Food Styling : Much Ado About Matcha

“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.

Much Ado About Matcha
Matcha Cheesecake
Matcha Cheesecake
Matcha Chocolate Bark with Genmaicha & dried strawberries

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.


I love making popsicles, and these are my new favorites. I adapt this recipe from Bon Appetit

  1. Bring 3/4 cup unsweetened almond milk, soy milk, rice milk, or cow’s milk to a bare simmer in a small pot over medium-high heat.
  2. Place 1 teaspoon matcha powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then almond milk, or coconut milk ( I used coconut milk for the photos) and sweeten with agave syrup, honey or maple syrup.
  3. Pour into moulds and freeze for min 8 hours.
  4. Unmold and serve with frozen raspberries.
Iced Matcha Latte Popsicles





For the cheesecake

2 tablespoon Matcha ( less if preferred )

2 tablespoons powdered gelatin

1/4 cup cold water

200 ml Pouring Cream

250g Full Fat Cheesecake, at room temperature

2 tablespoons honey, agave syrup or maple syrup



Sprinkle the gelatine over the boiling water. Leave to stand for 5 minutes. Microwave the gelatine for 10 seconds, stir and microwave for another 10 seconds. Stir. Do not boil the gelatine. Cool slightly. Use an electric beater and beat the cottage cheese and condensed milk together until smooth. Add the lemon juice. Add the gelatine in a thin stream while beating continuously. Beat the cream until soft peaks form. Fold into the cottage cheese mixture. Spoon into the prepared crust and even out. Refrigerate until set – about 2 hours.
















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