Recipe – “Matcha Cream Cheese Chicory Boats”

MATCHA CREAM CHEESE CHICORY BOATS

“New Tastes in Green Tea” by Mutsuko Tokunaga

7 oz.          Cream cheese

1-1/3 tsp. Matcha + 3 tsp. Hot water

8-10          chicory leaves

1 medium tomato, peeled and diced watercress or parsley for garnish

*Remove the cream cheese from the refrigerator 20 minutes or so before use to allow it to soften.

*Mix the matcha and hot water and stir briskly until the paste becomes smooth.   Add to the cream cheese and blend thoroughly with a fork.

*Place the cream cheese in a pastry tube and squeeze a little on each chicory leaf.

*Place on a dish, top with diced tomato, and serve with fresh watercress or parsley.

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Premium Matcha (tin)

Premium Matcha      ID# PM1000
A premium Matcha powdered and a wonderful green tea, great for recipes. (Available April 6th, 2012)  Type: Tin    Size: 50 g.   
Price: $35.00 (reg.price) 
Available click on Spa Essentials, Spa Energy on our site:

Recipe – “Green Tea Croquettes”

GREEN TEA CROQUETTES

“New Tastes in Green Tea” by Mutsuko Tokunaga

4-5                  medium potatoes

1/2                  medium onion

2 Tbsp.           Butter

7 oz.                Hashed beef

Salt and pepper to taste

Pinch of nutmeg

3  Tbsp.          Green peas

1  Tbsp.          Powdered sencha or matcha

3/4 cup         flour

1                     egg, beaten

1 -1/2   cups bread crumbs

Vegetable oil for deep-frying

3  oz.              Cabbage, finely shredded

1                      cherry for garnish

*Peel and quarter the potatoes and boil in a large pan of water with some salt added.  When cooked, drain and mash the potatoes while still hot.  Set aside.

*Finely slice the onion.   Heat the butter in a fry pan and saute the onion over low heat until tender.    Add the hashed beef and stir vigourously until the meat breaks up into strands.   Season with salt, pepper, and nutmeg, and cook until all the liquid has evaporated.    Add the peas and mix.

*Add the beef to the mashed potatoes.   Add the powdered sencha and mix.   Then place in a shallow tray to let it cool.

*Divide the mixture into 12 portions and shape into croquettes.

*Place the flour, egg, and bread crumbs in 3 separate bowls.   Roll each croquette in the flour, dip in egg, and coat with bread crumbs.

*Heat the oil to 360 deg. Fahrenheit (180 deg. Celsuis) and deep-fry the croquettes until they become golden brown.

*Place the shredded cabbage in the center of a large dish, garnish with a cherry, put the croquettes around it, and serve immediately.

Recipe – “Green Tea Viennese”

 “GREEN TEA VIENNESE

“New Tastes in Green Tea” by Mutsuko Tokunaga

1  tsp. Matcha (or 1 tsp. Sencha, powdered in a mill)

1  cup hot water

Sugar or honey to taste

2   Tbsp. Fresh cream, whipped

*Heat a cup of water to 176 degrees Fahrenheit (80 degrees Celsius)

**Add hot tap water to cup to warm.  Discard water.

***Mix the matcha and 2 tsp. hot water, and stir briskly with a tea whisk or small egg whisk until the paste becomes smooth.

****Pour in the rest of hot water, stir, and add sugar.

*****Serve topped with whipped cream.

Recipe – “Matcha Float”

 

MATCHA FLOAT

 

“New Tastes in Green Tea” by Mutsuko Tokunaga

 

2        tsp. Matcha + 1/2 cup of hot water

 

5 – 6   ice cubes

 

1/2    cup cold milk

 

1        scoop vanilla ice cream

 

Syrup or low-calories sweetner, to taste

 

* In a tall glass, mix the matcha and hot water, and stir briskly until the paste become smooth.

 

**Add the ice cubes and pour the milk slowly over the them.

 

***Top with ice cream.   Add some syrup or sweetener if you wish.   Serve with a long spoon.

 

*Need Matcha to complete your recipe, Premium Matcha (Special Order),                          50 g. For $50.00, from Lavendar Cove (www.teas-online.com), available onsite on March 30th, 2012.  Shipping is an extra charge.

“Raspberry Sorbet with Spearmint”

“Raspberry Sorbet with Spearmint” – by”Having Tea” by Tricia Foley

6          cups fresh raspberries, cleaned, hulled, and dried

2          cups sugar

2-1/4  cups fresh strained orange juice

1           teaspoon finely chopped, fresh spearmint leaves, plus several whole leaves

1/3       cup Triple Sec liqueur

Combine the raspberries, sugar, orange juice, and chopped spearmint leaves in a large bowl.   Allow to marinate for 1 hour.

Put the mixture into a blender or food processor and puree.  Stir in the Triple Sec.  Then pour the mixture into two ice-cube trays with the ice-cube sections removed (or pans of similar size).  Freeze until not quite firm; then scoop the mixture back into the blender or food processor and beat until just slushy.  Return the mixture to the trays until almost firm and beat again in the blender or food processor.  Freeze and beat again, this time allowing the sorbet to freeze almost solid.  (note:   If your sorbet freezes completely, let it soften in the refrigerator for about 30 minutes before serving.)  Garnish each serving with whole spearmint leaves.

What is a “Zhong”?

 A “covered cup” introduced with the American attitude is a called a “Zhong” in China.

 Reference: “The Green Tea User’s Manual” by Helen Gustafson

Baths old and new

Many of us take advance of the new technology with our jetted Jacuzzi tubs and why not, these tubs are great to sooth you’re aching back and feet.

As we wonder about the older days and ask, how did one relax years ago?    Not talking about 20 years ago, more along the lines of the early 1900’s or even further back to the Egyptian times.

In the early 1900’s you would go out and fetch the water, put wood into the stove, light the wood to create a fire, then place water into a large pot and boil on the stove.   Then just adding some of the cool water and the boiled water were added to a real small bath tub or if you were lucky you had one of those old claw foot tubs. 

The stories told were that the tubs were not too comfortable. If you were quite tall that the comfort of this tub would have your knees up to your chin and if you lost the soap, good luck getting a hold of it.

We are truly spoiled these days with running cold and hot water with extra luxuries.

Rose Buds for Tea & Bath

Rose buds and petals  (Italy) A very popular blend of food grade Rose buds and petals are used widely throughout tea history.    A black tea blended with roses is known as “Rose Congou”.    Also a lovely touch to any Herbal Bath blends.    A rose is the flower of love.   (References from Meditations with Tea by Diana Rosen)

Herb – Peppermint

Peppermint (Mentha x piperita) is known since the 17th century and its name is the “English Mint”.   Oddly enough the leaves change color on occasion to pinkish violet color  and sometimes even the color of the shoot, which is reddish.    Menthol is the essential oil.    Peppermint can be added to sauces, soups, meat, vegetables and herbal salads.   Both dried and fresh peppermint can be used to create tea.   Peppermint is calming, refreshing and good to soothe a gassy stomach.

 (References from Rosemary Gladstar’s “Herbal Recipes for Vibrant Health”)