Tempura Prawns

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)

Ingredients

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

Method

  • 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.

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*Nutritional information was found through Google*

Kale Pesto

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

Ingredients

40g kale

40g walnuts, toasted in a dry pan

1 garlic clove, crushed

1/2 lemon, juice

40ml olive oil

Pinch of salt and pepper

Method

  • 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.

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Lemon Iced Cupcakes

Hello everyone. Thanks for stopping by my blog, I hope you’ve had a great day. I have a really nice and easy cupcake recipe with a slight zingy lemon icing that makes these cupcakes extra tasty with each bite. Cupcakes can be pretty basic but if you have jam, lemons or oranges, it’s a whole new concept. Also, I’ve used muffin cases as there were no cupcake cases in the shop but they did rise well.

Lemon Iced Cupcakes (makes 12)

Ingredients

125g butter

125g caster sugar

Zest of 1 lemon

2 eggs

150g self-raising flour

2 tbsp lemon juice

30g icing sugar

1 tbsp lemon juice

Method

  • Preheat the oven to gas mark 5 and put 12 cupcake cases onto a tray.
  • Cream the butter and sugar together until soft then mix in the lemon zest and the eggs, one at a time.
  • Next, add the flour and combine then finally mix in the lemon juice.
  • Use a tablespoon to put the cupcake mixture into each case and bake in the oven for 25 minutes until lightly golden.
  • Whilst the cupcakes are baking, make the icing by mixing the icing sugar and 1 tbsp of lemon juice together.
  • Once the cupcakes are baked, take out and leave to cool completely before adding the icing, I used a spoon to drizzle it on in little specks.

What are your favourite type of cupcakes to bake?

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Lemon Butter Biscuits 🍋 

Welcome to the new year everyone, wishing you all a fantastic 2017!!

These biscuits are absolutely delicious, so light and fluffy perfect for a homemade gift 😊 or for yourself.

Makes 30

Ingredients 

120g unsalted butter
100g caster sugar
1 large egg
2 lemons
200g plain flour
1/3 baking powder
1 tbsp demerara sugar

Method

1. Beat the butter and sugar together until creamy, then add the egg and continue beating until its light and fluffy.

2. Finely zest both lemons into the bowl, then add the plain flour and baking powder. Give it a big mix.

3. It will look a bit like a cake mixture now, use a heaped teaspoon to put the biscuits onto the baking tray and finally bake in the oven for 12- 15 minutes until lightly golden.

Enjoy these delicious puffs of lemony goodness.