yoghurt and matcha swirl with mango

This modern and elegant dessert shows how well matcha goes with yogurt, chocolate and fruit. I was surprised when I tasted this lovely dish. It was wonderful to taste the silky combination of mango with the white chocolate and yogurt and I could get the subtle flavour of matcha too. It’s the perfect ending to a special party! Keep your guests wondering  what actually goes into making this super easy and delicious dessert.

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This superb dessert recipe is from http://www.epicurious.com and was created by Meryl Rothstein.

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PREP: 30 minutes SERVES: 4

Ingredients

1 ripe mango, peeled, pitted, cut into small cubes

4 tsp sugar divided

31/2 oz high-quality white chocolate

11/2 cups Greek yogurt

1 tsp matcha powder

Instructions

Mix the mango with two teaspoons of the sugar and macerate for 30 minutes.

Meanwhile, place the white chocolate in a metal bowl over a pan of simmering water and stir until melted. Remove from heat and whisk until smooth. Cool slightly and gradually whisk in the yogurt. Divide the mixture between two small bowls.

Whisk the remaining two teaspoons sugar and matcha powder in another small bowl. Add 1 tablespoon hot water and whisk to form a smooth paste. Add the paste to one bowl containing the white chocolate-yogurt mixture. Whisk to blend well.

Divide the mango into four and place them in attractive glasses. Make a well in the green yogurt mixture and pour the white yogurt mixture into the centre. Fold gently once or twice just enough to create swirls. Spoon over the mango, dividing equally. Chill until you are ready to serve.

Summer Tomato Pasta

A delicious light pasta dish that is simple to make and so refreshing for the summer. This dish is perfect with a green salad and a glass of wine. Buffalo-milk mozzarella really brings out the flavour. You can also use ordinary mozzarella.

I used Fusili pasta but you can use Penne or any other pasta that you prefer. Use firm tomatoes as it is easier to remove the seeds. Other herbs can also be used instead of basil. The Greek yogurt made all the difference to this dish. It was so creamy but without the richness and heaviness of fresh cream.

This recipe has been adapted from Vegetarian by Nicola Graimes.

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PREP: 15 minutes COOK TIME: 10-15 minutes SERVES: 4

Ingredients

21/2 cups dried pasta

450 gms plum tomatoes

275 gms mozzarella, drained

4 tbsp olive oil

1 tbsp vinegar

Grated juice and rind of 1 lemon

15 fresh basil leaves, shredded

1 cup Greek yogurt

Salt and freshly ground black pepper

Fresh basil leaves to garnish

Instructions

Cook the pasta in boiling salted water, according to the package instructions, until just tender.

While the pasta is cooking, quarter the tomatoes and remove the seeds. Chop the flesh into small cubes. Slice the mozzarella into similar sized pieces.

Mix together the olive oil, vinegar, grated lemon rind, 1 tbsp of the lemon juice and the basil. Mix well. Add this to the yogurt along with the salt and pepper, tomatoes and mozzarella. Mix well and let it stand until the pasta has cooked.

Drain the pasta thoroughly and toss with the yogurt mixture. Serve immediately garnished with a few fresh basil leaves.