Soya milk and green tea sorbet

easier alternative to making ice cream!

knits by sachi

Carrot cake is probably the only way to feed my sons carrot!
Last week on British Bake-Off, we saw contestants baking with alternative ingredients.

Baking a cake without sugar, baking bread without gluten, making ice cream without dairy.

It is a bit of a challenge. Quite often your bakes do not turn well without conventional sugar, butter, eggs recipes.

I tried this recipe this summer. It is Soya milk and green tea sorbet.
I like using soya milk in my cooking. My family loves miso soup with soya milk. I do not like drinking it as much, but someone like my father who worries cholestrol level and has lactose intorelance, soya milk is just great.

300cc Soya milk
10g Green tea powder
80g Sugar
100cc Water

The original recipe says dissolve the Green tea powder in soya milk, add sugar, sieve the mixture through paper towel lined sieve and…

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Food// Matcha (Green Tea) Cupcakes, recipe

love the deep green colour of that matcha frosting!

Lifestyle Monolog

I have been obsessing over Matcha Maidengreen tea powder. In the spirit of me loving their amazing product, the next few weeks, I will be sharing with you my three green tea recipes. We’re starting here,

Recipe adapted from The Hummingbird Bakery recipe book


120ml milk

2 tsp Matcha Maiden green tea powder

100g plain flour

2 tbsp cocoa powder

140g caster sugar

1 1/2 tsp baking powder

40g unsalted butter, room temperature

1 egg

1/4 tsp pure vanilla paste/extract

A pinch of salt

Green Tea Frosting Ingredients

250g icing sugar

80g unsalted butter, room temperature

2 tbsp Matcha Maiden green tea powder

2 tbsp whole milk

1. Preheat oven to 170°C. Mix Matcha Maiden green tea powder with milk, add vanilla paste/extract and mix in the egg

2. Mix together the flour, cocoa powder, sugar, baking powder, salt and butter. Beat on slow speed until you…

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Matcha Madeleines

This is the first time ive heard of madeleines. i would love to bake these! those seashell trays look so adorable!

Cakes The Biscuit

It probably is one of the most used stereotypes that is in fact true… British people love tea. You honestly can’t beat a good cup of tea. However it is not only the pot of tea that I so love, but the tradition of tea and all the goodies that go with it. I mentioned in my previous post for chocolate fudge cookies that growing up I developed and affinity for tea. Initially it was regular breakfast tea with milk and two sugars. I would dunk my biscuits in it and more often than not leave it for too long, leading it to break off and me having to search through the murky golden waters of my teacup for it with my teaspoon. It honestly wasn’t until a couple of years ago that I discovered my taste for green tea. Initially I was drawn to it for the health benefits and…

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No-Knead Vegan and Gluen-free Matcha Bread

ive been looking for a vegan and also gluten-free bread recipe!

Ginger'n Things


No-Knead Matcha Bread
makes 12 slices

1 tbsp organic matcha powder
200g  gluten-freebreadflour or strong flour
50g almond flour
2 tbsp agave syrup or rice syrup
175ml warm almond or rice milk
5g dry active yeast
a pinch of salt


  1. Whisk together the milk, yeast, and 1 tsp of honey. Let sit until the yeast has proofed, 5 – 10 minutes.
  2. Grease a 7.0 X 3.5 X 3.5 inch loaf pan with oil. Sprinkle in some flour, coat the pan, and tap out the excess.
  3. Whisk the gluten-free or strong flour, almond flour and salt. Add the  proofed yeast mixture and remaining 2 tablespoons of syrup and whisk until smooth and lump free. Pour into the prepared pan, cover with a clean tea towel and let rise in a warm place for 30 or 35 minutes or until the batter comes almost to the top of the pan. Preheat the oven to 180°

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Green Tea Soup with Roasted Eggplant

what an interesting recipe! green tea soup! must try this out one day!


Green tea soup – ochazuke – is one of my favourite Japanese dishes. Traditionally, it is served with rice and salted fish (usually salmon) as well as nori or another type of sea vegetable. Ochazuke is a kind of un-cooking. You prepare the elements in advance but then it all comes together at the last in a haphazard way. Pouring over the hot green tea takes care of the cooking of the vegetables, but it isn’t an exact science. A little more of this, a little less of that.

I like the idea of un-cooking. Mostly, I suppose, because it echoes my style of cooking. I seem to have a complete inability to follow a recipe to the letter. Even my own recipes! Unless I’m developing a recipe for the blog (or baking), I rarely use measuring cups or spoons, preferring instead to eyeball the amounts. And I’m always tempted…

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Healthy chocolate-covered matcha marzipans and date caramels!

these chocolate-covered matcha marzipans and matcha-date caramels are making my mouth water! and i love that diagram!

lili's cakes

A delicious mouthful with energy-boosting matcha, the green tea taking the world by storm and not just in a teacupIn this easy no-bake recipe the matcha marries beautifully with the creaminess of the caramel and the marzipan almond.  These are luxurious yet healthy chocolate-covered matcha marzipans and date caramels.  There’s no need to find a food processor for the maple syrupmarzipans which take just minutes to make plus you can dust them in cocoa or play around with other flavours!

Healthier chocolate-covered matcha marzipans and date caramels A selection of chocolate-coated marzipans and caramels


Let’s start with the marzipan chocolates.  These quantities make around 14 to 16 discs or balls.

Matcha maple-syrup marzipans

Matcha maple syrup marzipans dipped in chocolate Healthy matcha marzipans dipped in chocolate

  • 100g/1 cup ground almonds
  • 1 and a half teaspoons matcha green tea (or cheaper green tea) powder, to taste
  • a pinch of salt
  • 2 tablespoons pure maple syrup (sorry, the expensive stuff) or…

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The idiot proof working girl’s guide to making (green tea) ice-cream

for me, i love pairing my green tea ice cream with sweetened red bean paste

Travelling Omnomnivore

It’s no secret that I love ice-cream. When I forked out $2000 for my Thermomix, it was the 2 minute sorbet demonstration that reeled me in. Yet, as good as the sorbet is, for me, creamy and chocolatey/nutty wins over icy and fruity. Every time.

I had tried making ice-cream a long time ago sans Thermomix, instead using a lot of elbow grease to manually beat, freeze, thaw, scrape, and repeat ad infinitum until the frozen creme anglaise mixture is supposedly coaxed into a soft and creamy state. Lies, I tell you. After working for hours, all I had to show for it was a rock solid mass of sweet ice which was best utilised for cooling my aching muscles. It tasted alright I suppose, but the texture left a lot to be desired, and I decided it was a pointless exercise that should never be repeated.

At least not…

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