It's Fry-Day! Thank goodness and what a week it's been! We're in the final countdown of Vegan Mofo and I've thoroughly enjoyed taking part if a little exhausted at times!
Today I have another recipe for you, well if you can call it a recipe as its so simple! There's loads of recipes on the web for tempura batter, but I like to keep it really simple, the trick is to keep the oil hot, so don't over crowd the pan and keep the batter cold and as soon as the batter is made, use it!
I served mine with sweet chilli sauce, but once again I made far too much! I wonder what it tastes like heated up? Perhaps I'll make a salad with the rest!
Ingredients - Serves 4-6 as a starter
85g Plain flour
½ Tsp Salt200ml Sparkling water
12 Green beans
8 Sugar snap peas
4 Runner beans4 Baby corn
Heat the oil to 140°C, I used a mini deep fat fryer, which is rarely used!
Prepare all your vegetables top and tail the beans and peas, I kept my green beans and peas whole but I cut my runner beans into 5cm pieces, quarter the mushrooms and baby corn.
Ensure you're sparkling water is ice cold, I kept mine at the back of the fridge for a day, as I have no freezer. Sift the plain flour and cornflour into a bowl and add the salt. Slowly whisk in the sparkling water don't over whisk the batter a few lumps won't matter.
Coat the vegetables in the batter and add to the hot oil a few at a time, do not over crowd the pan as they will all stick together and the temperature of the oil will reduce.
Deep fry for 2-3 minutes and drain on kitchen roll. I kept mine warm in a low oven while I fried the rest. Serve with sweet chilli sauce. Yum!
Apologies for the bad photos, once again I was late doing tea so it was very dark.
Yesterday I said that I would share with you the vegan parcel I sent to Miss Chaela Boo, so here goes. In my parcel I included the following items:
- Pink Wafers
- Ruffle Bars
- Ruffle Fondants
- Nice & Nutty Pop Corn
- Graze Crunchy Basilico
- Tilda Mexican Chilli and Bean Rice
- The Food Doctor Cereal, Pulses & Beans Easy Grain
- Nible Wasabi Beans
- Homemade Runner Bean Chutney
There is always a packet of Pink Wafers in the biscuit tin at work, and I'm not alone in liking them! They bring fond memories back of Christmas as a child as they were always in the 'family circle' biscuit tin, does anyone else remember that?
I know Michaela loves her Ruffles bars and she finds them difficult to find in Cambridge and so a vegan swap box had to include them, but I hope I went one better as the shop in which I bought them also sold packets of small ruffle fondants.
I've not tried the nice and nutty popcorn myself yet, I should have bought two bags! I can see another trip to the farm shop where I bought them, which is not a bad thing in the slightest! I couldn't let the parcel go without including some bean items as 'everything bean like' is my vegan mofo theme! I hope Michaela enjoys them. I was a bit nervous sending a small jar of my runner bean chutney as I hadn't even tried it yet, it needs to be stored for at least a month before opening so that the flavours can mature. I hope Michaela likes it!