Reciplace

Afternoon tea, Japanese Style

The Japanese pretty much do everything better than we do.  This even includes the classic British event of afternoon tea.  What could be better than strolling through a lush Japanese garden on a warm afternoon, surrounded by trickling waterfalls, ponds full of koi fish, little red bridges, and carefully pruned trees.... and then stopping in a little tea house, taking off your shoes, and sitting at a low table drinking tea and eating cake? 

In Japan, the tea served for special occasions like this is called Matcha.  Matcha is a high quality powdered green tea that is made individually in the cup, not in a pot.  If you've ever had green tea ice cream or a Starbucks green tea latte, you'll know the flavour of matcha.  It's very powdery tasting, in a pleasant way.  A bit like green pepto-bismol.  But nice!  The matcha powder is mixed with hot water, and whipped with a bamboo whisk into a frothy drink.  It's a very smooth, subtle flavour - you do not add milk or sugar.

Served with your cup of matcha is a small square red bean paste cake.  If someone ever suggested making a cake out of smushed up adzuki beans, I'd think they were bonkers - but this cake is fantastic!  The beans are mixed with sugar to make it a nice sweet paste, with icing sugar dusted around the outside.  Beautiful!

Then you just sit on your tatami mat, looking out on to the garden and slowly sipping tea.  It's all very zen like - very calming and soothing.

Back in the UK though, I have to admit that ultimately I'll always be a PG tips girl.

Rhubarb Apple Crumble

I've never had a sweet tooth.  And I've never been one to whip together a cake or a pie for dessert unless I was having company over.  But once in while I kind of fancy a nice bit of stewed fruit with a crunchy topping.  A crumble is perfect for this!  You can grab whatever fruit is in the reduced section at the supermarket, bring it home, and with not much effort at all, you've got a lucious dessert. 

Last night, the fruit-du-jour was rhubarb and apple - a fine combination.  First, stew the rhubarb with some butter and a little caster sugar.  Once it's soft, toss it with some wholemeal flour, cinnamon, and brown sugar in an oven proof dish.  To make the topping, combine a couple of spoonfulls of soft margarine, brown sugar, some quick-cook oats, raisins, and nuts if you like.   Spread the topping over the fruit in the dish, and put in the oven at 175 degrees for 35 minutes.   

No, I haven't given any quantities... this is the kind of thing that I like to just throw ingredients in, in a slapdash manner.  It's not a fussy recipe, it always ends up tasting good no matter how much I vary the amounts!  Don't forget the custard... I use Birds Light custard from a carton (not a tin).  This would also be great with vanilla ice cream, or just on it's own!  Lush!