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The most tender matcha pound cake made with green tea powder and cream cheese. Enjoy it with a cup of tea in the afternoon. Stores well at room temperature - perfect for edible gifts.

Matcha Cream Cheese Pound Cake

cake flour

matcha powder

tsp baking powder

sea salt

granulated sugar

butter

cream cheese (note 1)

eggs

Pre-heat oven to 325 F

Soften cream cheese in the microwave on medium...

Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.

Sift together cake flour, matcha powder, baking powder...

Sift together cake flour, matcha powder, baking powder and salt. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.

In a stand mixer with the paddle attachment,...

In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed until pale and fluffy.

Add softened cream cheese into mixture, beat on...

Add softened cream cheese into mixture, beat on medium-low until incorporated. Do not over beat.

Add room temperature eggs one at a time...

Add room temperature eggs one at a time and beat on medium-low until it looks smooth and creamy.

Pause mixer, add dry ingredients into the wet...

Pause mixer, add dry ingredients into the wet batter in 3 separate additions. Beat on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.

Turn off mixer, take the bowl out and...

Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand.

Transfer batter into an 8.5" X 4.5" loaf...

Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper.

Bang the pan on the counter several times...

Bang the pan on the counter several times to remove excess air.

Bake for 40-50 minutes until the cake springs...

Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look golden brown.

Let it cool in the pan for 5...

Let it cool in the pan for 5 minutes before transferring to a cooling rack.

Once cooled, keep cake at room temperature for...

Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes.

Serve it alone or with ice cream or...

Serve it alone or with ice cream or Azuki bean paste. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/skxqp0ntgrrjthqqzwyu.mp4

An easy matcha cream cheese pound cake using minimal ingredients and simple baking steps. This tender green tea cake can be kept at room temperature and transports easily for tea time, parties and edible gifts.

Easy Matcha Cream Cheese Pound Cake

Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch, or really any meal of the day.

Baked Eggs With Creamy Greens, Mushrooms, And Cheese Recipe

Kosher salt

(140 grams) baby spinach

black pepper

leeks,

(45 grams) all-purpose flour

(235 milliliters) half and half

(120 milliliters) milk

(45 milliliters) dry white wine

nutmeg

Dijon mustard

Gruyère cheese (2 1/2 ounces; 75 grams)

red chili flakes,

Baked Eggs With Creamy Greens, Mushrooms, and Cheese Recipe

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Working in batches if necessary, add kale, chard, and spinach to pot and cook for 1 minute. Using a spider or strainer, lift greens from water and transfer to a colander. Immediately run under cold water to stop the cooking. Repeat with remaining greens if necessary. Using your hands, squeeze greens to remove as much excess liquid as possible. Roughly chop greens and set aside. You should have about 10 1/2 ounces (300g) of cooked, squeezed greens.

In a large skillet, melt 1 tablespoon (15g) butter over medium-high heat until foaming. Add mushrooms and cook, stirring only occasionally, until well browned, about 6 minutes. Season with salt and pepper, then transfer to a plate.

Add remaining 2 tablespoons (30g) butter to skillet and melt over medium-high heat until foaming. Add leeks and cook, stirring often, until softened but not browned. Stir in minced garlic and cook 30 seconds. Sprinkle flour over leeks and cook, stirring, until raw flour smell has cooked off, about 1 minute. Stir in half and half and milk. Bring to a simmer and cook until sauce thickens, 1 to 2 minutes. Stir in wine, nutmeg, mustard, reserved mushrooms, and reserved greens and return to a simmer. Season with salt and pepper. Remove skillet from heat. If mixture is very thick, add a bit more water or milk to thin slightly (this will depend on how much water you squeezed out of the greens). You should have about 4 cups of creamed greens.

If baking in the same skillet, sprinkle Gruyère on top of greens. (You can also divide greens into smaller individual skillets or baking dishes.) If using a baking dish, scrape creamy greens into it, smooth into an even layer, and sprinkle Gruyère on top.

Using a spoon, make egg-sized indentations in greens, one for each egg. Crack an egg into each well and season with salt. Bake until egg whites are just set and yolks are still runny, 10 to 20 minutes. Check eggs frequently to make sure they don’t overcook. Remove from oven and sprinkle a pinch of red chili flakes over each egg.

While toast is still warm, gently rub one side of each slice with remaining clove of garlic. Serve, using toast to scoop up greens and eggs.

Simply toss all your ingredients onto the one pan to make dinnertime a breeze.

Sam Wood's One-Pan Fish and Superslaw recipe

broccolini

carrot grated

cabbage

potatoes

tbs macadamias

apple cider vinegar

extra virgin coconut oil

salt and pepper *to taste

salmon

tsp smoked paprika

lemon

The traditional version of this Portuguese soup would typically call for a linguiça sausage, however, you can really use any type of sausage you have on hand.

Caldo Verde Portuguese Soup

olive oil

yellow onion, diced

garlic,

russet potatoes, cubed

chicken stock

head lacinato or curly kale

cooked linguiça, chorizo

salt

tsp. pepper

In a large pot on medium heat, add olive oil and diced onion, season with half of sea salt. Saute for 6-8 minutes until soft and translucent.

Add minced garlic, stir to coat in oil and heat for another 1 minutes until garlic is tender, do not allow to brown.

Add diced potatoes and chicken stock and cook for 20-25 minutes until potatoes are very tender.

While the soup is cooking, prepare the kale. Wash the kale leaves, and then using your hands, remove any tough stems from the kale leaves. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside.

Once potatoes are cooked, remove 3 cups of the potatoes mixture from the pot, add to a bowl and using a potato masher or fork, mash potatoes. Return mashed potatoes to the pot and stir to combine. This is done to help thicken the soup a little so it is not all broth.

Slice the sausage into thin 1/4 inch slices and add sausage and diced kale to the pot. Cook for another 5 minutes, until kale is tender and bright green.

Season to taste with sea salt and pepper.

One of my go-to soup recipes for a quick family meal. Paired with a nice fresh loaf of sourdough or whole grain bread (from a local bakery) it's really satisfying and delicious.

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

Fridge-Dive Pesto Pasta

½ red onion, quartered through root end

(lightly packed) torn mixed greens and tender herbs

sesame seeds,

ricotta salata

olive oil;

garlic cloves, smashed

unsalted butter

Bon Appétit

Cook onion and mixed greens and herbs in a large pot of boiling salted water until tender, about 2 minutes. Using a spider or tongs, transfer to a bowl of ice water and swish around in the water to cool down as quickly as possible (this helps retain the bright color). Drain and gently squeeze to remove excess liquid, then press between a double layer of paper towels to remove as much remaining liquid as possible. Reserve pot with greens cooking liquid.

Process ¼ cup sesame seeds in a food processor until finely ground. Add onion and greens mixture and ¼ cup ricotta salata and process until a coarse paste forms. With motor running, stream in 3 Tbsp. oil and process, adding water by the tablespoonful if needed to thin, until pesto is very smooth.

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often, until golden brown, about 5 minutes. Add pesto and cook, stirring, until sauce looks like most of the moisture has been cooked out, about 1 minute.

Meanwhile, bring reserved pot of greens cooking liquid to a boil and cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with pesto and add ½ cup pasta cooking liquid. Cook, tossing, until each strand of pasta is coated. Remove from heat, add butter, and toss to combine.

Divide pasta among bowls. Top with more sesame seeds and remaining ¼ cup ricotta salata and drizzle with oil.

This flavorsome salad makes it easy to eat your greens.

Ultimate green salad

flat-leaf parsley, leaves picked

watercress sprigs

wild rocket leaves

butter lettuce, leaves separated, torn

tsp caster sugar

eschalots, thinly sliced

extra virgin olive oil

vinegar

Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.

Breakfast Bowl with Sweet Potatoes and Turmeric Egg

garlic powder

cayenne pepper

smoked paprika,

olive oil,

sweet potato,

garnet yam,

red onion, chopped

Kosher salt, freshly ground pepper

bacon (about 12 ounces)

oregano

white vinegar

turmeric

baby greens (about 10 cups)

dill sprigs

parsley leaves

lemon juice

avocado, quartered lengthwise, thinly sliced

Smoked sea salt (for serving; optional)

Place a rack in the center of oven and preheat to 425°. Whisk garlic powder, cayenne, ¾ tsp. paprika, and 3 Tbsp. oil in a large bowl. Add sweet potato, yam, and onion and toss to coat; season with kosher salt and pepper. Spread out sweet potato mixture on a parchment-lined rimmed baking sheet. Place bacon on a separate parchment-lined baking sheet. Roast, tossing sweet potato mixture halfway through, until bacon is brown and crisp and sweet potato and yam are golden brown in spots, 12–14 minutes for bacon and 25–30 minutes for sweet potato mixture. Remove bacon from oven and cut into 1" pieces. Remove sweet potato hash from oven and toss with oregano.

Pour 2" water into a large saucepan and bring to a boil; reduce heat so water is at a gentle simmer and add vinegar and turmeric. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done and let drain.

Toss greens, dill, parsley, lemon juice, and bacon in a large bowl. Drizzle with oil, season with kosher salt and pepper, and toss again.

Divide salad among bowls and top each with sweet potato hash, avocado, and a turmeric-poached egg. Sprinkle with smoked sea salt, if using, and more paprika.

Green Dinosaur

(30 milliliters) Vodka

(30 milliliters) White Rum

(30 milliliters) Gin

(30 milliliters) Melon Liqueur

(30 milliliters) Triple Sec

(30 milliliters) Sweet & Sour

Lemon

Lime Slice

//tipsybartender.b-cdn.net/green-dinosaur/720.mp4

Nutrient packed green smoothie that boosts immune system!

Immune Boosting Green Smoothie

Kale (Organic*, enough to fill your blender!)

Spinach (Organic*, 1-2 cups)

Ginger Root (fresh, grated (Organic*))

Turmeric Root (fresh, grated (Organic*))

Tbsp Flax Seeds

Walnuts

Psyllium Husk Powder

Lemon (Juiced)

Fruit Of Choice*

Fill blender with kale and spinach (or greens of choice)  until ¾ full, pressed down- NOT loose and airy!

Add fruit, ginger and turmeric root, psyllium husk powder, and nuts and seeds to the top ¼ of blender

Fill with clean drinking water until water level is just above the greens

Finally, add the juice of 1 fresh lemon (or half of a large lemon) into the blender! Add extra lemon if desired- it really helps cut down on the “grassy” taste of the greens and allows the fruit to pop!

Blend well- and enjoy!

From light lunch to weekend bbqs, these ham, olive and goat’s cheese mini frittatas make the perfect snacking food and are easy to whip up, too!

Ham, olive and goat’s cheese mini frittatas recipe

Don Gypsy Ham

baby spinach, finely shredded

Coles Finest Marinated Goat’s Cheese*, crumbled

Coles Australian Free Range Eggs, lightly whisked

(185 milliliters) pouring (pure) cream

This Japanese-inspired green tea salmon with miso greens, is the perfect recipe for a quick and tasty weeknight meal.

Green tea salmon with miso greens

green tea bags

ginger

white miso paste

juice,

reduced-salt soy sauce

honey

brown basmati rice

coconut milk

broccoli florets or 1 bunch broccolini

sugar snap peas

bok choi

1 On a board, place salmon. Open tea bags and evenly shake contents over salmon. Season with pepper.

2 In a jar, shake ginger, miso, coriander, lime juice, soy sauce and honey until well combined. Add a teaspoon or two of water if it needs to be thinned.

3 Rinse rice well and place in a large saucepan with coconut milk and 1 cup water. Cover and bring to the boil, stirring occasionally. Reduce heat to low and cook for 10 minutes. Remove from heat and set aside with lid on.

4 In a non-stick frying pan, heat oil over medium. Add salmon and cook for 3 minutes. Turn salmon and cook for a further 2 minutes.

5 While salmon is cooking, heat a wok over high and add vegetables. Add a small splash of water and 1 tablespoon of the miso dressing. Cook for about 3 minutes, or until just tender. Drain.

6 Fluff rice with a fork and place on a serving dish. Top with cooked salmon, coriander and lime wedges.

7 Place vegetables in another serving bowl and pour remaining miso dressing over. Garnish with chilli flakes if desired. Serve immediately.

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