Monthly Archives: February 2014

steamed matcha cake

GâteauxVapeurThéMatcha

 I do love green tea and I’m always ready to try dessert recipes containing matcha powder (matcha green tea is use in Japanese Tea ceremony).  This tea works beautifully with white chocolate and almond but this recipe makes steamed cake called Mushipan in Japan.

 As I used whole sugar (I feel less guilty eating sweets made with whole sugar!), my cakes have kind of a look from the seventies!

But it’s delicious!

You  have to eat them the day you made them as they won’t be as good when they dry out.

It(s very good with sweet azukis purée but as it takes time to cook, I skipped it this time around.DSC00214b

For 6

125g flour

3 tsp matcha tea powder

2 tsp baking powder

1 egg lightly beaten

100 ml raw milk

4 tbsp rapadura, muscovado or whole cane sugar

4 tbsp of olive oil (choose a fruity one)

 Line 6 round tin with papercups of use cupcake silicone mould.

Preheat your steamer (or the pan on which you’ll add you steam basket). The water has to be really hot when you add the cakes in the basket.

 

In a bowl, mix the flour, the matcha tea, the baking  powder and a pinch of salt.

In another bowl, whisk the egg with the milk, the sugar and the olive oil.

Mix the dry ingredients with the wet ones but don’t overwork the dough.

 DSC00208b

Divide the dough into the 6 papercups and put the tins in the basket of your steamer. Cook for 8 to 10 minutes.

Check if it’s done with a skewer or a knife. The blade has to come out clean. 

Take the tin out and leave to cool for about 10 minutes before you eat it.

DSC00209b 

You can replace wheat flour with rice flour or almond meal.

You can replace cow milk with any vegan one but I love coconut and rice.

 It’s not possible to make green tea powder at home but for another tea cake, you can infuse green tea leaves in the milk warmed at 60°C for 10 minutes. Filter the milk before using.

 

savory butternut pie

Even if winter is weird here this year and that some trees are burgeoning, we should try to stick to seasonal food and use colorful squash!

My favorites are the ones I don’t have to peel like butternut and potimarron. But you could use any squash to make this recipe if you have some from your garden or from a generous neighbour.

 This pie can be eaten warm, thawed or cold. It could be made as a sweet pie like a pumpkin pie but it’s another chapter! You can use any non-animal milk and any spices you fancy. I was going towards India with coconut milk and coriander seeds.

 You could serve this pie with some winter salad like endives. The bitterness of the salad will balance greatly the sweetness of the pie.

 Even though I gave you my pie dough recipe at least a thousand times, here is one of the many version I use and that I would eat even with nothing on it!

 162g of butter in thin slices

500g of flour (I used T110 semi-whole grain but it would be great with whole grain or even with a gluten free flour like buckwheat)

salt

175ml of water

 Preheat the oven at 180°C.

Work the butter with the salt and the flour until sandy (use a pastry blender if you have one). Add the water and mix until the dough doesn’t stick to the bowl anymore. Make a ball.

Put some flour on your tabletop and roll the dough to a few mm.

Line a pie tin with parchment paper then add the rolled dough. Prick it with a fork, cover with parchment paper and cooking pastry marbles or beans.

Put in the oven and cook for 10 minutes. take the marbles/beans and the paper away and cook 5 more minutes.

 Wash and cut the butternut in half, take the seed away and cut in cubes.

Cook in a steamer for 25 to 30 minutes until completely soft.

I use a blender to mix the butternut with 5 eggs, salt, coriander seeds (about 1 teaspoon) and 400ml of coconut milk (1 can).

With the use of coriander seeds, you get some bites that are more subtle other that are stronger in coriander taste. If you want something more consistent trough the whole tasting, mix the coriander seeds before adding it to the butternut.

 Pour the mixture in the cooked pie dough and cook in the oven for 30 to 40 minutes until the custard is completely set.

 As said, enjoy warm, thawed or cold!