Recipe – “Green tea coconut pearls”

“Green tea coconut pearls”

Recipe by “The de Chine shop & tea salon, – Paris”

Recipe book – “The Tea Box” by Gilles Brochard

 

 

1/2        cups sticky-rice flour

1            teaspoon powdered green tea (Matcha)

2            egg yolks

2            tablespoons coconut milk

               Salt and pepper

               Grated coconut

 

*    Mix the sticky-rice flour and powdered green tea.  Add 6 tablespoons warm water and stir until thickened.

*    Form mixture into 8 balls about the size of a walnut.   Mix the egg yolks, coconut milk, and a pinch of salt and pepper, to make a paste.  Make a hole in each ball and fill with the egg paste.

*    Drop the balls into boiling water, and cook until they float to the surface.   Remove and drain.   Roll the balls in the coconut.

*    Serve hot or cold.

*    8 servings

 

—-(Matcha tea available through Lavendar Cove)

Recipe – “Dream of Essaouira – Mint tea ice cream”

“Dream of Essaouira” – Mint tea ice cream

Recipe by Gilles Brochard and Helene Huret

“The Tea Box” – By Gilles Brochard

 

2        cups milk

5        egg yolks

1/3    cup sugar

Mint tea

1        large bunch fresh mint, stemmed

1        tablespoon gunpowder tea

2/3    cup sugar

 

*    “Custard.   Bring milk to a boil in a saucepan.  Cover and set aside.   Beat egg yolks with sugar until pale yellow.  Slowly beat warm milk into the eggs.  Place the mixture in a saucepan and cook over low heat, stirring constantly until thickened and smooth.   Strain.  Cool in bowl set into larger bowl of ice”.

*    “Mint tea.  Bring 3 cups water to boil.  Put the gunpowder tea in a teapot and pour in 1/2 cup boiling water, swirl and pour off water.    Add the mint leaves and the remaining boiling water.  Add the sugar and steep for 4 to 5 minutes.  Pour the tea into a pitcher and then back into the teapot three times in order to mix the brew.  Let cool slightly.   Mix the tea with the custard”.

*    “Churn in a ice cream maker”.

Info on Rooibos – Part 2 of 2

This herb plant contains no caffeine unless it is blended with coffee or other blending components.

Rooibos can be drank just like Black tea by adding your milk and sugar to it. Some like to drink it just on its own, but others have placed lemon with the tea.

Brewing Rooibos coffee in the shops in South Africa have created some delicious trends like Red Latte’s, Iced tea versions, Red Cappuccino’s and Red Espresso’s and presented just like Espresso’s in Demi Tasse cups. In several countries like the U.S.A., Australia and South Africa have been brewing up Rooibos tea as an Iced Tea. Blending your own types of drinks with Rooibos is simply endless.

Health conscious people around the world are realizing the benefits of the structure of Rooibos tea like Vitamin C, antioxidants, very low tannic acids, phenolic compounds, Rooibos is known help towards allergies, the digestive system and just plain nervous tension.

References: Suppliers of Rooibos & Wikipedia

Fruit, Anti-oxidants & Recipe

Orange juice, Pomegranates, Blueberries have anti-oxidants but Matcha is known to have a higher amount of anti-oxidants than these fruits.

“ICED MATCHA AU LAIT”

Reference and Recipe: “New Tastes in Green Tea” by Mutsuko Tokanaga

1         tsp. matcha

1         Tablespoon sugar

1/4     cup hot water

3/4     cup cold milk

3 – 4   ice cubes

6-inch (15 cm) stalk of lemon grass

*Mix the matcha with the sugar, add the hot water, and stir unitl the paste becomes smooth.

**Add the cold milk and stir.  Add the ice cubes.

***Serve with the lemon grass for added flavor.

“Asacha wa nan o nogareru” – “Drinking tea in the morning before you go out avoids trouble”.

“Matcha and Banana Shake”

“MATCHA AND BANANA SHAKE”

“New Tastes in Green Tea” by Mutsuko Tokunaga

1     tsp. matcha

1     banana

1     cup milk

honey to taste

**Mix all the ingredients in a blender to make this breakfast drink.

**Add ice to taste if desired.

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.