n a baking tray. Roast for 25-30 mins until the
Sift in flour, baking powder, green tea powder and a pinch of
Place the tea and sugar in a large bowl and pour over 3 cups freshly boiled water. Infuse for about 4 mins, strain through a sieve and leave to cool.
Place the peaches, bananas, lemon juice and two thirds of the green tea in a blender and process until smooth. Pour into 4 serving glasses. Clean the blender and process the kiwis and remaining tea. Carefully pour into the glasses. Decorate with mint leaves.
alt.
Sift together the tea and flour and add to
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
Place ice cream, ginger and green tea powder in a large chilled bowl. Beat with an electric mixer until combined.
Return to ice cream container. Refreeze for several hours or overnight.
Toss fruit in juice. Arrange on serving platter or in individual glasses and drizzle with honey. Serve with ice cream and green tea.
Bring 6 cups of water to boil in a large pot. Reduce heat to low, add green tea bags and simmer for 3 mins. Remove tea bags and discard.
Add soy and ginger to pan, bring to a boil on high heat. Add noodles, peas and broccoli and boil for 3 mins, until noodles are cooked and vegetables are just tender.
Ladle broth into 4 large bowls and serve topped with cilantro leaves.
oil and cook the peas for 4-5 minutes, until tender
Combine ice cream with powdered green tea and crystallized ginger. Freeze for several hours, to overnight.
Arrange fruit on a serving platter or in individual glasses. Drizzle with lime juice and honey. Serve with ice cream.
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
Sift powdered sugar into a bowl or onto parchment paper.
Beat butter and cheese at medium speed until creamy.
Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
br>Whisk sugar, honey, vanilla, green tea powder, and salt into egg
om to breathe.
Bake for 10-15 minutes, then remove
hat can withstand the hot tea without breaking and put it
lour, cornstarch and 1 tablespoon green tea. Set aside.
In a
Lightly whisk egg yolks in a pan.
Add milk and sugar to the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture thickens, remove from the heat.
Soak the bottom of the pan in ice water and cool the mixture.
Mix hot water and green tea powder together. Add the green tea to the egg mixture and mix well, cooling in ice water.
Add heavy cream to mixture and mix well. Freeze the mixture in an ice cream maker, following the instructions that came with the ice cream maker.
lour, baking soda, salt, and green tea powder; set aside.
In
Reduce heat and simmer, covered for 5 minutes.
Remove from
ater and tea leaves in a bowl; allow to steep for about
For the ice cream:
Lightly
nd mix.
Add Milk Green Tea and water, and mix througly