Alexis · Fondateur d'YVY Maté
Mate, the traditional South American drink, is famous for its many health virtues and unique taste. But did you know it can also be a surprising cooking ingredient?
Here are five original, delicious recipes to let you explore mate's culinary possibilities.
Energizing mate and red-berry smoothie
Ingredients:
- 25 cl of brewed, cooled mate
- 150 g of fresh or frozen strawberries
- 75 g of fresh or frozen blueberries
- One ripe banana
- 1 to 2 tablespoons of honey (adjust to taste)
Method:
- Brewing the mate:
Start by brewing your mate. Use about one tablespoon of mate leaves per 25 cl of hot water. Steep for 5 to 10 minutes, then remove the leaves. Let the mate cool to room temperature, then refrigerate until well chilled.
- Preparing the fruit:
If using fresh fruit, wash it carefully. Hull the strawberries and halve them. If using a banana, peel it and cut it into pieces to help the blending.
- Assembling the smoothie:
In a blender jug, add the cooled mate, strawberries, blueberries and banana pieces. For a thicker smoothie, use frozen fruit.
- Adding sweetness:
Add the honey to the mix. Adjust the amount to your preferred sweetness. If you like a less sweet smoothie, start with one tablespoon of honey and adjust to taste.
- Blending:
Close the blender lid and blend at high speed until everything is perfectly combined and the texture is smooth and even. If the smoothie is too thick, add a little more mate to thin it.
- Serving up:
Pour the smoothie into glasses. Decorate with a few fresh berries on top or a small mint leaf for visual flair.
- Serve immediately:
This smoothie is best drunk straight away, well chilled. It offers a perfect combination of mate's vitality and the fruit's freshness - ideal for a morning boost or a healthy afternoon snack.
Tip:
For a variation, add Greek yogurt or a handful of spinach for extra protein or greens. Feel free to experiment with different fruits by season and preference. Enjoy!
Mate crème brûlée
Ingredients:
- 50 cl of whole cream
- 1 tablespoon of mate leaves
- 5 egg yolks
- 100 g of caster sugar, plus a little for the topping
- 1 teaspoon of vanilla extract
Equipment:
- 4 to 6 ramekins (depending on size)
- A kitchen torch or oven grill
Method:
- Infusing the cream:
Preheat your oven to 150°C.
In a saucepan, gently heat the whole cream without letting it boil. Add the mate leaves and infuse over low heat for about 10 minutes. Strain to remove the mate leaves.
- Preparing the egg yolks:
In a bowl, beat the egg yolks with the sugar and vanilla extract until the mixture pales and turns frothy.
- Combining cream and eggs:
Slowly pour the infused, lukewarm cream over the egg yolk mixture, stirring constantly to keep the eggs from cooking.
- Baking in a water bath:
Divide the mixture among the ramekins. Set the ramekins in a large baking dish and pour hot water into the dish, halfway up the ramekins' sides.
Bake for around 30 to 35 minutes. The crème brûlée should be set but still slightly wobbly in the center.
- Resting:
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours.
- Caramelizing:
Just before serving, sprinkle a thin layer of caster sugar over each crème brûlée. Use a kitchen torch to caramelize the sugar, or set the ramekins under the oven grill until the sugar is melted and golden.
- Serving:
Serve immediately after caramelizing to enjoy the contrast between the crunchy sugar layer and the cream's softness.
Tips:
- For a stronger or milder mate flavor, adjust the infusion time to taste.
- The crème brûlée can be made a day ahead, up to the chilling step - making it a perfect dessert for planned meals.
- Take care not to overbake the cream, to keep it from splitting.
This mate crème brûlée offers a delicious fusion of the classic dessert's sweetness and mate's distinct aroma - an elegant, surprising treat. Enjoy!
Braised chicken with mate and citrus
Ingredients:
- 4 chicken thighs
- 50 cl of brewed, cooled mate
- The juice of 2 oranges
- 2 garlic cloves, minced
- 1 onion, thinly sliced
- 1 teaspoon of dried thyme or a few sprigs of fresh thyme
- Salt and pepper, to taste
- Olive oil
- Zest of one orange for garnish
Equipment:
- A large frying pan or casserole dish
- A baking dish if needed
Method:
- Marinating the chicken:
In a large bowl, mix the brewed mate, orange juice, minced garlic, thyme, salt and pepper. Place the chicken thighs in the mixture and make sure they're well coated. Marinate in the fridge for at least an hour - ideally longer for bolder flavors.
- Preheating and preparing the chicken:
Preheat your oven to 180°C if you plan to finish the cooking in the oven.
Take the chicken out of the marinade and pat it dry with paper towels. Keep the marinade for later.
- Braising the chicken:
In a large frying pan or casserole, heat a little olive oil over medium heat. Add the chicken thighs and brown them on all sides. Remove the chicken and set aside.
- Cooking the aromatics:
In the same pan, add the sliced onion. Sauté until translucent, then return the chicken to the pan.
- Adding the marinade:
Pour the reserved marinade over the chicken and bring to a boil. Reduce the heat and simmer for around 20 minutes, or until the chicken is nearly cooked through.
- Oven finish (optional):
If you'd like crispier skin, transfer the chicken and sauce to an ovenproof dish and bake in the preheated oven for around 10-15 minutes.
- Finishing:
Taste the sauce and adjust the seasoning if needed. Serve the braised chicken garnished with orange zest and a little fresh thyme.
Tips:
- You can add vegetables like carrots or potatoes to the pan for a complete dish.
- For a thicker sauce, reduce it on the heat after removing the chicken.
- This dish pairs well with white rice or mashed potatoes to soak up the delicious mate-citrus sauce.
This braised chicken with mate and citrus offers a perfect flavor combination - mate's richness and the citrus's freshness - for a meal as delicious as it is original. Bon appétit!
Mate quinoa salad
Ingredients:
- 180 g of quinoa
- 50 cl of brewed, cooled mate
- 1 cucumber, diced
- 1 red bell pepper, diced
- 150 g of cherry tomatoes, halved
- 1/2 small red onion, finely chopped
- 30 g of crushed walnuts or almonds (optional)
- A small bunch of fresh cilantro or parsley, chopped
- Salt and pepper, to taste
For the dressing:
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of red wine vinegar or lemon juice
- 1 teaspoon of honey or maple syrup
- Salt and pepper, to taste
Equipment:
- A saucepan with lid
- A large salad bowl
- A small bowl for the dressing
Method:
- Cooking the quinoa:
Rinse the quinoa under cold water to remove bitterness. Drain well.
In a saucepan, bring the mate to a boil. Add the rinsed quinoa, reduce the heat, cover and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid.
Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork and let cool.
- Preparing the vegetables:
While the quinoa cooks, prepare the vegetables: dice the cucumber and pepper, halve the cherry tomatoes and finely chop the red onion.
- Making the dressing:
In a small bowl, mix the olive oil, red wine vinegar or lemon juice, and honey or maple syrup. Season with salt and pepper to taste. Whisk until well combined.
- Assembling the salad:
In a large salad bowl, combine the cooled quinoa, chopped vegetables, nuts or almonds, and fresh herbs.
Pour the dressing over the salad and toss well to coat everything. Adjust the seasoning with salt and pepper as needed.
- Serving:
Serve the mate quinoa salad at room temperature or chilled. It keeps in the fridge in an airtight container for a few days.
Tips:
- For a variation, add protein like grilled chicken, chickpeas or tofu for a more complete meal.
- You can also experiment with other vegetables or herbs, to your preference and whatever's on hand.
- This salad is perfect for a picnic, an office lunch, or as a barbecue side.
This mate quinoa salad is a refreshing, nutritious dish - perfect for a light lunch or an original side. Its combination of flavors and textures will delight your taste buds! Bon appétit!
Mate and chocolate cookies
Ingredients:
- 250 g of flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of mate ground to a powder
- 170 g of unsalted butter, at room temperature
- 200 g of sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 90 g of dark chocolate chips
Equipment:
- A large mixing bowl
- An electric mixer or whisk
- A baking sheet
- Parchment paper
Method:
- Preheating the oven and preparing the dough:
Preheat your oven to 180°C.
In a bowl, mix the flour, baking powder, salt and powdered mate.
- Creaming the butter and sugar:
In another large bowl, beat the butter and sugar until light and fluffy. This takes around 2-3 minutes with an electric mixer at medium speed.
- Adding the egg and vanilla:
Add the egg and vanilla extract to the butter-sugar mixture, beating well after each addition.
- Folding in the dry ingredients:
Lower the mixer speed and gradually add the flour mixture to the butter-sugar mixture, beating just enough to combine.
- Adding the chocolate chips:
Fold the dark chocolate chips into the dough with a spatula or wooden spoon.
- Shaping the cookies:
Line a baking sheet with parchment paper.
Using a tablespoon or ice cream scoop, shape balls of dough and set them on the sheet, a few centimeters apart.
- Baking:
Bake the cookies in the preheated oven for 10-12 minutes, or until lightly golden at the edges.
- Cooling:
Let the cookies cool on the sheet for a few minutes, then transfer them to a rack to cool completely.
Tips:
- Take care not to overbake the cookies, to keep their soft interior.
- Adjust the amount of powdered mate for a stronger or milder taste.
- These cookies keep in an airtight container at room temperature for several days.
These mate and chocolate cookies are the perfect snack companion. Crunchy outside and soft inside, combined with mate's unique flavor and melting chocolate chips, they make an irresistible treat. Enjoy!
