SIDR Tree Leaves Tea with Cinnamon and Foamed Milk Cream

SIDR Tree Leaves

Water

Milk

SIDR Honey

Ground Cinnamon

Cinnamon Stick

sidr tree leaves tea with cinnamon and foamed milk cream

large_recipe_inner_page_sidr_tea_banner_1.webp

medium_recipe_inner_page_sidr_tea_banner_1.webp

small_recipe_inner_page_sidr_tea_banner_1.webp

thumbnail_recipe_inner_page_sidr_tea_banner_1.webp

recipe_inner_page_sidr_tea_banner_1.webp

large_recipe_general_page_section.webp

medium_recipe_general_page_section.webp

small_recipe_general_page_section.webp

thumbnail_recipe_general_page_section.webp

recipe_general_page_section.webp

Put water in a teapot as much as the capacity of your glass and open the stove for the water to boil. Using a torch, carefully burn the sticks of cinnamon and place one each underneath serving glasses. Let rest while the tea brews.

When you feel the water getting hot, take 3-5 pieces of SIDR Tree Leaves and throw them into the teapot without waiting for it to boil.

The leaves will begin to give their color to the water as the water starts to boil. Continue to boil the water with the leaves for 4-6 minutes.

Fill a small coffee pot with milk as much as the capacity of your glass, add 3-5 SIDR Tree Leaves, and 2 Tsp SIDR honey(if you want) into it.

Remove the leaves from the tea brewed in the teapot and the boiling milk. Whisk the milk using an electronic or manual whisk to make the milk frothy and voluminous.

Mix the brewed tea and milk in your cup according to the density you want to drink.

You can get a more aromatic taste and a delicious view by sprinkling powdered cinnamon on it. 

After all these preparations, you can go to a place where you feel peaceful and enjoy this wonderful winter drink.

Honey Glazed Chicken with Soy Sauce

Chicken Wings

Salt

Black Pepper

Soy Sauce

Olive Oil

Garlic

Fresh Ginger

Corn Strach

large_recipe_inner_page_recipe_banner_10.webp

medium_recipe_inner_page_recipe_banner_10.webp

small_recipe_inner_page_recipe_banner_10.webp

thumbnail_recipe_inner_page_recipe_banner_10.webp

recipe_inner_page_recipe_banner_10.webp

large_recipe_general_recipe_9.webp

medium_recipe_general_recipe_9.webp

small_recipe_general_recipe_9.webp

thumbnail_recipe_general_recipe_9.webp

recipe_general_recipe_9.webp

Preheat the oven to 375°F (190°C). Season both sides of the chicken breasts with salt and black pepper, and set them aside.

In a small bowl, whisk together the honey, soy sauce, olive oil, garlic, and grated ginger until well combined.

Heat a large oven-proof skillet over medium-high heat. Add the chicken breasts and sear them for 2-3 minutes on each side, until golden brown.

Pour the honey mixture over the chicken, and spoon it over the chicken to coat it evenly. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the glaze is sticky and caramelized.

In a small bowl, whisk together the cornstarch and water. Remove the skillet from the oven, and transfer the chicken breasts to a plate. Add the cornstarch mixture to the remaining sauce in the skillet and whisk it until smooth.

Return the skillet to the stovetop and heat the sauce over medium-high heat, whisking constantly, until it thickens to your desired consistency, about 2-3 minutes.

Spoon the thickened sauce over the chicken breasts, and sprinkle with sesame seeds, if desired. Serve the Honey Glazed Chicken with your favorite sides, such as steamed vegetables, rice, or salad.

SIDR Leaves Milk Infused with Honey

SIDR Tree Powder

large_recipe_inner_page_recipe_banner_9.webp

medium_recipe_inner_page_recipe_banner_9.webp

small_recipe_inner_page_recipe_banner_9.webp

thumbnail_recipe_inner_page_recipe_banner_9.webp

recipe_inner_page_recipe_banner_9.webp

large_recipe_general_recipe_8.webp

medium_recipe_general_recipe_8.webp

small_recipe_general_recipe_8.webp

thumbnail_recipe_general_recipe_8.webp

recipe_general_recipe_8.webp

Heat the milk in a saucepan over low heat until warm. Add the SIDR Tree Leaves Powder to the warm milk and stir well.

Let the mixture simmer for 5 minutes. Remove the saucepan from heat and let it cool for a minute.

Add honey to the mixture and stir well. Pour the mixture into a cup.

Fruit Croissant with Honey and Cream Cheese

Croissant

Strawberry

Cream Cheese

fruit croissant with honey and cream cheese

large_recipe_inner_page_recipe_banner_8.webp

medium_recipe_inner_page_recipe_banner_8.webp

small_recipe_inner_page_recipe_banner_8.webp

thumbnail_recipe_inner_page_recipe_banner_8.webp

recipe_inner_page_recipe_banner_8.webp

large_recipe_general_recipe_7.webp

medium_recipe_general_recipe_7.webp

small_recipe_general_recipe_7.webp

thumbnail_recipe_general_recipe_7.webp

recipe_general_recipe_7.webp

Preheat your oven to 350°F (180°C). Using a sharp knife, carefully cut the croissants in half horizontally, being sure to keep the two halves intact.

In a small bowl, mix together the softened cream cheese and SIDR honey until smooth. Use a fork or a small whisk to blend the ingredients together thoroughly.

Spread the cream cheese and honey mixture evenly over the bottom half of each croissant.

Wash and dry your mixed fresh fruits, then cut them into bite-sized pieces if necessary. Arrange the mixed fruits on top of the cream cheese mixture on each croissant half.

Close the croissants by placing the top half back on the bottom half. Gently press down on the croissants to help the two halves stick together. Place the croissants on a baking sheet or in a baking dish, making sure they are spaced out evenly.

Bake the croissants in the preheated oven for 5-7 minutes, or until heated through and lightly toasted. Remove the croissants from the oven and transfer them to a plate using a spatula.

Drizzle a little extra honey over the top of each croissant, using a spoon or a pastry brush to spread it evenly. Serve the fruit croissants with honey immediately, while they are still warm and fresh.

Rose Pie Shell with Honey and Apple Pieces

Red Apple

White Sugar

Puff Pastry

Melted Butter

rose pie shell with honey and apple pieces

large_recipe_inner_page_recipe_banner_7.webp

medium_recipe_inner_page_recipe_banner_7.webp

small_recipe_inner_page_recipe_banner_7.webp

thumbnail_recipe_inner_page_recipe_banner_7.webp

recipe_inner_page_recipe_banner_7.webp

large_recipe_general_recipe_6.webp

medium_recipe_general_recipe_6.webp

small_recipe_general_recipe_6.webp

thumbnail_recipe_general_recipe_6.webp

recipe_general_recipe_6.webp

Preheat the oven to 400 degrees F (200 degrees C). Adjust an oven rack to the middle position. Butter two (6 to 8-ounce) ramekins and dust with white sugar.

Place apple slices on a microwave-safe plate, overlapping slightly if necessary. Microwave on high until slices slightly soften, about 45 seconds. Cover the plate with plastic wrap and a kitchen towel.

Mix together sugar and cinnamon in a small bowl.

Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two (3x12-inch) rectangles. Reserve remaining pieces for another use.

Spread melted butter over dough; sprinkle with a generous amount of cinnamon sugar. Place apple slices along one long edge of dough, about 1/4 inch beyond the edge, overlapping slices slightly. Fold the bottom half of dough over apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.

Starting at one end, roll dough to form a rose-shaped pastry. Seal roll with end of dough strip. Transfer roses to the prepared ramekins. Sprinkle with cinnamon sugar.

Bake on the middle rack in the preheated oven until well browned, about 45 minutes. Use tongs to remove the ramekins to a baking sheet to cool for 5 to 10 minutes. Remove apple roses from the ramekins and finish cooling on a wire rack. Before serving, drizzle honey over the buns with the help of a honey dipper.

Honey Cinnamon Fluffy Pancake

All-Purpose Flour

Baking Powder

Vanilla Extract

Butter

large_recipe_inner_page_recipe_banner_6.webp

medium_recipe_inner_page_recipe_banner_6.webp

small_recipe_inner_page_recipe_banner_6.webp

thumbnail_recipe_inner_page_recipe_banner_6.webp

recipe_inner_page_recipe_banner_6.webp

large_recipe_general_recipe_5.webp

medium_recipe_general_recipe_5.webp

small_recipe_general_recipe_5.webp

thumbnail_recipe_general_recipe_5.webp

recipe_general_recipe_5.webp

Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.

Mix milk, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture slowly, while stirring, until batter is combined.

Heat 1 tablespoon butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Drizzle some honey lightly on pancakes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, adding 1 tablespoon of butter to the pan before each new batch.

Pasta with Creamy Honey Sauce and Cheese

Fettucine Pasta

Garlic Clove

Heavy Cream

Parmesan Cheese

SIDR Parsley Flakes

large_recipe_inner_page_recipe_banner_5.webp

medium_recipe_inner_page_recipe_banner_5.webp

small_recipe_inner_page_recipe_banner_5.webp

thumbnail_recipe_inner_page_recipe_banner_5.webp

recipe_inner_page_recipe_banner_5.webp

large_recipe_general_recipe_4.webp

medium_recipe_general_recipe_4.webp

small_recipe_general_recipe_4.webp

thumbnail_recipe_general_recipe_4.webp

recipe_general_recipe_4.webp

Start by bringing water to a boil in a large pot. Add salt to the water to season the pasta. Once it is boiling, add pasta and cook according to package instructions.

Saute the garlic and butter together until softened - about 1 to 2 minutes.

Add heavy cream and let simmer over medium-high heat for about 5 minutes to thicken. Add salt, pepper, and honey to taste. Add half of the parmesan cheese to the mixture and whisk well until smooth.

Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.

Toss sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.

Garnish with SIDR Parsley Flakes, if so desired and enjoy with your meal!

featured

SIDR Tree Leaves Tea with Cinnamon and Foamed Milk Cream

Drinks

top recipes