Matcha Recipes for Delicious Desserts

Download Desserts Recipe – PDF  *This version is old and does not contain new additions.

MATCHA MARGARITA JELLO

In a container, mix well:

  • 1/2 c “Margarita Mix”
  • 1 tsp. Rice vinegar
  • 1 envelope Gelatine

In a separate bowl, mix well:

  • 1/2 tsp. Matcha
  • 1/2 c Hot water

Add the hot matcha liquid to Margarita mixture and stir well until Gelatine dissolves completely.

Grate fresh lime rind into the mixture.  Pour the mixture into 2-4oz mason jars, or containers of your choice.

Refrigerate until firm, about 3 hours.  Enjoy it with coconut flavored whipped cream*, if you wish.

*Quick coconut flavored whipped cream: Add a splash of coconut extract to whipped cream and mix it well.

Matcha Margarita Jello

MATCHA CAKE (EARTH DAY CAKE)

Ingredients: A

  • ¾ c Unbleached flour
  • ¾ c Whole wheat flour
  • ¼ c Flaxseed meal
  • ½ c Unsweetened coconut flakes
  • 1 ½ tsp. Baking powder
  • ¼ tsp. Baking soda
  • ¼ tsp. Ginger powder

Ingredients: B

  • 1 Egg
  • 3 Mashed ripe bananas
  • 18 to 20 Pitted dates—chopped into small pieces
  • ¼ c Grape seed oil
  • ½ tsp. Matcha mixed with 1/3 c warm water
  • ¼ tsp. Salt

Cream Cheese frosting

  • 1 box cream cheese
  • 1 stick unsalted butter
  • 1 tsp. coconut extract
  • 1 tsp. Matcha
  • 3 c powdered sugar
  1. Preheat oven to 350º F
  2. In a large bowl, mix ingredients: A
  3. Mix ingredients: B in a separate bowl until well combined.
  4. Add wet mixture [B] to dry mixture [A]. Mix until combined.
  5. Butter and flour bottom and side of 7” spring form cake pan, or 1 lb loaf pan.
  6. Pour mixture into the prepared pan.
  7. Bake 55 minutes, or a toothpick comes out clean.
  8. Whip softened cream cheese and butter until light and fluffy. Stir in coconut extract. Add powdered sugar and matcha. Spread frosting on cooled cake
  9. Chop ¼ c shelled pistachios. Sprinkle over the cake.

Matcha Chocolate Coated Shortbread Cookies

  • 8 oz white chocolate melting wafers (we used Dolci Frutta® White Shell 8 oz)
  • 1 tsp. MATCHA powder
  • 18 Shortbread cookies

1. Line a cookie sheet with waxed paper.
2. Melt white chocolate melting wafers completely according to the instructions. Do not overheat.
3. Add matcha to melted chocolate wafers and mix well.
4. Dip each cookie in matcha chocolate while it’s still warm and runny.
5. Cool cookies on waxed paper until hardened.

Shortbread cookies coated with matcha chocolate

Genmaicha Matcha Chocolate

  • 8 oz white chocolate melting wafers (we used Dolci Frutta® White Shell 8 oz)
  • 1/2 c flaxseed meal
  • 1 tsp. MATCHA powder
  • 1/2 c Genmaicha loose leaf tea

1. Line a cookie sheet with parchment paper.
2. Mix flaxseed meal and Matcha powder well.
3. Melt white chocolate melting wafers completely according to the instructions. Do not overheat.
4. Add Matcha mixture to melted chocolate wafers and mix well.
5. Pour the mixture over parchment paper and quickly spread until approximately 1/4″ thickness, about 8″ x 11″, with spoon or spatula.
6. Sprinkle Genmaicha loose leaf tea all over the chocolate.
7. Wait until it hardens for a few minutes. Cut into 1″ squares with knife. Delightful with Hojicha2 tea!

Read blog about this recipe

Most enjoyable with our Hojicha2 -squared- tea

 

Matcha Cheesecake

  • 1/2 c sugar
  • 1 Tbsp. MATCHA powder*
  • 1 envelope (0.25 oz) unflavored gelatine powder
  • 1 (8 oz) package Cream cheese, softened
  • 1 c Sour cream
  • 1 tsp. vanilla
  1. Combine sugar, MATCHA powder, and gelatin in medium bowl. Add boiling water; stir 5 minutes or until gelatin is completely dissolved.
  2. Beat cream cheese, sour cream, and vanilla in large bowl with mixer until blended. Gradually beat in gelatin mixture.
  3. Pour into 5-8oz glasses.
  4. Refrigerate 3 hours or until firm. Serve topped with whipped topping, if you wish.

*HOJICHA Cheesecake: Use Hojicha powder instead of MATCHA powder. Substitute 1 c sour cream with 1 (8 oz) package cream cheese (2-8 oz packages total). Stir 2 Tbsp. maple syrup and 1/4 tsp. Five-spice into gelatin mixture.

Green Tea Ice Cream – The Simplest, Tastiest

  • 1/4 c (or 3 Tbsp.) MATCHA powder, Edible Green® powder, or UJI Matcha powder–we recommend UJI Matcha for the best taste!
  • 2 c Heavy Cream
  • 1 can (14 oz) Condensed Milk
  1. Put all the ingredients in a bowl.
  2. Using an electric mixer, whip it on high speed until soft peaks form.
  3. Cover tightly and freeze until ready to serve, about 8 hours.
  4. If it’s too hard to scoop, run ice cream scooper under some warm water before each scoop. If the container is microwavable, you can microwave ice cream for 5 seconds to soften it up a little.

Note 1: To make “Matcha Mint Ice Cream”, just substitute matcha in the recipe with “Matcha Mint powder”.

Note 2: This recipe also makes a wonderful Chai Ice Cream! Use Edible Chai™ powder, instead of Matcha in the recipe. Edible Chai™ is made with organic rooibos tea, and caffeine free and gluten free.

YouTube Instructions: www.youtube.com/watch?v=ueUzotm7njc

Great for Christmas and St. Patrick’s Day!

 

Green Tea Ice Cream

By Yarrow Park, Pacific Way Natural Foods

This is an easy & delicious green tea ice cream recipe. Using an electric home ice cream maker and generally following directions for making ice cream. This recipe is for a 4 qt machine.

  • Combine 4 qts. of whole cream with10g of Edible Green® green tea powder (1/4 of 40g foil pack of Edible Green® green tea powder, or 1/2 of 20g – 40 cup tin). Matcha can be used instead of Edible Green®. 5 tsp. MATCHA powder is 10g.
  • Do not be concerned if tea powder “clumps,” just mix and the powder will disperse evenly as the ice cream is made.
  • Add sweetener, this recipe suggests xylitol (diabetic friendly) 1-2 cups according to taste.

Enjoy! And thanks, Yarrow for sharing your recipe.

Green Tea Cookies

Cookie Dough:

  • 1/3 c Unsalted butter
  • 1/3 c Shortening or Solid coconut oil
  • 3/4 c Sugar
  • 1 tsp. Baking powder
  • 1 Egg
  • 1 tsp. Coconut extract
  • 2 c Flour
  • 2 tsp. Edible Green® or MATCHA green tea powder

Frosting (optional):

  • 1 c Powdered sugar
  • Lime juice and finely ground lime peel taken from 1 lime
  • 1/2 c chopped pistachios
  1. Beat 1/3 cup unsalted butter and 1/3 cup shortening or solid coconut oil. Add 3/4 cup sugar and 1 teaspoon baking powder. Beat until combined.
  2.  Beat in 1 egg and 1 teaspoon coconut extract. Stir in 2 cups flour and 2 teaspoons Edible Green® or MATCHA green tea powder. (You will need to mix the dough by hand until butter/shortening becomes soft and binds the dough together.)
  3. Roll half of the dough on a lightly floured surface to 1/4″ thick. Using a 3 to 4″ biscuit cutter, cut into rounds. (Or, use a Shamrock shaped cookie cutter for St. Patrick’s Day as shown in the following picture.) Place on ungreased cookie sheet.
  4. Bake in a 375° F oven for 7 to 8 minutes.
  5. Make frosting. (This is optional–the cookies are delicious with or without frosting.) Mix lime juice and finely ground
    lime peel from a lime with 1 cup powdered sugar.
  6. Frost the cooled cookies with the powder sugar mixture and sprinkle with chopped pistachios.

Gluten Free Green Tea Cookies 

  • 1 c Brown rice flour
  • 1/4 tsp. Salt
  • ¼ c (or 70g) Organic cane sugar
  • 4 Tbsp. Safflower oil
  • 1 large Egg
  • 1 tsp. Vanilla extract
  • 2 tsp. Edible Green® (decaf or regular) or MATCHA green tea powder
  1. In a large mixing bowl, stir together brown rice flour and salt
  2. In a small mixing bowl, whisk together safflower oil, egg, and vanilla extract.
  3. Add wet ingredients to dry ingredients, and mix until well combined.
  4. Shape dough into a 10” long log with 2” diameter and wrap it tightly with plastic wrap.
  5. Chill shaped dough in freezer for at least 3 hours. (Could be prepared the day before as well. You could keep the dough in freezer for a week or so in a Ziploc bag along with the plastic wrap.)
  6. When dough is ready to bake, preheat oven to 350º F.
  7. Lightly grease 2 baking sheets.
  8. Cut cookie dough into ½” thick slices. Place 1” apart on prepared baking sheets.
  9. Bake for 12 to 15 minutes, or until cookies are light brown underneath but tops are not brown.
  10. Transfer baked cookies to wire racks to cool before serving. Shape “gluten free green tea
    cookies” like “shamrocks” for St. Patrick’s Day!

Dairy Free & Egg Free Green Tea Cookies (with Rosemary)

  • 1/4 c Brown Sugar
  • 1/4 c Olive Oil
  • 1/2 c Whole Wheat Flour
  • 1/4 c Spelt Flour
  • 1/4 c Corn Starch or Corn Flour
  • 1 tsp. Baking Powder
  • 2 tsp. Edible Green powder or Matcha green tea powder
  • 1 tsp. Rosemary
  1. Preheat oven to 350º F.
  2. Mix Olive Oil and Brown Sugar together until smooth.
  3. Add the rest of the ingredients to the oil and sugar mixture.
  4. Grab the mixture with a spoon / melon scooper and shape into a ball / disk of 1″ diameter.
  5. Lay the balls / disks 1″ apart on an ungreased cookie sheet.
  6. Bake in the oven about 8-10 minutes.

Forest Green Tea Pound Cake

  • 1/2 c Butter
  • 1 c Sugar
  • 3 eggs
  • 1/2 c Sour cream
  • 1+1/2 c Flour
  • 2 tsp. Edible Green® green tea powder or MATCHA green tea powder
  • 2 tsp. Coconut milk
  • 1/4 tsp. Baking powder
  • 1/8 tsp. Baking soda

Frosting:

  • 1 c Powdered sugar
  • Lime juice taken from 1 lime
  • 1 Tbsp. Melted butter
  1. Beat 1/2 cup butter until creamy.
  2. Add 1 cup sugar until fluffy and very light.
  3. Add 3 eggs and 1/2 cup sour cream to the butter and sugar mixture until smooth.
  4. In a separate bowl, combine 1+1/2 cups flour, 2 tsp. Edible Green® green tea powder, 2 tsp. coconut milk, 1/4 tsp. baking powder, and 1/8 tsp. baking soda.
  5. Add dry mixture to the butter mixture and mix just until combined.
  6. Pour batter into greased and lightly floured 9x5x3 loaf pan. Bake in a 325º F for 60 minutes.
  7. Double the recipe for 10 inch tube pan and bundt pan.
  8. Make frosting. Mix lime juice and melted 1 Tbsp. butter with 1 cup powdered sugar.
  9. Frost the cake with the powdered sugar mixture.

Green Tea Pumpkin Cake

  • 2 c Flour
  • 1 c chopped Dates
  • 3/4 c Xylitol
  • 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1/4 tsp. Ground cloves
  • 2 tsp. Ground cinnamon
  • 4 eggs
  • 1 16 oz can Pumpkin
  • 1 c Cooking oil
  • 8 oz Cream cheese
  • 1/4 c Unsalted butter
  • 1/2 c Xylitol
  • 2 tsp. Edible Green® green tea powder
  • 1 Egg
  • 1 tsp. Vanilla
  • 1/4 c Flour
  1. Preheat oven to 350º F.
  2. Mix the first 8 dry ingredients in a large bowl.
  3.  Beat 4 eggs and mix with pumpkin and oil. Stir egg mixture in the dry mixture and mix until combined.
  4. Spread batter in an ungreased 9×13 baking pan.
  5. In a separate bowl, beat cream cheese, butter, and xylitol and Edible Green® green tea powder until smooth.
  6. Beat in egg and vanilla. Stir in flour until just moistened.
  7. Spread cream cheese mixture over pumpkin batter.
  8. Bake in a 350º F oven for 45 to 50 minutes. Cool on a wire rack about 10 minutes or until set.

Green Tea Cupcakes with Coconut Meringue Frosting

Submitted by Jenny Hawkins

This recipe is adapted from the Magnolia Bakery’s classic vanilla cupcake and seven minute frosting recipes. These cupcakes are delicious, and especially cute. An irresistible sampling size when prepared in miniature sized cupcake papers and baby muffin tins.
Makes about 2 dozen standard size cupcakes (5 dozen mini cupcakes)

CUPCAKES:

  • 2 ¾ c All-purpose flour
  • ½ tsp. Baking powder
  • 1-2 Tbsp. of Edible Green® green tea powder or MATCHA green tea powder (according to taste preference)
  • 1 c (2 sticks) Unsalted butter, softened
  • 2 c Sugar
  • 4 large Eggs, at room temperature
  • 1 c Milk
  • 1 tsp. Vanilla extract
  1. Preheat oven to 350º F.
  2. Line muffin tins with cupcake papers.
  3. In a small bowl, combine the flour, baking powder and green tea powder. Set aside.
  4. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
  5. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  6. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  7. Bake for 20-25 minutes for standard size cupcakes (less for mini cupcakes), or until a cake tester inserted in the center of the cupcake comes out clean.
  8. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

COCONUT MERINGUE FROSTING (a twist on Seven Minute Frosting):

  • 3 Egg whites
  • 2 ¼ c Sugar
  • ½ c Cold water
  • 1 ½ Tbsp. Light corn syrup
  • Dash Salt
  • 1 ½ tsp. Coconut extract
  • Toasted coconut for garnish (optional)
  1. Combine the egg whites, sugar, water, syrup, and salt in the top of a double boiler and place over rapidly boiling water.
  2. On the high-speed of an electric mixer, beat constantly for 6-8 minutes, or until the icing stands up in soft peaks.
  3. Remove from the heat, add the coconut extract, and beat about 1 minute more, or until the icing has the desired spreading consistency. Use immediately.

Peppermint Matcha Kisses

Makes about 3-4 dozen cookies

  • 1 c Almonds
  • 3 Tbsp. + 1/2 c (1 stick) Unsalted butter, softened
  • 1 3/4 c All-purpose flour
  • 1 tsp. Baking soda
  • 1 tsp. Edible Green® green tea powder or MATCHA green tea powder
  • 1/2 tsp. Salt
  • 1 1/4 c Granulated sugar
  • 1 large Egg
  • 1 tsp. Vanilla extract
  • 1 bag Candy cane-flavored Hershey’s Kisses
  1. Heat oven to 350º F. In a food processor, pulse almonds until finely ground. Add 3 Tbsp. of butter. Pulse until combined and fairly smooth.
  2. Add 1/2 c butter to the almond mixture and pulse until smooth. Add 1 C sugar and pulse until smooth. Add egg and vanilla and pulse until smooth.
  3. In a medium bowl, combine flour, baking soda, 1 tsp. Edible Green® green tea powder or MATCHA green tea powder,and salt.
  4. Add flour mixture to almond mixture and pulse until it makes a dough.
  5. Form a heaping teaspoon of dough into a ball 3/4″ diameter, then flatten slightly to make into a disk (1/4″ thick). Dip the disk in the remaining 1/4 c sugar and place on an ungreased baking sheet. Repeat with remaining dough and sugar.
  6. Bake cookies at 350º F for 9 to 10 minutes. Remove from oven. Transfer warm cookies to another baking sheet to cool slightly. Put candy kiss on the center of each cookie. Press gently when the bottom of kiss is soft from the remaining heat of the cookie. Cool completely before serving.

Cranberry Matcha Cookies

Makes about 3-4 dozen cookies

  • 1 c Almonds
  • 3 Tbsp. + 1/2 c (1 stick) Unsalted butter, softened
  • 1 3/4 c All-purpose flour
  • 1 tsp. Baking soda
  • 1 tsp. Edible Green® green tea powder or MATCHA green tea powder
  • 1/2 tsp. Salt
  • 1 1/4 c Granulated sugar
  • 1 large Egg
  • 1 tsp. Vanilla extract
  • about 1/3 c Fresh cranberries
  1. Heat oven to 350º F. In a food processor, pulse almonds until finely ground. Add 3 Tbsp. of butter. Pulse until combined and fairly smooth.
  2. Add 1/2 c butter to the almond mixture and pulse until smooth. Add 1 c sugar and pulse until smooth. Add egg and vanilla and pulse until smooth.
  3. In a medium bowl, combine flour, baking soda, 1 tsp. Edible Green® green tea powder,and salt.
  4. Add flour mixture to almond mixture and pulse until it makes a dough.
  5. Form a heaping teaspoon of dough into a ball 3/4″ diameter, then flatten slightly to make into a disk (1/4″ thick). Dip the disk in the remaining 1/4 c sugar and place 5-6 cranberries on the disk. Place on an ungreased baking sheet. Repeat with remaining dough, sugar, and cranberries.
  6. Bake cookies at 350º F for 9 to 10 minutes. Remove from oven. Transfer cookies to a wire rack and let cool.

No Diary Russian Matcha Tea Cakes

  • 1 c All Purpose Flour
  • 1/2 c Spelt Flour
  • scant 1/2 c Corn Starch
  • 2 tsp. Baking Powder
  • 4 tsp. Edible Green® powder or MATCHA green tea powder
  • 2 tsp. Rosemary
  • 1/2 c White chocolate chips
  • 1/2 c Brown Sugar
  • 1/2 c Olive Oil
  • 1/4 c Powdered sugar
  1. Preheat oven to 350º F.
  2. Mix Olive Oil and Brown Sugar together until smooth.
  3. Add the rest of the ingredients except for water to the oil and sugar mixture. The batter will be very coarse and dry.
  4. Grab the mixture with a spoon and shape it into a ball of 1” diameter.
  5. Lay the balls 1” apart on an ungreased cookie sheet.
  6. Bake in the oven about 8-12 minutes.
  7. Cool completely; roll each cookie in powdered sugar.

Green Tea & Chocolate Turtles

Makes 48

  • 4 oz. Semi-sweet chocolate
  • 4 oz. dark chocolate (we love “Ghiradelli® 100% cacao unsweetened chocolate baking bar”)
  • 1/2 tsp. Edible Green® ground green tea (for even stronger antioxidants and a better, less bitter dark chocolate flavor!)
  • 1/3 c Toasted slivered almonds
  • 1/3 c Toasted halved walnuts
  • 1/3 c Toasted halved pecans
  • 48 mini foil cups
  1. Put the cups in the mini muffin pans
  2. Place one piece of each kind of nut in one layer in each cup.
  3. Melt chocolate according to directions on package.
  4. Add Edible Green® ground green tea to chocolate and stir.
  5. Cover nuts with chocolate blend (about 1/2 teaspoonful each)
  6. Place a piece of nut on top if you like.
  7. Cool in fridge until set.
  8. Place in airtight container until serving

Ginger Green Tea Topping and Coconut Pineapple

Ginger Green Tea Topping:

  1. Whip 1/2 c Heavy cream until stiff peaks form
  2. Mix 3/4 tsp. Green tea powder (Edible Green® or MATCHA), and 1/4 c Sugar
  3. Add the green tea mixture, 1/4 tsp. Chopped or grated ginger, and 1/4 tsp. vanilla to whipped cream.
  4. Cover and chill until used.

Coconut Pineapple:

  1. Mix 1 c canned Pineapple chunks, drained, with 1 Tbsp. honey.
  2. Add 1 Tbsp. unsweetened shredded coconut to pineapple and toss to coat evenly.
  3. Assemble 1/4 c your favorite granola, 1/3 c pineapple, and about 3 Tbsp. whipped cream in the order as shown in picture.
  4. Makes about 3 servings

Green Tea Rice Dumplings with Sweet Bean Sauce

Green Tea Rice Dumplings

  • 1 c White Rice Flour
  • 1 tsp. Green tea powder (Edible Green® or MATCHA)
  • 1/2 c Sugar
  • 4-6 Tbsp. Cold Water
  1. Mix flour, green tea powder and sugar
  2. Add cold water to flour mixture and knead until forms smooth ball.
  3. Boil 6 cups water. In the meantime, shape rice dough into 18 small balls, about 3/4″ diameter.
  4. Make sure no cracks or air holes in the balls otherwise balls will break into pieces while getting boiled.
  5. Cook rice balls in boiled water, 6 balls at a time. Keep water boiling. When balls float to the surface, keep boiling one more minute.
  6. Scoop balls out of boiling water and transfer to iced water and leave them for a few minutes till completely cooled
  7. Scoop out of iced water and move to a dish.
  8. Cover and chill until used.
  9. Repeat #4 to #6 to boil and chill all the rest of the rice balls. Rice balls can be made and chilled up to 1 day ahead.

Sweet Bean Sauce

  1. Process 1/2 c canned Cannellini Beans, well drained, 1/4 c sugar, and a pinch salt in a food processor.
  2. Cover and chill until used. Lasts for a couple of days in fridge.

Assemble: When you serve, arrange 6 chilled rice balls on a plate. Drop 1 Tbsp. green tea whipped cream*
on top and drizzle 2 Tbsp. Sweet Bean Sauce over all.

*Soften 1/2 c frozen whipped cream and mix with 3/4 tsp. green tea powder. Regular plain whipped cream can be used, instead of green tea whipped cream.

Makes 3 servings.

Matcha Pudding

  1. Mix instant vanilla pudding powder and 1 1/2 tsp. green tea powder (Edible Green® or MATCHA),
  2. Fix pudding according to the product cooking instruction. 1 can of well chilled Coconut milk (15.5 oz) can be used for part of 3 cups cold milk for gentle coconut flavor.
  3. Pour pudding into 6 serving dishes. Sprinkle with unsweetened shredded coconut and pinch of sugar evenly over the surface, and broil under broiler until the surface becomes light brown.
  4. Chill until served.

 

Lemon & Ginger Pears

Use firm pears for this recipe (Bosc and Asian Pears hold up well in cooking). Make ahead and chill before serving.

Fruit: 

  • 1 1/2 c filtered water
  • 1 1/2 c Apple Juice (no sugar added, organic is recommended)
  • 2 Tbsp. Crystallized ginger cut into small bits
  • 1 – 2 Tbsp. grated fresh ginger
  • 1/8 c honey, light Agave, Zero, or favorite sugar substitute
  • 1 tsp. + 1 tsp. Grated lemon zest ( plus 1 Tsp. for topping when served)
  • 6 firm pears, peeled, cored and cut length wise
  • 1/8 – 1/4 tsp. Edible Green® ground green tea powder

For topping :

  • Light whip cream or plain yogurt slightly sweetened (vanilla if not too strong)
  • 1 tsp. Lemon zest
  • Nutmeg in grinder preferred, but can sprinkle carefully
  1. Mix fresh ginger with Honey, light Agave, Zero or favorite sugar substitute
  2. Works best in 3 1/2 quart slow cooker but will be good on low burner for 30 min. to 1 hr.
  3. Simmer water, apple juice, ginger, ginger/honey mixture, lemon peel, pears and green tea until pears are slightly tender and still hold together.
  4. Cool slightly then gently ladle pears into a glass dish slightly covering the fruit with juice. (Reserve the rest of the juice to use in a Winter Pear Salad & Dressing found in the soup and herb recipes)
  5. To Serve: Drain Juice and keep as mentioned above.
  6. Gently place pears on small desert plates or bowls, dollop with whip cream, a few sprigs of lemon zest and a slight dash of nutmeg. A thin wafer or oatmeal cookie complements this dish.
  7. Serves 6.