Just for Fun

Tuesday, 21 January 2020

How to Make Matcha Tea - Fun Recipe

Victoria Knight January 21, 2020

Matcha is a green powder, traditionally made from ground Japanese green tea leaves. As matcha comes in a powder form it needs to be whisked with water, or milk, in order to drink it. Preparing your own matcha is a very straight forward task and is a nice therapeutic 5 mins just to yourself! Our quick and easy steps on how to make matcha tea will help you make the perfect matcha every day.

Recognised as a healthy food, Matcha Tea also contains extremely high levels of antioxidants. It is associated with providing a number of wonderful health benefits. One serve of matcha tea is said to be 10 x more potent than a regular cup of green tea!

Follow our easy steps on how to prepare matcha tea below.

Matcha Tea Ingredients

1 1/4 tsp matcha powder
1 Tbsp maple syrup (or stevia to taste // more or less to preference + depending on sweetness of macadamia and coconut milk)
1 Tbsp hot water
3/4 cup light coconut milk
3/4 cup macadamia nut milk

Matcha Tea Instructions

Add matcha powder to your serving mug along with sweetener of choice and hot water.
Whisk with a bamboo whisk or a metal whisk until completely dissolved. If you don’t have a bamboo whisk, you can use a spoon or a metal whisk or even blend the latte in a blender. Bamboo whisks are gentle on the matcha and also help it dissolve more completely. So if you like matcha, I recommend investing! Otherwise, use what you have. Latte can also be made cold over ice. Simply add all ingredients plus a handful of ice to a jar, cover, and shake vigorously to combine.
Once the matcha is completely dissolved, heat* your coconut and macadamia milk (or other dairy-free milks). I added mine to a frothing pitcher and steamed on our espresso machine, but you could also heat in the microwave or on the stovetop until hot and steamy. To get more froth, you can whisk vigorously or use a handheld frother.
Pour dairy-free milk into your mug – latte art optional. Taste and add more sweetener if needed. I found that, when I used the macadamia nut milk, I only needed a bit of maple syrup or stevia to sweeten.

The instructions are very similar to making matcha the easy way shown above. Enjoy Matcha Tea immediately.

Monday, 20 January 2020

Soft White Sandwich Bread Recipe

Victoria Knight January 20, 2020

White Bread recipe is made with basic ingredients & detailed instructions showing how to make bread! Done in just over an hour this recipe is one of the best soft white sandwich bread recipes.

Ingredients

1 cup warm water
1/4 cup granulated sugar
2 TBSP yeast
1/3 cup canola oil
1 egg
1 1/2 tsp salt
3 to 3 1/2 cups flour
1 egg whisked with 1 TBSP water to brush on top

Instructions

In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 minutes.
Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15 minutes.
Punch down dough. Knead for 1 minute. Take the dough and cut it evenly in two.
Form each into a loaf by rolling it into an oblong shape then tucking and pinching the ends under the loaf.
Place each loaf in a bread pan. Brush thoroughly with egg mixture.
Let loaf sit while oven is preheating to 400 degrees F, or about 10 minutes. It bakes at a higher temp than other bread recipes. Make sure your oven rack is on a lower setting so that the top doesn't burn!
Bake for 30-40 minutes, until outside is golden brown and internal temperature of loaf registers 195-200 degrees.
Let cool. Slice & enjoy with butter!

How to Make Sun Tea - Fun Recipe

Victoria Knight January 20, 2020

Sun tea seems to capture the essence of bright summer sunshine in a refreshing iced tea. There is no substitute for a big glass of freshly brewed iced tea on a hot summer day. It's a classic summertime drink - iced tea brewed by the sun and flavored with fresh mint and orange slices.

Sun Tea Ingredients

10 – 12 tea bags (depending on how strong you like your iced tea)
3 medium oranges, sliced
Bunch of fresh mint leaves
1 gallon water

The Directions

About 9am, fill your pitcher with the water, and tea bags.
The reason for the screw on top, is so that ants don't get to the tea.
Let the tea sit in the sun for most of the day, a prime full sun location is best.
When bringing the tea in, boil one cup, and then mix it with the sugar (but, in the summer, the heat from outside can be enough to dissolve the sugar).
Boiling the cup of tea only helps to make dissolving the sugar easier.
Combine the sugar, tea, and more water to make one gallon.
Serve with thick 1 1/2" wedges of lemon.
It usually takes 4-6 hours of being in the sun, in order to steep.
You can eye ball the tea, and bring it in, after the tea looks dark enough.
Since the tea is best served cold, put it in the fridge right away.
It does not last as long as boiled tea for some reason.
And I usually leave the tea bags in the jug until the tea is gone.
Then, I take the tea bags and sprinkle them in my flower garden, or over my roses.

After three hours, the tea should be steeped and dark. If you want a stronger tea, leave it out another hour or two, but not more than five hours total. Remove the tea bags and discard, and refrigerate your steeped tea.

Sun tea is so refreshing and so easy! I used the Splenda option since I am trying to watch calories. Some may find it a little strong for them- if so just add some additional ice or a little water. We are iced tea drinkers so a little strong is good.

Sunday, 19 January 2020

Soft & Buttery Potato Bread Recipe

Victoria Knight January 19, 2020

Potato Bread made with butter, milk, flour, eggs, and your favorite mashed potatoes. Potato Bread recipe that’s easy to make & has a fantastic buttery flavor and a light texture.

Ingredients

1 cup mashed potatoes
2 eggs lightly beaten
1/2 cup soft butter
1 tsp salt
1/2 cup sugar
1/2 cup milk heated to 110 degrees
1 TBSP active dry yeast
3 1/2 cups bread flour about, more for dusting work surface

Instructions

Set your oven to 170 degrees F and move an oven rack to the center position. (When it's Fall/ Winter, it's best to let your homemade bread dough rise in the warm oven, as opposed to on a drafty counter top. In the summer/ spring, I can get away with leaving it out in the sun. Not now though when it's 43 degrees outside!)
In a medium sized bowl (or a stand mixer bowl, like I use!), mix the mashed potatoes, eggs, salt and butter.
In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
Turn your oven off. (You just need it warm, not hot!) Add the potato mixture to your proofed yeast.
Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it's sticking a little bit, that's fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.
Dump out the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours.
Remove the dough from the oven and punch it down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. At this point, divide the dough into two even halves if you're making "normal" sized loaves. I have a 12" bread pan, so I made 1 large loaf! Roll the dough into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in a lightly greased bread/loaf pan.
Place loaf into the warm oven to rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.
When dough has risen sufficiently, turn the oven on to 375 degrees. Bake the loaves on the middle rack for 25 to 35 minutes, or until internal temp reaches 190 degrees and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.
Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.

How Long Does Potato Bread Last?

When kept in an airtight container on the counter at room temperature, you can expect your loaf of potato bread to last up to a week, or more.

Saturday, 18 January 2020

Tomato Parmesan Flatbread Recipe

Victoria Knight January 18, 2020

Tomato Parmesan Flatbread recipe made from scratch and topped with fresh tomato, basil and Parmesan cheese. Soft & flavorful homemade flatbread to go alongside dinner. Tomato Parmesan Flatbread is the perfect bread to go alongside a variety of dinners. It’s soft and has great flavor due to the fresh slices of tomato and basil on top.

Ingredients

1 cup warm water
2 tsp sugar
2 1/4 tsp 1 packet yeast
1/2 tsp salt
2 tsp minced garlic
4 TBSP olive oil divided
1 tsp onion powder
1/3 cup grated Parmesan cheese
1 medium tomato
fresh basil to garnish if desired

Instructions

Combine warm water and sugar in a mixing bowl. Stir a few times, until sugar dissolves. Sprinkle yeast over the top and let sit for about 5 minutes, until yeast looks frothy and is bubbling. Add in salt, minced garlic, 2 TBSP olive oil and onion powder. Mix until combined. Continue mixing with a dough hook (or kneading by hand) and additional 5 minutes. Cover let sit in a warm place until nearly double in size, about 30-45 minutes.
While you're waiting for the dough to rise, slice tomato thin and set on paper towels to absorb a lot of the moisture.
Preheat oven to 375 degrees F.
Cover a baking sheet with parchment paper. Transfer dough to baking sheet. Dough will be sticky- put a little olive oil on your hands, then gently spread dough out a bit, until it's a rounded 12" oval. Drizzle remaining 2 TBSP olive oil on top of dough. Sprinkle about half the cheese, then arrange tomato slices on dough. Sprinkle with remaining cheese.
Bake at 375 for 30-35 minutes, until the cheese on top of the flatbread is beginning to brown. Let cool and slice to serve. Top with thin slices of fresh basil if you'd like.
Enjoy!

Friday, 17 January 2020

Wedding Dresses For Older Brides Second Weddings

Victoria Knight January 17, 2020

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