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Veg Ideas from Uyen Luu

September 04, 2014

Uyen Luu,  Vietnamese chef, cookbook writer, and supperclub owner, has been up to lots of cooking with Wholegood produce in her kitchen in East London. She shares some (A LOT OF) creative ideas for vegetables in her latest blog post, so do check them out if you're in a bit of a meal-planning rut or just want to salivate over photos of apricot ice cream cakes and vegetable tempura.

We've got some of them here:

 

Plum Cake 

Make a normal sponge, e.g. 250g plain flour with baking powered, 200g butter, 200g sugar, 2 eggs then place sliced plums on top of the mixture to bake for 40 mins

plum-cake

 

 

Ice cream cake

Make compote/ jam from fruit e.g. peaches, apricots,  raspberries, strawberries, blueberries, blackberries etc. Make sponge and ice-cream, then layer a tin covered with cling film with ice cream, sponge, then compote then ice cream, then sponge … however you like it and freeze.

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sliced-peachicecreamcake

peach & apricot ice-cream cake with champagne & vanilla poached peaches

 

Vegetable Tempura

For the batter:
2 or 3 litres oil for deep frying (rapeseed/sunflower/vegetable)
100g plain flour
1 tbls cornflour
chilled sparkling water
pinch of salt (could be flavoured with shiso/ or other dried herbs)
ice cubes

a selection of vegetables, sliced 5mm

Wash and chop the vegetables into bite size pieces. Dry with kitchen paper. In a deep pan heat the oil to 190C. In a wide bowl stir together the flour, cornflour and salt. Add the sparkling water and stir until smooth, you are looking for about the same consistancy as pancake batter. Add 3-5 ice cubes to keep the mixture cold. (the cold batter mixture and the hot oil makes  it crispy) Individually dip, and well coat a piece of vegetable and gently lower into the hot oil using long wooden chopsticks. Repeat this process being sure not to overcrowd the pan, 5-6 at a time is probably the maximum. When slightly golden remove from the oil and place on a tray lined with kitchen paper to drain off the excess oil.

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