Green Tea and Foods with Green Tea

[sister herb]

3-Ingredient Green Tea Ice Cream with No Machine No Churn Eggless

1 cup heavy cream, cold (240ml)
¼ cup (4 tablespoons) sweetened condensed milk, cold (76g)*
4 1/2 teaspoons green tea powder (12g)

Instructions
1. First, mix 4 ½ teaspoons of green tea powder in 3 tablespoons of hot water and let cool.
2. Then whip 1 cup of cold heavy cream until stiff. Heavy cream contains more than 36% of milk fat and should be whipped to stiff without sugar.
3. Now mix green tea mixture with ½ cup of cold sweetened condensed milk.
4. And add in green tea and (sweetened) condensed milk mixture into heavy cream and fold carefully until combined. Now transfer to a container, plastic or baking pan. And cover with plastic wrap. Then freeze for at least 6 hours or overnight.


Notes
1. Commercial green tea ice cream (e.g. Haagen Dazs) is not really sweet but if you like sweet ice cream, increase the amount of sweetened condensed milk to your taste.
2. Add 1 teaspoon pure vanilla extract for additional flavor.

Source: http://eugeniekitchen.com/green-tea-ice-cream/

 

[Cariad]

Maybe green tea and pistachio nuts would be good combination. Keep with the green theme. I will maybe try it.

 

[sister herb]

As the green tea ice cream is green, you might like to have a green party some day. Here are more green recipes (not using green tea):

http://turntoislam.com/community/threads/let´s-go-green.95687/

 

[sister herb]

Chocolate Vanilla Green Tea Cheesecake

4 oz. shortbread cookies
2 oz. butter, melted
zest of 1 lime
2 whole eggs plus 1 yolk
24 oz. cream cheese
3/4 can sweetened condensed milk
2 oz dark chocolate, melted
1 tbsp cooking green tea powder
8 inch springform cake tin

1. Line the bottom of cake tin with parchment paper. Line the outside of tin with 2 layers of aluminium foil.
2. Crush the cookies using food processor or put in bag and crush with rolling pin.
3. Combine melted butter with cookie crumbs and zest. Press onto bottom of tin. Chill in fridge until needed.
4. Preheat oven to 350 F/175 C (use the right temperature for your oven)
5. In a bowl, using electric whisk, beat the cream cheese until smooth. Add in condensed milk. Whisk till combined.
6. Add in eggs and continue to whisk till mixture is thick like thickened cream.
7. Divide the mixture into 3 portions.
8. Add melted chocolate in one portion, vanilla in second portion and green tea powder in third portion.
9. Pour in chocolate batter first, followed by vanilla batter and lastly the green tea batter.
10. Sit the tin in a bigger baking tray and bake bain-marie for 50 minutes. The middle should still be a bit wobbly. Turn off heat, open the oven door and let the cake cool in the oven for another hour. Let cool and chill before serving.

Source: http://cookinghawaiianstyle.com/ind...l/1197/chocolate-vanilla-green-tea-cheesecake

 

[Cariad]

I imagine if I try this cheesecake recipe I would not be getting that marble effect.. Mine would be maybe all khaki colour not so appetising.

We first eat with our eyes, my effort would not reach the mouth

 

[sister herb]

I imagine if I try this cheesecake recipe I would not be getting that marble effect.. Mine would be maybe all khaki colour not so appetising.

We first eat with our eyes, my effort would not reach the mouth

You better then do this:

before you start to eat your cheese cake.

 

[Cariad]

Or I blindfold all my guests

 

[sister herb]

As it´s a hot summer day...

Green Tea, Basil and Lemon Popsicles

¼ Cup Lemon Juice
1 ¼ Cups Water, for lemonade
¾ Cup Sugar
1 ½ Cups Water, for tea
1 Bag Green Tea
10 Leaves Basil (or mint, if you desire)

1. Juice Meyer lemons to get 1/4 lemon juice
2. Bring 1 1/2 cups of water to a boil and brew 1 bag of green tea per its instructions.
3. While the tea steeps, tear up the 10 basil leaves and add them to the lemon juice.
4. Add just enough green tea to cover and mull the basil leaves.
5. Add the remaining green tea and let it steep for about 15 minutes.
6. Add the 1 1/4 cups of water and remove the basil leaves.
7. Add 3/4 cup of sugar and mix it all well.
8. Divide the mixture amongst your popsicle molds and freeze them.
9. Enjoy in about 7 to 10 hours

Source: http://cookingstoned.tv/recipe/green-tea-basil-and-meyer-lemon-popsicles/

 

[sister herb]

Green Tea Scones

Ingredients
3 cups self-raising flour*
4 tsp green tea powder (matcha powder)
1/2 tsp salt
1/2 cup butter, chopped into small pieces and chilled
1/3 cup sugar
1 cup buttermilk**



Directions

1. Pre-heat oven to 400 degrees F/200 C and line a baking tray with parchment paper.
2. Measure flour, green tea powder and salt. Sift (using a fine mesh metal strainer) 3 times into a large bowl.
3. Add the chopped butter and rub it into the flour using your fingers to create a medium sized crumb texture. When rubbing the butter into flour, lift it to aerate the mixture. Do not over-mix.
4. Stir in the sugar.
5. Make a well in the middle of the flour mixture in which to pour the buttermilk. Using a wooden spoon, mix the flour with the buttermilk until it starts to form a soft, slightly sticky dough.
6. Turn the dough out on to a lightly floured surface and knead the mixture 3-4 times until the cracks have disappeared.
7. Pat the dough gently to a 1″ thickness. Dip the cutter into a bowl of flour, to prevent sticking. To cut the scones, press the cutter down firmly and quickly into dough.
8. Gather trimmings and repeat step #6.
9. Brush tops of scones with a bit of extra milk, if desired.
10. Bake for 10-12 minutes until risen and golden.
11. Serve immediately, or let cool and store for later use. When ready to serve, reheat in the oven for a few minutes and serve warm.

*To make self-raising flour, for every 1 cup of all purpose flour, add 1.5 tsp baking powder and 1/2 tsp salt. Whisk well to combine.
**To make buttermilk, for every 1 cup of milk, add 1 Tbsp lemon juice. Stir and let sit for 10 minutes before using.

Source: https://culinaryadventuresinthekitchen.wordpress.com/category/asian-cuisine/


Serve with green tea, of course.

 

[sister herb]

Green Tea Chocolate

400 g (14 oz) white chocolate*
125 ml (1/2 cup) heavy whipping cream*
25 g (2 Tbsp.) unsalted butter
2 Tbsp. green tea powder (matcha) + 2 tsp. or more for sprinkling
8" x 8" (20 x 20 cm) baking dish lined with parchment paper

Chop the white chocolate into small pieces so it will melt quickly.

Cut the butter into small pieces.

Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.

Immediately add the white chocolate and butter. With a rubber spatula, mix all together.

The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.

Once the mixture is smooth, sift and add 2 Tbsp. green tea powder (matcha) into the mixture.

Mix and combine together until the color is homogeneous.

In a prepared 8” x 8” baking dish lined with parchment paper, pour the green tea chocolate mixture into a baking dish.

Tap the baking dish a few times on the kitchen countertop to remove any air bubbles. Flatten the surface with the rubber spatula if necessary. Refrigerate for 4-5 hours (or overnight).

Lift the parchment paper to remove the green tea chocolate from the baking dish. Run the sharp knife under hot water to warm up the knife and wipe it dry completely.

Slice the chocolate block into 4 blocks and then cut each block into 9 small pieces.

Dust 2 tsp. green tea powder (matcha) on top of the chocolate. Store the chocolate in the refrigerator until serving. Serve chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

Notes
IMPORTANT: PLEASE READ BEFORE MAKING!

* Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.

* When buying white chocolate, make sure that it contains cocoa butter because some inferior brands contain vegetable fat. White chocolate should be ivory-colored (white chocolate made with vegetable fat is white-colored).

* The fast content for heavy (whipping) cream is 38%, which is used to whip cream.

TROUBLESHOOTING:

The two most common problems of working with chocolate are separating and seizing.

1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.

2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.

Source: http://www.justonecookbook.com/green-tea-chocolate/