Matcha, the super healthy Japanese finely-milled green tea, is not only delicious but also incredibly versatile. At Lahloo Pantry it’s used in sweet and savoury dishes. This time chef Emily has added some matcha to her usual pizza dough recipe, which adds extra goodness! Top it with your favourite ingredients and serve with salad for a delicious meal.
Nice and crispy matcha base!
Ingredients (makes 9-10 pizzettes)
- 550g strong flour
- 14g dried yeast
- 1 tsp sugar
- 50ml olive oil
- 300ml water
- 2tsp salt
- 1tsp Lahloo matcha
Mix flour, yeast, matcha, sugar, oil and water and bring together. Cover and allow to rest for 20 mins. Add salt and beat until smooth and elastic. You can add a little water or flour as necessary. Allow to rest for an hour, then roll out the mini pizzas.
Choose your topping! This one has creme fraiche, tomato, onion, black olives and wilted spinach.
Bake at 200C until the base is golden and cooked through (typically around 10min, depending on how thin it is!).
Preparing matcha, the Japanese finely-milled green tea, might seem a bit daunting at the beginning. A few weeks ago we put together this step-by-step guide, but now you can watch this short video where infusionist Hannah from Lahloo Pantry tells you about the origins of the ritual, why matcha is so good for you and how to achieve the perfect whisking technique. Shot at Lahloo Pantry by Raspberry and Jam!
For more info and to buy our ceremonial grade matcha visit our website!
We’ve decided that this matcha and chocolate cheesecake should be known as the matcha latte cheesecake, as it’s a sweeter, more indulgent version of the delicious drink. It’s a very satisfying cake made with simple ingredients. We’ve used some cooking matcha but also some of our ceremonial-grade matcha for a cleaner, more refined flavour (there’s an enormous difference, believe us!). Serve it with a bit of honey and a big mug of matcha latte and enjoy an afternoon of matcha happiness!
For the crust
- 100g plain flour
- 85g unsalted butter
- 2 tbs caster sugar
- 2 tbs cocoa powder
For the cheesecake batter
- 600g cream cheese
- 1 can condensed milk
- 3 eggs
- 2 tbs cooking matcha
- 2 tbs Lahloo ceremonial-grade matcha
- 50g white chocolate
- 1 tbs unsalted butter
- honey to serve (optional)
To prepare the chocolate shortcrust base, preheat oven to 180C.
Place all ingredients for the crust in a food processor until it has a sandy texture. Grease and line a baking pan, press the shortcrust base into the bottom and bake for 20-25min. Allow to cool.
To prepare the cheesecake batter, preheat oven to 160C. In a pan, melt the butter and the chopped white chocolate. Leave it to cool for a bit.
Meanwhile, beat cream cheese, and gradually add the condensed milk, beating in until smooth. Beat in the eggs one by one. Add the matcha powder, half a tsp at a time, and whisk well to avoid any lumps. Incorporate the butter and white chocolate mixture and mix well.
Bake in a bain-marie for about 50 min. Wrap the outside of the pan with tin foil to protect it. After 50 min to an hour, the cake should be set, with a slightly jiggly centre. Leave it to cool and then refrigerate.
Serve it with a bit of honey!
Here’s the original recipe by Pig Pigs Corner.
This month we’ve succumbed to matcha madness and everything is bright green at Lahloo! If you haven’t tried matcha yet and you live in Bristol, pop to Lahloo Pantry at 10am, as they’ll be offering free matcha samples every morning, or keep an eye out for our matcha guerrilla across town! It’s also the best time to stock your cupboard, as we’re offering a 20% off matcha these days.
We’ve asked Holly at Lahloo Pantry for some tips to prepare the best matcha and here’s our guide!
1. Place one heaped teaspoon of matcha in a bowl.
2. Add a splash of boiled water cooled to 80C. This is important to avoid burning the tea and therefore to preserve all its goodness and flavour!
3. Whisk until frothy. This will be your base.
For a traditional bowl of matcha, top up with water boiled and cooled to 80C
Whisk again until frothy.
A thick layer of broth and many tiny bubbles on the surface – perfect bowl of matcha!
But if you fancy an iced matcha instead, simply add some cold water and ice to the base. Delicious!
Or add cold milk for a creamy iced matcha latte.
We adore iced matcha and matcha smoothies, so we knew that matcha ice lollies had to be amazing! We’ve tried two different variations and loved them both. If you prefer a creamier version, try the matcha and yogurt ice lollies. But if you’re in the mood for something fruitier, you’ll love the raspberry and matcha ones! They’re beautiful and slightly retro, and best of all, they’re completely guilt-free.
Matcha and raspberry ice lollies, 100% natural
Matcha and raspberry ice lollies
Place one heaped tsp of matcha in a bowl and add a splash of boiled water cooled to about 80C. Whisk until it forms a frothy paste. Top up with a bit of cold water. You can sweeten it to taste with honey or a little sugar if you like.
Blend half a punnet of raspberries adding just a little water.
Pour the matcha in the ice lolly moulds and add the blended raspberries on top. Put it in the freezer for about an hour, then take it out and add the ice lolly sticks. Put them back in and freeze overnight or for at least 5 hours. Lovely!
Beautiful, jade green ice lollies
Yogurt and matcha ice lollies
Place one heaped tsp of matcha in a bowl and add a splash of boiled water cooled to about 80C. Whisk until it forms a frothy paste. Add natural yogurt and sweeten it to taste with honey. Freeze for about an hour before you add the sticks. Then let it freeze for 4-5 hours. Delicious and creamy!
Learn more about Lahloo matcha here and enjoy 20% off during August!
A light, crispy palmier with your afternoon tea is the perfect treat for when you fancy something small and sweet. For all of you, tea lovers, here’s our delicious recipe, with the added flavour and goodness of matcha green tea.
Ingredients (for 35-40 palmiers)
- 250g plain flour
- 200g unsalted butter
- 125ml milk
- 1 egg yolk
- 3/4 tsp salt
- Lahloo matcha
- vanilla sugar
Place flour and salt in a bowl. Rub in 25g butter until it forms breadcrumbs. Cut the rest of the butter into cubes and add it too. Mix the egg and milk and add them to the previous mixture. It should form a sticky dough. Refrigerate for 30 mins.
Take it out of the fridge and roll it out, using matcha instead of flour to prevent sticking. Fold one third into the middle and then the other third on top. Roll it again. Dust off any excess matcha and refrigerate for 30 mins. Repeat this twice more.
Roll the pastry into a rectangle (around 40cms x 18cms) and sprinkle it with vanilla sugar. Then, roll it from the shorter edges into the centre until it has the shape of a palmier. Refrigerate again for 30mins.
Cut the pastry into slices of 1cm approximately and sprinkle them again with vanilla sugar. Keep the slices in the fridge until you want to bake them.
Before baking, flatten your palmiers a bit with a rolling pin. Bake at 200C for around 9 minutes. Delicious!
To celebrate our month of #MatchaMadness we’re giving away a beautiful matcha kit (including a South Korean matcha bowl, a Japanese bamboo whisk, a tin of Lahloo matcha and two green and silver “matcha madness” badges, RP £50) and two tins of Lahloo matcha (August RP £16, usually £20).
To enter the competition, you just have to answer this question: Where does Lahloo matcha come from? Send your answers to email@example.com including MATCHACOMP in the subject.
It could be yours!
Make the perfect matcha at home!
Terms and conditions:
1. This competition is only open to UK residents.
2. Not open to employees of Lahloo Tea or Lahloo Pantry.
3. Only one entry per person.
4. All entries must be received by midnight of the 31st of August 2012.
5. Winners will be randomly selected and announced on Monday the 3rd of September. Winners will be contacted via e-mail. If the prize winner fails to respond to correspondence from Lahloo Tea or to claim his/her prize within 14 days of receipt of notification, Lahloo Tea shall be entitled to select an alternative prize winner. The prize winner who has not responded won’t be entitled to a prize.
6. The prize will not be transferable to another person and it is not exchangeable for cash.