Choose the aroma you prefer for this blend: black tea leaves offer a floral aroma and citrusy flavour; green tea leaves are more like perfume and tobacco.
Quick and easy to make, these burgers are even a hit with kids.
This adaptation of an old family recipe comes from food writer Adell Shneer. The strudel combines the seasonal flavours of apples and plums and uses oil instead of butter to keep it non-dairy — perfect to serve after a meat-based Rosh Hashanah lunch or dinner.
This recipe is a favourite of the Mildmay Carrick Public School Morning Munchers Breakfast Program.
Serve with crusty bread for sopping up the juices. Choose a favourite local microbrew (wheat beer is best) for steaming, as well as serving alongside. This recipe doubles easily for a larger crowd.
