Category Archives: slow cooking

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.

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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.

 

catfish with ginger & hot pepper, double coloured tomatoes

Wednesday is fish day!

Indeed, at the market I can get very fresh fish; i’m always suspicious of pre-packed fish at the supermarket.

So yesterday I bought catfish. Very firm and tasty!

 

While at the market I also found green tomatoes (or green zebra). It changes from its red cousin although they don’t really taste different. It’s sweet and juicy and nice to look at!

I served Roma tomatoes in another bowl for colours and experiment!

 

For the fish: 3-4 servings

400g catfish filet 

1 red hot Thaï pepper, minced

about 1cm of fresh ginger minced or grated 

really thin slices of butter*

1 tbsp olive oil

sea salt flakes 

Put a few very thin slices of butter in an oven dish. Put the fish on top and distribute a few other thin slices of butter on top.

Cook in the oven for 30 to 40 minutes at 85 to 90°C. The cooking times depends on the thickness of the filet.

10 minutes before the end, mix the ginger, the red hot pepper, the olive oil, and the sea salt flakes and spread on the fish. Put back in the oven for the remaining 10 minutes.

*You can replace butter with olive oil.

Serve with two tomato salad: one green, one red. Simply season them with sea salt flakes and olive oil.