• 1 medium cauliflower (cut into medium-size florets)
• 1 large carrot (sliced into finger long 1/4 inch thick pieces)
• 1 cup flour
• pinch of salt
• 2 eggs (separated)
• 2 tablespoons olive oil
• 1/2 cup iced water
• oil for deep frying

Recipe:

1. Cook the cauliflower florets and carrots in boiling water for 5 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
2. Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
3. Heat the oil in a frying pan. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of garlic yogurt sauce.

Ingredients:

Edamame, water, and pinch of salt.

Instructions:

1. Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 10 minutes. To prevent overcooking, start checking for doneness approximately 7 minutes after cooking.
2. When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and sprinkle with salt to taste. (Start with 1/2 teaspoon.)
3. To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.