This isn’t just an onion omelette,
it’s an onion and mint omelette!
And mint is one of the most surprising ingredients you’ll ever meet.
It pairs perfectly with countless dishes and stews,
And it’s amazing in my caramelized onion omelette pan 🙂
The mint adds freshness, sweetness, and an amazing, wonderful texture.
combined with the caramelized onion, it creates a marvelous, stunning bite.
This bite needs nothing more than good toast, a little sour cream, a pinch of salt, and plenty of enjoyment.
I love eating it at any time of day,
and the perfect addition of mint makes it a winner you won’t soon forget.
Add mint to your kitchen,
and to your pots and pans,
I promise you won’t be disappointed 🙂
enjoyyyyy!
Happy days for all of us 🙂
How to Make Iced Matcha | Photo: Essy Roz
How to Make Iced Matcha
Ingredients
Perfect for a refreshing glass of matcha:
- 1 teaspoon high-quality matcha powder
- Water to prepare the matcha
- Your favorite milk (it’s important that you enjoy the flavor of the milk)
- Frozen mango cubes (from one-third of a mango) (for alternatives, see “A Little Extra From Me”
- 2 lemon verbena leaves (optional)
- Plenty of ice
- A drinking straw (because it’s part of the recipe)
Preparation
Place 1 teaspoon of matcha powder in a small bowl with ¼ to ⅓ cup lukewarm water, and stir well until you get a bright, shiny, and mesmerizing green liquid.
Scatter the mango cubes at the bottom of a serving glass and gently mash them into a purée. Add ice and pour milk over it until the glass is halfway full.
Pour in the prepared matcha, and if needed, add a bit more liquid (milk or water) to fill the glass completely. Add a straw – and serve with great excitement 🙂
A Little Extra From Me:
- You can also prepare the matcha in a jar with a lid – just close it up and take it with you on a picnic.
- You can replace the mango with half a peach, or a few cubes of watermelon or melon.
- You can swap the lemon verbena leaves for mint.
How to Make Iced Matcha – Preparation Steps | Photo: Essy Roz
How to Make Iced Matcha | Photo: Essy Roz
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