Dalgona Coffee and Dalgona Matcha

Dalgona Coffee (whipped coffee) 2 servings

Take a few minutes to treat yourself! This is delicious hot or cold.

Ingredients:

2 tablespoons instant coffee

2 tablespoons granulated sugar

2 tablespoons boiling water

2 cups milk of your choice (dairy, soy, almond, oat)

Directions:

Put coffee, sugar and hot water into a bowl. Whip with hand mixer, whisk or hand blender.

Depending on what tool you use, it can take 2 – 10 minutes to create soft peaks in your coffee mixture.

Pour hot or cold milk into 2 cups or glasses. If you’re serving it cold, you may want to add some ice cubes.

Spoon your whipped coffee on top.

Enjoy!

Dalgona Matcha (whipped vegan matcha) 2 servings

Ingredients:

½ tablespoon matcha powder

2 tablespoons icing sugar (or 2 tablespoons simple syrup or maple syrup)

½ cup coconut cream

2 cups milk of your choice (dairy, soy, almond, oat)

Directions:

Chill mixer and bowl in freezer before preparing dalgona matcha.

Put coconut cream into chilled bowl and whip until thick and creamy.

Sift in matcha power and add your sugar. Whip again on medium low speed until just combined.

Dalgona Coffee + Whipped Matcha! • Hip Foodie Mom

Pour hot or cold milk into 2 cups or glasses.

Spoon your whipped matcha on top.

Enjoy!

adapted from Jessica Hylton’s recipes

Comments

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Vietnamese Tomato Salad

Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit. Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar. Shake and mix well. Combine vegetables and fresh herbs in a bowl. Drizzle ½ cup of dressing and mix. Taste and add more dressing if necessary. Place salad onto a place. Sprinkle peanuts and shallots on top. Enjoy!

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more. Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Burnaby Community Kitchens

Search This Blog