Hello everyone, I hope your day has been well and this new month brings you great things!! Also, can you believe it’s March already and spring is on the way?
Tempura prawns is the process of coating the prawns in a light batter and deep frying for a few minutes, until lightly golden. I’ve used king prawns which are quite big and fleshy compared to the smaller ones. I don’t usually use them so I was a little skeptical as to whether or not I would enjoy the texture but I can confirm that I’m a fan!! Prawns have a high percentage of water and are a great source of selenium which is an effective antioxidant that helps to maintain healthy cells. I have to say these tempura prawns are quite greasy so the lemon is a must as it really cuts through the grease.
Recipe: Tempura prawns (serves 2-3)
50g plain flour
1 tsp oil
80ml warm water
1 egg white
Sprinkle of turmeric
250g king prawns, patted dry
1 lemon, cut into wedges
Oil for frying
Whisk the flour, oil and water in a bowl. Keeping whisking until a smooth batter forms.
In a separate bowl, whisk the egg white until thick and holds its shape. Fold the egg white into the batter and put into the fridge for 30 minutes.
When the 30 minutes is almost up, heat the oil in a dutch pot. Also, cut the lemon into wedges and set aside in a container.
Take the batter from the fridge, gently mix in the turmeric and add the prawns.
Add the coated prawns to the oil and cook on each side for 1 minute. Take care at this stage because the oil does spit out a little.
Once done, place on a plate with kitchen paper and continue until all the prawns are fried.
Squeeze with lemon juice and serve immediately for best results.
Today’s post is all about breakfast. I’ve made French toast using the most tasty tiger bread, thickly sliced with a seasoned crunchy crust. I love eating tiger bread for the flavour and it really makes the french toast. If ever you fancy something sweet for breakfast, this French toast will certainly hit the spot. It is served with a light sprinkling of sugar and a drizzle of syrup however, fresh berries would go down just as well.
This is not the most healthiest of breakfasts, its a little indulgent for most of us because of the icing sugar and maple syrup but the hope is that the protein from the eggs will keep us fuller for longer reducing the amount of unhealthy snacks consumed before the next meal.
Recipe: French Toast (serves 1)
2 slices of tiger bloomer
2 tbsp oil for frying
Sprinkle of icing sugar
Drizzle of maple syrup
Heat the oil in a frying pan.
Slice the bread in half and whisk the eggs together,
Place a slice of bread into the whisked egg one at a time and once the oil is hot put them into the frying pan.
Fry on a low to medium for 3-4 minutes until golden brown and crispy on the edges.
Place the bread on a plate, sieve over a little icing sugar and drizzle with maple syrup.
Hello everyone, thanks for stopping by my blog today.
Empanadas are a stuffed pastry either baked or fried and they are eaten in many Latin American and south European countries. If you’ve been following me for a while you’ll know that I’ve featured Emapanadas a few times before with beef and chicken fillings. I thought I’d share the recipe for anyone looking for a soft textured, shortcrust style pastry recipe that works well every time. This recipe can be used for any meat or vegetable fillings and is a great way to use up any leftovers. For that golden crust, you can glaze over the top with egg.
Hello everyone, I hope your Tuesday has been well.
Today’s post is nice and quick, a kale pesto that goes perfect with pasta, pizza, salads, sandwiches or tortilla chips. Pesto is a great filler food because it can be added to almost anything and you can customise it to your own taste by adding or taking away some of the ingredients for a smoother/grainier texture. Pesto is commonly eaten in Italy mixed in with pasta. This pesto recipe is a great balance, although we are using oil, olive oil is known to be a healthier variety containing monounsaturated fats which is linked to many health benefits including increased good cholesterol and weight loss. There is also a nutritious balance of kale and walnuts which provide the body with antioxidants essential for supporting the immune system.
Recipe: Kale pesto
40g walnuts, toasted in a dry pan
1 garlic clove, crushed
1/2 lemon, juice
40ml olive oil
Pinch of salt and pepper
Wash and prepare the ingredients together, add to a blender and blitz until smooth with a few lumps.
If you don’t have a blender you can mash everything together in a pestle and mortar which is what I did.
Store in an air tight container for up to 3 day or in the freezer for 1 month.
This recipe is a spiced twist on the original and the taste is just as delightful, the good thing about mixed spices is that you get a mixture of flavours from the nutmeg, cinnamon and ginger which all complement the shortbread. Another difference is the use of brown sugar which offers a deep, rich treacly taste, not usually associated with shortbread but compliments the taste none the less.
Recipe: Brown sugar spiced shortbread (makes 30)
150g plain flour
3 1/2 tbsp dark brown soft sugar
1/2 tsp mixed spice
Preheat the oven to gas mark 4 and line a tray with baking paper.
Mix the flour, sugar and mixed spice in a large bowl. Rub the butter until it forms crumbs. Bring together to form a smooth dough.
Roll out on a lightly floured surface, use a small cutter to cut out the shortbread and place on a the tray.
Bake in the oven for 20-25 minutes and transfer to a wire rack to cool down.