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Start | Outnic Meals | Fruity TeaTime

Fruity TeaTime

X servings

This is how you do it

Silk Road Apple Tea: In a large pot mix the apples, water and lime zest. Bring to the boil, reduce heat slightly add the sugar, and simmer for 15 minutes. Strain the tea through a fine sieve and discard the apples. Serve with a slice of dried apple or a curl of apple peel.


Tip 2: If you can't find dried limes at home, replace with 1 fresh lime, halved.


Grandpa's Fruity Welsh Cakes  (10-15 cakes):  Place the flour, sugar and baking powder in a MealKit. Using your hands, rub the butter into the mixture until it looks like breadcrumbs. Add the raisins and egg and mix well. You should have a stiff dough.

Store dough in a SnapBox and take with you.


Dust the top of the Snapbox with a little flour, break off a piece of dough and flatten with your hands until its the thickness of a biscuit. Place in Grandpa's FireGrill and toast for 2-3 minutes on each side.


Tip: Chopped dates and nuts also work well with this recipe.


WildFruit Compote  (0.5 litres compote):  Put the chopped plums into a large pan with the water, lime juice, cardamom and bring to the boil.

Reduce the heat and simmer until the plums are soft, roughly 10 minutes. Add the sugar and continue to cook, stirring gently, until it has dissolved. Increase to a boil, then reduce the heat, add the chillies and cook for another 5 minutes. Mix in the lime zest. Store in Add-a-Twist.


Tip: If you continue to cook the plums until all the water has evaporated, you can make a long lasting fruit cheese similar to the popular Spanish and Portuguese quince paste Membrillo.

Ingredients Silk Road Apple Tea:
2 large red apples, cut into quarters
1 dried limes, halved
1.25 litres water

Ingredients Grandpa’s Fruity Welsh Cakes (10-15 cakes):
225g rye flour
100g butter, softened
50g raisins
100g caster sugar
1/2 tsp baking powder
1 egg

Ingredients WildFruit Compote (0.5 litres compote):
0,4kg ripe purple, red or yellow plums, stoned and chopped
1 1/4 limes Juice and zest
Seeds from 7 green cardamom pods, toasted briefly on a dry pan and ground
2 red chillies, deseeded and finely diced
250g caster sugar
50ml water