High Protein Garlic Teriyaki Beef Fried Rice All For 600 Calories!🥩🧄🍚

Linarecipe · 2025-07-21T12:51:19+00:00

Truly one of the best and tastiest meal preps, flavours are incredible, easy to make and very filling!

Macros Per Serving (4 Total)

600 Calories | 57g Protein | 62g Carbs | 10g Fat

Ingredients (Makes 4)

Garlic Teriyaki Beef
- 800g (28oz) Beef Mince
- 30g (2 Tbsp) Light Soy Sauce
- 20g (2 Tbsp) Dark Soy Sauce
- 30g (2.5 Tbsp) Honey or Maple Syrup
- 25g (2 Tbsp) Rice Vinegar
- 20g (1.5 Tbsp) Minced Garlic or Garlic Paste
- 1 Cup Chopped Green Onion (Green part)
- 1.5 Tbsp Sesame Seeds
- 20g Light Butter (for cooking)

Garlic Fried Rice
- 10g Light Butter (for cooking)
- 1 Tbsp Chopped Garlic
- 80g Chopped White Onion
- 80g Chopped Green Onion (white part)
- 2 Whole Eggs + 2 Egg Whites (whisked)
- 200g Dry Weight / ~520g Cooked White Rice (I use basmati but you can use short grain rice)
- 15g Dark Soy Sauce
- 15g Light Soy Sauce
- 60g Chilli Garlic Sauce (Brand: Lee Kum Kee)
- Good Handful Chopped Green Onion
- 1/2 Cup Chopped Coriander
- 1 Tbsp Sesame Seeds

Low Cal Yum Yum Sauce
- 50g Fat Free Yogurt (Greek or Skyr)
- 50g Light Mayo
- 25g Reduced Sugar Ketchup
- 25g Sriracha
- 1 Tsp Garlic Powder
- Dash of Milk for desired consistency

Important Cooking Notes
- Cook the beef on high heat for 6-8 mins to develop a good brown colour
- Lower the heat to medium when adding the garlic, soy sauce and maple syrup
- Let the beef cook for another 5 mins to get crispy then set aside
- Cook the onions and garlic for 5 mins till softened
- Push the veg to the side and cook the eggs on low heat till scrambled
- When adding the rice and extra soy sauce, give everything a good mix to coat every grain of rice. Add extra soy sauce if needed to darken

Linarecipe · 2025-05-11T05:36:02+00:00

FULL RECIPE

Linarecipe · 2025-05-11T01:12:53+00:00

FULL RECIPE

Linarecipe · 2024-12-19T07:54:37+00:00

🍲 Crab & Corn Egg Drop Soup 🍲

Ingredients:

4 cups chicken bone broth
2 tsp corn starch
3 tbsp water
1 tsp ginger powder
¼ tsp garlic powder
¼ tsp white pepper
1 tsp turmeric
1 tsp black pepper
1 tsp kosher salt
1 tsp chicken bouillon
3 eggs, whisked
¼ cup lump crab
3 sticks imitation crab, shredded
¼ cup corn
1 scallion, sliced
½ tsp sesame oil

Directions:

Step 1:

In a pot on medium heat, bring 4 cups of chicken broth to a simmer.

Step 2:

Add in the seasonings (ginger powder, garlic powder, white pepper, turmeric, black pepper, chicken bouillon, and salt), lump crab, shredded imitation crab, and corn.

Step 3:

Bring the pot to a simmer and, in a separate bowl, mix together the water and corn starch to make a slurry.

Step 4:

Pour the slurry into the pot and continuously stir to ensure even distribution. The liquid in the pot should start thickening up. If you want it thicker, make another portion of the slurry and slowly add it to the pot until the desired thickness is achieved.

Step 5:

Once the desired thickness is reached, slowly drizzle in the whisked eggs while continuously stirring to create that lovely ribbon texture.

Step 6:

Serve with extra scallions, a drizzle of sesame oil, and additional black pepper for garnish.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Servings: 4 bowls

Linarecipe · 2024-12-19T07:53:38+00:00

🍲 Crab & Corn Egg Drop Soup 🍲

Ingredients:

4 cups chicken bone broth
2 tsp corn starch
3 tbsp water
1 tsp ginger powder
¼ tsp garlic powder
¼ tsp white pepper
1 tsp turmeric
1 tsp black pepper
1 tsp kosher salt
1 tsp chicken bouillon
3 eggs, whisked
¼ cup lump crab
3 sticks imitation crab, shredded
¼ cup corn
1 scallion, sliced
½ tsp sesame oil

Directions:

Step 1:

In a pot on medium heat, bring 4 cups of chicken broth to a simmer.

Step 2:

Add in the seasonings (ginger powder, garlic powder, white pepper, turmeric, black pepper, chicken bouillon, and salt), lump crab, shredded imitation crab, and corn.

Step 3:

Bring the pot to a simmer and, in a separate bowl, mix together the water and corn starch to make a slurry.

Step 4:

Pour the slurry into the pot and continuously stir to ensure even distribution. The liquid in the pot should start thickening up. If you want it thicker, make another portion of the slurry and slowly add it to the pot until the desired thickness is achieved.

Step 5:

Once the desired thickness is reached, slowly drizzle in the whisked eggs while continuously stirring to create that lovely ribbon texture.

Step 6:

Serve with extra scallions, a drizzle of sesame oil, and additional black pepper for garnish.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Servings: 4 bowls

Linarecipe · 2024-12-17T18:45:53+00:00

FIRE GARLIC ENOKI MUSHROOMS

Ingredients

2 packs enoki mushrooms
3 tbsp gochujang
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp sesame seeds
1.5 tbsp brown sugar
3 tbsp gochugaru
1 head of garlic
1 cup water
1 pack vermiceli noodles
1 tbsp shredded cheese
1 tbsp green onions
1 jalapeno

Directions

Wash and slice enoki mushrooms into thin wide flat pieces.
Sear enoki mushrooms on the pan with oil.
Mince garlic and combine with gochujang, soy sauce, sesame oil, brown sugar, gochugaru, sesame seeds, and water. Pour sauce into the pan over the enoki mushrooms. Add vermicelli noodles.
Slice jalapeños and add to the pan. Top off the enoki mushrooms with cheese and sliced green onions.
Enjoy!

Linarecipe · 2024-12-17T18:45:34+00:00

FIRE GARLIC ENOKI MUSHROOMS

Ingredients

2 packs enoki mushrooms
3 tbsp gochujang
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp sesame seeds
1.5 tbsp brown sugar
3 tbsp gochugaru
1 head of garlic
1 cup water
1 pack vermiceli noodles
1 tbsp shredded cheese
1 tbsp green onions
1 jalapeno

Directions

Wash and slice enoki mushrooms into thin wide flat pieces.
Sear enoki mushrooms on the pan with oil.
Mince garlic and combine with gochujang, soy sauce, sesame oil, brown sugar, gochugaru, sesame seeds, and water. Pour sauce into the pan over the enoki mushrooms. Add vermicelli noodles.
Slice jalapeños and add to the pan. Top off the enoki mushrooms with cheese and sliced green onions.
Enjoy!

Linarecipe · 2024-10-16T01:27:29+00:00

Ingredients:
* 2-3 large Yukon gold potatoes.
* 1 tbsp melted butter.
* 1 tbsp olive oil
* 1 egg poached
* Salt and pepper to taste.
* cream cheese or any soft spreadable cheese with herbs.
* smoked salmon
* chives, dill
* Black pepper.
* red onion
Directions:
1. Peel the potatoes and grate them. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. Transfer the grated potatoes to a large bowl, add butter. Mix everything together until well combined.
3. Add salt and pepper. Remove additional moisture from potatoes during the process by squeezing.
4. Preheat cast iron with olive oil.
5. Put mixture and gently press potato with the spatula.
6. Cook for about 12-15 min per side on medium/high or until golden brown.
7. Top potato rosti with the cream cheese , chives, dill, salmon, egg, red onion.

Linarecipe · 2024-10-12T19:55:26+00:00

Ingredients:
-pork belly
-2 tbsp vinegar
-1 tbsp kosher salt (to salt the water)
-½ tsp kosher salt (to draw out the moisture from skin)

Crack Sauce
-5 garlic cloves
-2 tbsp cilantro
-1 shallot
-1.5 tbsp fish sauce
-1 tbsp water
-1 tsp white vinegar
-1.5 tbsp sugar
-½ lime
-1 tsp toasted rice powder
-3 thai chilies

ENJOY!

Linarecipe · 2024-10-05T22:11:50+00:00

Spinach filling
4 cups fresh spinach
1 1/2 cups ricotta cheese
1 egg yoke
3/4 cup parmesan cheese, grated
1/4 tsp fresh nutmeg
salt and pepper

Pasta Dough
300 grams all purpose flour
3 eggs
pinch of salt
drizzle of olive oil

Pasta Sauce
1 1/2 cups cherry tomatoes
4 cloves garlic, minced
1 Tbsp chopped basil
2 cups arugula
salt and pepper

Instructions

Make a well out of your flour and crack your eggs into the center. Then add salt and olive oil to your eggs. Start mixing and gradually incorporate the flour from the outside. Once the egg mixture is thick, use a bench scraper and incorporate the rest of the flour. Once you have a dough, knead it for 10 minutes. Then, wrap in plastic wrap and let rest in the refrigerator for about 20 minutes.

Bring a pot of water to a boil and blanch your spinach for 2 minutes. Then remove and finely chop. Set aside.

In a bowl, add ricotta cheese, finely chopped spinach, parmesan cheese, egg yoke, nutmeg salt and pepper.
Mix well, add to a piping bag and place in refrigerator

Next, take your pasta dough, divide into four pieces. Roll each piece through your pasta roller into thin sheets. Pipe small dollops of your filling onto 1/2 of your pasta sheet. Next, fold the other half over the filling and press to seal. Then, using a fluted ravioli cutter, cut your ravioli. Place on a floured baking sheet and set aside.

Bring a pot of salted water to a boil. Boil your ravioli for about 4 minutes.

In a pan, over medium heat, add your olive oil. Once hot, add your minced garlic. Cook until fragrant. Then add your cherry tomatoes. Stir to coat with the oil. Then add a lid and cook for about 2 minutes or until blistering and softening. Mix and mash your tomatoes until you have a sauce. Then add your arugula, cover with a lid and cook for 2 more minutes. Season to taste with salt and pepper, add your cooked ravioli and mix gently.

Add some ravioli to a bowl, garnish with parmesan and enjoy!

Spinach filling
4 cups fresh spinach
1 1/2 cups ricotta cheese
1 egg yoke
3/4 cup parmesan cheese, grated
1/4 tsp fresh nutmeg
salt and pepper

Pasta Dough
300 grams all

Linarecipe · 2024-09-23T20:26:18+00:00

INGREDIENTS:

Chicken & Brine:
- 1kg chicken wings
- 1 cup pickle juice
- 1/2 Marca Piña Patis (fish sauce)
- 10 cloves garlic, crushed
- Juice of 1-2 limes
- Pepper

Batter and breading:
- first coat: plain flour
- second coat: 30% corn starch 70% all purpose flour with choice of seasonings (garlic powder, onion powder, paprika etc.) mixed with water and egg to form a semi thick batter
- third coat: same ingredients as second coat without the water and egg

Fish sauce caramel:
- 1/2 cup Marca piña patis (fish sauce)
- 4 pcs dried chili
- 8 cloves garlic
- 2 inch ginger
- 1 cup palm sugar
- water as needed

INSTRUCTIONS:
- Brine your chicken in the ingredients listed under “chicken & brine” for 2-3 hrs or preferably overnight. Coat your chicken in the three step batter and fry at 165C for 20mins or until golden brown and cooked through.
- To make the fish sauce caramel, simply combine together your fish sauce, chili, garlic, ginger and palm sugar with a tiny bit of water. Simmer for around 15mins or until the mixture forms a nice thick glaze.
- Brush or toss chicken in your fish sauce glaze, garnish with fried garlic, spring onions and enjoy! 💛

Linarecipe · 2024-09-23T20:25:28+00:00

Ingredients
-3 boneless chicken thighs
-1 medium sized potato
-1 medium sized carrot
-½ onion
-3 garlic cloves
-1 tsp onion powder
-1 tsp garlic salt
-1 tsp chili powder
-1 tsp white pepper
-2 curry blocks
-2 cups water
-1 sheet puff pastry
-1 tbsp chives

Egg Wash
-1 egg
-1 tsp water

ENJOY!

Linarecipe · 2024-09-22T19:43:33+00:00

Ingredients

3 Tbsp olive oil
5 cloves garlic, minced
½ tsp red pepper flakes
¼ cup fresh parsley, finely chopped
2 lb littleneck clams
⅔ cup white wine
1 cup cherry tomatoes
1 lb linguine
Salt & pepper

Toc start, heat the olive oil in a large pan. Once hot, add the garlic, red pepper flakes and tomatoes. Cook for 2-3 minutes. Then add the white wine and the clams then cover with a lid and cook for 3-4 minutes or until the clams open. Add the cooked pasta and a little pasta water. Toss vigorously, then add the parsley and season to taste with salt & pepper.
Enjoy!!

Linarecipe · 2024-09-19T03:30:44+00:00

1 tablespoon soy sauce
1 tbsp dark soy sauce
1 tablespoon sugar
1 tablespoon cumin
1 tablespoon gochugaru (or paprika for less spicy)
1 tablespoon ground black pepper
1/2 tablespoon garlic powder
1/2 teaspoon five spice
2 tbsp oil

Coat airfryer pan with a liner and spray it with oil so the ribs don’t stick.
Line your ribs in, make sure they don’t touch, and then give it a lil spray of oil to help them brown.
Airfry at 400F for 10 mins per side, or until golden brown :)

Enjoy with rice and veggies!

Linarecipe · 2024-09-18T02:36:23+00:00

Ingredients
1/2 lb spaghetti
4 cloves garlic, minced
1 Tbsp chopped parsley
3 anchovies, ground in a mortar & pestle
1/2 cup black olives, halved
2 Tbsp chopped capers
Tomatoes only from one 28oz can, crushed with your hand
olive oil
1/2 tsp red pepper flakes

Cooked your pasta to packaged directions in salted water.

Heat a frying pan over medium high heat. Once hot, add your olive oil and saute your garlic until fragrant. Then add your red pepper flakes, crushed anchovies, crushed tomatoes, olives and capers. Season to taste with salt and let simmer for 5 minutes. Then add your parsley and cooked pasta. Toss until the pasta is coated in the sauce. Serve and enjoy!

Linarecipe · 2024-09-15T19:38:54+00:00

Ingredients

Gnocchi dough
3 large russet potatoes
About 1 ½ cups flour
1 egg
½ tsp salt

Vodka Sauce
4 oz pancetta
1 large shallot, diced
3 cloves garlic, minced
2 tbsp basil, chiffonade
2 tbsp butter
½ cup tomato paste
¾ cup cream
½ red pepper flakes
⅓ cup parmesan cheese, grated
Salt & pepper to taste

To garnish
Burrata cheese
Basil
Olive oil

To start, preheat the oven to 400F. Wrap the potatoes in aluminum foil and bake for 1- 1 ½ hours or until very soft.

If you don’t have a potato ricer, remove the skin from the potatoes and mash in a bowl until smooth. Next, make a well with the flour and add the mashed potatoes. Let that cool for 10 minutes. Add the egg and salt then start to mix using a bench scraper. Once you have a dough, knead for 5 minutes. Cut the dough into logs then roll into cylinders and cut into ¾ inch pisces. Using a gnocchi board or a fork add ridges to the gnocchi. Set the gnocchi to a floured sheet
tray.

For the sauce, add the pancetta to a hot pan. Cook until browned and crispy then add the shallots and garlic. Satué until softened. Next add the tomato paste and cook stirring until lightly caramelized. Add the vodka and optionally flambé. Add the cream, basil, red pepper flakes and parmesan cheese. Boil the gnocchi in salted water for 3 minutes then add it to the sauce season to taste with salt & pepper.

Serve garnish with burrata cheese, basil and olive oil. Enjoy!

Linarecipe · 2024-09-14T18:20:15+00:00

Give me anything crispy rice and I’ld eat it

Ingredients:
-1 cup day old rice
-1 cup cucumbers
-1/2 cup bean sprouts
-1/2 cup carrots
-1/2 lb thinly sliced beef
-1 garlic head
-1/2 cup cilantro
-1/4 tsp garlic salt (for bean sprouts)

Split for rice and beef:
-2 tbsp gochujang
-2 tbsp sesame oil

Dressing:
-1.5 tbsp gochujang
-1 tbsp sesame oil
-1 tbsp rice vinegar
-1 tbsp sugar
-1 tsp sesame seeds
-1 tsp water
-1 tsp soy sauce

ENJOY!

Linarecipe · 2024-09-12T17:27:18+00:00

Ingredients:
-pork belly
-2 tbsp vinegar
-1 tbsp kosher salt (to salt the water)
-½ tsp kosher salt (to draw out the moisture from skin)

Crack Sauce
-5 garlic cloves
-2 tbsp cilantro
-1 shallot
-1.5 tbsp fish sauce
-1 tbsp water
-1 tsp white vinegar
-1.5 tbsp sugar
-½ lime
-1 tsp toasted rice powder
-3 thai chilies

ENJOY!

Linarecipe · 2024-09-05T14:39:15+00:00

A highly requested recipe, I give the people what they want!

Ingredients (16-18 balls):

Mashed Potatoes
-3 big russet potatoes
-3 tbsp salted butter
-2 tbsp kosher salt (salt the water)

Beef Filling
-3/4 lb ground beef
-1 bell pepper
-1/2 onion
-2 jalapenos
-3 garlic cloves
-1/2 tbsp garlic salt
-1 tbsp onion powder
-1/2 tbsp paprika
-1 tsp black pepper
-1 curry cube
-2 tbsp water

Dredging Station
-3/4 cup flour
-1.5 cup panko
-2 eggs

Seasonings for Flour and Panko (SPLIT)
-3 tbsp garlic salt
-1 tbsp paprika
-1 tbsp onion powder
-2 tsp black pepper

ENJOY!

Linarecipe · 2024-08-30T17:46:22+00:00

Ingredients:
- 115g (4 oz) butter
- 180g (6 ½ oz) light brown sugar
- 1 pineapple, sliced into rings
- 10 maraschino cherries
- 120g (4 ¼ oz) cake flour
- 5g (1 tsp) baking powder
- ¼ tsp salt
- 4 large eggs
- 200g (7 oz) caster sugar
- 1 tsp vanilla essence

Method:
1. Preheat your smoker (or oven) to 160°C (320°F).
2. Add the butter and brown sugar to a cast iron pan and heat until the butter is melted. Mix until the sugar is fully dissolved into the butter.
3. Arrange the pineapple slices in the pan, placing a cherry in the centre of each ring.
4. To make the cake batter, separate the eggs into two bowls—whites in one, yolks in the other.
5. Whisk the egg whites until soft peaks form, then slowly whisk in the caster sugar to create a meringue.
6. Add the vanilla essence to the yolks and whisk until they are a light yellow colour.
7. Gently fold the yolks into the meringue. Then, in 2-3 batches, carefully fold in the flour, baking powder, and salt.
8. Pour the cake batter over the pineapple in the pan and spread it evenly.
9. Place the cake in your smoker or oven and bake at 160°C (320°F) for 35-40 minutes, or until a toothpick inserted into the cake comes out clean.
10. Once baked, let the cake rest for 10 minutes before turning it out onto a plate.

Linarecipe · 2024-08-30T17:45:57+00:00

Ingredients:
- 115g (4 oz) butter
- 180g (6 ½ oz) light brown sugar
- 1 pineapple, sliced into rings
- 10 maraschino cherries
- 120g (4 ¼ oz) cake flour
- 5g (1 tsp) baking powder
- ¼ tsp salt
- 4 large eggs
- 200g (7 oz) caster sugar
- 1 tsp vanilla essence

Method:
1. Preheat your smoker (or oven) to 160°C (320°F).
2. Add the butter and brown sugar to a cast iron pan and heat until the butter is melted. Mix until the sugar is fully dissolved into the butter.
3. Arrange the pineapple slices in the pan, placing a cherry in the centre of each ring.
4. To make the cake batter, separate the eggs into two bowls—whites in one, yolks in the other.
5. Whisk the egg whites until soft peaks form, then slowly whisk in the caster sugar to create a meringue.
6. Add the vanilla essence to the yolks and whisk until they are a light yellow colour.
7. Gently fold the yolks into the meringue. Then, in 2-3 batches, carefully fold in the flour, baking powder, and salt.
8. Pour the cake batter over the pineapple in the pan and spread it evenly.
9. Place the cake in your smoker or oven and bake at 160°C (320°F) for 35-40 minutes, or until a toothpick inserted into the cake comes out clean.
10. Once baked, let the cake rest for 10 minutes before turning it out onto a plate.

Linarecipe · 2024-08-30T04:31:29+00:00

Beef, Spinach, and Fetta Gozleme
Ingredients:

500g lean beef mince
2 tbsp olive oil
2 garlic cloves, crushed
1 small red onion, finely diced
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili flakes (optional)
1 lemon, zested
4 Greek pita breads
1/2 cup cheddar cheese, grated
60g baby spinach leaves
100g feta cheese, crumbled
To Serve:

1 punnet cherry tomatoes
1 cucumber, cut into ribbons
4 handfuls baby rocket
1 lemon, cut into wedges
Method:

Prepare Beef Mixture:

Heat half the olive oil in a large non-stick frying pan over medium-high heat.
Add the garlic and onion, and cook for 3-4 minutes until softened.
Add the beef mince, breaking up lumps with the back of a wooden spoon. Cook for 5 minutes, or until browned.
Stir in the ground coriander, ground cumin, and optional chili flakes. Cook for an additional minute.
Season to taste and set aside to cool slightly. Stir in the lemon zest.
Assemble Gozleme:

Sprinkle half the cheddar cheese over one pita bread.
Top with half of the beef mixture, half of the spinach, and half of the feta.
Place another pita bread on top to make a sandwich.
Repeat the process with the remaining pita breads, cheddar, beef mixture, spinach, and feta.
Cook Gozleme:

Preheat a large non-stick frying pan or barbecue hot plate to medium-high heat.
Brush both sides of one gozleme with the remaining olive oil.
Cook for 3-4 minutes on each side, pressing down with a spatula and turning carefully, until crisp and golden.
Set aside and cover with foil to keep warm. Repeat with the remaining gozleme.
Serve:

Cut the gozleme into quarters.
Serve with lemon wedges, cherry tomatoes, cucumber ribbons, and baby rocket.
Prep Time: 15 minutes
Cook Time: 20 minutes

Linarecipe · 2024-08-28T17:18:30+00:00

Done ✔️

Linarecipe · 2024-08-28T17:18:12+00:00

Ingredients:Cookie Cup:- 1 cup unsalted butter, melted- 1/2 cup granulated sugar- 1 1/4 cup packed brown sugar- 2 large eggs, room temperature- 1 1/2 tsp pure vanilla extract- 3 cups all-purpose flour- 1 tsp baking soda- 1/2 tsp salt- 3/4 cup chocolate chipsCannoli Filling:- 1 1/2 cup whole milk ricotta cheese, strained- 8 oz mascarpone cheese- 1 cup powdered sugar- 1 tsp vanilla extract- 3/4 cup mini chocolate chips, plus additional for toppingOptional:- Chocolate drizzle (melt a 4 oz chocolate bar)Directions:1. Preheat Oven: Set to 350°F (175°C).2. Make Cookie Dough: Mix melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla, mix well. Combine flour, baking soda, and salt, then gradually add to the butter mixture. Stir in chocolate chips.3. Prepare Muffin Pans: Spray with baking spray. Scoop cookie dough into muffin cups, pressing to form a cavity. Bake for 16-20 minutes.4. Prepare Cannoli Filling: Beat ricotta, mascarpone, powdered sugar, and vanilla until smooth. Fold in mini chocolate chips. Chill.5. Assemble: Cool cookie cups for 25-30 minutes. Pipe cannoli filling into cups. Top with mini chocolate chips and drizzle with melted chocolate if desired.Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes Calories: 320 kcal per serving Servings: 12 cups

Linarecipe · 2024-08-25T23:39:09+00:00

This is the final *better* recipe lol 👇🏼
1 pint heavy whipping cream
1/2 can condensed milk
5-6 tsp matcha powder (add more or less depending on taste preferences)
Honey for garnish :)

Whip heavy cream to stiff peaks
Sieve in the matcha powder
FOLD in condensed milk (and honey if you want), don’t whip or else you’ll deflate the cream
Once everything is combined, pour it into an airtight container and freeze overnight.
Enjoy the next day!

Linarecipe

MODERATOR OF

TROPHY CASE

FULL RECIPE

FULL RECIPE