Tag: yummy

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Zesty Orange Shortbread

I love making shortbread and lately have been giving my newly created biscuits as gifts. Rather than make the traditional shortbread, I wanted to do something different.

Why not add freshly squeezed orange juice and zest to the shortbread?

I visisted Todarello’s Katoomba Village Fruit Market to stock up on Valencia oranges to make my zesty orange shortbread. Todarello’s have a great array of fresh produce to choose from and it is my one stop place to get quality ingredients.

Yummy Valencia oranges at Todarello’s Katoomba

I used the recipe from the McKenzies Rice Flour box, but with an added twist of orange juice and orange zest.

The Valencia oranges are so juicy and sweet

INGREDIENTS

  • 225g plain flour, sifted
  • 115g McKenzie’s Rice Flour
  • 115g caster sugar
  • 1 pinch salt
  • 225g butter, at room temperature
  • Juice of 2 fresh Valencia oranges
  • Zest of 2 Valencia oranges
Very orangy shortbread dough ready to roll out and create duck shortbread

METHOD

Preheat oven to 180 degrees C or 356 F.

Step 1: Combine flour, rice flour, sugar, salt, add melted butter, add the juice of 2 Valencia oranges as well as the zest of 2 oranges (TIP: grate the zest first and then juice the oranges). Mix ingredients into a dough.

Step 2: Roll the dough onto a floured surface, make sure you have flour ready for the rolling pin, as well to help with the cookie cutters. Carefully roll to desired thickness and using a cookie cutter, shape into whatever shape takes your fancy. I used many different shapes, stars, a duck, a dog, and also the number 7.

Step 3: Place onto a tray lined with baking paper, prick with a fork, or add any decoration that you wish before the cookies go into the oven. Bake in the oven for 10-15 minutes or until lightly golden. Cool before moving from the tray (If you move too quickly after coming out of the oven the biscuit can fall to bits – it needs more time to cool and harden).

Dog shaped Zesty Orange Shortbread ready to go in the oven
The baking paper where the dog shaped zesty orange shortbread was
Super cute zesty orange shortbread about to go into the oven
The baking paper where all the ducks were

Don’t the little shortbread ducks look cute

The zesty orange shortbread dough with a number 7 cookie cutter

Zesty Orange Shortbread 7’s for a little person’s 7th Birthday!

Number 7 shortbread waiting to go into the oven

All cooked and ready to eat!

Number 7 Zesty Orange Shortbread cooked and ready to eat
Cute duck Zesty Orange Shortbread all cooked

The shortbread tasted delicious and the zest added a nice texture and added to the flavour too.

The star-shaped Zesty Orange Shortbread

POST FEAST REVIEW

Shortbread is yummy but zesty orange shortbread really is wonderful. The added tang of the Valencia oranges really gave it something special.

Zesty Orange Shortbread with some orange zest for decoration – I need one now with my cup of tea

WOULD I MAKE THIS AGAIN?

Adding fresh Valencia orange juice and zest to shortbread was a great idea, it was very tasty. I would definitely make this again. For the next batch, I want to make it even more orangy and also add dark chocolate to create a jaffa shortbread.

The star shaped Zesty Orange Shortbread looking very yummy. I want one right now!

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Make Choc Chip Pumpkin Bread

Have you wanted a tasty and healthy (well there are some healthy ingredients) treat for the lunch box or afternoon tea? How about adding pumpkin to a recipe, if you are worried it doesn’t taste like pumpkin at all just has the healthy benefits of pumpkin.

If you said yes, then I have a great recipe for you.

Choc Chip Pumpkin Bread - Yummy and all ready to eat!
Choc Chip Pumpkin Bread – Yummy and all ready to eat!

Make it easy and download the recipe card and instructions

INGREDIENTS

  • 2 cups (300g) self-raising flour
  • 50g butter melted
  • 2 Eggs
  • 2/3 cup (130g) dark choc chips
  • 1/2 cup (55g) chopped walnuts
  • Pepitas (pumpkin seeds) and sunflower seeds
  • 1 cup (220g) brown sugar
  • 1 cup (250g) mashed pumpkin (I made my own)
  • 1/2 cup (125ml) buttermilk

SET THE OVEN FOR  180°C   OR    356°F

My fresh made pumpkin mash all ready to make Choc Chip Pumpkin Bread
My freshly made pumpkin mash all ready to make Choc Chip Pumpkin Bread

METHOD

Step 1: Make your own Pumpkin Mash

I made my own pumpkin mash. I measured the correct amount of pumpkin needed. Then took off the skin. I added a little water to a saucepan and then added the cut-up pumpkin. I cooked until it was soft to make a mash. I cooled it a little to be not hot when it was added to the other dry and wet ingredients.

You don’t need to create your own mash, but it was super simple and easy to create, and it meant it was all fresh.  If you would rather not do your own mash you can buy canned pumpkin mash and then add it to the mixture.

Step 2: Mix all ingredients into a bowl and make sure they are mixed well.

How good does this look....I want a piece now. All cooked and amazing looking choc chip pumpkin bread.
How good does this look….I want a piece now. All cooked and amazing looking choc chip pumpkin bread.

Step 3: In a buttered tin (I used a big rectangle one that is good for bigger cakes), put in all the mixture. Make sure that it is all level and the top of the cake looks smooth. If you need to use a knife to smooth out the top.

Step 4: Add the dark chop chips, walnuts, pepitas and sunflower seeds to the top of the cake. I found that since the mixture was a bit thicker than a standard cake the seeds and choc chips stayed on the top, whereas a standard cake means that these items would have fallen into the cake and stuck to the bottom.

You can add any seeds you wish, so if you prefer something else add those.

Step 5: Cook for about 1 hour or until a skewer comes out cleanly of the cake/bread. I checked often as I was unsure if an hour was too long. I think it got close to being in the oven for an hour.

Step 6: Eat your yummy choc chip pumpkin bread – share with friends or just have it for yourself for afternoon tea.

Yummy Choc Chip Pumpkin Bread all ready to eat
Yummy Choc Chip Pumpkin Bread all ready to eat

I hope you enjoy this yummy recipe.

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Originally published October 11, 2019

Categories
Recipes

Easy Cake in a Mug Recipe

I love easy recipes and ones that are yummy and work well.

I found it hard to find a vanilla cake mug pack from the supermarkets so played around with the cake mix I already had. The reason for wanting vanilla, or as my little boy used to call it, white cake, is due to the fact that he doesn’t like chocolate at all and therefore needs to have vanilla cake. Previously I created this microwave mug cake with a vanilla mix and it worked well.

The one that I have created here is for a chocolate cake but it will work with any cake mix, as I was all out of vanilla cake mix.

INGREDIENTS

  • 4 Tablespoons of cake mix
  • 3 Tablespoons of milk
  • 1 Tablespoon of oil
  • Add icecream or cream – optional addition for after it is cooked

METHOD

  • Add all ingredients to the mug
  • Mix together
  • Add sprinkles if you wish – we did and it tasted great. (This step is optional)
  • Cook in the microwave for 1 minute and 40 seconds.

Add ice cream or cream to the mug and enjoy our moist, yummy and tasty microwave mug cake.

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Make Slow Cooked Beef & Veggie Casserole

All my ingredients for my slow cooked beef and vegetable casserole. I did leave out the capsicum so don't worry about that item.
All my ingredients for my slow cooked beef and vegetable casserole. I did leave out the capsicum so don't worry about that item.

I love going to the Veggie Patch in Blackheath. As the name suggests they sell fresh produce: fruit and vegetables. However, they also sell pasta, sauces, and all sorts of yummy things.

The Veggie Patch at Blackheath. This greengrocer supplies lovely fresh produce with great service.
The Veggie Patch at Blackheath. This greengrocer supplies lovely fresh produce with great service.
Pasta, sauces and other yummy things available at the Veggie Patch at Blackheath.
Pasta, sauces and other yummy things available at the Veggie Patch at Blackheath.

The produce always looks so fresh, the staff that work there are super friendly, and seem to really care about what they are doing. Everyone that works at The Veggie Patch treats the produce with such care.

The wonderful fresh produce from the Veggie Patch at Blackheath. They even have FREE delivery.

 

Another nice thing that makes me love this fruit and veg shop is that it is a small business and I am helping the local economy by shopping here.

I even purchased my meat from the local butcher (The Blackheath Butchers) and the crusty bread for this meal at the bakery (The Sourdough Bakery in Blackheath) both located in Blackheath, just doors down from the Veggie Patch. Hence, it makes all the shopping so convenient.

Sourdough with sunflower seeds. This bread is so yummy you just want to have more of it.
Sourdough with sunflower seeds. This bread is so yummy you just want to have more of it.

My slow Cooked Beef & Vegetable Casserole

I don’t have a slow cooker but I have a fancy looking casserole dish (It is a pretty blue and has white spots – very funky and retro looking).  Due to not having a slow cooker my casserole dish ends up acting like one instead. I add all the ingredients. Put it in the oven and let it cook for hours. Job done, and a delicious one too!

You might say that this is rather old school regarding slow cooking, and you are probably right.


I have looked at getting the new slow cookers but they are very big and will take up an enormous amount of space that I don’t have in my small kitchen with limited counter tops.

This recipe for slow cooked beef & vegetable casserole is perfect for those cool autumn nights and when it gets even colder in winter. You can have a nice piece of crusty bread with this dish, and a glass of red wine.  I’m sure you would not want much more after this. Aside, from having a roaring wood burning fire that is.

 

So how do you make my scrumptious casserole? Read on to find out how easy this really is.

All my ingredients for my slow cooked beef and vegetable casserole. I did leave out the capsicum so don't worry about that item.
All my ingredients for my slow cooked beef and vegetable casserole. I forgot the capsicum.

 

Before you get started, make sure to heat up the oven. Set it to 180 ℃ 

 

INGREDIENTS:

  • 2 carrots
  • A big handful of beans
  • 6-8 small potatoes cut up finely
  • 3-4 pieces of broccolini
  • 1 onion chopped to small or bite sized pieces
  • 6-8 mushrooms roughly chopped up
  • 1 tin of Diced Italian Tomatoes with Basil, garlic, and onion. My tin was from Woolworths but you can have any really, it is up to you and what type of casserole you are making.
  • Beerenberg Taka Tala Sauce and Marinade – I added the whole jar (This sauce was also purchased at the Blackheath Butchers). It is up to you what sauce you use. You could use a red wine slow roasting casserole or any sauce for slow cooked meals. I know that this sauce is really a marinade but it works very well as a casserole or in a slow cooker.
  • You can serve this with mash potato or sometimes I like to add carrots or other vegetables to the mash as well. It gives lovely different colours and add to the flavour of the dish
  • If you decide that mash is not what you would prefer, then you can choose rice or maybe some leafy greens for a nice side to balance the meat and vegetables.

Note: You can substitute any vegetable or ingredient that you would rather. Also, if you have things in the fridge or cupboard that would work, use them, and have a tasty meal with items you already have.

I was going to have mash potato with this meal but decided against it due to adding potatoes to the mixture. Instead I’m having some rice and serving it with some crusty bread.

Another view of all the fabulous fresh vegetables.

METHOD:

  • Cut up all the vegetables and add the sauce as well as the tomatoes to the casserole dish.
  • Make sure to mix up all the ingredients before you add the meat.
  • Once the meat is added stir the ingredients again in the casserole dish.
  • Add the casserole into the oven and cook for a couple of hours. Check every 30 minutes or so to making sure to stir and to check if all is cooking okay and not sticking to the dish.
  • Once done the meat should be tender and the vegetables should be soft and melt in your mouth.
  • If you are having mash potato or other vegetables it is a good idea to get this ready now. You can take out the casserole from the oven as the dish would be extremely hot and keep the dinner warm.

I hope you enjoy my take on a slow cook casserole without using a slow cooker.

All cooked and finished. This slow cooked beef and veggie casserole is ready to eat.
All cooked and finished. This slow cooked beef and veggie casserole is ready to eat.

Disclaimer: This post was written as an entry to The Fresh Awards 2017 Blogger Awards – Greengrocer Story. I go to the Veggie Patch regularly and love cooking with nice fresh produce.

The Veggie Patch have a community spirit and update their window to help local groups and causes.

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Originally published March 29 2017

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Recipes

Orangey Orange Syrup

I had such lovely Valencia oranges from Todarello’s Katoomba Village Fruit Market and thought why not try making orange syrup? How about making it even more orangey, so that each bite just screams summer oranges, even the smell instantly makes you know that it is orange.

Looking online for recipes for orange syrup, all the recipes tell you to use the juice and not pulp. Why not use the pulp? Why not use the super fresh orange puree to ensure your orange syrup is like eating a fresh orange?

Wouldn’t this be AMAZING to have a syrup that just screams tangy fresh tasty juicy oranges?

So how did I make this extremely yummy orange syrup?

This orange syrup can be used for cocktails, refreshing drinks (plain water and sparkling), syrup over ice cream, and also sauce to bind cakes together for a creative cake creation.

INGREDIENTS

  • 2 Valencia Oranges = 1 cup of orange puree
  • 1 cup of water
  • 1 and a half cups of sugar
  • Orange skin (Use the skin of the 2 Valencia oranges so that it infuses the orange flavour).
All the oranges before they went into the blender

METHOD

This recipe takes around 20 minutes to make. Not long to then enjoy your orange syrup.

Step 1: Cut up the 2 Valencia oranges, remove the skin and just leave the flesh of the orange. Put all the orange flesh into a blender and make sure it is thoroughly pureed. Pour out into a measuring cup, you should have 1 cup.

Step 2: Put the orange puree, water, and sugar into a saucepan. Melt the sugar and wait till the mixture thickens up a little. Depending on the amount of sugar added depends on how thick the syrup gets, if you wish to have a thicker syrup you can add more sugar. (I put my syrup in the fridge and it thickened up a bit more after a few days.)

Step 3: Add the orange rind to the mixture so that the orange flavour gets stronger. I cut up all the orange skin and added it all.

Step 4: Once cooked to your desired consistency strain the mixture and once cool put it in a jar/jug and then in the fridge. The syrup will keep in the fridge for around a month.

I added orange juice and orange to ice cubes – It made my orange syrup gin drink taste amazing!

POST FEAST REVIEW

I had no idea that fruit syrup was really easy to make. The syrup had a nice caramel taste when it was added to vanilla ice cream. I added orange zest for taste and decoration, the zest added bursts of flavour.

Having the syrup in the fridge for a few days allowed it to thicken up a little more. It was a better consistency after about 3 days in the fridge.

There is an amazing amount of uses for orange syrup, drinks, cakes, ice cream, and desserts.

Now that I know how easy it is to make, I will make different types of syrup for desserts. How about raspberry, blueberry or mandarin syrup? I am now thinking about another ingredient could be syrup.

So refreshing with fresh orange syrup
You can add a little or a lot depending on your taste

WOULD I MAKE THIS AGAIN?

Yes, I would make this again, however, I would make some changes when making it next. I would add more orange and up the sugar a bit. Creating a thicker syrup that is more like an orange concentrate from fresh oranges. Adding the zest to the syrup would be a great addition as well, this way there is a different texture for taste and it will look amazing too.

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Originally published Monday, January 16, 2023

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Make Chilli Tuna Veggie Noodles

If you are like me you sometimes run out of things for dinners. Yes sad but true. This tasty recipe that I’m about to share only uses some items from the pantry, fridge and takes no time at all to cook.

It is easy, quick to make and of course super yummy, that said you need to like chilli’s. I do love chilli so therefore this is not an issue. If you don’t you can substitute another type of flavour to not have it as spicy. Remember this recipe is flexible so you can amend it to suit your tastes.

chillitunaveggienoodles_web

 

Ingredients

  • 2 x John West Tuna Tempters Chilli 95g. I was only cooking for myself so 2 cans were ample, however if you needed more spice or sauce you might find you need to add more cans, say 3 or 4.
  • Bok Choy
  • Capcisum
  • Onion
  • Udon Noodles
  • Carrot
  • Champignons/mushrooms (As I had the champignons in the pantry these were used. If I had fresh mushrooms I would have used them.)
  • Sesame Seeds for sprinkling on the noodles if you wish or you can crush up some almonds and use them for some extra crunch.

All the vegetables cut and ready to be added to the meal.
All the vegetables cut and ready to be added to the meal.

Method

  1. I got all my vegetables chopped and ready, all aside from the onion were put in a bowl.
  2. Put on a pot of water to boil. Once boiling add the udon noodles. These should cook for about 5 mins. I like mine soft so I might cook mine a little longer. If they are nearly to the softness I like I take the pot off the heat and leave them in the hot water until I’m ready to serve. This way the noodles are hot and just the way I like them.

    The udon noodles cooking away.
    The udon noodles cooking away.
  3. When a pan was heated up with some olive oil I cooked the onion until it was translucent.

    Cooking the onions.
    Cooking the onions.
  4. Now add the other vegetables to the pan and have them simmer a while until they are partly cooked. I like to have the bok choy mix around in the olive oil to add a bit of flavour. I leave it for about 5 mins or so.
  5. It is now time to add the chill tuna. To make the most out the sauce you need to make sure you get everything out of the tin. I like to add a little water that allows tuna that has stuck to the bottom and edges to dislodge and the water adds to the sauce. This is when you will know if you need an extra tin or so for the sauce. It does depend on how many will be eating but you can adjust this so don’t worry.

    I've added the tuna and now getting the rest out of the tin by adding some water. The addition of water also helps with making more of the sauce.
    I’ve added the tuna and now getting the rest out of the tin by adding some water. The addition of water also helps with making more of the sauce.

     

  6. Remove the noodles from the water if they are still there. Split up the noodles into warm bowls.
  7. If you would like sesame seeds/almonds sprinkled over the noodles now is the time to do this. You also could add a little soy sauce to the noodles for flavour, but not too much or it gets too salty.noodlessesameseeds_web
  8. Your sauce is now ready with the vegetables. Add it to the bowl with the noodles.
  9. Your meal is ready and you can now eat! If you wish you can also to garnish it with parsley/coriander.

Your quick and easy dinner is now ready to eat. Chilli Tuna Veggie Noodles you will find so good that you will add it to your meal plans.
Your quick and easy dinner is now ready to eat. Chilli Tuna Veggie Noodles you will find so good that you will add it to your meal plans.

 

 Enjoy and I hope you love this as much as I do!

 

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Recipes

Make Mini Meat Pies

Would you like a super easy meat pie for your party? How about dinner or lunch? Or your Australia Day celebration?

Well, I have an easy recipe for you and it is very yummy too!

Preheat the oven: Heat the oven to 180°C or 356 °F

INGREDIENTS

  • 500 grams of beef mince (You can choose chicken, pork or turkey if you wish)
  • Frozen puff pastry sheets
  • 2 carrots grated
  • 2 big cups of chopped mushrooms
  • Soy Sauce – I added a sprinkle when cooking the mince
  • 2 spanish onions – finely cut
  • 1 brown onion – finely cut
  • 1 pack of Masterfoods Spicy Chilli Con Carne (this is used as sauce rather than a gravy)

METHOD

  • Take out 4 sheets of pastry to defrost
  • Cut up the onions and add them to the fry pan
  • Add the mince
  • Add the soy sauce
  • Add the grated carrot
  • Add the Spicy Chilli Con Carne sauce mix and then add the pouch with water to get all the sauce out and add to the sauce in the fry pan
  • Cook all ingredients until the water in the sauce has reduced a little but all as you need to have the sauce there to add to the mixture for the pie
  • Once all ingredients are cooked for the inside of the pie, turn off the fry pan
  • I used a muffin and friand tin to put my puff pastry in. I did find that the friand tin did it better. Also you will see that my pastry was not perfect and actually more rustic than I was hoping for.
  • Cut out a good square of pastry that will match the bottom and sides of the tin. I then pressed the pastry down to the bottom and the sides.
  • I then filled the pastry pie in the tin with the filling from the fry pan and finished off each individual pie with more pastry. This was measured by seeing if a big glass was a little bit bigger than the top of the pie width for each pie in the tin. I used a big gin glass to cut out a circle to then pinch closed on top of each indivual pie.
  • Bake for 30 minutes or until the pastry is very golden brown and looking crunchy.

I served the pies with a salad. It was very yummy and filling.

POST FEAST REVIEW

I thought that making pies would be easy and I was right. It really isn’t hard. However, I don’t really have a pie tin and made do with using a muffin and friand tin as a substitute. It worked out well with these tins but I did notice that the friand tin worked better.

The pastry was a bit clumsy and rustic but worked on the whole. A few pies had their bottom give out a little when I attempted to remove them from the tin.

I found that the pies were just the right size and a salad or vegetables for dinner. If you do decide to make this you can make a few different pies and then mix and match to have a few different ones on your dinner plate.

The pies were very tasty and the Spicy Chilli Con Carne sauce made it very tasty indeed as well as the chewy and melt in your mouth mushrooms.

I did read a few recipes but made it up as I went along, although this alarmed and annoyed my husband. He thought that I was following a recipe and got quite frustrated to learn I wasn’t. I then pointed out it was an experiment and he wasn’t cooking so it really didn’t matter.

WOULD I MAKE THIS AGAIN?

Yes, I would make this again. I think I need to get proper individual pie tins or make one big pie and have it as a slice of one pie for each person at dinner or lunch. It was rather quick and simple and for the remaining pies, I can have them in the fridge and just heat up for the next meal.

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Make Reese Witherspoon’s Green Smoothie

Lately I have been at a loss to how to help my hair. It seems to be like straw, falling out and just looking horrible lately. It could be my age (yes well over 40), it could be hormones, or it could be that I am lacking a vitamin or two.

Or it could be just stress and being in desperate need of a holiday (however with the restrictions, lockdowns and border closures a holiday is not going to happen any time soon.

It is not just my hair that is of concern, I am wanting to improve my overall health. Greens, vegetables and fruit offer so many health benefits, and having them everyday will make sure I stay super healthy.

I am hoping that adding this go to green smoothie to my daily routine will make me feel better, have more energy and it will also help my hair and skin too.

“The recipe comes in around 270 calories and has a whopping 20 grams of fiber per serving from all that produce, which helps give it some staying power.” https://www.eatingwell.com/article/7823948/reese-witherspoon-drinks-this-green-smoothie-every-day-heres-the-recipe/

Glow from within with Reese Witherspoon’s Green Smoothie

I have tried many things to help me out, vitamins, sunlight (could it be vitamin D?)

So thought why not give this green smoothie that Kerry Washington and Reese Witherspoon swear by, a good go.

Ingredients

  • 2 heads romaine lettuce (I bought a huge mixed bag of Kale and spinach)
  • 1/2 cup spinach
  • 1/2 cup coconut water
  • 1 whole banana
  • 1 whole apple (core removed)
  • 1 whole pear (core removed)
  • 1 whole lemon (rind removed)
  • Celery (optional) ( I purchased the pre-cut celery sticks and added 2 of them)
  • Almond butter (optional) (I didn’t have almond butter but added 2 tablespoons of Macro Cereal LSA. It has Linseeds (50%), Sunflower Seeds (35%), Almonds (15%)
All the ingredients that I used other than the Macro LSA for the green smoothie

Method

I deviated from the method Reese uses to create her smoothie but rest assured it all ended up blended and mixed so I suppose it really doesn’t matter how you get there, as long as it is all zapped and ready to drink.

  1. I added the coconut water to the blender
  2. Then added half a bag of my kale and spinach leaves
  3. I made sure all was well and truely chopped and all liquid, then added the pear, lemon, banana, 2 sticks of pre-cut celery, an apple sliced (I didn’t take off the skin so had to blend a little longer), and then 2 tablespoons of Macro Cereal LSA
  4. I blended for a little extra time to make sure all ingredients were thoroughly mixed in well and there were no lumps.
  5. Now pour into a glass and add the reminder of the smoothie to the fridge for the next day.
Trying the green smoothie for the first time

“Reese also mentions that she originally heard of this recipe from her Little Fires Everywhere co-star, Kerry Washington, years ago: “I sat next to her at an awards show and I didn’t really know her but I said, ‘Your skin is so beautiful, what do you do?’ And she said, ‘I actually think it’s this drink… it’s just really changed my skin and it makes my hair and nails really strong’, so I was in.” https://www.eatingwell.com/article/7823948/reese-witherspoon-drinks-this-green-smoothie-every-day-heres-the-recipe/

Post Smoothie Review

My first batch was very tasty and rather thick that it was a bit of an effort to drink with my reusable straws. My second batch I used the reminder of the coconut water and added an extra pear to the mixture.

I am only on day four of having this green smoothie daily but I think it is giving me more energy and get up and go. I know it is early days yet and being on it for a month or two you will see more results with your skin, hair and rest of your body.

Are you a fan of green smoothies? Have they helped you? If so let me know.

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Matcha Green Tea Frozen Yoghurt

Zen Green Tea sent me some Green Tea Matcha to try.  They had no idea that I just love green tea… actually it is so yummy the smell of the matcha powder made me want green tea ice cream.

However, I am trying to watch what I eat and thought why not create Matcha Green Tea Yoghurt.  A healthy alternative to ice cream.

Yummy Zen Green Tea Matcha
Yummy Zen Green Tea Matcha

Matcha has great health benefits

  • Matcha’s whole-leaf stone-ground powder gives you 100% of the health benefits of green tea: from boosting energy and concentration to fighting cancer. Helping your body fight anything is good in my book.
  • Due to drinking the whole leaf – one cup of matcha delivers 137x the antioxidants of a cup brewed with a green tea bag. How amazing is this and great for you!

Did you know?

“The L-Theanine amino acid in matcha is known for its ability to increase alpha waves in the brain and promote calmness and alert concentration giving matcha users a great “Zen” state.”

 

The ingredients I used to make the Matcha Green Tree Yoghurt.
The ingredients I used to make the Matcha Green Tree Yoghurt.

 

Ingredients

  • 3 cups of yoghurt – I used Jalna creamy honey vanilla yoghurt.
  • 3 tablespoons of Zen Green Tea matcha green tea powder (You can change amounts if you don’t like it being strong)
  • 1 Tablespoon of honey (whatever you have available) Note: you can add more honey if you like it sweeter.

Adding the Matcha Green Tea powder to the mixture.
Adding the Matcha Green Tea powder to the mixture.

Method

  • Put all ingredients in one bowl
  • Mix ingredients together with a stick mixer or put in a blender.
  • If you have mixed in a blender pour into an airtight container and freeze.
  • Freeze for 2 nights and then eat!

To serve: Take out of the freezer and wait a bit for the frozen yoghurt to be soft. Once a bit softer you can use an ice cream scoop to put some in a bowl to eat.

Ready to eat and smells so yummy! This Matcha Green Tea Yoghurt is a great summer afternoon treat.
Ready to eat and smells so yummy! This Matcha Green Tea Yoghurt is a great summer afternoon treat.

Enjoy your yummy Matcha Green Tea Frozen Yoghurt.

One finished bowl of Matcha Green Tea Yoghurt.... or should I say what is left of the yoghurt.
One finished bowl of Matcha Green Tea Yoghurt…. or should I say what is left of the yoghurt.

This super easy and quick dessert is a great treat and also super healthy.

Store it in the freezer and just use it whenever you need it. Its an excellent after dinner dessert. You can add berries, nuts and anything else you would prefer to make it your own.

I hope this has inspired you to make your own frozen yoghurt with Green Tea Matcha Powder.

If you wish to purchase the Zen Green Tea Matcha Powder you can shop online at the Zen Green Tea Website

A HUGE thank you to Zen Green Tea for sending me some samples to try.

Coming soon are things to make with Turmeric Matcha Green Tea Powder, plus more recipes for the Green Tea Matcha Powder.

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Recipes

Easter Baking With IGA

IGA sent me a bag of goodies to say Happy Easter. It was a lovely bag that I can reuse and it was filled with baked goods to make a special treat.

Choc Cornflake Slice to be precise! I have never made this before but thought since it is Easter and due to relatives coming for lunch tomorrow a treat is in order.

 

Now how did I make this amazing slice for the Easter Long Weekend?

Well, it is was super simple and it did not take long at all. The only thing that was hard was waiting for the slice to cool down.

Ingredients

  • 275g milk chocolate, chopped
  • 75g copha
  • 1 tbsp honey
  • 1⁄4 cup sugar
  • 80g unsalted butter
  • 3 cups of cornflakes
  • 1⁄2 cup shredded coconut
  • 1⁄4 cup dried cranberries
  • 35g milk chocolate, extra
  • 15g copha, extra

 

The chocolate and Copha ready to melt for the base of the slice
The chocolate and Copha ready to melt for the base of the slice

 

Method

  1. Preheat oven to 150C. Line the base and sides of an 18cm square cake tin with baking paper.
  2. Melt the chocolate and copha in a heatproof bowl over a saucepan of boiling water, stirring regularly. Remove from heat and pour over the base of the tin. Set aside.
  3. Meanwhile, in a large saucepan, melt together the honey, sugar and butter, stirring until sugar has dissolved.
  4. Place the cornflakes in a bowl with the coconut and cranberries and pour over the honey mixture.
  5. Spoon the cornflake mixture over the chocolate base. Bake for 10 minutes, remove and cool slightly before refrigerating until firm.
  6. Melt the remaining chocolate and copha together. Drizzle over the slice then cool fully before slicing into squares.
  7. Cool in the fridge for 45 mins. Once set you can slice it up to eat!  (I have left it out a bit to cool down before putting the tray in the fridge)

The copha and chocolate melted and spread on bottom of pan for the base of the slice.
The copha and chocolate melted and spread on bottom of the pan for the base of the slice.

 

TIP: If you don’t like cranberries, try a different fruit. You can also try white chocolate or dark. Why not add some nuts or other tasty things as well. Make it unique to your families likes.

 

 

The recipe card from IGA for Choc Cornflake Slice
The recipe card from IGA for Choc Cornflake Slice

Did you know that IGA has a great site full of tasty and easy to make recipes? It is a brilliant resource for a busy parent. Check it out and be inspired.

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Stay current with all the things that are happening on Mummy to Twins Plus One? Don’t miss a thing by signing up for my newsletter. This newsletter will list all giveaways and fabulous things that are happening.

 

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Recipes

Left Over Bake

Left over bake before it goes in the oven
Left over bake before it goes in the oven

Hi all, this is a good one if you have a curry or meat from the night before.

I cooked a beef curry and had meat and mostly sauce over. I chopped up potatoes and cooked so to shorten baking time in oven. I lined a casserole dish with the potatoes, then added cauliflower, bok choy, carrot, pumpkin, and then lined with more potatoes for the top layer, and finished off with cheese.

The vegetables are whatever you have in the fridge so don’t worry if you don’t have what I have added, just use what you have. This is a quick, filling and tasty meal.

I baked in the oven in 180 degree heat for about 40mins or less depending on when it is all cooked. Could be less or more. Remember the potatoes were cooked before to speed up cooking time in the oven. This is a great dish as it uses the sauce from the left overs or you could create a sauce or just use a packet that is at the supermarket.

Make sure to add cheese for the crunchy top and enjoy (I also add a bit of cheese on the bottom layer of the potatoes, this makes it spread nicely). Nice with crusty bread and a nice glass of red wine.

Hope this might help as an idea for dinner tonight.  Enjoy.