Magic Butterfly Pea Lemonade

Magic Butterfly Pea Lemonade

Hello Everyone! Tonight I’ll be sharing my last blue recipe for the year! I honestly thought that this would be a difficult colour to feature when I was first planning dishes for this theme, but I enjoyed cooking up the blue dishes that I shared with you guys over the past two months! I don’t think I ever talked about the butterfly pea flower and its many benefits in any of my posts so I thought I’d share them here to wrap up my blue theme.

Butterfly Pea Flower Health Benefits

Also known as Clitoria Ternatea, they have been consumed for centuries as a memory enhancer, brain booster, anti-stress and calmative agent. It is an amazing brain boosting herb native to tropical equatorial Asia. It is jam-packed with health promoting antioxidants, flavonoids, and peptides, and has shown considerable promise in studies as a natural remedy for a range of health complaints.

Butterfly Pea FlowerSource: Freepik

In studies to date, Butterfly Pea has shown to act on several key systems of the body:

  • The Nervous System – it has a calming effect on the brain.
  • The Digestive System – it is an antiemetic (anti-nausea), anti-dyspeptic (anti-indigestion), mild-laxative, and stimulates flow of bile from the liver.
  • The Circulatory System – it helps stop bleeding and is a blood purifier.
  • The Respiratory System – it acts as an expectorant and has shown to reduce the irritation of respiratory organs, and is useful in treating colds, coughs and even asthma.
  • The Urinary System – it is a diuretic, helping promote normal urination and can be used for difficulty in urinating.
  • The Reproductive System – it is reported to be spermatogenic, aiding in normal sperm production
  • The Integumentary System – pre-maturing ageing is often a problem of the skin. Flavonoids present in the butterfly pea flower haa been found to boost collagen production, increasing the skin elasticity…

…And that’s only just naming a few of its health benefits.

Butterfly Pea Flower in Food

Butterfly Pea FlowerSource: Freepik

Known for its luminous indigo colour, the butterfly pea flower is traditionally used as a vegetable in cooking, to colour desserts, or to make a strikingly vibrant coloured tea. In traditional Thai cooking, butterfly pea flowers are squeezed for their blue extract, which is then mixed with coconut milk and other base ingredients to naturally colour Thai desserts blue and purple.

Traditional butterfly pea flower tea is made from the ternatea flowers and dried lemongrass. One of the most distinctive characteristics of butterfly pea flower tea, and indeed other drinks that use the butterfly-pea flower extract, is that it will change color when the pH balance changes. A deep blue tea will turn purple with the addition of lemon juice, turning a deeper shade of purple the more lemon juice is added. If mixed with fuchsia roselle hibiscus leaves, the tea will turn a bright red colour.

Magic Butterfly Pea Lemonade

Similar to the recipe that I shared last week, the magic in this recipe comes from this little blue flower and the addition of lemon juice. Like most magic tricks, this one is based resoundingly on science. The magical colour changing effect comes when these two components are mixed: the blue tea turns purple and eventually magenta the more acid is added. I think we can all agree this is quite possibly the prettiest (and most entertaining) lemonade ever.

To make this magic lemonade, you’ll need to get your hands on some fresh or dried butterfly pea flowers. These are steeped along with sugar and hot water to make a vibrant blue sugar syrup, which makes up half the final lemonade. The other half is simply lemon juice and soda water. You may also use sparkling or just plain water.

Magic Butterfly Pea Lemonade Ingredients

PREP TIME <10 MINS | COOKING TIME 10-15 MINS | SERVES 4-6

INGREDIENTS

For the blue sugar syrup

  • 3 cups water
  • 1 cup white granulated sugar
  • 1/2 cup dried butterfly pea flowers
  • 1 cup freshly squeezed lemon juice (about 8-10 large lemons)
  • Ice cubes
  • Mint leaves (optional)
  • Sparkling soda water

METHOD

  1. Combine all the ingredients for the blue sugar syrup in a medium-sized saucepan. Bring to a rapid simmer and then remove from heat.
  2. Cover and let it steep for about 10 minutes. Strain through a fine mesh sieve, discarding solids, and then set aside to cool.
  3. Fill individual serving glasses with ice and pour the cooled butterfly pea flower sugar syrup, filling the glass to about a third of the way.
  4. Add the juice of about 1 lemon together with some mint leaves. At this point, you’ll start to see some colour changes happening.
  5. Pour the soda water and watch the magic happen! Enjoy!

Magic Butterfly Pea Lemonade

BON APPÉTIT

– Ally xx

myTaste.com

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

Hello Everyone! I’ll make tonight’s post quick only because I am mentally and physically exhausted from both being sick and basically juggling so many projects simultaneously today. I managed to tick at least 70% of my list of things to do for work so I’m pretty happy about that, but it’s going to be a busy weekend!

Blueberry Lemon & White Chocolate Scones

Anyway, tonight’s recipe is one of my favourite go-to-brekkie when I was still living in Sydney for my university studies. When I lived up in the lower North Shore, I’d always walk about 15 minutes from home to catch the train to the city, and then a bus to campus. Along the way, I’d stop at Baker’s Delight and pick up a freshly baked Blueberry Lemon & White Chocolate Scone before hopping onto the train. I’d then have my scone on campus in the lecture hall, or tutorial rooms while waiting for class/lecture to start. It would alway make my mornings a little bit better especially when I’d have to be on campus by 8 or 9 in the morning.

So since the theme for the month of May on Amcarmen’s Kitchen is Blueberries, I decided to whip up my own batch of Blueberry Lemon & White Chocolate Scones to get into the nostalgic zone. I followed my own recipe for Basic Scones which I posted way back in mid-2014, and added blueberries, lemon juice and zest, and white chocolate chips into the mix.

Blueberry Lemon & White Chocolate Scones Ingredients

PREP TIME 20 MINS | COOKING TIME 20-25 MINS | SERVES 12 SCONES

INGREDIENTS

  • 3 cups self-raising flour, plus extra for dusting
  • 1 punnet (125g) fresh or frozen blueberries
  • 80g chilled unsalted butter, cubed
  • 1 cup milk
  • 1/2 cup white chocolate chips
  • Juice of half a lemon
  • Zest of 1 lemon

METHOD

  1. Preheat oven to 200C.
  2. Sift the self-raising flour into a large bowl and add the cubed butter together with the lemon zest. Rub the butter into flour using your fingertips until the mixture resembles a breadcrumb texture.
  3. Make a well in the centre and add the milk, lemon juice, and blueberries in. Mix with a flat-bladed knife until the mixture forms a soft dough. If the mixture is a bit dry and crumbly, add more milk if required. Turn onto a lightly floured surface and knead gently until smooth (don’t knead the dough too much though or your scones will be quite tough).
  4. Pat the dough into a 2cm-thick round, and cut into 12 equal logs.
  5. Place scones onto a tray lined with baking paper, 1cm apart from each other. Lightly sprinkle the tops with a little flour and bake for 20 to 25 minutes or until golden and well risen. Serve warm with a nice cup of tea!

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

BON APPÉTIT

– Ally xx

myTaste.com

Basic Scones Picnic

Basic Scones

Hello Everyone! So from yesterday’s a post, I mentioned that I had a tea and scones party. I decided to hold one when I made strawberry jam a few days ago. I wanted to have some scones with them, but I didn’t want to eat everything for myself – and so I decided to share the love! It was an afternoon/night of fun and laughter, and meeting new people over homemade goodness. When I say meeting new people, I mean my friends from different places (uni, housemates, etc.) meeting my other friends, and becoming mutual friends.

Basic Scones

I decided to go with very basic scones because I wanted the berry-flavoured jams and lemon curd to shine. The original recipe for these basic scones can be found at Taste. When baking them, the kitchen and hallway filled with amazing buttery aromas. You could tell that these were going to be really tasty; crisp on the outside and soft on the inside. I think we (my friend Jialing & I; we made two batches so she worked on one while I worked on the other) may have underestimated how high the scones would rise so some rose a bit too much and collapsed – but still tasty nonetheless. This recipe is for one batch, which should make about 16 scones (probably only 10-12 if you made them too big like we did :P)

Basic Scones

PREP TIME 15 MINS | COOKING TIME 20-25 MINS MAKES 16 SCONES

INGREDIENTS

  • 3 cups self-raising flour, plus extra for dusting
  • 80g chilled unsalted butter, cubed
  • 1 cup milk

Only 3 basic must-have pantry ingredients! How convenient!

METHOD

  1. Preheat oven to 200C.
  2. Sift the self-raising flour into a large bowl and add the cubed butter. Rub the butter into flour using your fingertips until the mixture resembles a breadcrumb texture.
  3. Make a well in the centre and add the milk. Mix with a flat-bladed knife until the mixture forms a soft dough. If the mixture is a bit dry and crumbly, add more milk if required. Turn onto a lightly floured surface and knead gently until smooth (don’t knead the dough too much though or your scones will be quite tough).
  4. Pat the dough into a 2cm-thick round, and using a circular cutter (about a 5cm diameter, or to whatever size/shape you want), cut out rounds. Press the dough together and cut out the remaining rounds.
  5. Place scones onto a tray lined with baking paper, 1cm apart from each other. Lightly sprinkle the tops with a little flour and bake for 20 to 25 minutes or until golden and well risen. Serve warm with cream, assorted jams, and lemon curd (for the cream, we just bought a tub of thickened cream and whisked it until it thickened to a spreadable consistency).

Basic Scones

BON APPÉTIT

– Ally xx

myTaste.com

Anzac Pancakes

Anzac Pancakes

Hello Everyone! Today (April 25) is Anzac Day, a national day of remembrance, commemorating Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations. So to commemorate Anzac day, I decided to bake some home-made Anzac biscuits. They are made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water, popular in Australia and New Zealand. It is said that Anzac biscuits were sent to the soldiers abroad by their wives, mainly because the ingredients used to make them did not spoil easily and the biscuits kept well during naval transportation. Today, Anzac biscuits are manufactured commercially for retail sale.

Initially, that was my plan, to bake some home-made Anzac biscuits. But I woke up today wanting to make some yummy pancakes. So I thought to myself, why not both?…In one? And thus for today’s recipe, Anzac Pancakes. I basically used a basic pancake mix and added a few extra ingredients from the Anzac biscuit.

Anzac Pancakes

PREP TIME 5 MINS | COOKING TIME 15-20 MINS MAKES 6 PANCAKES

INGREDIENTS

  • 1 cup plain flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup rolled oats
  • 1/3 cup desiccated coconut
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1 tbsp honey & maple syrup blend by Capilano, plus extra for drizzling
  • 1 tbsp vegetable oil, for cooking

METHOD

  1. In a small bowl, whisk together the flour, sugar, baking powder, salt, rolled oats, and desiccated coconut. Set aside. In a medium bowl, whisk together the milk, butter, egg, and honey & maple syrup blend. Add the dry ingredients to the milk mixture and whisk until well combined (do not overmix, a few small lumps are fine).
  2. Heat a small pan (nonstick or cast-iron) over medium heat. Fold a sheet of paper towel in half, and moisten with the vegetable oil and carefully rub the pan with the oiled paper towel. Ladle the batter onto the pan, using the back of the ladle to spread the batter into a round shape. Cook until the surface of the pancake starts to bubble, about 2-3 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 1-2 minutes more.
  3. Continue with more oil and remaining batter (makes about 6 fairly large pancakes). Serve warm, with desired toppings.

It was quite a gloomy, rainy morning here in Sydney, so I decided to have a cup of Crème Brûlée flavoured black tea from T2 to go with my pancakes. What a great way to start a morning I reckon! Also, I actually really like my pancakes with a hint of cinnamon and vanilla. I just didn’t add these ingredients in because I really wanted this to be a true Anzac Pancake. But I think the pancakes definitely needed these extra two ingredients!

Anzac Pancakes

BON APPÉTIT

– Ally xx

myTaste.com