pour the milk into a deep saucepan then add the paste and warm over a medium heat. Add the sugar and bring to a boil. Strain and serve warm in tea glasses.