Summer Of Matcha: Matcha Ginger Zinger

I'm taking part in EatCleanTea's 'Summer Of Matcha' challenge to concoct a refreshing summery drink that isn't full of additives, sweeteners and stuff that is generally bad for you.  However true to form things started to go a bit pear shaped.....and not just because I was using a pear.

My recipe is based on the Matcha and Ginger  variety so I started things off by brainstorming flavours combinations for my juice and finally decided on  ginger (from the matcha) + lemon + carrot.  plus extra stuff but more on that later.

Ginger and lemon are both sialagogues meaning that they increase the flow of saliva and other gastric juices i.e. are good for digestion. These ingredients with the added goodness of the carrot make the juice good for cleansing plus its also a diuretic so go flush those toxins away.

This recipe took some trial an error to get it right; I mean first I put in too much lemon juice and it was too lemony so I added more ginger....

Yet as the name suggests the 'matcha and ginger' already contains the ginger so I actually just ended up with very a strong and spicy flavour. I tried to counteract this by adding spinach and extra water but nevertheless have a strong juice that whacks a punch to be quite honest (as long as you don't over dilute it)

Anyway to make this tart yet detoxifying juice you will need

• 2-3 carrots
• 1 pear 
• juice of half a lemon (or you could do what I did and use a whole rather large lemon and then panic and put lots of ginger in to cover u your mistake)
• 400ml water
• 1 tsp matcha and ginger
• a handful of spinach
• 4-6 ice cubes

Add all your ingredients to blender ( I used a Vitamix) and whizz until smooth. I have not peeled my fruit and veg (besides the ginger) and therefore my juice is a bit 'bitty'

Matcha and Almond Christmassy Shortbread

To achieve green Christmas tree biscuits I find that you either have to use ridiculously bright icing or indeed lots of food colouring, (unless you are actually using paste because that stuff is STRONG…I mean it did stain my tongue once.)  In the battle to try and cut down on the number of E-numbers and artificial stuff that we injest. Cue the matcha tea.  

This green tea powder works well in baking and will give my Christmas trees a lovely shade of green….well hopefully.  

So first things first, let's gather the ingredients together. I shall be making almond shortbread so will need:  

• 175g mix of flour and ground almonds. You can use this in any ratio that you want to i.e. 125g flour and 50g almonds or indeed 100g flour and 75g almonds. I will be using the latter quantities however you will need to use flour on a roughly half and half basis to keep the consistency and to make it easier when rubbing in. 

• 125g caster sugar or light brown sugar if you prefer 

• 55g butter 

• 1/2 tbsp matcha green tea 

• 25g goji berries (optional) I'm adding some goji berries to my mixture to create baubles on my Christmas tress.  

So I haven't even started yet and I've already encountered my first problem: I have no ground almonds. Alas fear not as I have a bag of whole almonds and using my trusty Bamix can use the wet and dry grinder to make ground nuts.  I'm leaving mine a little rough for the texture. 

 

Next put all the ingredients bar the matcha and goji berries (if using) in a large bowl and rub in. I am using a knife to cut my butter into small pieces before starting to make the process easier. 

 As you are not making a crumble it doesn't matter how fine the mixture is, the most important thing is that the butter is thoroughly combined with the dry ingredients. 

When you are happy with the consistency add half a tbsp of Matcha (I'm using Eat Clean Tea Morning Matcha) and after rubbing this in squish all your mixture together to form a dough. 

Similar to any shortbread you will need to let it rest for half an hour so wrap it up in some cling film, stick it in the fridge...and to sit back and plan the next phase.

Those beady eyed amongst you may have noticed that I haven't added the goji berries yet. This is because after I remove the dough from the fridge I shall be giving it a bit of a knead (to warm it up, it should not need to be kneaded long) and I will add the goji berries just before the rolling it out.

Oh by the way you may want to preheat the oven at this stage: 180c or gas mark 4. 

Ok so I have a star cutter but last time I checked stars don't have baubles so for my first batch I'm not using goji. In total I have 30 stars. Place the rest of the dough back in the cling film so that it doesn't dry out whilst getting the stars ready.  

I'm ready for the berries are you?  

Roughly roll out the dough into a rectangle and place the berries in the centre. You could also do this with anything else that you felt like adding. Make it a double almond whammy be adding chopped almonds or try different coloured baubles with the addition of mixed peel or dried fruits. 

Anyway whatever additional ingredient you add place it in the middle of your dough and fold your dough into the centre enveloping whatever it is in the middle. Give the dough a little bit of a knee and you re ready to flour the surface (or silicon mat) and ready, set, roll! 

If your Christmas tree cutter is anything like mine i.e. small and fiddly be prepared to lose the tops, bottoms or sometimes both of the biscuits as you struggle to get the dough out of the cutter. 

 

upside down Christmas trees anyone?

Bake for approximately five minutes and leave to cool on the tray for a bit before you try to move them as your biscuits will still be quite soft when you first remove them from the oven. I tried taking them from the tray to the cooling rack before they were ready andthe biscuit just crumbled....so I won't be trying that again. 

So there you have it; Christmassy Matcha Almond shortbread. yummy.