I’ve been so busy in the last few days you’d be amazed. I’ve already been on 3 planes in the last week and about to board another one tomorrow morning. Although it’s been very tiring and hectic at times, it has also been quite fun and rewarding. For starters, I had my very first scuba diving experience, even though I can’t swim. I will be posting up a lot of exciting posts about my travels over the coming weeks so stay tuned for those!
The busier I am, the more I miss the comfort of my own bed and being able to blog to my heart’s content. Right now, I hardly have time to check my emails let alone write a few sentences here. I am literally decreasing the amount of sleep time I have by writing this (I have to get up in 5 hours). But, this blog is my baby, how can I leave it alone?
Just before I began this epic adventure to take my cousin and his wife around Australia, I had to make a lot of travel preparations and it’s not just of the travel booking type. Even though Yuye stayed behind this time, I knew there was no way he was going to clean after my kitchen messes and help me make (or even eat) the ingredients I had left in the fridge. To be specific, there was a whole lot of strawberries, thickened cream and a lot of slightly failed green tea and lemon marble cake. What do I do with all these ingredients?
When in doubt, just throw them all together I say! So I came up with this – a green tea (matcha) and strawberry parfait using my failed cake as part of the ingredients. It was such a good idea that I couldn’t stop beaming from ear to ear. It turned out to be quite delicious and even my newly wed cousin and his wife were impressed.
Of course, if you’re going to make this, you can use any type of sponge, pound or other cake that you want or have left over, although I thought using a green tea and lemon cake in a green tea parfait sounded like a good pairing. Hopefully this can be a bit of an inspiration for when you don’t know what to do with your ingredients. 😉
Here’s the short and easy recipe for now, the next time I post my Australia journey would have ended and I will be back to proper blogging, hopefully. 🙂 Till then, I will miss you (for just a few days more).
I decided to add a green tea liquor Yuye and I bought in Japan during our most recent visit, but I don’t think it had as much of an impact as I thought, especially when I added actual matcha powder. This is obviously optional, but I would just omit it next time anyway. You can also add a few drop of vanilla extract to the cream if you want to but I didn’t and it tasted fine.
Matcha (green tea) and strawberry parfait
• 3 tbsp hot water
• 2 tsp matcha (green tea) powder
• 2.5 tbsp caster sugar
• 1 cup thickened cream
• 180g pound cake (or other cake), cubed – put less if you don’t like as much cake in the parfait, I just wanted to get rid of mine
• 1 punnet strawberries (about 250g), hulled and diced
• Extra 4 strawberries as garnish (can be taken out from the 1 punnet above)
• 1 tbsp green tea liquor (optional)
1. Dissolve the matcha powder in the hot water and set aside to cool, try to get rid of all the lumps.
2. Put the sugar and cream in a medium bowl and whisk until soft peaks form.
3. Add cooled matcha paste and green tea liquor to the cream and mix through.
4. Taste the mixture and add more sugar if not sweet enough for you. Whisk or mix again if you added more sugar.
5. Assemble cake, diced strawberries and cream mixture in alternating layers in 4 tall parfait glasses. Eg, put one layer of cake, then a layer of cream then a layer of strawberries and repeat until the glasses are filled to a desired height.
6. Cut the remaining strawberries with a sharp knife into 4 sections (vertically) but do not cut through the top (where the leaves are). Use these to garnish the top of each glass.
7. Chill in the fridge for at least half an hour before serving.
Note, this dessert can be made a day in advance as long as they’re kept in the refrigerator.
Question time: Do you often have trouble finding what to do with left over ingredients? What are some great ideas you’ve come up?