With a classic design and beautiful functionality, our range of colourful enamel 2 cup Teapots are a timeless addition to any home and an essential part of an enamel kitchenware set.
The resilient nature of our teapots ensures they will last the test of time. Enamelware is a very hard-wearing material due to the strong steel core it contains. This ensures that even if dropped your teapot may chip, but it will not break. Additionally, our teapots can withstand heat up to 270 degrees Celsius and keep warmer for longer.
We love trying new infusions in our teapots. For a classic, post-dinner refreshing drink try a fresh mint tea. Simply take a handful of fresh, washed mint leaves and clap your hands on top of them to release some of their oils.
Then pop the leaves in your teapot and fill it with boiling water. Leave to infuse for 3-5 minutes and pour into your enamelware mug. If you like your tea a little sweeter, add a few drops of honey. Mint tea is great for soothing a heavy stomach or a sore throat.
For the hotter, summer months try a refreshing peach iced tea. Simply cook chopped peaches until soft with granulated sugar, mash, and then strain. Next, brew a teapot of black tea and leave it to cool.
Fill up your enamel tumbler with ice and pour the peach syrup and tea in for a tasty summer beverage. This recipe is great for picnics and drinks in the garden.
Our enamel teapot has a big enough capacity for multiple cups of tea. Our teapot is just under 6 inches tall and can hold 34 fluid ounces, providing room for more than 2 of our big mugs full.
For gift inspiration, our teapot is also available in a gift set. In our ‘Tea for Two’ set, we have one of our teapots and 2 enamelware mugs in your chosen colour. With 5 colours to choose from, you can ensure the gift suits the recipient’s style. This makes a great present for family or friends moving into a new home.
Looking for a sweet treat to serve with your tea or coffee? Try this delicious Nutella Cardamon Cinnamon Roll recipe from Jennifer at The Lemon Apron.
Prep Time 2 hours 25 minutes
Cook Time 35 minutes
In a large bowl, stir together the flour, yeast, honey or sugar, and salt. Make a well in the center of the ingredients, crack in the egg, and pour in 1 cup lukewarm water. Stir with your hands, then tip out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.
Oil the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size.
Grease a large, deep ovenproof dish with some sunflower or avocado oil. On a lightly floured surface, roll the dough into a rectangle, 20 x 12 1/2 inches.
Spread the Nutella over all of the dough.
In a small bowl, sift the cinnamon and cardamom together. Using a small sieve, shake the spice mixture evenly over the Nutella.
Sprinkle the chocolate chips evenly over the Nutella (if using)
Starting with a short edge, roll the dough into a 12 1/2 inches log, then cut the log into 12 even pieces and arrange each piece in the greased dish. Cover loosely with oiled plastic wrap and leave to rise in a warm place for 30 minutes. Preheat the oven to 350°F.
Remove the plastic wrap from the rolls and bake for 35 to 45 minutes on the middle rack until golden brown and well risen.
In the meantime, using a stand mixer or hand held version, blend the cream cheese and sugar together. Add some of the espresso and blend again till smooth. Keep adding espresso till you like the consistency. If you would like it thicker, add some more sugar.
Cool the rolls on a cooling rack for about 5 minutes before adding the glaze.
Spread the glaze over them. Let it set before serving.
Dough recipe is from Izy Hossack, found here. I replaced the AP flour with bread flour.
Yeast can be a tricky thing to measure. Most of us are using the packets of dried yeast. Typically they contain 8 grams, 1/4 oz, or 2 1/4 tsp of yeast grains. Even though this recipe calls for 7 grams, I just use the entire packet. I typically use a Quick Rise yeast. But I can't imagine that a Traditional Yeast wouldn't work equally well. Just might take a tad longer for the rise.