Matcha Swiss Roll

Serves 8 Matcha swissroll Fiona Uyema Fused cake recipe quick easy healthy

Ingredients:
4 eggs, at room temperature

100g caster sugar

100g plain flour

1 tablespoon ingredient matcha powder

250ml whipped cream for filling

icing sugar for dusting

You’ll need swiss roll tin  (10” x 15” or 13” x 9”)

Instructions:

1 Preheat a fan oven to 180ºC.

2 Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.

3 Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.

4 Using a large spoon gently fold the sieved flour into the egg and sugar mix.

5 Carefully line a baking tin with greaseproof paper and lightly grease with butter.

6 Pour the batter into the baking tin, using a spatula to gently even it out.

7 Bake in the oven for 10 to 15 minutes or until a skewer/sharp knife inserted comes out clean.

8 Remove from the oven and allow to cool for a few minutes in the baking tin.

9 Turn the cake over onto a clean tea towel, then carefully peel off the greaseproof paper.

10 Roll the cake in the tea towel and allow to cool (this will avoid it breaking later).

11 Unfold the cake when it is cool and spread the whipped cream evenly on the cake.

12 Roll again and dust with icing sugar. Put in the fridge until ready to eat.

Sake Cosmopolitan

Sake cosmopolitan Fiona Uyema fused summer recipeSake is an integral part of Japanese cuisine in the same way as wine is to French cuisine. It’s traditionally drunk from small cups called ‘choko’ and can be served either hot or cold. It’s a popular option for cocktails and has a lower alcohol content than vodka. Asian speciality stores now stock a decent selection of sake, including sparkling sake.

Makes 2 cocktails

Ingredients:
90ml sake

30ml Cointreau

30ml lime juice

90ml cranberry juice

mint leaves to garnish

Instructions:
1 Fill a cocktail shaker with ice, then add all the liquid ingredients and mix well together until well chilled.

2 Serve in a cocktail/martini glass and garnish with mint leaves.

Matcha ice-cream

Matcha Ice cream quick and easy recipe Fiona Uyema Fused summerThis is one of my favourite summer recipes, it’s quick and easy to make at home. You don’t need an ice-cream maker for this recipe and it takes about five minutes to make. So give it a try and I’m sure you’ll be experimenting with different flavoured ice creams once you see first-hand the rewards of making your own.

Serves 8

Ingredients:

2 tablespoons ingredient matcha powder, mixed with about 4 tablespoons water

500ml double cream

300ml condensed milk

1 tablespoon lemon juice

 

Instructions:

1 Using a fork or a small whisk, mix the matcha powder and water together until all lumps are dissolved. Set aside.

2 Whip the cream until soft peaks form.

3 Stir in the condensed milk, lemon juice and matcha mix using a large spoon. Mix well together.

4 Transfer the ice cream into an airtight container and freeze for at least 4 hours or overnight.

Poke Bowl

Poke bowls have become one of 2017’s biggest food trends and I’m not complaining. It’s basically a deconstructed sushi roll. So it’s filled with healthy ingredients, really easy to make and there’s lots of room to get creative and use your favourite toppings.

Serves 4 Fiona Uyema Fused Poke Bowl TV3 cooking demo recipe easy

Ingredients:

4 portions of freshly steamed  rice, white or brown

600g sushi grade salmon/ tuna (alternatively smoked salmon/trout), cut into cubes

Half mango, peeled & cut into cubes

2 avocados, halved and thinly sliced

Pickled ginger/ shredded nori seaweed, to serve

Sesame seeds/ Japanese seven spice, to garnish

Caviar, optional for a special occasion

For the dressing (mix all ingredients well together in a small bowl)

4 tablespoons Japanese soy sauce

4 tablespoons rice vinegar

Pea sized dollop of wasabi

Instructions

1 To prepare for assembling the poke bowls place all the ingredients listed above in separate dishes.

2 To assemble the poke bowls arrange four bowls alongside each other.

3 Fill the bowls about halfway with rice.

4 Start to build the poke bowl with your preferred  fish and the other selection of toppings.

5 Finally drizzle the dressing over the poke bowl. Eat and enjoy!

 

Homemade Matcha Lemonade

Here’s my homemade lemonade recipe with a Japanese twist with added matcha. If you don’t have matcha at home don’t worry the recipe still works without it.

INGREDIENTS:
200g sugar (brown or white)
200ml cold water
4 large fresh lemons
1 litre of cold water
Ice cubes
Lemon slices (to garnish)
 
INSTRUCTIONS:
  1. Heat the 200g of sugar and 200ml of water in a saucepan on medium heat until the sugar dissolves (stir to make sure the sugar is completely dissolved into the water).Then, take it off the heat and let cool.
  2. Squeeze the juice from 4 lemons into a bowl and then pass through a sieve.
  3. When ready to serve pour the sugar water and lemon juice into a large jug.
  4. Add 1 litre of cold water, ice cubes and lemon slices. Use a spoon with a long handle to stir well.
  5. Now the homemade lemonade is ready. If you want to add matcha follow point 6.
  6. Put 1 tsp of matcha powder in a small cup and add a few tablespoons of cold water. Use a whisk to remove any lumps. Add to the lemonade and mix well.
TIPS:
– Taste the lemonade to check if you need to add more or less water.
– Goes really well with sake or vodka
Fused by Fiona Uyema homemade matcha lemonade recipe cooking food

Healthy Edamame Hummus

Apart from eating them directly from the pods, there are lots of other different ways that you can use edamame, such as tossing the beans into salads and stir-fries. This recipe is one of my favourite ways to use edamame. You’ll need a pestle and mortar and a blender to make this recipe.

Serves 2–3

Ingredients:
1 tablespoon sesame seeds

200g edamame (out of the pod)

2 tablespoons olive oil

½ teaspoon sesame oil

½ clove of garlic, crushed

juice of 1 lemon

2 tablespoons water

Freshly ground salt and pepper, to season

Instructions:
1. Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.

2. Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked and ground.

3. Cook the edamame, then drain. If still in the pods, remove by using your fingers to gently squeeze the beans out.

4. Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.

5. If you think the mixture is too dry, then add a little more olive oil or water.