No-Churn Matcha Ice Cream

No Churn Matcha Ice Cream - Candy Coated Culinista

No Churn Matcha Ice Cream – Candy Coated Culinista

Even though I have an ice cream maker sometimes I still like the idea of a no churn
version just for comparison sake; and since I have matcha powder on hand that I use strictly for baking purposes this was the perfect recipe for me.

From: Simply Nigella

Yield/Serving: 1 Quart
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 ¼ cups heavy cream
• 1 can (2/3 cups) condensed milk
• 2 tbsp Matcha green tea powder
• Ice cream container or airtight container

Assembly
1. Using an electric mixer with the whisk attachment, whisk cream until soft peaks form and then add in the condensed milk.
2. Whisk in the match powder until the mixture has turned an even shade of green.
3. Pour mixture into an ice cream container or container and let freeze overnight.
4. Serve.

Tips
• Ice cream is best eaten within one month.

Please Enjoy

My thoughts
This isn’t one of my favourite recipes no matter how simple this was to create. Maybe because this was a no churn, non ice cream maker recipe; but I found the ice cream melted way to fast. It didn’t taste rich and creamy and I could smell the matcha. I still wasn’t a fan though.

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Chef’s Plate Review

Chicken Carbonara - Chef's Plate - Candy Coated Culinista

Chicken Carbonara – Chef’s Plate – Candy Coated Culinista

Chef’s Plate promises a better way to cook with farm fresh, premium cuts and healthy & nutritious meals for you and your family. Each week a new set of recipes are available for your choosing and then the fresh pre-portioned ingredients are delivered to your door for you to prepare.

For my first venture in Chef’s Plate is chose steak and roasted tarragon potatoes with a pink peppercorn sauce and mixed green salad and chicken carbonara with fresh linguine pasta in a creamy parmesan sauce. The box even came with some Valentine’s Day treats and a card which was the perfect added touch for those celebrating.

Plans run for a two person plan starting at 49.80/week for 2 meals to $68.70/week for 3 meals; and a four person plan is $87.60/week for 2 meals. There is flexibility with your subscription that you can suspend your deliveries at anytime if you want to take a break; which I like or there isn’t anything on the menu you like that week.

The steak dish was a medium difficulty with 30 min prep time and 470 calories per serving. I would make this recipe again on my own as I never had tarragon before and this was such a simple but appealing dish. The flat iron steak was a great cut and with the addition of the pink peppercorn sauce was simple yet flavourful. I would however season it more than directed and add my usual steak spice medley. The portions on this meal were rather small though and I’m not a big girl or over-eat and I found the portion for two to be ideal for just one person.

The chicken carbonara had a 15 min of prep time with 750 calories per serving and a hard difficulty level; which it lived up to. The recipe couldn’t have been easier until it came to the carbonana sauce portion. My sauce came out too thick and was eggy, which I had to wonder why as I followed the directions and I know the basis of making cream sauces. I checked on social media and I looked at some others photos of the chicken carb and there sauce was also thick and eggy looking; so it’s something in that recipe I gather. The portion size for this meal was huge. This could easily serve 3 people or two very hungry people. This recipe directed to season 3 different parts which I found to be too much.

The directions were almost fail proof which would make this a great idea for those people who aren’t good cooks or just never know where to start. The instructions come on a coloured cardstock paper; with step by step directions and photos for each step. This is one if the few times I followed these recipes exactly without adding anything. I had to use restraint in this aspect which was new as I always go off recipe.

Overall this is a great meal delivery box with delicious simple healthy options and with vegetarian, gluten-free and dairy-free selections each week. I would try this again when two items on the menu peak my interest. This is also a great way to try a new dish you’ve always wanted to; but didn’t want to source the ingredients or knew you would have to buy much and have leftovers on a dish you may not end up enjoying. The food is delivered in a refrigerated box with ice pack to help food stay fresh until you arrive home. This box has quality ingredients the, price is reasonable; but I can personally source these ingredients for cheaper. That being said this is a great box for super busy people, or people who don’t enjoy sourcing ingredients … I’m a hesitant fan for the moment.

Flank Steak & Tarragon Potatoes - Candy Coated Culinista

Flank Steak & Tarragon Potatoes – Candy Coated Culinista

Chef's Plate Produce - Candy Coated Culinista

Chef’s Plate Produce – Candy Coated Culinista

Candy Diaries: Papabubble Toronto

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Location: 3360 Yonge Street. Toronto, Ontario M4N 2M7 Phone Number: 416-483-3360

Do you ever have a connection to a certain type of food that just drums up all these memories every time you see them? Well I do and Papabubble reminds me of the handmade rock candy I would get from my Gran & Auntie when they visited England. When I saw a few pictures of Papabubble’s candy I knew I’d have to visit this shop when I found myself Uptown. Papabubble was founded in Barcelona and strives to make authentic high quality handmade hard candy. The Toronto and only Canadian location opened in October and is the third North and for me it’s an avid candy lover’s place to visit.

When I entered the minimalistic but attractive store there was an associate who welcomed me and two candy makers cutting the candy. They were cutting purple “X & O” candy which means they are prepping for Valentine’s Day as the Christmas season is now officially over. There was a lovely red, black and white mural on the wall and a very inviting winterscape made of pulled candy in the window.
As I walked around I saw a big candy hook – a hook used for pulling the candy many many times to aerate the batch (you read one confectioners book and you’d be surprised what you retain and like I said I love candy) Sadly I didn’t get to see it in use sadly or see them twisting and scraping and freshly made candy.

Then I looked at the two candy shelves where there is striped and solid candy with little design inside like a happy birthday, snowman, apple, banana; basically anything is possible. Prices range from a 60g bag for $6 to a 275g jar for $25 along with lollis and seasonal flavours. The price is a little steep but you are paying for the artisan handmade aspect of this process. If you can appreciate the process then you can understand the pricing. Custom candies can also be made in lolli and candy form. I was offered a taste of the traditional candy and they the sour mix, all of which was delicious; but then I’m partial to candy.

The candy itself wasn’t hard as I bit into it which I enjoyed and also made it easier to eat too much and the flavours were great. I bought the Happy Birthday Mix as my birthday is fast approaching and this will be my birthday candy for the day with flavours of melon, vanilla cream & strawberry cream and then the holiday mix or cream soda, blueberry and watermelon. (These cute candies said Happy Birthday in the centre, or Happy Holidays, a snow flake and a snowman.) and the packaging is darling and I now have a jar to use for something else.

I went back again this weekend and grabbed some Chinese New Year mix with flavours. Banana, lychee, pineapple, mango and guava, Valentine’s Day mini candy test tube and some egg nog candies. They all tasted amazing and I am wishing The Chinese Mix was a year round mix personally.

This particular art of candy making I find very interesting and would love to take a workshop if possible some day.
If you want that little bit of nostalgia from your childhood or you love beautifully crafted artisanal handmade products or you fall somewhere in the middle like me go visit Papabubble you won’t regret it.

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Papabubble Toronto - Candy Coated Culinista

Papabubble Toronto – Candy Coated Culinista

Radish Butter

Radish Butter - Candy Coated Culinista

Radish Butter – Candy Coated Culinista

A vegetable I hardly use, but thought to create something new and exciting from these radishes.

Yield/Serving: 1 ½ – 2 cups
Prep Time: 5 min
Cook Time: 2 min.
Difficulty level is: Easy

Ingredients
• 10 – 12 radishes, halved
• 1 stick (8 tbsp) of unsalted butter, cut into smaller pieces
• Salt, to taste
• Black pepper, to taste

Assembly
1. Trim the radishes and halve.
2. Place into a food processor and pulse until finely chopped.
3. Add butter to the food processor and pulse until smooth.
4. Add salt and pepper.

Tips
• Serve on a toasted baguette.
• Serve as a topping for salmon or any other fish.

Please Enjoy

My thoughts
This was slightly peppery, totally fresh and tasty. It tasted great on the baguette and as I had lots left over I thought radish butter would be a great accompaniment on top of some salmon.

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