Matcha Pistachio Pie

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Matcha Pistachio Pie

Delicious layered matcha pistachio pie topped with creamy frosting.

  • Author: Roootin
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Ingredients

Baking tin 30x11cm
Oven temp. 180°C
Oven time 50 min

250g self-raising flour
150g light brown caster sugar
150g unsalted butter
100g raw pistachios
60g grated coconut
1tsp baking powder
2tsp matcha powder
4 eggs
30ml fresh lemon juice 
zest of 1 lemon

Frosting
200g cream cheese
1tsp vanilla essence
40g powdered sugar
25g pistachios (chopped)
matcha powder

Instructions

Preheat the oven to 180 degrees. Grease the baking tin and line with baking paper.

Put the pistachios in a food processor and mix well until the pistachios become more or less powdery. 

Melt the butter in a saucepan and set aside to cool down.

Mix the eggs and sugar in a bowl. Add the grated coconut, baking powder, the flour, lemon juice, lemon zest, and the melted butter. Mix well using a hand mixer until well combined.

 
Now pour 1/2 of this mixture in a separate bowl and set aside.

Add the powdered pistachios and the matcha powder to your mixture and mix again using your hand mixer. Now 1/2 of your mixture is green and the other half is yellow.

Pour the green mixture into your baking tin, and try to spread evenly using a spatula. Then on top of the green layer add the yellow mixture that you had set aside. Again flatten and make sure to evenly spread covering the whole baking tin. Place in the oven for about 50 minutes. After 30 minutes cover the pie with aluminum foil to avoid the top from burning. Use a skewer to see if it comes out clean. 

For the frosting

Mix all the ingredients in a blender. Once the cake has cooled down, cover with the frosting and finish off with chopped pistachios and some matcha powder.

Lemon Coconut Cookies

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Lemon Coconut Cookies

Delicious Lemon Coconut Cookies with pecan nuts and chocolate chips.

  • Author: Roootin
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Ingredients

300g self-raising flour
120g light brown caster sugar
120g unsalted butter
100g pecan nuts
60g grated coconut
50g chocolate chips
1 egg
juice of 1 lemon
zest of 1 lemon

Instructions

Oven temp. 180°C
Oven time 20-25 min
Makes 15 pcs.

Preheat the oven to 180 degrees. Line your oven tray with a baking sheet.

Pour the fresh lemon juice to the self raising flour and add the lemon zest as well.

Add in the butter followed by the light brown caster sugar and grated coconut.

Crack in the egg, then add the remaining ingredients. You can either break some of the pecan nuts into smaller pieces or keep them whole.

Mix everything together using your hands until well combined, make sure to knead into a thick dough.

Now make 15 equal sized balls with your dough and lay them out on your baking sheet.

Flatten the balls with the palm of your hand and place them in the pre-heated oven to bake them for about 20-25minutes, the exact time will depend on your oven. Make sure to check up on them after 18 minutes or so, to make sure they do not burn.

Take them out of the oven once they are golden brown, allow them to cool down before you enjoy your delicious cookies.

Iranian Rice Cake ‘Tah Chin’

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Iranian Rice Cake ‘Tah Chin’

In the morning prepare the rice in advance by washing it with cold water until the water runs clear. Then soak the rice in cold water, using enough water so that the rice is
fully covered. Add 1tsp of salt and allow it to sit until late afternoon, when it is time to cook.  

Soak the barberries for 20 minutes in cold water. Then melt the ghee in a saucepan and set aside. 

Cut the chicken thigh fillet into long strips. Add 40ml ghee in a non-stick skillet and add the onions. Sauté until translucent, then add the chicken with a teaspoon of salt and all the spices. Allow to cook for 10 minutes on medium heat. 

Drain the barberries and add them to the chicken. Now pour 50ml of saffron-infused water onto the chicken. Give it a good stir, place the lid on top of the pan and allow to simmer for
30 minutes on a low heat. Stir occasionally.

Meanwhile, break two eggs into a large bowl. Add the Greek yogurt, and 60ml of saffron-infused water. Mix until well combined, using a whisk. Then set this mixture aside.

Continue with the rice: fill a big pot with 1.5l water and bring it to boil, add 1tsp salt and the drained rice. Stir a couple of times and let it cook for about 5-6 minutes. The rice should be ‘al dente’. 

Drain the rice and then add 2/3 of the rice to your yogurt mixture. Make sure to mix well. Now, with a brush cover the bottom and the sides of your pot with melted ghee (1tbsp). Now pour the rice/yogurt mixture into your pot, make a small well in the center and save a small bowl of the rice/yogurt mixture separately for later. 

In the meantime, your chicken is cooked. Add your saffron-infused chicken and the
barberries on top of your rice, in the well. Make sure you stay 1cm away from the sides. 

Now put the remaining 1/3 of the rice without yogurt on top of the chicken, but again
stay away from the sides. You want to fill the sides of the pan with the small bowl of the
yogurt/rice mixture that you saved, like a ring around the cake. This way you will be able
to create a crusty cake. Now flatten the surface with the back of a spoon. Finish by pouring
the remaining saffron-infused water, along with the melted ghee, on top of the rice.
Cover the pot with a lid wrapped in a clean kitchen cloth. Allow to steam for 75 minutes on
a low heat. If the sides have turned into a crusty golden layer the rice cake is ready.

To serve the rice cake, invert the pot over a serving plate. Garnish with pomegranate seeds
and pistachios. 

  • Author: Roootin
Scale

Ingredients

  • 275g basmati rice
  • 500g chicken thigh
  • 75g ghee
  • 1 large onion (100g, sliced)
  • 2 eggs
  • 150g Greek yogurt
  • 1tsp ground turmeric
  • 1tsp ground paprika
  • 1/2tsp ground black pepper
  • 2tsp salt
  • 1/2tsp ground saffron infused in 150ml boiled water
  • 15g barberries (soaked)
  • 1.5l boiled water

To garnish

  • pistachios (chopped)
  • pomegranate seeds