“Never say never”
I’ll never call my daughter ” my girl.”
I”ll never buy a birthday cake, I will always make it ( hahahahah more on my unrealistic expectations in another post )
I’ll never drink green tea…
So far I’m only scoring 1/3
In an effort to live cleaner, and eat cleaner, and reduce my coffee consumption, (not because of the coffee but the milk & diary) I started drinking green tea, albeit with a big spoon of raw honey and even holding my nose in the beginning.
And then, before you could even say Matcha, I was whisking away.
I have unashamably embraced the green stuff !
Before you say ” never” I urge you to give the recipes a try, they are a great introduction to the unique flavour of Matcha, especially the chocolate bark & the cheese cake, which is super easy. All the recipes are at the end of the post.
Special thanks to the awesome Carmen from Nestling Photography for the beautiful images.
Plan on making these ahead of time, as one of the keys elements of the recipe is that the batter rests in the fridge for 2 hours ( even overnight would be ok) These are so moreish, my family loved them !
120g butter, preferably unsalted
1 tablespoon / 15 ml Matcha green tea powder
1 cup/ 120g cake flour, plus an extra tablespoon for dusting
1 teaspoon / 5 ml baking powder
1 tablespoon / 15 ml icing sugar, sifted
2/3 cup / 133g white sugar
Pinch of salt
2 eggs, room temperature
1 tablespoon full cream milk
Melt the butter until just melted, remove from heat and brush the molds, set aside and allow to cool completely. Dust the pans or molds with the tablespoon of flour and shake out the excess
In a large bowl combine all the dry ingredients and whisk together
In another bowl whisk the eggs and milk together until lightly frothy and the eggs are broken up
Using a spatula, gently stir the egg mixture into the dry ingredients until just combined. Slowly add the cooled melted butter, do this in two batches making sure the batter is well blended before adding the second batch. Don’t over mix
Cover and refrigerate for a minimum of 2 hours.
Spoon tablespoons of the batter into the prepared tins and gently smooth the top to fill the mold
Bake at 180oC for 10-12 minutes or until the edges look done and puffed and golden brown, which is difficult to tell with the green tea colour but the should spring back when lightly pressed
Remove from oven, cool on a baking tray for a couple of minutes then turn the tray upside down, give it a little tap and the madeleines should pop out.
Serve dusted with icing sugar.
MATCHA WHITE CHOCOLATE BARK with Genmaicha & dried strawberries
If you are feeling very virtuous you could use raw cocoa butter, if you do you might need to add a little honey to sweeten it. My family has a very sweet tooth, so I’m always looking for fun- semi healthy snacks and treats
200g good quality white chocolate, roughly chopped
2 tsp matcha green tea powder
2 Tbsps. genmaicha
2 tablespoons dried strawberries
1. In a double boiler or a bowl over a saucepan of boiling water, melt the chocolate and stirring gently with a spatula add the teaspoon of matcha powder. Remove from the heat.
2. Pour the chocolate mix onto a lined cookie sheet or a silicone baking mat and use a spatula to spread out. Sprinkle with the genmaicha and the strawberries and place in the freezer to set.
3. Once set, break into bite-sized pieces. Store in the fridge up to two weeks.