Matcha Green Tea and Coconut Truffles

Matcha Green Tea and Coconut Truffles

Matcha Green Tea and Coconut Truffles

Motivation for these comes from the lovely and slightly exotic seeming tin of Matcha Green Tea Powder I bought a couple of months ago.  I was very excited as I had seen lots of ideas using it on the internet and had trouble finding it, as is always the way it was instantly everywhere after that point. But, I the end I did have my tin and since then I have been inventing new ways to add it into my recipes These delicious little truffles are filled with goodness, but not the easiest for an amateur photographer to get the best pictures of.  I’d like to add that the slight green colour from the Matcha powder didn’t look the best in all settings! Life is great though and I did have fun and learned some new tricks. In the end it was the colours that mattered and putting them against pastel background colours worked for me. These are so simple with just a few ingredients and taste delicious. I used Coconut Nectar as the sweetener because I felt the flavour reflected and didn’t compete with the ingredients, but you could use rice syrup (I didn’t have any), maple syrup or honey.  You could easily cut back a spoonful of sweetener but I chose to keep these fairly sweet so they would have a wider appeal in my family Ingredients Truffles Coating I added the truffle ingredients to the food processor and blended briefly to bring together, then rolled them in […]

Fabulous Falafel

Falafel, I love them! My love affair with all food Middle Eastern began nearly twenty years ago when my husband and I bought the most amazing little Lebanese Kebab and Vegetarian café in Queenstown.  Habebes, a little café with a big attitude and the most amazing array of foods, not the least of which were the fabulous little falafels.  We owned and ran Habebes for twelve years through floods, relocations and good times, that is history now but the great memories and my love of Falafels live on. The method we used to make the falafel at Habebes was very specialised and not something I was able to do at home until, through the genius of the internet, I chanced upon the idea of making them in the waffle press.   The perfect solution for a mix that is at its most delicious slightly loose and in need of pressing into shape. The recipe for the Felafel we made at Habebes is top secret so this is a version that I have made to satisfy my cravings at home.   The little falafel are very versatile, great for a mezze type platter, in a salad wrap or as a side to as simple or complex a salad as you care to make. Served with hummus, tahini, yogurt or chilli, they are satisfying and delicious.  Add that to the fact that you have avoided any need to deep fry and these are definitely all good. The recipe for these is as follows INGREDIENTS […]

middle eastern mezze platter

Middle East Mezze Platter

Labna Carrot Spread is a white bean feta smash and a selection of warmed citrus spices, marinated olives with breads and crackers to scoop it all up with. This is to be shared with a group of friends, and added extras who meet with on a rotating venue and themed, arrangement, lots of fun and a shared interest and love of good food and entertaining. In the mix is a vegetarian and a gluten free requirement. I love these extra stipulations as it helps me think outside the square and work with new ideas and ingredients. LABNA CARROT SPREAD I have strained though a clean muslin cloth 500ml of plain unsweetened acidophilus yoghurt overnight. This will leave me with a nice thick yoghurt to begin (don’t forget you can use the whey in smoothies or baking or maybe I will give it to my poor unsuspecting chickens). WHITE BEAN AND FETA SMASH There are possibly more culinary correct words than smash, but I think it describes the effect I want best with a little drama as well. Cook the beans till well done in lightly salted herbed up water, sometimes I add a good pinch of baking soda to the beans as they cook this seems to have a softening effect on the beans. Don’t do this if you want firm beans for a salad, this would fall in the category of lessons I have learned the hard way! Cool the beans and then lightly mash so you still have […]