Matcha Tea Recipes

Difficulty: Easy Preparation time: 30 min Cost: Bass INGREDIENTS: 250g of Mascarpone 2 eggs 120 g of sugar 200 g of ladyfingers 3 teaspoons of foodboost matcha green tea 200 ml of water 100 g dark chocolate METHOD: Start by preparing the tea : bring the water to the boil and pour it into a container together with a teaspoon of matcha tea, stirring well to avoid lumps. Leave to cool. In the meantime, roughly chop the chocolate and set it aside. In a large bowl, beat the egg yolks with the sugar until frothy; then, gently add the mascarpone, one spoonful at a time, and finally add the remaining two teaspoons of matcha tea. You will obtain a green, creamy and slightly scented mixture. In another bowl, beat the egg whites vigorously until stiff peaks form. Take a spoonful and mix in the mascarpone cream , then add a spoonful of the beaten egg whites at a time, mixing very delicately from the bottom up, so as not to deflate the eggs. Finally, add the chopped chocolate to the cream, leaving some aside for decoration. Take four glasses or cups and start composing the tiramisu : dirty the bottom of the container with a little cream, then compose the base with a ladyfinger broken in half and dipped in tea, cover with a layer of cream. Repeat the operation by overlapping two more layers of ladyfinger covered with mascarpone cream Place in the refrigerator to rest for at least a couple of hours and then you can serve your dessert by decorating the surface with some flaked chocolate.  

Difficulty: Easy Preparation time: 15 minutes Cost: Medium INGREDIENTS: 4 teaspoons Matcha Green Tea Powder foodboost 200 g foodboost icing erythritol 1 vanilla pod 200 g ground almonds 2 egg whites Pine nuts to cover the biscuits METHOD: The first thing to do to prepare the two-clock biscuits is to beat the egg whites until stiff with half the sugar. Then finely chop the toasted almonds in a mixer, put them in a bowl and combine them with the remaining sugar. Then add the seeds of a vanilla bean and the Matcha tea , mix and add the egg whites beaten until stiff. Mix with a spatula until all the ingredients are combined . Take the dough with a spoon (about 10 g) and with the palms of your moistened hands make little balls . Roll the balls thus obtained in a container where you have placed the pine nuts. Arrange the biscuits on a baking sheet covered with baking paper and let the Matcha tea biscuits cook in a hot oven for about 15 minutes at 170 degrees.

Difficulty: Average Preparation time: 10 minutes Cost: Bass INGREDIENTS: 200 g of 00 flour 4 eggs 200 g of softened butter 200 g of granulated sugar 12 g baking powder 1/2 vanilla pod 4 teaspoons of foodboost Green Matcha Powder 2 tablespoons of milk METHOD: Take a large bowl and beat the butter with the sugar until the mixture becomes frothy. Now add the eggs, one at a time, and the vanilla. Continue to whip. Now add the yeast and the flour previously sifted and mix with a spatula from top to bottom so as not to deflate. Dissolve the matcha tea in the warm milk and mix well. Add it to the previous mixture and mix. Butter and flour a springform pan and pour the mixture in, leveling the surface with a spatula. Bake in a preheated oven at 170°C for 60 minutes, remove the Matcha Tea Cake from the oven and let it cool before serving.

Difficulty: Easy Preparation time: 15 min Cost: Bass INGREDIENTS: 2 eggs 250g milk 200g flour 30g granulated sugar 30g sunflower seed oil 1 teaspoon baking powder 1 pinch of salt 2 teaspoons Matcha foodboost tea METHOD: Separate the egg yolks from the egg whites. In a bowl, beat the egg whites until stiff using an electric beater. In a second bowl, mix the egg yolks with the milk, oil and pinch of salt. At this point sift the flour together with the yeast and add two teaspoons of foodboost matcha tea to the mixture Once you have a smooth, lump-free mixture, add the whipped egg whites, incorporating them with a spatula a little at a time without deflating the mixture. Heat a flat pan greased with oil or butter and pour the pancake batter with a ladle forming circles of the desired size. Once the pancake begins to brown, turn it with the help of a spatula and cook on the other side. Serve with honey or maple syrup and fresh fruit!