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Ingrédients

Per liter

40g of Sticky Chai of your choice

1L of your favorite milk

Of love

Time

Mains tenant un verre de boisson lactée pendant qu’un liquide vert est versé à la cuillère

To make the doughnut batter

Mix the flour, baking powder, a pinch of salt and pepper with the beer until smooth. Add the two egg yolks and mix until well combined. Meanwhile, melt the green paste in a little water, then stir two-thirds of this mixture into the batter. Reserve one-third of the mixture for the seaweed. Let the batter cool to room temperature before finishing the recipe.

For the seaweed salad

Finely chop a shallot, then finely slice a clove of garlic. Cook the quinoa, then rinse it in cold water (let it drain). Mix with the seaweed flakes, add the garlic and shallot, a little olive oil, and season to taste. Set aside.

Mains tenant un verre contenant une boisson lactée verte, remuée avec une cuillère

Chips

Using a mandoline, slice the butternut squash very thinly into pieces 1 or 2 millimeters thick, keeping the vegetable's natural shape. Then set aside.

Main remuant une boisson verte avec des glaçons dans un verre posé sur une soucoupe

Candied ginger and herb yogurt

On a small baking sheet, cut small pieces of ginger about 1 cm in size, sprinkle with cane sugar and then bake at 160 degrees for 10 minutes.

Chop parsley, basil, coriander, and any other herbs you like with a little olive oil, then mix with your Greek yogurt, candied ginger, and a touch of acidity. Season to taste.

Verre contenant une boisson verte avec des glaçons et une paille, posé près d’une fenêtre

Doughnut and cooking

Rehydrate the leaves; they should be soft and viscous (seaweed texture). Let them marinate in the Green Paste for about thirty minutes.

Cut the fish fillets in half and season with salt and pepper. Carefully wrap each piece of sea bass in a kombu leaf and refrigerate. Prepare the deep fryer with neutral oil and allow it to heat up. Meanwhile, dip the kombu-wrapped sea bass pieces in a batter and then place them in the deep fryer. They should take 2-3 minutes to brown, depending on their size. Drain well on paper towels. Next, fry the butternut squash pieces and then the celery leaves in the oil. The result: crispy chips!

All that's left is the plating and the tasting! Enjoy your meal!

Personne préparant des boissons derrière un comptoir de coffee shop, entourée de plantes et de vaisselle

Tasse vue du dessus contenant une boisson à base de green paste

A word from the barista

For a natural energy boost, I add a spoonful of Green Paste to my yogurt in the morning. Its vegetal flavor pairs perfectly with fresh fruit, and the invigorating effect of matcha makes all the difference. Simple, fresh, effective!

Drink recipes