How to Make Tempura Batter

When making batter it's important to keep the batter mixture thin, making your fried food light and crispy. Light batters coat food evenly while keeping it moist and tender. A batter recipe is extremely easy to make, and it tastes great with all deep-fried foods, including fish, shrimp, onion rings, fries, chicken, fritters and a variety of vegetables. You can easily add other ingredients to the batter to change the flavour.

Ingredients

1 cup all purpose flour

1 tablespoon baking powder

1 teaspoon salt (substitute sugar for sweet batter)

1 cup water (substitute beer or whole milk as desired)

Paprika, to taste (optional)

Black pepper, to taste (optional)

Place about a cup of ice water in a medium-sized mixing bowl.

Stir in one large egg. Remove the egg from the refrigerator just before adding, as the egg should be well-chilled.

Stir 3/4 cup of flour and 1/8 teaspoon of baking soda into the egg mixture.

Mix the batter lightly and don't worry about a few small lumps of unmixed flour. Too much mixing will result in doughy, non-crispy tempura.

Keep the tempura batter in the refrigerator while you prepare the foods for frying.

Prepare the foods for frying in the tempura batter ahead of time. If you are making fish tempura, wash and debone the fish, then cut the fish into small chunks. If you are using shrimp in your tempura, the shrimp should be de-veined.

Use the freshest, firmest vegetables you can find to make vegetable tempura. Wash the vegetables thoroughly.

Cut the vegetables into chunks. Avoid soft vegetables, as soft vegetables will become soggy when the vegetables are deep-fried.

Pat the food dry with paper towels. Place the food in the refrigerator until you're ready to deep fry.

Set the bowl of homemade tempura batter in a larger bowl filled with ice water. Tempura batter should be kept cold while you work.

Season the cut veggies

Place 2 to 3 inches of cooking oil in a heavy frying pan. You can use nearly any type of oil, including canola, safflower, corn or peanut oil. However, avoid olive oil, which will alter the flavor of the tempura. If you are using a deep fat fryer, fill the fryer to the level recommended by the manufacturer.

Heat the oil to 350 degrees. If you don't have a thermometer, heat the oil then drop about a pea-sized bit of batter into the oil. If the oil is hot enough, the batter will drop to the bottom before it sizzles and bounces quickly to the top of the oil.

Dip the prepared food in the tempura batter, then place the food in the hot oil.

Turn each piece once so the food cooks evenly on both sides.

Cook the tempura until the batter is golden brown.

Remove the fried tempura with tongs, then place on a layer of folded paper towels.

Fay's Fried Rice

Ingredients 

 1 cup SunRice White Jasmine rice

 2 eggs

 2 teaspoons vegetable oil

1 teaspoon of sesame oil

 2 bacon rashers, chopped

 1 carrot, peeled and grated

 2 shallots, trimmed, finely sliced

 1/2 cup frozen peas, thawed

1/2 cup frozen of corn thawed

 1 tablespoon soy sauce, plus extra to serve

1 green capsicum

1 red capsicum

1 diced onion

1 clove if garlic

 Select all ingredients

Step 1

Cook the rice in a rice cooker and leave to cool.

Step 2

Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.

Step 3

Add bacon to wok. Cook 4 minutes until light golden. Add onion, capsicums carrot. Stir fry 1 minute. Add shallots, peas corn and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.

Welcome to my blog!

Good morning my good friends! And welcome to all our new members.  I am so pleased with what this page has achieved so far and thank you for telling me in person or by your privet massages that you are all enjoying the page and often use it to get ideas for diner or for a get together! This page has already over 460 members and it's just started! I have also created this blog so if you need a recipe it will be easer to find! For more  recipes go to Share your homemade food recipes on face book to find all my recipes as well as a lot of others that want to share with us. I am happy that you copy or share the recipes and inspire others to also start home cooking!   I love when young folks massage me to help them and guide  them to creat a certain recipe! I am sure that there is a cook in all of us! But some others are so good at it and need to share and teach others to home Cook! My aim with this page is to inspire as many people to cook home made food recipes or deserts of any country and culture and share with others their cooking ideas and tips! This will give all of us the opportunity to try other cultural food! All the recipes that I have shared with you are the ones that I have made to my taste and wanted to share with others! I mainly cook and try to promote my culture which is Greek but am also interested in cooking food from other countries! My family rarely gets to eat the same dish in a week as I try to make something different every day! So please share with us your photos of your home cooked food or recipes or tips with all of us to inspire others! Feel free to ask questions and I will answer your query as soon as I can! Thanks to all of you who have joint and appreciate my effort! Have a great day to all and I am waiting for your cooking ideas! Happy Home cooking!

Fay's Greek fried Chips with Feta cheese

What You’ll Need:

Homemade Potato Chips

1/8 cup Feta Cheese

1 Lemon

Oregano

What You’ll Do:

Prepare french fries, then once they’ve cooled a bit, it’s time for this delicious topping!

Place french fries on plate, then squeeze lemon juice over the fries.  I used 1/2 of a lemon, but it just depends on your tastebuds. 

Then sprinkle Feta Cheese over fries, and top with several sprinkles of Oregano.

Serve… and enjoy your Greek Fries!  Yummy!!

Pork gyros

Ingredients 

1 pork tenderloin, cut into strips

1 clove of garlic, chopped

1/2 red onion, sliced

3-4 tbsps of olive oil

1-2 tbsps red wine vinegar

1 tbsp oregano

thyme

rosemary

1/2 tbsp of honey

For the tzatziki sauce

1 cucumber

2 cloves of garlic

1/4 of a cup extra virgin olive oil

500g of yogurt (18 ounces)

1-2 tbsps of red wine vinegar

salt and freshly ground pepper to taste

To serve

4 pita breads

1 red onion, sliced

1 tomato, sliced

fried potatoes (optional)

some lettuce

 

Instructions

To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).

In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.

To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don’t leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)

Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.

Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.

For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

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Fay's home made easy Trifle

Ingredients 

You can adjust quantity to you requirements

Half of Fresh pineapple or tin will do cut in cubes 

1/2 cup of Strawberries and assorted berries

2 Bananas sliced 

1 cubed Mango

2 pkts of quick setting orange jelly 

1 pkt ladies fingers biscuits

1/2 cup of liqueur of your choice

2 375ml fresh cream

350g carton of custard  

2 tbls of sugar

Vanilla sugar

Method 

Note:Trifle needs to be prepared a day before and finished the next day and kept in fridge until ready to serve!

Day before.  Clean cut and slice all fruit except banana sprinkle with the vanilla sugar and put in a sift with a dip plate in the fridge to make sure all fruit juice is drained. 

Day before: Make the two packets of  jellies per instruction and pore in 

In a dip nice looking tray let it cool and then put in the fridge over night! 

Next day when jelly has set put the ladies finger biscuits over the jelly until all covered then add all fruit and the Banana's on top of the Biscuits then springless some of the liqueur of your choice on top of fruit an biscuits

Make sure that when you beat the container should be cold this helps cream to set quicker to do this place the bowl  in the freezer foe 15min before you are ready to beat cream

In an electric mixer place the 2 bottles of fresh cream with a sprinkle of the vanilla sugar to give Cream a nice flavour. Just before cream has started to thicken start poring  slowly the custard while at the same time you are beating the cream

You may not need to add all of the custard keep an eye out as it may become very runny! We need the cream and custard to be airy and fluffy but thick! 

Pore beaded cream and custard over fruit to cover trifle then decorate with some of the fruit

Place trifle in the coldest part of the fridge  until ready to eat! Enjoy! 

Moustalevria

Ingredients 

7.8 kg grape 

12 tablespoons ash 

1 1/4 cup flour, all-purpose 

cinnamon 

walnuts chontroalesmeni 

sesame 

On the previous day boil the wort with the ashes. Put ashes in a bag which you built cheesecloth. Tie tightly and pour into a large stainless steel pot with the wort. Bubbling wants patience. Stir and skim constantly starting simultaneously and any impurities that float from the ashes. Just stop it foaming close the fire. Allow to settling overnight.

The next day the strain with a strainer that you cover the bottom with cheesecloth to keep all the ash. If you need to xanasourosete once again xanakatastallaxei.

You will now need 8 cups fresh grape. It reserving 1 cup of the tip and the rest will be put to boil on low heat.

In a nonstick skillet will be roasting the flour a little and then dissolve in 1 cup grape that keep you on edge.

I'll add to the pot with the wort has already begun to boil. Stir constantly with a wooden spoon.

Once the jelly thickens your sharing it in glass bowls.

Sprinkle with cinnamon, walnuts and sesame seeds.