Packed with antioxidants and a vegetal sweet flavour, matcha is all the rage these days among tea aficionados. Outside of the mug, it can also be a way to add a “wow, look at that” green hue to desserts. This bark is a great way to satisfy crunchy, creamy, and sweet cravings after a day of Earth Day festivities.
Generally, matcha comes in two grades: culinary and ceremonial. For desserts, it’s fine to use the culinary grade of matcha instead of the pricier ceremonial grade, which should be saved for exceptional steamy drinks.
Line baking sheet with parchment paper. Melt white chocolate in double boiler or heatproof bowl set over a pan of lightly simmering water, stirring often.
Sift matcha powder and ginger over chocolate to make sure there are no lumps. Stir until streaks disappear and chocolate is uniform green in colour. Stir in 1/3 cup (80 mL) mango and 1/4 cup (60 mL) coconut flakes. Spread chocolate mixture onto parchment-lined baking sheet to about 1/4 in (6 mm) thickness and then sprinkle on remaining mango and coconut flakes, as well as cacao nibs. Chill in refrigerator until firm, about 30 minutes. To serve, break into pieces of desired size.
This recipe is part of the Keen on Green collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.