Vegetable Fritters

Tea time snacks get a makeover! Try these delicious fritters loaded with the goodness of vegetables and serve with your favourite tea.

2 potatoes, peeled & grated
2 carrot, peeled & grated
3 zucchinis, grated
1 onion, chopped
½ cup self-raising flour
½ tsp sea salt
¼ cup fresh coriander, chopped
3 eggs, separated
2 tbsp olive oil


  1. In a large bowl, mix together the grated potatoes, carrot, zucchini. Add the onion, flour, salt, coriander and egg yolks into the bowl. Stir well until combined.
  2. Whisk the egg whites in a bowl until stiff peaks form. Fold this gently through vegetable mixture and set it aside.
  3. Heat a large pan over medium heat. Brush on a little oil and add a ladle of the mixture. Cook for five minutes and flip. Cook for another five minutes. Both sides need to be uniformly golden-brown.
  4. Repeat until all the fritters are cooked.
  5. Serve with chutney or a yogurt dip.

Apricot Jam

Homemade is happiness, and so is this beautiful recipe for apricot jam from our kitchen.

1.5 kg fresh apricots
800g sugar
1 pod French vanilla
Juice of 1 whole lemon

  1. Cut the fruits in half, remove the stones.
  2. Mix the cut fruts with sugar and let it sit in a large pot. Score the vanilla pod down its length and cut into three. Add to the fruit and sugar mixture with lemon juice. Let it steep for several hours.
  3. When the sugar and apricots have softened, transfer into a large pan and set it over a low heat. Stir until the sugar has completely dissolved.
  4. Turn up the heat and let it boil for 20-25 minutes, until the mixture is thick.
  5. Turn off the heat and let it stand for 20 minutes. Transfer it gently into a warm sterilised jars, ensuring that the vanilla pods are divided between the bottles.
  6. Cover and seal while still hot. Once open, store in the fridge.


Ginger Tea Ice Cream

Sri Lanka’s finest tea features in this ice cream recipe. It has loads of warmth and smokiness despite being a frozen dessert fit for any time of the year.

360ml whole milk
165g sugar
4tbsp Imboolpitiya Estate Ceylon FBOP loose leaf tea
100g fresh ginger, sliced
2 cups heavy whipping cream


  1. In a saucepan, heat up the whole milk with sugar, and ginger over medium heat. Don’t let the milk come up to boil. It should be hot enough to melt the sugar. Once all the sugar has melted, take it off the heat.
  2. Add the tea leaves to this mixture, stir and allow it to steep for five minutes (or more for stronger flavour).
  3. Strain the mix to discard the tea leaves and ginger.
  4. Allow it to cool completely before pouring into an ice cream maker. Follow the ice cream maker instructions and allow it to churn until set.
  5. Store in a freezer until service.
  6. Before serving, scoop into bowls and garnish with topping of your choice.

Iced Hibiscus Tea

Goodness of tea and cooling hibiscus, all put together in one ruby-hued drink.

Preparation Time: 1 hour
Serves: 8 people

5 tbsp Hibiscus Cut loose leaf tea
3 tbsp Assam Black loose leaf tea
5 cups hot water
1½ cups castor sugar
1 bottle ginger ale
Garnish with mint leaves and lemon peel


  1. Place the tea leaves in a large jug.
  2. Carefully pour hot water over the tea leaves. Stir and let it steep for 10 minutes.
  3. Strain out the tea leaves.
  4. Stir in the castor sugar in the brewed tea. Once all the sugar has dissolved, chill in the refrigerator until you’re ready to serve.
  5. Just before serving, stir in the ginger ale. Pour over ice in a tall glass and garnish with mint leaves and lemon peel.

Earl Grey Lavender Cupcakes

Dainty cakes always look pretty at a high tea table; but nothing seems more delicious and enticing than these Earl Grey infused cupcakes with a rich honey frosting.

For the cupcake
½ cup butter, at room temperature
2 eggs, at room temperature
1¾ cup plain flour
1½ tsp baking powder
2 tsp dried lavender
½ tsp salt
1 cup castor sugar
¼ cup honey
1 tsp vanilla extract
2/3 cup milk
5 tbsp Earl Grey loose leaf tea

For the honey frosting –
2/3 cup mascarpone cheese, at room temperature
3 tbsp butter, at room temperature
¼ cup honey
½ tsp vanilla extract
3 cups icing sugar


  1. In a medium sized glass bowl, combine plain flour, baking powder, dried lavender and salt. Set aside.
  2. Heat up the milk and add the Earl Grey tea leaves into it. Stir and let it steep for at least 10 minutes. Once done, strain out the tea leaves and let the milk come down to room temperature.
  3. Preheat oven to 175 ⁰C.
  4. In a large mixing bowl, beat together butter with an electric mixer until soft and creamy. Add icing sugar, honey and vanilla. Beat until combined. Add eggs, one at a time and beat well after each addition.
  5. Alternately add the dry ingredients mix and tea infused milk to the butter mixture. Gently beat after each addition until the batter is combined well.
  6. Take a muffin pan and line it with colourful cupcake liner. Fill each cup about ¾ full with the batter. Once all the cups are filled, gently tap the pan on the table to release any trapped air bubbles and smoothen the top.
  7. Bake in the preheated oven for 10 to 12 minutes or until done. Allow it to cool completely before frosting.
  8. For the frosting, beat together the mascarpone cheese, butter, honey and vanilla with an electric mixer until light and fluffy. Gradually add the icing sugar and beat until everything has combined. It needs to reach a smooth, spreadable consistency.
  9. Transfer the prepared frosting to a piping bag and pipe the cooled cupcakes with it. Sprinkle some dried lavender over the cupcakes as a final garnish.

Pomegranate Tea Limeade

Stay cool this summer with this delicious pomegranate infused iced tea.

Time: 45 minutes
Serves: 8 people

8 tbsp Okayti Exotica loose leaf tea
8 cups hot water
2 cups pomegranate juice
3 limes, thinly sliced
¼ cups castor sugar
Garnish with pomegranate seeds


  1. Place the tea leaves in a large jug.
  2. Carefully pour hot water over the tea leaves. Stir and let it steep for 10 minutes.
  3. Strain out the tea leaves.
  4. Stir in the castor sugar in the brewed tea. Once all the sugar has dissolved, and the tea has come down to room temperature, chill in the refrigerator until you’re ready to serve.
  5. Just before serving, stir in the pomegranate juice. Pour over ice in a glass and garnish with pomegranate seeds.

Chai Spiced Carrot Cake

This masala chai infused carrot cake is beyond perfect. With all its warm goodness and luscious cream cheese frosting, it’s a melt-in-your-mouth deliciousness you deserve.

Cook Time: 40 minutes + 40 minutes bake time
Serves: 8-10 people

For the cake
1/4 cup boiling water
4 tbsp THT Assam Black Tea
2 + 1/2 cup all-purpose flour
2 tsp baking powder
1 tsp green cardamom, ground
500 g carrots, peeled
1 ½ cups granulated sugar
½ cup packed light brown sugar
4 eggs, at room temperature
½ cup vegetable oil

For the frosting
227 g cream cheese, softened
1/2 cup butter, softened
3 cups icing sugar, sifted
Crushed walnuts, for decoration

For the cake

  1. Pre-heat the oven to 180 degrees C. Butter a 9 inch round cake pan.
  2. Pour boiling water over the tea leaves and let this sit aside for 10 minutes. Strain the tea leaves and reserve the water.
  3. Whisk the flour, baking powder, cinnamon and green cardamom together in a bowl.
  4. In another bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs and tea until combined. Using a spatula fold in the carrots. Fold in the flour mixture and gently mix only until well-combined.
  5. Transfer the batter to the prepared cake pan and bake the cake for about 35 to 40 minutes

For the frosting,

  1. Beat cream cheese and butter until light and fluffy.
  2. Add icing sugar, one cup at a time, mixing well after each addition.


  1. Cover the cooled cake with the frosting using an offset spatula and decorate with crushed walnuts.

Matcha Was Made For Latte

Swap your morning latte for a nutritious matcha latte. A cup of this made us believe that matcha was made for such frothy lattes. You can enjoy it hot as we do or cold if poured over ice into a tall glass.

Matcha Latte

180 ml unsweetened soy milk
5 g THT Antioxidant Boost Matcha
40 g honey
60 ml boiling water


  1. Bring the unsweetened soy milk to a simmer.
  2. In a heatproof cup, place the matcha tea and pour in hot water little by little. Whisk using a Japanese wooden whisk until all the tea has incorporated.
  3. Pour in the milk while constantly whisking to form a nice thick foam.
  4. Sweeten with honey and serve.

The House of Tea by Foodhall