Fingers crossed summer might actually be breaking through this never ending winter. I am ready to say goodbye to soups and stews along with my coats and tights. While I am hoping this will make my current gluten-free diet a lot easier as I won't be craving carbs on cold days sometimes I still need a fix. Today was tempura (with gluten-free flour). It couldn't be much easier or quicker especially if you lazily used pre-prepped stir fry veggies like me.
All you need to do is mix equal quantities of flour (regular plain or otherwise) and cornflour, about 4 tablespoons of each with a pinch of baking powder, an egg yolk and enough cold fizzy water until you have a light batter (that should coat the back of a spoon). Pop in you veggies and carefully deep fry in batches in a flavourless oil.
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