Green Tea Ice Cream
It seems like there are two main approaches, one to make it with half and half (or cream or milk) and the other to make more of a custard with egg yokes in addition to the cream or milk. So far I've tried and really like the first approach, without eggs.
https://www.justonecookbook.com/green-tea-ice-cream-matcha-ice-cream/ - excellent, but add extra match powder, up to double (which is really wonderfully strong, to me anyway). It works better operating ice cream maker to double recipe (otherwise there's not enough ice cream to make it stop churning).
http://www.spoonfulblog.com/2008/02/no-ice-cream-maker-green-tea-ice-cream.html
https://www.allrecipes.com/recipe/241759/matcha-green-tea-ice-cream/
Green tea avocado, from Katie Workman: https://www.thespruceeats.com/avocado-green-tea-ice-cream-recipe-4064747 -
Saturday, June 30, 2018
Friday, June 29, 2018
cucumber raita
Cucumber Raita
Most people consume raita as a side dish in Indian cuisine, but I find it to be super-refreshing and not too heavy to serve solo on hot summer days -- in fact, I sometimes have a small bowl for breakfast on hot summer mornings!
Ingredients
2/3 firm English cucumber, grated with skin on
1/4 t salt
~1 C whole milk Greek yoghurt
large bunch of fresh mint, finely chopped
1 clove minced garlic
pinch of turmeric
water, to taste
Directions
1. Put the cucumber in a sieve over a bowl and sprinkle the salt on. Let it sweat for 30 minutes or so (in the refrigerator if it's too hot outside). Then squeeze the cucumber dry.
2. Mix in the rest of the ingredients with the yoghurt.
3. Add water, to thin it a bit, 1/2 cup or maybe a bit less, depending on how thick you prefer it.
Most people consume raita as a side dish in Indian cuisine, but I find it to be super-refreshing and not too heavy to serve solo on hot summer days -- in fact, I sometimes have a small bowl for breakfast on hot summer mornings!
Ingredients
2/3 firm English cucumber, grated with skin on
1/4 t salt
~1 C whole milk Greek yoghurt
large bunch of fresh mint, finely chopped
1 clove minced garlic
pinch of turmeric
water, to taste
Directions
1. Put the cucumber in a sieve over a bowl and sprinkle the salt on. Let it sweat for 30 minutes or so (in the refrigerator if it's too hot outside). Then squeeze the cucumber dry.
2. Mix in the rest of the ingredients with the yoghurt.
3. Add water, to thin it a bit, 1/2 cup or maybe a bit less, depending on how thick you prefer it.
Saturday, June 23, 2018
Thai summer salad
Thai summer salad
Delicious salad version of a spring roll!
Ingredients
for dressing:
1/2 - 1 teaspoon light brown sugar
1 1/2 tablespoon fish sauce
1 1/2 tablespoon fresh lime juice (should be about one big juicy lime)
for salad:
1/4 teaspoon salt
1/2 English cucumber, grated
3 oz rice vermicelli (optional)
1 large carrot, grated
1/4-1 teaspoon fresh ginger, grated (optional)
handful of Thai basil, to taste
handful of cilantro, to taste
1/4 - 1/2 cup cashews or peanuts, or to taste
Directions
1. Combine the ingredients for dressing and set aside
2. Sprinkle the salt on the grated cucumber in a sieve over a bowl. Let it sit for 1/2 hour or so.
3. If using vermicelli, cook in salted water for a few minutes, until tender but not mushy. Drain and rinse under cold water until cool. Transfer to bowl, and toss with 2 tablespoons dressing.
4. Squeeze remaining water out of cucumber, then combine with carrot, ginger (if using), basil, and cilantro.
4. Stir in remaining dressing, to taste.
5. Combine vermicelli and vegetables
6. Sprinkle nuts on top to serve
Delicious salad version of a spring roll!
Ingredients
for dressing:
1/2 - 1 teaspoon light brown sugar
1 1/2 tablespoon fish sauce
1 1/2 tablespoon fresh lime juice (should be about one big juicy lime)
for salad:
1/4 teaspoon salt
1/2 English cucumber, grated
3 oz rice vermicelli (optional)
1 large carrot, grated
1/4-1 teaspoon fresh ginger, grated (optional)
handful of Thai basil, to taste
handful of cilantro, to taste
1/4 - 1/2 cup cashews or peanuts, or to taste
Directions
1. Combine the ingredients for dressing and set aside
2. Sprinkle the salt on the grated cucumber in a sieve over a bowl. Let it sit for 1/2 hour or so.
3. If using vermicelli, cook in salted water for a few minutes, until tender but not mushy. Drain and rinse under cold water until cool. Transfer to bowl, and toss with 2 tablespoons dressing.
4. Squeeze remaining water out of cucumber, then combine with carrot, ginger (if using), basil, and cilantro.
4. Stir in remaining dressing, to taste.
5. Combine vermicelli and vegetables
6. Sprinkle nuts on top to serve
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