tempura batter

1/4 cup rice flour
3 cups soda water, plus more if necessary
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 tablespoon salt
1 teaspoon cayenne pepper

In a small bowl, stir together the rice flour and 1/2 cup of the soda water until blended. Set aside. Into a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder. Stir into this mixture the remaining 2 1/2 cups soda water, salt, and cayenne; then, stir in the rice flour mixture. Cover the bowl with plastic wrap and leave it to rest in the refrigerator at least 1 hour before use.

Dip into batter, and fry at 350-375 degrees. Keep warm in preheated oven (to lowest setting) while you fry the remaining.

tea sandwhiches

egg salad
cream cheese and radish
butter/cream cheese and cucumber
tuna salad
turkey salad
butter and pickle
herbed cream cheese (chive/parsley/dill)
butter/cream cheese and jam
nutella
nut-cream cheese
cream cheese and spiced currants
tomato and avocado (butter)
deli and pear (with cheese)
peanut butter and jelly
peanut butter and banana
smoked salmon (seafood) cream cheese
pineapple cream cheese
hummus and roasted pepper
turkey bacon and egg
pear and walnut
celery and walnut
grated carrot, cream cheese, spiced currant

carrota tangerine foam

Cloud of Carrot with Tangerine Concentrate Chef Ferrán Adrià of El Bulli – Roses, Spain
Adapted by StarChefs.com

Yield: 10 Servings

Ingredients:

• 2.000 grams carrots
• 500 grams Simone Gatto tangerine juice
• 60 grams soluble powdered coconut
• 150 grams water
• .001 grams bitter almond flavoring
• 1 gram curry powder

Method:
Peel the carrots and cut off ends. Blend, reserving juice.

Let tangerine juice stand, undisturbed, for 24 hours so pulp separates and settles to the bottom. Remove liquid from top with a syringe until only pulp remains, taking care not to disturb and re-mix liquid and pulp. Freeze the pulp.

Dilute the coconut powder in the water. Add the almond flavoring and place in the freezer to obtain an iced texture.

Emulsify the carrot juice in blender on highest setting until “cloud” consistency is achieved.

Spoon tangerine pulp and coconut ice on center of plate. Place carrot clouds around pulp and ice, and garnish with a dot of curry powder.

cavatelli pasta

• 16 oz. ricotta
• 2 eggs
• 1 pinch salt
• 3 cups flour

mix altogether with 2 1/2 cups of flour until you have a soft but not sticky dough. (use the rest of the flour if its not sticky). form into 1/4 inch thick logs, and divide into 1 inch sticks. form cavatelli from the sticks. freeze, or boil until they float (a few minutes).

Flour Tortillas

• 2 c. AP flour
• 1/2 tsp salt
• 3 tbsp fat
• 2/3 c. water
• 1 tsp baking soda (optional)

mix fat and dry goods in food processor. add water and process until it comes together. prepare in tortilla press and cook over a dry hot pan until ready. store properly to prevent drying out.

Quick White Bread

• 3 c. AP flour
• 3 tbsp sugar
• 1 tbsp rapid rise yeast
• 1 c warm water (114 degrees)
• 1 tsp salt
• 1/4 c. olive oil

Put yeast, sugar and water in pan for 10 minutes. Add rest of ingredients. Dough cycle on machine. Bake 375 degrees for 35 minutes.