- 4 courgettes
- 1 aubergine
- 100 gr fine rice flour (if you suffer from coeliac disease, check that it is 'gluten-free')
- 1 egg yolk
- 120 ml sparkling water (very cold)
- vegetable/peanut oil (for frying)
Keep the stainless steel bowl and the whisk you'll use for the tempura in the deep freeze for 15 mi-nutes. Trim the courgettes, rinse well and cut into stick shapes, not too thin. Repeat for the aubergi-ne. Fill a large bowl with water and ice, place the bowl from the freezer in this bowl. Place the egg yolk in the bowl and beat it for a few seconds, add the very cold sparkling water (only 100ml for now) and the rice flour. Mix well for a few seconds and, if necessary, add water (the amount depends on the type of flour used, the batter should be smooth, not sticky). Heat a deep fat fryer or frying pan with the oil to 180°C. Dip the vegetables in the batter. Lower the vegetables carefully into the oil with a tongs and fry for 1-2 minutes. Remove the vege-tables when they are crisp and golden-brown on both sides, add salt and set aside to drain on a pla-te lined with kitchen paper. Serve the vegetable tempura immediately with soya sauce, if you wish.
Rice Flour Sponge Cake
Ingredients for a 24cm sponge cake
- 150 gr rice flour
- 5 eggs
- 150 gr sugar
- 1 vanilla pod
Place the room temperature eggs in a stand mixer, add the sugar and mix the ingredients for at least 10/15 minutes until fluffy, light and pale. If you wish, add the vanilla seeds to the batter and beat for a few seconds to mix well and add fla-vour. Add the sifted rice flour, mix well with a wooden spoon to obtain a smooth, fluffy batter. Grease and flour the 24cm cake tin. Pour the batter into the tin and level off. Place the tin in a preheated oven at 180°C for about 35/40 minutes. Remember not to open the oven door for the first 30 minutes. Remove the cake tin and cool the sponge in the tin before removing it.
Ingredients for 4 people
- 400 ml full-fat milk
- 50 gr cocoa powder
- 50 gr sugar
- 45 gr rice flour
- Almond flakes for decoration (optional)
Mix the sugar, cocoa powder and sifted rice flour in a bowl. Bring the milk to the boil in a saucepan. Before the milk reaches boiling point, remove from the heat and add the flour, sugar and cocoa mixture one spoon at a time, stirring continuously with a whisk to avoid lumping. Simmer for 3-4 minutes, stirring continuously. Pour the mixture into four, dampened dishes. Allow to cool and place in the fridge for at least two hours. Remove the puddings from the fridge ten minutes before serving, dusting with almond flakes.