Monthly Archives: May 2015

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During my recent trip to Thailand , I came across desserts using powdered green tea or matcha. Matcha has been used over the years as a mood enhancer. It is rich in nutrients and antioxidants. Using the powdered green tea as an ingredient to my pound cake lends a light green color to the batter. Once the pound cake is baked it lends slight acidic yet sweetness to the cake. The results using green tea in my pound cake result is a cake that is beautiful to look at and delicious to eat!

From by the bay, wishing you green tea food memories!

Maryann

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Green Tea ( Matcha) Pound Cake

Ingredients cake
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
1/4 cup milk
1 tablespoon matcha ( powdered green tea)
2 teaspoons vanilla

Ingredients Glaze

  • 1 cup confectioner’s sugar
  • 5 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 teaspoon matcha ( powdered green tea)

Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt,  matcha and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add milk and vanilla; beat until well combined (mixture will look curdled) 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Pour batter into prepared pan; smooth top.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. Cool. Combine ingredients for glaze in a bowl and mix until smooth. Drizzle on top of cake. Let glaze harden and serve. Store airtight at room temperature.

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I’m getting ready for the summer and grilling season, which has me in the kitchen testing new light side dishes. Here is a delicious new take on a favorite classic, coleslaw. My slaw adds some shredded kale, the dressing is light and bright using fresh lime juice along with fresh jalapeno and olive oil. Using the food processor ensures that the jalapeno flavor is subtle and it doesn’t add much heat but lots of flavor. You’ll love to add this dish to your summer meals.

From by the bay , wishing you bright summer food memories!

Maryann

 

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Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.