first of all, sorry. sorry for slacking the last few weeks. i guess summer got the best of me. and that’s saying something, because summer is not my time of the year. not until this year, anyway. this year, i’ve been feeling summer. aaaaaaaall the summer feels. it’s been hot and it’s been good. thank you, summer 2015, you’ve been an eye-opener.
now that that’s off my chest, i’m ready to get back into things. green things, for that matter. green things are awesome – heck, green is awesome! sometimes i even go as far as to say green is the best. the dark moody green of a forest where only a few rays of light shine through the endless canopy of leaves? happy place right there! and then of course there are all the green veggies and herbs, too numerous to list.
my inspiration for this week comes from yet another green gem – green tea. finely ground green tea, or matcha. i’d never made anything with matcha, i could probably even count the times i’ve had something with matcha in it on one hand, but what is this project for if not for trying new things? with the heatwave still going strong, i decided i wanted to make ice cream. now, ice cream needs a lot of attention if you don’t own an ice cream machine (i don’t), so i opted for the easier version: popsicles. i knew i wanted to pair matcha with honey and something else and while walking through the supermarket, inspiration once again hit when i saw the most beautiful blackberries, just waiting to be combined with the green, powdery goodness of matcha. i spent some time looking at different recipes for matcha ice cream, most of them starring coconut milk as the base. for my version, i ended up adding about a quarter of an avocado to achieve a slightly thicker consistency.
so, for making six popsicles using an ikea popsicle mood (classy, i know), this is roughly what you’ll need:
250 g blackberries
200 ml coconut milk
1 1/2 tablespoons honey
a tiny bit of sea salt
1 1/2 teaspoons matcha powder
first, prepare the blackberries by roasting them in the oven (drizzle them with a bit of honey first) for about 10 minutes and then letting them cool before adding to the popsicle moulds. while the blackberries do their thing, make the coconut milk and matcha mixture by pureeing the avocado and then adding the coconut milk, honey, sea salt and matcha powder. once the mixture is ready and the blackberries have cooled down, distribute the berries among the molds. fill the matcha mixture into the molds as well, insert the popsicle sticks and pop them into the freezer for a few hours (or until you just can’t wait any longer).
it’s back to packing for me, but before i go i’ll announce the themes gioia and i picked for our time in italy: puff pastry (mamma mia!) and sour.