Recipes with green tea

It is surprising that a drink as accessible, tasty and easy to prepare as green tea can produce such positive effects on the body. and at the same time provide such a comforting feeling.

The latest research indicates that several cups a day of tea have a long-term preventive effect on various diseases, including cancer.green teathe least appreciated by the western palate, is the most clearly favorable to health. Therefore, preparing recipes with tea is a great idea.

how to cook with green tea

If you want to experiment with the green tea leaves as a culinary ingredient, just cook them for 20 minutes and they will be ready to be added to the recipe, but they are nothing special and they are also expensive to be used as a vegetable.

They were used in ancient times in China and Southeast Asia, but they were whole, fresh leaves. Instead, it is more reasonable to use the infusion, which offers a similar flavor.

All the recipes in which some liquid is involved are likely to be made with green tea. Replacing cooking water, broth, fruit juice or milkwe can make soups, sauces, marinades, pasta, rice, legumes, potatoes, vegetable stews, salty and sweet doughs, candies, pastry creams, cakes, fritters, jellies, sorbets, ice creams, milkshakes and juices.

what to cook with green tea

The most attractive recipes are flavored green tea sorbets and syrups for fruit salads and the like, since its bitter taste combines very well with sweets and is more familiar to the palate.

By using it in savory dishes you can also look for ingredients that have a sweeter tastesuch as beets, potatoes, carrots, pumpkins, turnips or pasta.

your combination with salty seasonings such as soy sauce or pickles should be soft so as not to mask the taste of the tea.

with the bitter such as chicory, endive and escarole must have be careful because green tea enhances these flavors.

With acids and citrus such as tomato, vinegar, lemon and other fruits also gives very good results. And finally, with the spicy you have to be restrained.

A good tea should be organically grown. You should look for some information on the packaging that alludes to its origin. The price is also usually indicative, since good tea is an expensive product.

Its color it should be green, not brown, and the lighter the better. It is preferable that it has whole and small leaves and that no mixture of stems is appreciated.

Its aroma must be intense, herbaceouslike hay, and the infusion pale in color.

Once purchased, it is essential to store it in a dark, cool and dry place, and in a container that closes hermetically (cans are optimal). Otherwise it will lose its aroma and flavor, as well as its medicinal properties.

tips for cooking with green tea

If in the recipe to be prepared the tea must be infused in milk, it is preferable that it be soybean, oatmeal or similar. The of cow reduces its antioxidant power.To obtain the flavor of the tea by reducing its bitterness, it is cold infused. The tea is simply left in the water at room temperature, One day to another.On the contraryif you want bitter, make the infusion with boiling water and leave it for a long time. The longer it takes, the more bitter it will be, and if it continues to cook afterwards, it will continue to gain in intensity.As its slightly bitter taste is opposite to sweet, it is the perfect complement to desserts.. The search for contrast enriches the dishes. highly recommended when making caramel with sugarbecause in this way its antioxidant effects protect in part from the harmful effects of toasted sugar. It is important to bear in mind that in very salty recipeswith seasonings such as soy, the taste of the tea is almost completely nullified.One last trick: added in infusion in the preparation of jamsin addition to providing its special flavor, help to preserve and the results are surprising and very innovative.

Recipes with tea

Green tea egg salad

Ingredients for 4 people)

4 eggs 1 tablespoon of green tea 1 star anise star 2 tablespoons of soy sauce 1 piece of cinnamon stick 50 g of fresh spinach 3 chicory leaves 1 large carrot 1 bowl of Chinese rice noodles 40 g of orange pumpkin 20 g of pumpkin seeds 6 tablespoons of sesame oil 1 teaspoon sugar or honey apple cider vinegar oil for frying and salt

Preparation (15′ + 25′ cooking):

Cook the eggs for 8 minutes with the green tea, soy sauce, star anise and cinnamon. Take them out of the water and hit their shell until it cracks. Submerge in the water again, cook for another 30 minutes and let cool in the liquid. Peel and set aside. Fry the pumpkin until softened and blend with the oil, a tablespoon of vinegar and sugar. Add a splash of the egg cooking liquid if necessary. Grate the carrot and fry in oil until crisp. Do the same with the rice noodles. Reserve. Chop the spinach and chicory. Arrange in a large ring together with the carrot and the fried noodles, and on this nest, place an egg. Dress with the pumpkin vinaigrette and sprinkle with chopped pumpkin seeds.

Nutritional information

Calories: 337 Protein: 11 g Carbohydrates: 12 g Fat: 27 g Cholesterol: 319 mg

Green tea rice rolls

Ingredients for 4 people):

4 cabbage leaves, vine or similar 100 g of rice 1 tablespoon of green tea 2 tablespoons of pine nuts 2 tablespoons of raisins 1 large onion, finely chopped 2 tablespoons of minced mint 1 package of tofu 1 ripe tomato 4 tablespoons of black olives 1 tablespoon of capers 1 tablespoon of soy sauce 12 tablespoons of olive oil olive1 teaspoon of salt

Preparation (15′ + 30′ cooking):

Wash the leaves, cut the central stem if they are cabbage, and steam for about 5 minutes. Reserve. Chop and sauté the onion. Add the rice and fry over low heat. Add the salt, pine nuts, raisins and chopped mint to the rice and leave everything on the heat for a couple more minutes. Remove and prepare the rolls by wrapping the sautéed rice in cabbage leaves to form large cylinders. Arrange in a pot very tightly, so that they do not move, and cover with water. Add four tablespoons of oil, salt and green tea. If possible, place a weight on top, such as a plate. Cook for 20 minutes and let cool. Chop the tofu into squares, fry it with a tablespoon of oil, remove and add the soy. Chop the tomato and olives, season them and mix with the capers and the rest of the oil. The roll is served cut into slices, with totu and picada.

Nutritional information

Calories: 398 Protein: 7 g Carbohydrates: 14 g Fat: 34 g Cholesterol: 0 mg

green tea sorbet

Ingredients for 4 people):

2 very ripe peaches 150 ml peach green tea 400 ml mint green tea 50 ml concentrated green tea 260 g brown sugar or maple syrup 30 g shelled pistachios 1 lemon (its juice)

Preparation (15′ + 15′ cooking + 1 h. 30′ rest):

Mix the mint green tea with 150 g of sugar, bring to a boil and cook for 10 minutes. Let it cool. Store in the freezer and stir every 20 to 30 minutes until crystals no longer form. Mix the peach green tea with a tablespoon of sugar, the juice of half a lemon, and the peaches. Crush everything and sift through the Chinese. Refrigerate. Mix the concentrated green tea with 100 g of sugar and the juice of the other half lemon. Heat in a saucepan until you get the caramel. Cover a baking paper and with the help of a spoon spread the caramel in the shape you want, sprinkle with the previously chopped pistachios and let it cool. Serve the cold peach soup with the ball of green tea sorbet topped in a soup plate. for a piece of crystal candy.

Nutritional information:

Calories: 333 Protein: 2 g Carbohydrates: 72 g Fat: 4 g Cholesterol: 0 mg