One-step no-churn matcha ice cream

Finally , my first homemade ice cream this year and I picked the easiest recipe - just 3 ingredients and no ice cream machine needed ! A spin from Nigella's fool-proof no-churn coffee icream that I made eons ago , this ice cream is rich , creamy and bursting with intense flavor of matcha in every bite , you wouldn't believe  it's homemade ! Okay , maybe I'm exaggerating  a bit lol

I'm into matcha these days , I think it started when I saw those matcha Oreos .....

To make this easy peasy ice cream , all you need is a handheld electric mixer and beat the 3 ingredients together . You can use a stand mixer and of course , a large balloon wire whisk , just make sure to chill everything , including the bowl and the whisk , especially if the weather is hot . You could use less matcha powder or less condensed milk , if prefer .

Simple and refreshingly delicious dessert that will surely please kids and adults alike !

Recipe adapted from Nigella Lawson

Makes about 3 cups / 750 ml

300 ml cold double cream
150 grams chilled condensed milk
3 tablespoon good-quality matcha / green tea powder

* Pour cream and condensed milk into a mixing bowl , sift in the matcha powder . Beat until soft peaks form or until light and fluffy , about 6 to 8 minutes . Transfer into an airtight container , place a plastic wrap on top of the mixture before putting on the lid , put in the freezer overnight .

* Serve straight from the freezer . 

This post is linked to Best Recipes for Everyone Event , a bloghop event organized by Fion of Xuan-Hom's Mom . This month's theme is My Favourite Dessert and is hosted by Aunty Young

                                                                    

No-bake matcha Oreo mini cheesecakes

Still looking for another simple yet delightful dessert to make for your Mother's Day party ?! Look no further !

These no-bake minis are pretty easy to do and if you love matcha in any form , even the " unhealthy " version , this cake is for you ! 

Can't find matcha Oreos in your neck of the woods ?! Just use the original one and add in some good quality matcha powder , hopefully , you have at least this kind of tea in your stash ....

Remember the no-bake strawberry Oreo minis ? This is almost the same recipe except that it's the matcha version . I used gelatin powder instead of sheets and changed the instruction a bit .

I love the balance of flavor of this cake , the sweetness is just enough and in every bite , you can taste and smell the wonderful matcha !

Did I convince you , matcha lovers ?! lol  

Recipe adapted from Lisa Magazine , Hongkong with some tweaks 

Makes 12 mini cheesecakes ( 2 1/4 by 1 1/4-inch each ) 

For the cookie base : 

130 grams Oreo cookies ( with filling )  

30 grams salted butter , melted 

* You can either use a food processor or put the cookies in a plastic bag and bash it with rolling pin . Combine cookie crumbs and butter together and mix well . Press mixture into 12 2x1-1/4-inch loose-bottom tins , generous 1 1/2 tablespoons in each tin . Put in the freezer until needed . 

For the filling : 

250 grams cream cheese , at room temperature 

2/3 cup condensed milk 

3 teaspoons / 1 tablespoon gelatin powder

2 tablespoons water 

150 ml chilled double cream  

1 tablespoon matcha powder

100 grams matcha Oreo bits , coarsely chopped

* In a mixing bowl , whisk cream cheese and condensed milk until smooth , set aside .

* Pour water in a small bowl and sprinkle with gelatin powder ( it will turn spongy right away ) , whisk with fork . Place the bowl into the wok / pan with hot water , stir until gelatin is dissolved completely .

* Beat together double cream and matcha powder until soft peaks form . 

* Pour melted gelatin into the cream cheese mixture , stir until well combined . Add in the matcha whipped cream , mix thoroughly then stir in the chopped matcha Oreos . 

* Divide filling into the prepared tins and chill in the fridge for at least 2 hours or overnight . 

* The best way to remove a no-bake cheesecake is to use a hair dryer , blow the sides of the tin and the cheesecake will pop out easily  . Or use a clean small tea towel , soak it into warm water , wring it off and wrap it around the tin for few seconds . 

* Serve cheesecakes straight from the fridge .

This post is linked to the 4th Anniversary of Bake-Along and the theme is Cheesecake . This bloghop event is organized by Zoe of Bake for Happy Kids , Joyce of Kitchen Flavours and Lena of Frozen Wings

                                                         

Also linking this post at Best Recipes for Everyone May 2015 and the theme is My Favourite Dessert . This event is organized by Fion of Xuan Hom's Mom  and this month's host is  Aunty Young .

                                                                        

Asian-style meatball banh mi

We're almost halfway through 2015 and here I am , still haven't made a dent in my ever growing list of to-do recipes *sigh* It doesn't help that I lurk at the local library online catalogue several times a week and new cookbooks keep popping up ugh !

Anyway , making Vietnamese sandwich wasn't on list but I stumbled upon this simple meatball banh mi recipe from Epicurious and I have almost all ingredients on hand .... I tweaked it a bit and renamed it , you guess it right , Asian-style meatballs lol 

Assembling your own banh mi is quiet easy and you can use any bread that is available to you , don't mind the banh mi purist , it's your own darn sandwich anyway ! Adding the pickled daikon and carrots though is a must , it adds a delicious flavor and texture to this Vietnamese-style sandwich . Making it is a breeze , this tangy-sweet condiment is not only great in banh mi but also wonderful as an accompaniment to grilled chicken/pork/beef/fish or any fried dishes . Remember that daikon has this odd / stinky smell so if make this pickles don't forget to close the container tightly before putting it somewhere ( I like it chilled so I put it in the fridge ) or else somebody will caught a whiff of it and think that someone has farted hee hee !

Please check original recipe @ Epicurious 

Hot chili mayo :

1/2 cup mayo 

2 tablespoon chopped spring onion 

2 teaspoons hot chili sauce

1 1/2 teaspoons Thai sweet chili sauce 

* Combine ingredients and chill in the fridge until needed .

Asian-style meatballs : Makes 30 meatballs

300 grams ground pork 

200 grams ground beef 

1/4 cup / 4 tablespoons chopped cilantro

3 tablespoons chopped spring onions

1 1/2 tablespoons fish sauce

1 1/2 tablespoons hot chili sauce

1 tablespoon brown sugar

1 egg 

1/4 cup / 4 tablespoons breadcrumbs

1/4 teaspoon freshly-ground black pepper 

salt , to taste 

* Combine all ingredients in a mixing bowl , adjust taste . You can chill the mixture in the fridge before cooking or you can pan-fry meatballs right away . You can make this 1 day ahead . 

* Moistened hands and roll meat mixture into 1-inch meatballs . Heat a non-stick pan over medium-heat, add some oil , when oil is hot , cook meatballs in batches , until brown and cooked through , turning often to prevent burning , about 15 minutes . Keep warm in the oven at 300°F , if prefer . Freeze leftover meatballs and steam for 5 minutes over high heat before consuming .

Vietnamese daikon and carrot pickles : Please check original recipe @ Viet World Kitchen

Makes 2 cups

250 grams ( peeled weight ) daikon , cut into matchsticks

250 grams ( peeled weight ) carrot , cut into matchsticks 

3/4 teaspoon coarse salt 

1 1/2 teaspoons sugar plus 1/3 cup sugar 

1 cup distilled vinegar
3/4 cup lukewarm water

* Place daikon and carrots in a mixing bowl , sprinkle with salt and 1 1/2 teaspoons sugar . Massage or knead the vegetables for about 3 minutes , stop kneading if you can bend a piece of daikon at both ends without breaking it in half . Drain the vegetables and rinse under cold running water , drain well , set aside .

* To make the brine , combine 1/3 cup sugar , vinegar and water , stir until sugar is dissolved . Place the vegetables into a glass container and pour over the brine mixture . Cover tightly and chill in the fridge for 1 hour before using . You can make this 1 day ahead .

4 5-inch crusty bread 

1 small cucumber , cut into thin slices 

1 red jalapeno , cut into thin slices
some cilantro leaves

To assemble the bahn mi :

* Cut a 5-inch bread in half horizontally ( but not all the way through ) , pull out some crumbs to hollow out the bottom part ( both sides , if prefer ) and spread some chili mayo on it . Place 4 meatballs , top with cucumber slices , jalapeno slices , drained pickles then garnish with some cilantro leaves . Repeat with the rest , depending on how many bahn mi you want to make .